Give Yourself A Sweet Treat This Weekend With These Delicious Dessert Recipes
There’s something about the weekend that just instantly sparks a sweet tooth. There’s nothing like enjoying cookies fresh out of […]

There’s something about the weekend that just instantly sparks a sweet tooth. There’s nothing like enjoying cookies fresh out of the oven or a cool scoop of sherbet on a Friday night knowing you have the option to sleep in the next day. Self indulgence at its finest if you ask me.
Check out these simple step recipes I came across (and will most definitely be trying this weekend) for a yummy treat that’ll definitely settle your sweet tooth.
For Someone With A Little Craving
Pineapple Upside Down Dump Cake
- 2/3 cup packed brown sugar
- 1 jar (6 ounces) maraschino cherries, drained
- 1/2 cup chopped pecans, toasted
- 1 can (20 ounces) unsweetened pineapple tidbits or crushed pineapple, undrained
- 1 package yellow cake mix (regular size)
- Vanilla ice cream, optional
Directions:
- In a microwave, melt 1/2 cup butter; stir in brown sugar. Spread evenly onto the bottom of a greased 5-qt. slow cooker. Sprinkle with cherries and pecans; top with pineapple. Sprinkle evenly with dry cake mix. Melt remaining butter; drizzle over top.
- Cook, covered, on high for about 2 hours, until fruit mixture is bubbly. (To avoid scorching, rotate the slow-cooker insert a half turn midway through cooking, lifting carefully with oven mitts.)
- Turn off slow cooker; let stand, uncovered, 30 minutes before serving. If desired, serve with ice cream.
Cookie Butter Pie
- 1 package (8 ounces) cream cheese, softened
- 1 cup Biscoff creamy cookie spread
- 3/4 cup confectioners’ sugar
- 2 cartons (8 ounces each) frozen whipped topping, thawed (6 cups total), divided
- 2 graham cracker crusts (9 inches)
- 1/4 cup caramel sundae syrup
- 4 Biscoff cookies, crushed
Directions:
- In a large bowl, beat cream cheese, cookie spread and confectioners’ sugar until combined. Fold in 1 carton whipped topping.
- Divide mixture between crusts. Top with remaining container whipped topping. Drizzle with syrup; sprinkle with cookie crumbs.
- Freeze, covered, until firm, at least 4 hours.
Biscuit Strawberry Shortcake
- 2 cups all-purpose flour
- 3 tablespoons sugar, divided
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup cold butter
- 1 cup 2% milk
- 2 pints strawberries, chopped
- 1 tablespoon orange juice
- 1-1/2 cups whipped topping
Directions:
- In a large bowl, combine flour, 2 tablespoons sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Gradually stir in milk until a soft dough forms.
- Drop the dough by heaping tablespoonfuls into 8 mounds on a lightly greased baking sheet. Bake at 425° until lightly browned, 12-15 minutes. Cool on a wire rack.
- Meanwhile, place strawberries, orange juice and remaining 1 tablespoon sugar in a bowl; toss gently. Split shortcakes in half horizontally. Place bottom halves on serving plates; top with whipped topping and strawberries. Replace shortcake tops.
Mago Sorbet
- 1 package (16 ounces) frozen mango chunks, slightly thawed
- 1/2 cup passion fruit juice
- 2 tablespoons sugar
Directions:
- Place all ingredients in a blender; cover and process until smooth. Serve immediately. If desired, for a firmer texture, cover and freeze at least 3 hours.
Marshmallow Fudge
- 1-1/3 cups semisweet chocolate chips
- 2/3 cup fat-free sweetened condensed milk
- 1 teaspoon vanilla extract
- 1-1/3 cups miniature marshmallows
- 2 whole reduced-fat graham crackers, broken into bite-sized pieces
Directions:
- Line an 8-in. square pan with foil and coat with cooking spray; set aside. In a small heavy saucepan over low heat, melt chocolate chips with milk; stir until smooth. Remove from the heat; cool for 2 minutes. Stir in vanilla. Fold in marshmallows and graham crackers.
- Pour into prepared pan. Refrigerate for 1 hour or until firm.
- Using foil, lift fudge out of pan. Discard foil; cut into 48 pieces.
Cherry Pudding Cake
- 2 cups all-purpose flour
- 2-1/2 cups sugar, divided
- 4 teaspoons baking powder
- 1 cup 2% milk
- 2 tablespoons canola oil
- 2 cans (14-1/2 ounces each) water-packed pitted tart red cherries, well drained
- 1/8 teaspoon almond extract
- Optional: Whipped cream or ice cream
Directions:
- In a bowl, combine flour, 1 cup sugar, baking powder, milk and oil; pour into a greased shallow 3-qt. baking dish. In a bowl, combine cherries, extract and remaining sugar; spoon over batter.
- Bake at 375° for 40-45 minutes or until a toothpick inserted in the cake portion comes out clean. Serve warm, with whipped cream or ice cream if desired.
Old-Fashioned Rice Pudding
- 3-1/2 cups 2% milk
- 1/2 cup uncooked long grain rice
- 1/3 cup sugar
- 1/2 teaspoon salt
- 1/2 cup raisins
- 1 teaspoon vanilla extract
- Ground cinnamon, optional
Directions:
- Preheat oven to 325°. Place first four ingredients in a large saucepan; bring to a boil over medium heat, stirring constantly. Transfer to a greased 1-1/2-qt. baking dish.
- Bake, covered, 45 minutes, stirring every 15 minutes. Stir in raisins and vanilla; bake, covered, until rice is tender, about 15 minutes. If desired, sprinkle with cinnamon. Serve warm or refrigerate and serve cold.
Potato Chip Clusters
- 9 ounces white baking chocolate, chopped
- 2 cups coarsely crushed ridged potato chips
- 1/2 cup chopped pecans
Directions:
- In a large microwave-safe bowl, melt white chocolate. Stir in potato chips and pecans. Drop by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until set.
All recipe choices courtesy of https://www.tasteofhome.com/collection/easy-dessert-ideas/