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Really impress your sweetheart this year.
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The additions of coconut, banana, and macadamia nuts take this dessert staple on a tropical getaway.
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Crumb crust, coffee ice cream middle, topped with toasted marshmallow -- like a cross between s'mores and mud pie!
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This recipe is by Suzanne Hamlin and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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This homemade dessert is as easy as uno, dos, TRES thanks to dessert essentials like canned sweetened condensed milk, canned evaporated milk and canned cherries.
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This recipe was given to me by one of my best friends. Cooked apples, peach, apricot, pear or papaya slices could be used instead of pineapples, or a mixture of two fruits like pineapple and papaya.
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This is an old favorite from my recipe box that I have had for 25 years that 's non-dairy and egg free!
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Now people who avoid gluten can have their red velvet cake and eat it too. It's made with gluten-free ingredients, but the cocoa and optional red food coloring will give it the taste and look you want. Just frost with your favorite buttercream or cream cheese frosting for the finishing touch.
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Serve this healthy dessert recipe at your next get-together, or keep it on hand for a sweet and healthy treat anytime.
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This buttery dessert has a graham cracker crust and is topped with bananas and fruit cocktail. The sweet and fluffy whipped cream makes it extra decadent.
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Bottoms up and there's the topping! The cake's ready as soon as it pops out of the oven.
cooking.nytimes.com
Don’t mistake this impressive layer cake for a modest banana bread It’s a billowing, head-turning dessert covered in white swirls of coconut frosting Roasting the bananas before mashing them into the batter for intensifies their flavor, while the toasted coconut adds sweetness and crunch