Can you help me find a Dessert Recipe?

I have some friends coming over and I want to make them something...a dessert...have any suggestions?

please give me the link *if its a website* or write it down if it's a personal recipe

Easy Cherry Dessert

2 (16 ounce) cans cherry pie filling

1/2 lb oleo

1 (18 ounce) box white cake mix

Put pie filling in a 13x9-inch cake pan.

Melt oleo and combine with the white cake mix.

Mix to a crumbly mixture.

Crumble over top the pie filling.

Bake at 350° until golden brown, about 40 minutes.

Baked Cheesecake Squares

If you like cheesecake, you'll love these bars.

INGREDIENTS

1/3 cup shortening

1/3 cup packed brown sugar

1 cup all-purpose flour

1/2 cup chopped walnuts

6 1/2 tablespoons cream cheese

1 egg

2 tablespoons milk

1/4 cup white sugar

1/2 teaspoon vanilla extract

1 tablespoon lemon juice

DIRECTIONS

Preheat oven to 350 degrees F. Grease 8 inch square baking pan.

To make the crust: In a large bowl, cream shortening and brown sugar. Gradually blend in flour and walnuts. Mixture will be crumbly.

Set aside one cup of crust mixture. Press the rest of the mixture into the bottom of baking pan. Bake for 15 minutes.

To make filling: in a large bowl, beat the cream cheese and sugar. Add in egg, milk, lemon juice and vanilla until well blended.

Spread the filling over warm crust. Sprinkle top with remaining crust mixture. Bake for another 25 to 28 minutes. Let cool on wire racks before cutting

Apple Brandied Fruit Kebabs

serves 4

Ingredients

1 peach, cut into 4

1 pear, cut into 4

1 banana, cut into 4 thick pieces

4 strawberries

8 black grapes, deseeded

1 kiwi fruit, skinned and cut into 4

1 pineapple, skinned. Cut off 4 thick wedges.

Marinade

¼pint / 150ml apple or white grape juice

2tbsp Calvados

2tsp brown sugar or honey to taste

Method

1 Dissolve the sugar in the juice and add the Calvados.

2 Pour over the chunks of fruit and leave to marinade in the fridge for 1 hour, turning occasionally.

3 Thread an to skewers and sprinkle with a little extra brown sugar.

4 Use the leftover marinade to brush the fruit during cooking.

Serve with Raspberry Sauce and Rose Petal cream.

Baked Bananas with Lemon & Orange

Calories per serving: 110

Saturated fat: Nil

Total fat: Low

Protein: Low

Carbohydrate: High

Cholesterol: Nil

Vitamins: C, Folic acid

Minerals: Potassium

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Ingredients

4 bananas

juice of 1 lemon

juice of 1 orange, plus 4 slices of orange, peeled and trimmed with a knife

1tbsp dark brown sugar

Method

1. Peel the bananas and arrange them on 4 pieces of foil large enough to wrap the bananas comfortably.

2. Sprinkle with the citrus juices and sugar and top with an orange slice.

3. Wrap the foil in loose parcels and tightly seal the edges.

4. Bake for 20 minutes.

5. Serve the bananas in the foil parcels.

Baked Apples Stuffed with Wild Thyme and Fragrant Herb Honey, served with Greek Yoghurt and Honey

Serves 4

Ingredients

4 baking apples (Bramleys)

50g/2oz ground almonds

50g/2oz sultanas

45ml/3tbsp Odysea Wild Thyme and Fragrant Herb Honey

25g/1oz butter + a little extra to grease

To serve:

1 small tub Greek yoghurt

30ml/2tbsp Odysea Wild Thyme and Fragrant Herb Honey

sprigs of fresh thyme

Method:

1. Preheat the oven to 200°C/400°F/Gas 6.

2. Core the apples and score the skin in a spiral.

3. Mix the ground almonds, sultanas and Odysea Wild Thyme and Fragrant Herb Honey together in a bowl. Fill the centre of each apple with the mixture and top with a knob of butter.

4. Place in a greased ovenproof dish. Spoon 60ml/4tbsp water around the base of the apples and bake in the preheated oven for 45-50 minutes until the apples are tender and fluffy.

5. Place the Greek yoghurt in a small bowl and stir in the Odysea Wild Thyme and Fragrant Herb Honey.

6. Serve the baked apples on individual plates/bowls, topped with a spoonful of Greek yoghurt and a sprig of thyme to decorate.

INTENSELY CHOCOLATE, SIMPLE TO MAKE,

2 c. sugar

1/2 c. flour

1/2 c. cocoa

4 eggs, well beaten

1/2 lb. melted butter

2 tsp. vanilla

Preheat oven to 300 degrees.

Mix the sugar with the flour and cocoa and add to the beaten eggs. Stir thoroughly, then add the melted butter and the vanilla.

Pour into a pan or Pyrex dish, 9x9 inch is a good size, and place the pan in another larger pan filled with enough hot water that it comes at least half way up the side of the dessert's pan.

Bake for about 45 minutes. Test by inserting a knife. You want a custard consistency, but not stiff. In other words, do NOT wait until the dessert dries out as though it were a cake.

Wonderful with a blob of coffee ice cream.

Peanut Butter Fudge

1 jar vanilla frosting

1 18oz jar creamy peanut butter

Combine in bowl, microwave for 5 minutes. Mix well and spread evenly in shallow casserole dish. Refridgerate to set. Cut and serve.

Butterfinger Crunch Cake

1 box chocolate cake mix-prepare as directed for 2 layers

1 jar caramel topping

1 pkg. Cool Whip

2 reg. or 6 small Butterfinger bars, crushed to bits

Place bottom cake layer on plate. Use wooden spoon to poke holes in top of layer. Drizzle caramel over top, making sure it goes into holes. Frost layer with Cool Whip (including sides) and sprinkle 1/2 of Butterfinger bits over top. Place second layer on top and repeat.

(The first time I made this cake, 2 of my husbands friends had stopped by. I cut myself a sliver and told the guys there was cake. When I went back into the kitchen 10 minutes later there was nothing on the cake plate but crumbs.)

CHERRY ALMOND DESSERT

1 large can of cherry pie filling

1 box of white cake mix

1 pkg. (1/2 cup) sliced almonds

1 stick of melted butter

Cool Whip or vanilla ice cream

Place pie filling in bottom of 9 x13-inch pan. Sprinkle cake mix evenly over pie filling. (Break up large lumps of cake mix with a fork if necessary - do not stir.) Scatter almonds over cake mix. Drizzle melted butter evenly over the top of all other ingredients. Bake at 350 degrees for 35 to 45 minutes until top is nicely brown, but not too dark. Serve with Cool Whip or vanilla ice cream.

You can also try this recipe with blueberry, apple or peach pie filling.

Okay, I have a great one my mom likes to make just to whip something up quickly. (and it's pretty healthy too!)

Banana Cream Pie- The Quick Way:

Supplies:

1 box of instant jell-o vanilla pudding

2 bananas

1 premade graham cracker crust

cool-whip

Steps:

1. Make the pudding, let set, and fill the crust up with the vanilla pudding

2. put a layer of sliced bananas ontop of the pudding

3. Put a layer of coolwhip on the top

4. garnish with a few banana slices

*Optional, put some toffee pieces on top

How complicated do you want to get?

Something very simple to make (if you have the ingredients) is Fake Eclairs. (dunno why it's called that tho)

1 box each of vanilla and chocolate (instant) pudding

Graham Crackers (or Vanilla wafers)

Cool Whip.

Prepare the vanilla pudding first according to the package.

Put a layer of cookies in a baking pan, top with the vanilla pudding. Make the choc pudding in the same bowl (saves on washup). Add a layer of cookies on top of the vanilla pudding then add the chocolate. One more layer of cookies and top with Cool Whip.

Simple to make, and everyone loves it.

These are the easiest deserts I know..

..get an angle food cake...tear it into pieces.top with whipped cream....repeat layers.then top with cherry pie filling.let set a bit...over night is best....

1 gram cracker pie crust ,2 boxes of instant pudding(your choice)1 container of cool whip....

mix first pudding with one cup milk...blend well then put in Pie shell.mix second in same manner but then add 1/2 container of cool whip,pour into shell...top with remaining cool whip.

2 pudding mixes 2 cups milk.stir till well blended then add 1 8 oz container of cool whip....blend well....line bottom of dish with gram crackers...cover with pudding mix ...repeat with the last layer being pudding ....top with cherry pie filling.this is better done the night before.

triple layer banna cream pie...super simple and delicious

Grahm cracker crust home made or store bought (1 13x9 pan or 2 8in round)

1 pkg (4 serving) cheesecake flavored instant pudding and 1 pkg (4 serving) vanilla instant puddig (or 2 of the vanilla)

1 large tub whipped cream

3-4 bannanas sliced

2 symphony candy bars choppe dup.

Layer the bananas on the crust, pour the cheese cake pudding (mixed with milk) over the bananas. Mix the vanilla pudding with 2 1/2 cups of the whipped cream, pour that over the cheesecake layer. Then spread the remaining whipped cream over the pudding-whipped cream mix) Refridgerate for a couple of hours or even over night. Right before you serve sprinkle with the choped candy bar.

*or reserve the remaining whipped cream to put a dallop on each serving as it is passed around.