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Whether whipping up a dessert for a family reunion, company picnic, social gathering or just for an after dinner snack, these recipes' are sure to fill your tummies with ecstatic bliss.
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AVE PEANUT BUTTER N' JAM BARS

3/4-cup butter, softened
1/3-cup peanut butter
1/3-cup brown sugar
1/3-cup sugar
1 egg
1-2/3 cups flour
2/3 cup strawberry preserves

Combine butter, peanut butter, sugar and egg in mixing bowl. Add flour. Mix on low speed until crumbly. Reserve 1-cup crumbs. Press remaining mixture into 8x8-inch glass baking dish. Place on inverted plate to elevate dish in microwave. Cook on medium for 6-1/2 minutes, or until base looks dry, rotating every 2 minutes. Spread preserves over base. Sprinkle reserved crumbs over top. Cook on medium heat for 6 to 7 Minutes, or until preserves bubble near center, rotating dish once during cooking time. Makes 16.
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PEANUT BUTTER SUNDAE SAUCE

2 cups sugar
1ΒΌ cups milk
1-cup crunchy or creamy peanut butter

Combine all ingredients in small saucepan. Bring to a rapid boil, stirring until peanut butter is melted. Remove from heat and continue stirring until mixture is smooth. Store in glass jar or plastic container in refrigerator. Serve warm or cold. Makes 3 cups.
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PEANUT BUTTER PIE

2 (9-inch) graham cracker pie crusts
2 (8 oz.) cream cheese
1-1/2 cups brown sugar
12 oz. Cool Whip
1 cup peanut butter

Beat brown sugar & cream cheese until really fluffy. Add Cool Whip & peanut butter. Pour into crust & refrigerate.
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BANANA SPLIT CAKE

3 sticks (1-1/2 cups) soft margarine
2 cups graham cracker crumbs
2 eggs
2 cups powdered sugar
1 teaspoon vanilla
2 cups crushed pineapple (1 regular size can drained well)
3 bananas
1 - 9 oz. container Cool Whip
1 small package firmly crushed walnuts
Small jar maraschino cherries

1. Mix 1 stick soft margarine with 2 cups graham cracker crumbs. Blend with fork and pat firmly into a 9x13 pan.
2. In a mixing bowl, blend 2 sticks soft margarine, eggs, powdered sugar, and vanilla - about 4 minutes with electric mixer or until quite well set. Pour on top of crust.
3. Drain pineapple, spread on top of above mixture.
4. Slice 3 bananas and place close together on top of pineapple.
5. Spread on Cool Whip over entire cake, sprinkle with walnuts and place cherries on top. Let set in refrigerator at least 8 hours before serving. Keep in refrigerator.
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YUMMY YOGURT PIE

1 8-oz. container lite Cool Whip
2 8-oz. containers lite yogurt (flavor of choice)
Extra fruit as desired
1 Pie Crust of choice

Combine cool whip and yogurt. Add extra fruit as desired. Pour into piecrust and refrigerate.
Serves 8. Can be frozen until needed.
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EASY CHESS PIE

Ingredients:
1/2 cup (1 stick) butter, not margarine
1 cup sugar
1 Tbs. yellow cornmeal
3 eggs
1/3 cup fresh lemon juice, rind of 1 lemon
1 frozen unbaked pie shell

Cream sugar and butter; add cornmeal. Beat in each egg individually; add lemon rind and juice. Pour mixture into pie shell. Bake at 375 degrees for 25 to 30 minutes.
Serves 6
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CREAMY FROZEN FRUIT CUPS

Ingredients:
1 pkg. (8 oz.) cream cheese, softened
1/2 cup sugar
1 jar (10 oz.) maraschino cherries, drained
1 can (11 oz.) mandarin oranges, drained
1 can (8 oz.) crushed pineapple, drained
1/2 cup, chopped pecans
1 carton (8 oz.) frozen whipped topping, thawed
Fresh mint, optional

In a mixing bowl, beat the cream cheese and sugar until fluffy. Halve 9 cherries; chop the remaining cherries. Set aside halved cherries and 18 oranges for garnish. Add the pineapple, pecans and chopped cherries to cream cheese mixture. Fold in whipped topping and remaining oranges. Line muffin cups with paper or foil liners. Spoon fruit mixture into cups; garnish with reserved cherries and oranges. Freeze until firm. Remove from the freezer 10 minutes before serving. Top with mint if desired.
Yield 1-1/2 dozen.
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CHOCOLATE BRULEE

This Dessert Is Very Rich, So Serve In Small Portions!

Ingredients:

2 3/4 Cups Thick Light Cream or Thin Pouring Heavy Cream
1 Vanilla Bean
10 1/2 Oz. Bittersweet Chocolate, Finely Chopped
4 Egg Yolks
1/2 Cup Plus 1 Tbs. Confectioners Sugar, Sifted
About 3 Tbs. Superfine or Granulated Sugar, For
Sprinkling
Eight 2/3 Cup Ramekins
One Bain-Marie Roasting Pan

Instructions:
In A Heavy Saucepan, Heat the Cream With The
Split Vanilla Bean Until Scalding Hot But Not Boiling.
Remove From The Heat, Cover, And Leave To Infuse For 15 Minutes.
Lift Out the Vanilla Bean And Scrape The Seeds Into The
Cream With The Tip Of A Small Knife.
Stir The Chocolate Into The Cream Until Melted And Smooth. Put The Egg Yolks And Confectioners' Sugar Into A Medium Sized Bowl, Beat With A Wooden Spoon Until Well Blended, Then Stir In The Warm Chocolate Cream. When Thoroughly Combined, Pour Into The Ramekin Dishes.
Stand The Dishes In A Bain-Marie (A Roasting Pan Half-Filled With Warm Water And Bake In A Preheated Oven At 350 Degrees For About 30 Minutes Until Just Firm.
Remove From the Bain-Marie And Let Cool. Cover And Chill Overnight Or For Up To 48 Hours. Sprinkle A Little Sugar Over The Tops, Then Put Under A Very Hot Broiler For Just A Few Minutes To Caramelize.

A Warning: If The Ramekins Are Left For Too Long under the broiler, the Chocolate Cream Will Melt. Serve Within 1 Hour.