Does any 1 have recipes for easy deserts?!?!?!?

Answer 1

go to http://allrecipes.com

Answer 2

JELLO DESSERT
1 pkg large jello, any flavor
coolwhip
fresh fruit

Make the jello as on the package but use 1/2 cup less water.
Add fresh fruit like fresh strawberries, grapes, chopped apples. Let it gel for 4-6 hours. Mix up the jello and add 1/4 tub of cool whip. Add more if desired. Mix well, and its like an ambrosia.

Put the mix in a glass, and top with more fresh fruit or coolwhip.
Serves 4

Answer 3

My favorite is fresh fruit with Ice cream.

You can also make the following

1 package (14 ounces) of extra soft or soft tofu
1 can (16 ounces) canned cocktail fruits or tropical fruits

Mix tofu and cocktail fruits with juices in a deep bowl. Refrigerate for at least one hour.

This can also serve with:
Ice Cream
Cottage Cheese
Tabasco and lemon
Sliced banana

Sweet Walnut Soup (Fresh Walnut Tong Shui)

Makes 2-4 Servings

Ingredients:
1 cup fresh Walnut, chopped
2 cups Water
2 cups Milk or Cream
1/4 cup + 4 Tablespoons Sugar

Methods:
1. Place walnut and ½ cup of water in blender. Blend until smooth.

2. Place another ½ cup of water in walnut mixture. Blend for 1 minute.

3. Pour mixture and 1 cup of water in a sauce pan. Boil in medium heat. Stir constantly.

4. When mixture bubbles, remove from heat. Add milk or cream and sugar. Serve hot or cold.

Hint/Tip:
For smoother texture, strain the walnut soup and discard the crushed walnut (but there are still nutrient in the crushed walnut). Bring to boil and add cornstarch water (mixture of cornstarch and water) to thicken the smoothen the Walnut soup.

This dessert is full of nutrient. It is good for the internal body (especially the kidney, liver, and heart) and the skin. Try it two to three times a month and you can see the different.

Answer 4

creme brulee-
6 egg yolks, chilled
6 tablespoons sugar
1 1/2 cups whipping cream, chilled
4 tablespoons sugar, for topping

Preheat oven to 275 degrees F. Adjust oven rack to center position. Butter six (1/2 cup) custard cups and set them into a glass baking dish. If cooking custards in a metal pan, cover the bottom of the pan with a layer of newspaper to ensure an even temperature on the bottom.

In a large bowl, beat egg yolks until slightly thickened. Add sugar and mix until dissolved; mix in cream, then pour mixture into prepared custard cups. Bring the water for the water bath to a light simmer on top of the stove; carefully pour hot water into the baking pan to come half-way cup the sides of the custard cups. NOTE: The most common mistake people make in baking a custard is not putting enough water in the hot-water bath. The water should come up to the level of the custard inside the cups. You must protect your custard from the heat.

Bake approximately 45 minutes or until set around the edges but still loose in the center. The cooking time will depend largely on the size of the custard cup you are using, but begin checking at a half hour and check back regularly. When the center of the custard is just set, it will jiggle a little when shaken, that's when you can remove it from the oven.

Remove from oven and leave in the water bath until cooled to room temperature. Remove cups from water bath, cover with plastic wrap, and refrigerate at least 2 hours or up to 2 days.

When ready to serve, sprinkle approximately 2 teaspoons of remaining sugar over each creme brulee. For best results, use a small hand-held torch. Hold the torch 4 to 5 inches from the sugar, maintaining a slow and even motion. Stop torching just before the desired degree of doneness is reached, as the sugar will continue to cook for a few seconds after flame has been removed. If you don't have a torch, place creme brulees 6 inches below the broiler for 4 to 6 minutes or until sugar bubbles and turns golden brown. Refrigerate creme brulees at least 10 minutes before serving. Serve within 1 hour, as topping will deteriorate.

Makes 6 servings (depending on size of custard cups).

Answer 5

Title: Banana Split Cake
Categories: Cakes
Yield: 6 servings

1 pk Cake mix, yellow 1 cn Pineapple, crushed, large,
1 pk Pudding, instant, french 4 Bananas
1 c Milk, cold 12 oz Cool whip or real
whip cream
8 oz Cream cheese, room temper 1 Nuts and cherries

Bake cake according to package directions, cool. Mix dry pudding mix and
cream cheese until well mixed. Add milk, a little at a time, until smooth.
Spread pudding over cake, cover with drained pineapple. cut bananas
lengthwise and place over pineapple. Cover this with cool whip and top with
cherries and nuts.

****Bake cake in a large pan and leave in the pan in order to keep all the
toppings on thecake.

Answer 6

English Trifle:

1 package Lady Fingers biscuits
1 package Jello instant pudding-Chocolate
1 " " " " - Strawberry
1 " " " " -Vanilla
Strawberry Jam
Strawberry liquor-or any sweet liquor you fancy.

Place biscuits on the bottom of a round, glass bowl (size depends on how much you make). Moist them with liquor.
Add a layer of 1 pudding.
Add a layer of strawberry jam.
Keep on until you put the 2 flavours of pudding, always adding a layer of ladyfingers first.. Put in fridge for 1 hour and enjoy!

Answer 7

Sure, I got this from the web and I forgot the exact URL:

Almond Ice
Original recipe yield: 20 servings.


INGREDIENTS:

5 (.25 ounce) envelopes unflavored gelatin
2 1/4 cups boiling water
4 teaspoons almond extract
4 cups cold water
1 1/3 cups white sugar
1 cup fresh strawberries, halved
1 cup seedless grapes
1 cup cubed cantaloupe

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DIRECTIONS:

Soften gelatin in 1 cup cold water. Add 2 1/4 cups boiling water and sugar. Stir until thoroughly dissolved. Add 3 cups cold water and the almond extract. Mix well.

Pour gelatin mixture into a 9x13 inch pan and refrigerate for at least 4 hours. Cut into 1 inch squares and serve in a bowl with cut fruits.

Answer 8

1 grahamn cracker pie crust,1pkg.philadelphia creamcheese, 1/2 container cool whip,1/2 -3/4 cups of frozen blueberries thawed, 1/3 cup sugar. leave cheese out at room temperature till soft mix all ingredients together in bowl until smooth put in pie shell and top with cool whip
my own experiment got lots of friends that love it refrigate till ready to eat takes 10-15 mins to make really hope you will try this , cover it back with the plastic lid that comes with the crust

Answer 9

This is great for diabetics**! Take an Angel Food Cake (store-bought tube cake). Cut it into 2 or 3 layers. Between each layer put fresh fruit , ex. slices strawberries, slices peaches, etc(use any juice you may have also-makes it moister). Cover outside with Cool Whip and chill.
**Use sugar free cake, lite cool whip and sweeten the fruit with artificial sweetner.

Answer 10

Raspberry Cupcakes..

blend raspberries with whipping cream

bake cake mix in cupcake cups

cut the tops off the cupcakes when cooled

then fill the base with the rasp/cream and then put the tops of the cupcake back on...and presto..you have an easy dessert..my wife makes these...I love them!

Answer 11

Dump Cake

Melt 1 stick of butter in a 9X13 casserole dish. Mix up 1 can of cherry pie filling with 1 can of crushed pineapple and pour that on top of melted butter. Pour on top of that 1 box of dry yellow cake mix. Cut up another stick of butter all over top of that. Cook on 325 degrees until top is browned.