Dessert Recipes

Easy Cook Recipes offers good homemade Dessert Recipes. Our recipes are quick, easy, natural, and homemade. Recipes are categorized on the right, and the database is searchable. We hope you enjoy your food with our cooking recipes and have fun in your kitchen at home!

This page offers a summery of dessert recipes we offer.

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Angel Cream Dessert Recipe

3 egg whites
1/2 t salt
1 c sugar
1 t baking powder
1 t vanilla
1/2 c pecans, chopped
1 c saltines, crumbled
topping
3 oz cream cheese, softened
1/2 c sugar
1/2 c sour cream
1 c mini marshmallows
1/2 t vanilla
1/2 c whipping cream
1/4 c maraschino cherries, chopped
Beat egg whites and salt until soft peaks form. Mix together sugar and baking powder, gradually add toegg whites and continue beating; add vanilla and beat until stiff peaks form. Add pecans and saltines. Mix until blended. Saltines should be crumbled with hands so they are not too fine. Place mixture in 8″ buttered round baking tin and bake at 350 degrees for 30 minutes. Shut off oven and leave in oven about 10 minutes, then cool completely. Don’t worry if it falls as topping goes on top.
Mix cream cheese with sugar and vanilla. Gently fold in whipped cream, sour cream, marshmallows and cherries. This can be made while base is cooling and then put in refrigerator. Spread over meringue base and refrigerate. This may be served as is or with any fruit topping.

Ice Cream Dessert Recipe

1 roll refrigerated chocolate chip cookie, 18 oz
1 c walnuts,chopped
2 T butter or margarine -melted
1 T brown sugar
12 oz canned evaporated milk, 1 can
1 c semisweet chocolate, chopped
1 c powdered sugar, Sifted
2 T butter or margarine
1 T vanilla
1/2 gallon vanilla ice cream, softened
Bake cookie dough according to package directions. Cool Cookies and chop into small pieces (should have about 5 cups). Set aside. Grease a 9-inch square baking pans. Combine walnuts, 2 tablespoons melted butter and brown sugar. Spread into prepared pan. Bake in a 375 F oven for 8 to 10 minutes or until nuts are toasted. Stir well. Cool completely in pan on a wire rack.
For sauce, in a heavy medium saucepan, combine milk, chocolate pieces, powdered sugar, unsweetened chocolate, and 2 tablespoons butter. Cook over medium heat for 5 to 7 minutes or until thickened, stirring frequently. Remove from heat. Stir in vanilla. Cool completely.
Wrap the outside of a 9-or 10-inch spring form pan with foil. Sprinkle one-third of the chopped cookies in the bottom of the pan. Top with half of the ice cream and half of the chocolate sauce. Combine remaining chopped cookies and nut mixture. Sprinkle half of the cookie nut mixture over the chocolate sauce. If desired, set aside 2 tablespoons of the remaining chocolate sauce for garnish. Layer remaining ice cream, remaining chocolate sauce, and remaining cookie nut mixture.
Place the reserved chocolate sauce in a heavy-duty self-sealing plastic bag. Cut a hole in one of the corners. Squeeze to drizzle over the top of the dessert. Cover and freeze at least 4 hours or up to 24 hours.
To serve, let stand at room temperature for 10 to 15 minutes to soften. Remove side of spring form pan. Cut into wedges. Makes 16 servings.