These eight easy dessert recipes are just how we like them—short and sweet.
Peanut Butter Tartlettes
A muffin tin transforms cookie dough into individual crusts for a lucsious mousse.
Preheat oven to 350°F. Bake 1 pkg frozen Nestle Cookie Dough (peanut butter chocolate chip flavor) 10 minutes. Place warm cookies into 2-ounce mini muffin cups, allowing them to sink into the cups. Press them into and up the sides of the tin to form mini tartlet shells. Let cool completely. Fill with Jell-O Double Chocolate Pie Mousse Snacks, mounding slightly. Dust with cocoa powder and drizzle with caramel syrup (optional). Eat immediately or chill until ready to serve. Makes 18.
Pineapple Upside-Down Cakelettes
Muffin mix gets transformed into a cake-stand-worthy treat in these mini versions of the classic upside-down cake.
Preheat oven to 350°F. Coat a 12-cup muffin pan with cooking spray. Divide 1 (8-oz) can slightly drained
crushed pineapple and 1⁄2 cup brown sugar evenly among 12 muffin cups. Mix 1 (81⁄2-oz) package Jiffy Corn Muffin Mix, 1 egg and 2/3 cup sour cream in a medium bowl. spoon over pineapple mixture. Bake 15 to 20 minutes, until muffin centers are set. Flip onto serving dish and top with maraschino cherries (optional). Makes 12.
Salted Caramel Chocolate Pudding Cake
Scoop this moist, gooey chocolate dessert into bowls and top with ice cream to please the chocoholic in your life.
Preheat oven to 350°F. Pour 1 (14-oz) can sweetened condensed milk into lightly greased 13 x 9-inch baking pan. spoon 1 cup semisweet chocolate chips and 1⁄2 cup brown sugar over milk. scatter 1 (20-oz) box brownie mix over the top. Pour 2 cups boiling water on top (do not stir). Bake 30 minutes. sprinkle 1⁄2 tsp coarse salt on top. Serves 10.
Nutter Butter Truffles
Just two ingredients make a decadent candy that you can decorate however you wish.
Process 1 (16-oz) package Nutter Butter cookies in the bowl of a food processor until fine crumbs. Pour crumbs into a large bowl and mix in 1 (8-oz) pkg room temperature cream cheese (your hands work best) until no trace of white remains. Roll into 1-inch balls. Roll balls in cookie crumbs, cocoa, powdered sugar or coarse salt. Serves 15.
Easy Apple Tart
Sugar cookie dough makes a sweet base for apple and cranberries.
Preheat oven to 350°F. Put 1 (16-oz) roll softened refrigerated sugar cookie dough into a shallow 13 x 9-inch baking pan. Using your fingers, press dough on bottom and up sides of pan. arrange 24 apple slices over top of dough. scatter 1⁄2 cup dried cranberries over apples and drizzle with 2 Tbsp honey and 1 tsp cinnamon. Bake 30 minutes or until cookie dough is puffy and golden brown. Serves 12
Raspberry Honey Frozen Yogurt
This is best served just after making. If you store it in the freezer, let it sit out at room temperature for 10 minutes to soften before serving. Put 3 cups frozen raspberries, 2 cups vanilla or honey Greek yogurt and 1⁄2 cup honey in the bowl of a food processor. Process until creamy. Serves 6.
Gingerbread Lemon Tart
This bright and citrusy tart is a nice break from all the chocolate desserts usually filling dessert tables.
Preheat oven to 350°F. Combine 2 cups gingersnap crumbs and 3 tbsp melted butter. Press into a 9- or 10-inch tart pan. Bake 10 minutes. Let cool. Beat 1 cup jarred lemon curd and 1 (8-oz) pkg softened cream cheese together until smooth. spread over crust. Garnish with lemon slices and coarse sugar (optional). Chill until set. Serves 8.
Fudgy Mocha Torte
No one would guess this fudgy dessert is made from cookies and coffee.
Place a piece of plastic wrap in a 9 x 5-inch loaf pan, allowing it to drape over long sides. Place a layer of vanilla wafers (you’ll need two 12-oz boxes) in the pan. sprinkle with strong sweetened coffee until just moistened. Top with a layer of cookies. repeat until all cookies are used (you’ll need about 1 1⁄2 cups coffee). Fold wrap over top layer. Place a second loaf pan over top and place cans in pan to weigh down the torte. Refrigerate overnight. Squeeze Magic Shell onto waxed paper to make rounds. Freeze. Invert torte out of pan. Remove plastic wrap. Frost with thawed frozen whipped topping. Garnish with decorative sprinkles and Magic Shell rounds. Serves 8.
All recipes by The Baking Shortcut Team: Lisa Waddle, Teresa Blackburn and Mary Carter