Anyone have a good recipe for a quick and yummy dessert?

Answer 1

A really easy, fun summertime dessert is what we always called simply "sand."

It's crushed Nilla Wafer cookies on the bottom, and vanilla pudding mixed with Cool Whip on top (one cup Cool Whip to one package pudding). Make the pudding and fold in the Cool Whip. Top with another thin layer of crushed cookies. It looks like sand.

If you have a small plastic sand bucket in which to serve it, it's really cute!

If you don't have a bucket, spread it out in a square pan and see if you can find some little plastic beach accessories at a party store to put on top - cocktail umbrellas, a little plastic crab or some seashells (clean, of course!).

Obviously, there are other variations: dirt made with chocolate Oreos and chocolate pudding. Most people put gummy worms on top for effect.

Answer 2

German Chocolate Brownies
Try this great German chocolate cake topping on top of a rich brownie base.

Ingredients:
Brownies:
1/3 cup butter
3 squares unsweetened chocolate
2/3 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
3/4 cup sugar
1 teaspoon vanilla


Topping:
1/3 cup butter, softened
1/3 cup brown sugar
1/4 cup light cream
1 cup flaked coconut



Directions:
Brownies:
Melt butter and chocolate together. Set aside to cool.


In a small bowl, combine flour, baking powder and salt.


In a large bowl beat eggs. Blend in sugar. Add chocolate mixture and vanilla. Stir in flour mixture.


Pour into a greased 8 inch square pan. Bake at 325 degrees F. for 15 to 18 minutes. Cool.


Topping:
Cream butter and sugar together. Stir in cream and coconut.


Spread over the cooled cake. Preheat broiler.


Place brownies under broiler for 1 to 2 minutes, until topping is bubbly. Cool and cut into squares. Store in refrigerator.

Answer 3

Mung Bean Soup. This is a simple oriental dessert.
Boil 4 tbsp Mung bean with 5 cups water for about an hour.
Add 2 tbsp sugar to taste.
Serves 2.

Answer 4

we had WAY too much fun making these skinny champagne cupcakes! they are light, refreshing and a treat that you will LOVE all summer- I hope this helps :)
http://darlingbedaring.com/skinny-champagne-cupcakes-for-bikini-season/
xoxo

Answer 5

Mousse

Ingredients
200 g bar of Cadbury Bournville chocolate
284 ml (½ pint) whipping cream
10 ml (2 teaspoons) dry instant coffee
4 egg yolks
40 ml (2 tablespoons) coffee liqueur
4 Cadbury Flakes from the family box

8 small serving glasses

Break the chocolate into a blender goblet. Heat the cream with the coffee to boiling point, then pour into the blender and liquidise for 1 minute, until the chocolate has melted. Add the egg yolks and liqueur, blend for a further 30 seconds and turn into a bowl. Refrigerate for at least an hour until cold and thick.

Whisk the mixture vigorously until light and fluffy, then stir in two roughly crumbled Flake. Divide the mixture between individual glasses and chill well, before serving each one decorated with half a Flake.

Tip: The final whisking is all-important to the texture. Beat for at least 5 minutes with an electric mixer until the mousse becomes thicker and slightly paler in colour.

DEATH BY CHOCOLATE-Cake
This recipe is also known as ‘Death by Chocolate’, if it is topped with chocolate ice cream and lashings of whipped cream.
FOR THE CAKE
125 g (4 oz) butter
225 g (8 oz) dark soft brown sugar
2 eggs
142 ml (¼ pint) soured cream
175 g (6 oz) plain flour
5 ml (1 tsp) baking powder
2.5 ml (½ tsp) bicarbonate of soda
50 g (2 oz) Cadbury Bournville cocoa

FOR THE FILLING
40 ml (2 Tbs) Cadbury Bournville cocoa
125 g (4 oz) butter
150 g (5 oz) icing sugar, sieved
Vanilla essence

FOR THE FROSTING
200 g bar of Cadbury Bournville chocolate
40 ml (2 Tbs) Cadbury Bournville cocoa
142 ml (¼ pint) double cream

Two 20 cm (8-inch), shallow cake tins, greased and base-lined

For the cake, cream together the butter and sugar until the mixture is light in colour anti texture. Gradually beat in the eggs, and then the soured cream (the mixture looks curdled at this stage). Sieve together the dry ingredients and fold them into the mixture. Divide the mixture equally between the tins. Bake at Gas Mark 5/190ºC:/375ºF for 30 – 35 minutes, until cooked. Turn out on to a wire tray to cool.

Make the filling by mixing the cocoa with 40 ml (2 Tbs) of boiling water to a smooth paste, allow to cool. Beat together the butter, sieved icing sugar and essence, until light and fluffy. Beat in the cocoa. Slice the cake in half and then sandwich the halves together with the filling.

For the frosting, melt the chocolate carefully. Make the cocoa into a paste with water as before and mix with the chocolate. Slowly whisk the cream into the chocolate until smooth and thickened. Spread the frosting evenly over the cake with a palette knife.

Serve in slices, with whipped cream or ice-cream. If possible warm each slice in a microwave or oven, if you have made the cake in advance; it can also be served cold but is definitely more interesting hot, with the contrast of ice cream

Answer 6

Sherry's Yummy Cobbler

3 Cans of your favorite pie filling (peach, apple, cherry, blackberry)
1 box of yellow cake mix
1 cube of butter sliced about 1 tbspn thick

Preheat oven to 350 degrees
Spread pie filling on the bottom of a 9x13 baking dish.
Sprinkle dry cake mix on top of the filling.
Place sliced butter on top of the cake mix.
Bake 40 to 50 minutes.
Serve with Vanilla ice cream or Cool Whip

Answer 7

This is the easiest dessert to make, and it tastes fabulous. There isn't much preparation time, but it does take time to bake and chill. Buy a box mix of yellow cake (for a 9x13 pan). Mix it according to the box, but stir in one drained can of mandarin oranges. They'll break up as you mix it in. Bake according to the package directions, and cool completely. Mix a 12 ounce container of Cool Whip, a 15 ounce can of crushed pineapple, and a small box of instant vanilla pudding. Top the cake and refrigerate for several hours. It's cool, light and fruity - perfect for summer.

Answer 8

Make a regular yellow cake in a 9x13 pan. Do not remove from pan. After cake cools completely, poke holes in it with a fork. Mix 1 pkg. cherry jello w/1 cup of water; pour over cake so liquid seeps into holes. Cover entire cake with Cool Whip (or whipped cream brand of choice), then cover that with cherry pie filling, let chill and serve. Too rich to be healthy, but GOOD!!!!!!!!!!!!

Answer 9

Take a Pyrex dish and place ice-cream sandwiches on the bottom top with cool-whip and sprinkle with mini chocolate chips. Keep in freezer until about 10-15 min before you want to serve.

Answer 10

You can always get a no bake dessert @ wal-mart or any other food store . Not only are they quick but they are fun to make and you can always say you made it. Since you did have to do somewhat of the work.

Answer 11

I love Watergate Salad and it's super easy and quick! Here's what you do:
Mix one package of Jello instant pistachio pie filling/pudding with a can of crushed pineapple - just until blended. Then fold in one large container of Cool Whip, add some chopped walnuts and mini-marshmallows and you have a cool, delicious, no-cooking-involved summer favorite. I hope you like it as much as I do!