We can all agree that nothing makes any occasion feel extra special like a homemade dessert, whether it’s a birthday, anniversary, potluck, or just an everyday dinner. But what if you’re not super confident in the kitchen? Don’t worry, these desserts look like they were made by a pro, but they’re actually easy to make!
Strawberry Shortcake Poke Cake Recipe.
If you grew up loving strawberry shortcake ice cream, you’re going to love this strawberry shortcake treat. This ice cream cart dessert is inspired by the classic strawberry shortcake, but adds the best part we all know: a crunchy crust. We start with a boxed cake mix, add strawberry flavor, top it with a fluffy cream cheese frosting, and top it off with strawberries and cookies. It’s the perfect summer dessert.
SEE ALSO: What Dessert Can I Make with Amaretti Biscuits?
How to Make It
Step 1
Preheat oven to 350°. Coat a 13-inch x 9-inch baking pan with cooking spray. Prepare cake according to package instructions.
Step 2
Pour batter into prepared baking pan. Bake cake for 20 to 25 minutes, until a tester inserted into center of cake comes out clean. Allow cake to cool.
Step 3
Use a bamboo skewer or chopstick to poke holes all over cake, making sure not to poke bottom and to space holes 1/2 inch to 1 inch apart.
Step 4
In a small saucepan, bring 1/2 cup water to a boil. Add Jell-O powder; stir until dissolved. Remove from heat and stir in 1/2 cup cold water.
Step 5
Pour gelatin mixture evenly over holes in cake. Cover and refrigerate for at least 2 hours or up to overnight.
Frosting
Step 1
In a large bowl, using a handheld mixer, beat butter on medium-high speed until stiff peaks form.
Step 2
In another large bowl, using a handheld mixer, beat cream cheese on medium-high speed until smooth and fluffy. Add powdered sugar and beat until smooth, then add vanilla and salt. Add whipped cream and mix until combined.
Step 3
Spread frosting over top of cake; reserve remaining frosting for topping (optional).
Ingredients
Step 1
In a food processor, crush cookies into pea-sized crumbs. Pour into a medium bowl. Pour butter over crumbs, sprinkle with Jell-O powder, and mix until combined.
Step 2
Sprinkle crumb mixture over frosting, then gently press crumbs to adhere.
Step 3
Spoon or pipe reserved frosting over crumbs (if using). Top frosting with strawberries.
Milk and Cookies Icebox Cake
Is there a better pairing than milk and chocolate chip cookies? We think not. For this particular recipe, you don’t even have to bake your own cookies! Just 4 ingredients—cookies, heavy cream, cream cheese, and powdered sugar—and a few hours are all you need to make this eye-catching no-bake dessert.
How to Make It
Step 1
In a large resealable bag, crush 15 chocolate chip cookies with a rolling pin. Pour most of the crushed cookies into a large liquid measuring cup (save some for the final decoration!) and add the heavy cream. Let sit for 10 minutes.
Step 2
Pour the heavy cream into a large bowl, drain and discard the crushed cookies.
Step 3
Pour the cream cheese into another large bowl and beat the cream cheese with a handheld electric mixer until fluffy, 1 minute. Add the sugar and beat until smooth, then add the cream with the cookies and beat until soft peaks form.
Step 4
Spread a thin layer of the cream mixture on a cake pan. Arrange 8 cookies side by side in a circle with 3 cookies in the middle. Top with a layer of cream and then a layer of cookies on top (alternating so that no cookie is directly on top of the layer below). Repeat until you have six layers, finishing with the cream.
Step 5
Top with crushed cookies, then loosely wrap in plastic wrap and refrigerate until very soft, about 6 hours.
Blueberry Cheesecake Icebox Cake
When the weather is hot, a no-bake dessert like this blueberry cheesecake icebox cake is your ticket. Blueberry jam, cream cheese, and graham crackers are layered together for a no-fuss, icy, creamy masterpiece that looks like you spent hours making it (but all you did was refrigerate it!).
How to Make It
Step 1
Cook blueberries, water, cornstarch, and 1/4 cup powdered sugar in a medium pot over medium-high heat, mashing the blueberries until bubbly and thick and the berries are mostly broken down, 6 to 8 minutes. Remove from heat and stir in lemon juice. Let cool.
Step 2
Meanwhile, in a large bowl, using a handheld mixer on medium-high speed, beat cream cheese, lemon zest, salt, and remaining 1/2 cup powdered sugar until light and creamy, 1 to 2 minutes. Add cream and continue beating on high speed until mixture is light and fluffy and forms stiff peaks, 2 to 3 minutes more.
Step 3
Line an 8 1/2″ x 4 1/2″ loaf pan with plastic wrap, leaving a little extra space around the edges. Line bottom of pan with 3 graham crackers, breaking off ends as needed and filling bottom with cutouts. Top with 1 cup cheesecake mixture. Top with 1/2 cup blueberry sauce, then carefully top with 1 more cup cheesecake mixture, spreading with an offset spatula or the back of a spoon to prevent layers from blending. Top with another layer of graham crackers, then repeat with cheesecake, blueberry sauce, and cheesecake; reserve remaining sauce and cheesecake (cover and refrigerate until ready to use). Top with remaining graham cracker sheets.
Step 4
Cover pan with plastic wrap and refrigerate at least 4 hours or up to overnight.
Step 5
Remove top layer of plastic wrap from top of cake. Place a rectangular plate upside down on top of baking pan and invert baking pan. Remove baking pan and remove plastic wrap.
Step 6
Spread reserved cheesecake mixture over top and sides of cake. Top with reserved blueberry sauce.
Conclusion
We believe that no meal is complete without dessert, and this collection of dessert recipes is so delicious that you won’t be able to resist eating dessert first. Whether you’re craving a classic Strawberry Crisp Poke Cake recipe, an easy Milk and Cookies Icebox Cake, or something unique like Blueberry Cheesecake Icebox Cake, our collection of dessert recipes will satisfy your sweet tooth for any occasion. Now, you just have to make sure you leave enough room for dessert!
Related Topics：
