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:

  1. 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.
  2. 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.)
  3. 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:

  1. In a large bowl, beat cream cheese, cookie spread and confectioners’ sugar until combined. Fold in 1 carton whipped topping.
  2. Divide mixture between crusts. Top with remaining container whipped topping. Drizzle with syrup; sprinkle with cookie crumbs.
  3. 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:

  1. 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.
  2. 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.
  3. 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:

  1. 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:

  1. 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.
  2. Pour into prepared pan. Refrigerate for 1 hour or until firm.
  3. 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:

  1. 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.
  2. 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:

  1. 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.
  2. 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:

  1. 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/