Looking for dessert ideas to serve your friends and family for Easter? Here are some simple recipes to choose from for a delicious treat!
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Archives for Desserts category
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We’ve heard a lot of good things about baking with applesauce. Get ready to enjoy lusciously moist cakes because that’s one of the many benefits to this baking secret! Don’t believe us? Give it a shot with this Ginger-Applesauce Cake. It has a zesty tang from the ginger and an ultra moist texture from the—you guessed it—applesauce!
Prep Time: 5 min
Total Time: 1 hr 40 min
Makes: 12 servings
Nutritional Information
Ingredients
3/4 cup (1-1/2 sticks) butter, softened, divided
1 pkg. (2-layer size) spice cake mix
3 eggs
1-1/3 cups applesauce
2/3 cup finely chopped crystallized ginger, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 tsp. vanilla
1 tsp. ground ginger
2 cups powdered sugar
Instructions
HEAT oven to 350ºF.
BEAT 1/2 cup butter, cake mix, eggs and applesauce with mixer 2 min. or until well blended. Stir in 1/2 cup chopped ginger. Pour into 13×9-inch baking dish sprayed with cooking spray.
BAKE 45 to 50 min. or until toothpick inserted in center comes out clean. Cool completely.
BEAT cream cheese and remaining butter in large bowl with mixer until well blended. Add vanilla and ground ginger; mix well. Gradually beat in powdered sugar. Spread onto cake. Garnish with remaining chopped ginger. Keep refrigerated.
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You won’t need an apple on a stick for this sweet treat. Only three ingredients (including fresh cut apples) are needed for this creamy Caramel Apple Dip. Enjoy the taste of honey? You can substitute the ingredients to create a Cinnamon Honey Dip. Here’s how:
Prepare as directed, substituting 4 tsp. honey for the brown sugar and 1/4 tsp. ground cinnamon for the vanilla. Now, wasn’t that easy?
Prep Time: 10 min
Total Time: 10 min
Makes: 12 servings, 2 Tbsp. each
Nutritional Information
Ingredients
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup firmly packed brown sugar
1/2 tsp. vanilla
Instructions
BEAT cream cheese in small bowl with electric mixer on medium speed until creamy. Add brown sugar and vanilla; beat until well blended.
SPOON into serving bowl.
SERVE with apple wedges for dipping.
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Plan on adding this Berry Fruit Tart to your list of ‘favorite desserts’ because one bite will have your tastebuds singing! While ordinary fruit tarts contain an array of fruits, this vibrant tart is topped with a medley of assorted berries! Which berries will you use?
Prep Time: 20 min
Total Time: 35 min
Makes: 12 servings
Nutritional Information
Ingredients
1 frozen puff pastry sheet (1/2 of 17-1/4-oz. pkg.)
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/3 cup powdered sugar
2 Tbsp. apple juice
3 cups assorted berries (blackberries, raspberries and sliced strawberries)
2 Tbsp. apple jelly, melted, cooled
Instructions
PREHEAT oven to 400°F. Thaw pastry sheet at room temperature 30 minutes. Unfold pastry on lightly floured surface; roll into 14×10-inch rectangle with rolling pin. Place pastry on large baking sheet; brush edges with water. Fold over 1/2 inch around all sides and press firmly into bottom of pastry to form rim. Pierce pastry thoroughly with fork.
BAKE 15 minutes or until golden brown, breaking any large air bubbles with fork after 10 minutes. Cool completely on wire rack.
BEAT cream cheese, sugar and apple juice in medium bowl until well blended; spread onto pastry. Top with berries. Brush melted jelly over fruit just before serving.
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These Thumbprint cookies are great for cookie exchanges, bake sales, gift-giving, or as a gift to yourself! You can even get the kids involved by allowing them to use their little thumbs to make the impressions! Add a variety of flavors by using your favorite preserves. What are some of your favorite flavors?
Prep Time: 20 min
Total Time: 1 hr 10 min
Makes: about 5 doz. or 30 servings, 2 cookies each
Nutritional Information
Ingredients
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3/4 cup (1-1/2 sticks) butter, softened
1 cup sugar
2 tsp. vanilla
2-1/4 cups flour
1/2 tsp. baking soda
1 cup PLANTERS Chopped Pecans
1-1/4 cups raspberry preserves
Instructions
HEAT oven to 350°F. Beat cream cheese, butter, sugar and vanilla with mixer until blended. Add flour, baking soda and pecans; mix well. Refrigerate 30 min.
SHAPE dough into 1-inch balls. Place, 2 inches apart, on baking sheets. Indent centers.
BAKE 10 min. Fill each cookie with about 1 tsp. preserves. Bake 8 to 10 min. or until golden brown. Cool on baking sheets 2 min. Remove to wire racks; cool completely.
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Happy National Pound Cake Day! Celebrate the day by baking this delightful Grandma’s Pound Cake. Beautify a serving of this tasty dessert by topping it with plain or fresh berries (strawberries, raspberries or blueberries); and a dollop of COOL WHIP Whipped Topping or your favorite ice cream. What’s your favorite cake topping?
Prep Time: 15 min
Total Time: 1 hr 15 min
Makes: 12 servings, one piece each
Nutritional Information
Ingredients
1 cup (2 sticks) butter, softened
2 cups sugar
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 tsp. vanilla
6 eggs
2 cups flour
1 Tbsp. CALUMET Baking Powder
1 tsp. salt
Instructions
PREHEAT oven to 350ºF. Beat butter in large bowl with electric mixer on medium speed 1 min. Gradually add sugar, beating well after each addition. Beat an additional 5 min. or until very light and fluffy. Add cream cheese and vanilla; beat 1 min. Add eggs, one at a time, beating well after each addition.
COMBINE flour, baking powder and salt. Add to butter mixture. Beat 1 min or until well blended. Pour batter into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
BAKE 1 hour or until golden brown. Cool 10 min.; loosen from sides of pan with spatula or knife and gently remove cake. Cool completely on wire rack.
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Do you enjoy the taste of a classic cheesecake? Try this delectable PHILADELPHIA Classic Cheesecake. This cheesecake can be served plain or topped with fresh fruit.
Keep this in mind: If you’re using a dark nonstick springform pan, you should reduce the oven temperature to 300°F.
Prep Time: 20 min
Total Time: 5 hr 45 min
Makes: 16 servings
Nutritional Information
Ingrediets
1-1/2 cups HONEY MAID Graham Cracker Crumbs
3 Tbsp. sugar
1/3 cup butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
4 eggs
Instructions
HEAT oven to 325°F
MIX crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.
BEAT cream cheese, 1 cup sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
BAKE 55 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours.
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Savor the sweet taste of Our Best Cheesecake recipe! Whether you make it at home for your family or take it to work for a potluck, you’ll get smiles around the table when they set their eyes on this marvelous cheesecake!
Here’s a tip on how to easily cut creamy desserts. When cutting creamy-textured desserts, like this cheesecake, carefully wipe off the knife blade between cuts with a clean damp towel. This prevents the creamy filling from building up on the blade, ensuring nice clean cuts that leave the filling intact. Enjoy!
Prep Time: 15 min
Total Time: 5 hr 25 min
Makes: 16 servings, one slice each
Nutritional Information
Ingredients
1-3/4 cups HONEY MAID Graham Cracker Crumbs
1/3 cup margarine or butter, melted
1-1/4 cups sugar, divided
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup BREAKSTONE’S or KNUDSEN Sour Cream
2 tsp. vanilla
3 eggs
1 can (21 oz.) cherry pie filling
Instructions
PREHEAT oven to 350°F if using a silver 8- or 9-inch springform pan (or to 325°F if using a dark nonstick 8- or 9-inch springform pan). Mix graham cracker crumbs, margarine and 1/4 cup of the sugar. Press firmly onto bottom and 2-1/2 inches up side of pan; set aside.
BEAT cream cheese and the remaining 1 cup sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream and vanilla; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour into crust.
BAKE 1 hour to 1 hour 10 min. or until center is almost set. Turn oven off. Open oven door slightly. Let cheesecake set in oven 1 hour. Remove cheesecake from oven; cool completely. Refrigerate at least 4 hours or overnight. Loosen cheesecake from rim of pan; remove rim. Top cheesecake with pie filling just before serving. Store leftover cheesecake in refrigerator.
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Today is National Peanut Butter Lovers Day! Celebrate this nutty day with a fun Peanut Butter & Fudge Swirl Pie. Peanut butter and chocolate make a delicious pair in this chilled no-bake pie. Give it a try and let us know what you think!
Prep Time: 15 min
Total Time: 4 hr 15 min
Makes: 8 servings
Nutritional Information
Ingredients
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/4 cup creamy peanut butter
2 cups thawed COOL WHIP Whipped Topping
1 OREO Pie Crust (6 oz.)
1/4 cup hot fudge ice cream topping, warmed
Instructions
BEAT cream cheese, sugar and peanut butter in large bowl with mixer until well blended. Whisk in COOL WHIP.
SPOON into crust. Drizzle with fudge topping; swirl gently with knife.
REFRIGERATE 4 hours or until firm.
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The folks over at KRAFT took a great thing and made it even better. Now you can enjoy all the taste of pumpkin cheesecake using this innovative recipe. Just slice these cheesecake squares and take them to your destination of choice. No matter the location or occasion, this Pumpkin-Swirl Cheesecake is ready to go!
Prep Time: 20 min
Total Time: 5 hr 35 min
Makes: 16 servings
Nutritional Information
Ingredients
25 NABISCO Ginger Snaps, finely crushed (about 1-1/2 cups)
1/2 cup finely chopped PLANTERS Pecans
1/4 cup (1/2 stick) butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar, divided
1 tsp. vanilla
4 eggs
1 cup canned pumpkin
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Dash ground cloves
Instructions
HEAT oven to 325°F
MIX crumbs, nuts and butter; press onto bottom and 1 inch up side of 13×9-inch pan.
BEAT cream cheese, 3/4 cup sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, beating after each just until blended. Remove 1-1/2 cups batter. Stir remaining sugar, pumpkin and spices into remaining batter.
SPOON half the pumpkin batter into crust; top with spoonfuls of half the plain batter. Repeat layers; swirl with knife.
BAKE 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours.
