Based on the rice pudding traditionally served in Tibet, this recipe turns out a thick, rich, honeyed dessert that’s enticing any time of year.
This chocolate icebox cake is intensely flavored with chocolate and rum and lined with ladyfingers. Make the cake a day a head and keep it in the icebox.
Pureed and strained raspberries give this luxurious whipped dessert a gorgeous pink color and a lovely tanginess to balance the sweet yogurt-cream base.
Pumpkin bread—homemade or store-bought—is layered with vanilla pudding, pumpkin butter, and caramel sauce.
Light, airy, messy, delicious, these peach souffles are an elegant (but easy-to-make) ending to a meal. Make them when peaches are dead-ripe delicious.
This pie, baked in a paper bag in the grill, is filled with apples and topped with brown sugar streusel. Impress guests by ripping open the bag at the table.
Tequila, lime juice, orange juice, and Cointreau. It’s not a margarita. It’s a sorbet. And it’s what for dessert.
Straight from the folks at The Splendid Table, these seemingly sophisticated toasted coconut macaroons are simply mounds of sweetened coconut toasted to perfection.
A deep, dark-as-night, fudgy-as-heck, bittersweet cake that’s a deserving dessert for any dinner party. Chocoholics, you’re welcome.
A cinch to make. The rhubarb lends tartness, the berries sweetness, and the ginger some sweet heat.
Chances you’ve got all you need in your pantry for this simple Southern classic that layers sliced bananas with vanilla wafers, and pudding, then crowns it with toasted meringue.
This is a cool spin on the classic lemon pie. A sorbet-ice cream filling stands in for the usual custard and the whole pie gets popped in the freezer.
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