what is a really good recipe for a dessert that doesn't take like a wicked long time??

Question

i need a recipe for a desert to make for a party but i have to make it quick. I would prefer a unique desert that doesn't take up time and doesn't require a lot of ingredients.

Answer 1

2 cans of crescent rolls (reg. size)

1 pkg cream cheese

1 3/4 c. sugar

1 t. vanilla

1 T. pumpkin pie spice

1 stick of butter



Unroll and stretch one can of rolls onto bottom of greased 13 X 9. Beat cream cheese with 1 c. sugar and 1 t. vanilla. Spread on top of crescent rolls. Unroll other can and stretch to cover top of cream cheese mixture. Melt butter and mix with pumpkin pie spice. Pour over whole thing. Bake at 375 for 20 minutes or until golden brown.

Answer 2

Eclair Cake



1 Box graham crackers

2 lg. boxes Instant Vanilla Pudding(French Vanilla if you can

find it)

3 1/2 C. cold milk

1 lg. container coolwhip

1 Can milk chocolate frosting



Line the bottom of a 13x9 pan with a package of the grahams crackers. Mix the pudding and milk until slightly thick. Fold in the Coolwhip. Spread 1/2 of the pudding mix over the first layer of crackers. Top with 2nd layer of crackers, rest of the pudding mix. Top with the last package of graham crackers. Frost the top with the chocolate frosting. Cover and refrigerate overnight for best results. After it sits overnight the crackers get soft and easy to cut. This makes a really good deasert for company and not real sweet either.

Answer 3

I love how you tell it the way it is :) Anyways... The New Encyclopedia of the Occult by John Michael Greer Also books by Raymand Buckland and Janet & Stewart Farrar would be great! Sorry I don't know of any more specific books >_< I'll let you know if I come across any :D EDIT: Okay, I found some more: The Occult by Colin Wilson Magick in the West End: Stories of the Occult by Kala Trobe Three books of occult philosophy by Heinrich Cornelius Agrippa von Nettesheim, Donald Tyson, James Freake The Way of Power: Studies in the Occult by L. Adams Beck Dictionary of the Occult by Julian Franklyn An A to Z of the Occult by Simon Cox, Mark Foster Evolutionary Witchcraft by T. Thorn Coyle To ride a silver broomstick: new generation witchcraft by Silver RavenWolf What's the Deal with Wicca?: A Deeper Look Into the Dark Side of Today's Witchcraft by Steve Russo A Witch's Notebook: Lessons in Witchcraft by Silver RavenWolf Demonology by King James I., Paul Tice The Encyclopedia of Demons and Demonology by Rosemary Ellen Guiley, John Zaffis Devils and Demonology: In the 21st Century by Katie Boyd The History of Witchcraft and Demonology by Montague Summers Satan's rhetoric: a study of Renaissance demonology by Armando Maggi You can also use Google and It will come up with a load ton of books related. I hope this helps you ^_^

Answer 4

4 medium tart cooking apples, sliced (4 cups)

3/4 cup packed brown sugar

1/2 cup all-purpose flour

1/2 cup quick-cooking or old-fashioned oats

1/3 cup butter or margarine, softened

3/4 teaspoon ground cinnamon

3/4 teaspoon ground nutmeg

Cream or Ice cream, if desired





1. Heat oven to 375ºF.

Grease bottom and sides of 8-inch square pan with shortening.

2. Spread apples in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over apples.

3. Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with cream



Note: if you mix all the dry ingeredients together before the butter it will mix btter.

Answer 5

Cherry Almond Dessert



1 large can of cherry pie filling

1 box white cake mix

1 pkg. sliced almonds (1/2 cup)

1 stick of melted butter

Cool Whip or vanilla ice cream



Place pie filling in bottom of 9 x 13-inch pan. Sprinkle cake mix evenly over pie filling. (Break up large lumps of cake mix with a fork if necessary.) 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 may also try this recipe with blueberry, apple or peach pie filling.



Hope this is easy enough for you! Enjoy! :-)

Answer 6

super easy and so yummy!



oven 425

melt one stick of butter in a cake pan in the preheating oven

1 pkg graham crackers pounded into crumbs (not a whole box, just one pkg from the box) pour on top of melted butter and pat down to cover pan

top with 1 cup each of 3-4 of each

-choc chips

-coconut

-butterscotch chips

-nuts

-raisins

-chopped up candy bars or M&Ms

-or some other type of baking chips

pour 1 can of sweetend condensed milk over the top of everything, make sure you get it all out and cover all gaps!

bake for 20-25 mins till the mils gets a little browned

wait till it's cooled all the way to cut into squares, you can also line the pan with foil to remove it easily from the pan, but wait till it's cooled! I bring these into work all the time and they're gone in minutes!

Answer 7

Tira Mi Su



This is a wonderful Italian desert that does not require any cooking.



Recipe provided by Bettina Magliocco



Ingredients:



*1 package Ladyfinger cookies

1 pot black expresso coffee

1/4 cup rum or brandy

2/3 cups sugar

1 lb. mascarpone cheese or (1/2 lb. cream cheese and 1/2 lb. ricotta cheese)

3 egg whites

3 oz. grated chocolate







Preparation:

In a bowl, combine and blend cheese and sugar.

Separate eggs and blend until still and fluffy

Fold egg white mixture into cheese mixture.

Add rum or brandy to expresso coffee, mix.

In a glass casserole dish, place a layer of ladyfingers dipped in expresso coffee.

Spread a layer of cheese mixture.

Repeat layers 2 more times ending with cheese mixture.

Sprinkle top with grated chocolate.

Refrigerate until ready to serve.

Answer 8

1/4 cup of brown sugar, 1/2 stick of butter, 1 tsp. Rum extract. Melt in saucepan. Add sliced bananas. Cook for 2-3 minutes. Stop by store on way to party and pick up vanilla ice cream. Put bananas in microwave at party to rewarm pour over ice cream. Everybody will love it.

Answer 9

Easy Peanut butter Pie



1 cup peanut butter (smooth)

1 cup whole milk

1 cup powered sugar

8oz. cream cheese

1 tub cool whip

1 graham cracker pie crust (extra serving size)



cream peanut butter and cream cheese together, slowly add sugar and mix well. add milk, mix until it is well Incorporated. Fold cool whip into the peanut butter mixture. Pour into pie crust, Freeze for about 4 hours.

When ready to serve, drizzle chocolate syrup on.

Answer 10

Try this, looks long, but it's simple enough, but yummy! (Sorry for the caps, I copied from my personal recipe file & pasted instead of typing over)





CHOCOLATE DELIGHT





1ST LAYER:



1 - CUP ALL PURPOSE FLOUR

1 - STICK OF BUTTER ( OR MARGARINE-PARKAY IS BEST )

1/2 - CUP CHOPPED PECANS ( OR WALNUTS ARE FINE )



STIR NUTS INTO SOFTENED BUTTER. ADD FLOUR & MIX WELL. SPREAD DOUGH INTO A 9" X 13" X 2" BAKING PAN. BAKE IN A PREHEATED 375 DEGREE OVEN TILL LIGHT GOLDEN BROWN. (about 10 minutes)LET COOL.





2ND LAYER:



2 - 8 OZ PKGS. OF PHILADELPHIA CREAM CHEESE

1 - CUP CONFECTIONERS SUGAR

1 - CUP COOL WHIP



PUT ALL INGREDIENTS TOGETHER IN A LARGE BOWL & MIX WELL. BEST TO USE ELECTRIC MIXER. SPREAD CREAM CHEESE MIXTURE EVENLY ON COOLED CRUST.





3RD LAYER:



2 - SMALL BOXES INSTANT CHOCOLATE PUDDING ( OR FAVORITE FLAVOR )

3 - CUPS MILK ( 2% MILK ACCEPTABLE)



PREPARE AS DIRECTED ON BOX. SPREAD EVENLY OVER CREAM CHEESE LAYER.





4TH LAYER:



- REMAINDER OF COOL WHIP

1/4 - TO 1/2 CUP FINELY CHOPPED PECANS ( OR WALNUTS )



CAREFULLY SPREAD THE REMAINDER OF THE COOL WHIP ON TOP OF THE PUDDING LAYER & SPRINKLE NUTS OVER COOL WHIP. REFRIGERATE AT LEAST 1 TO 2 HOURS BEFORE CUTTING & SERVING FOR FIRMER PIECES. MUCH TASTIER WHEN CHILLED.

Answer 11

Creamy Lemon Pie



1-3/4 cups cold milk

2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling

1 can (6 oz.) frozen lemonade concentrate, thawed

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

1 HONEY MAID Graham Pie Crust (6 oz.)



POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 1 minute. Add lemonade concentrate; beat an additional minute or until well blended. (Mixture will be thick.) Gently stir in whipped topping.

SPOON into crust.

REFRIGERATE 4 hours or until set. Store leftover pie in refrigerator.



http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe/knet_recipe_display&Rpage=2&u1=keyword&u2=lemon%20pie&u3=**40*51&wf=9&recipe_id=57480



Creamy Lemon Cheesecake



2/3 cup boiling water

1 pkg. (4-serving size) JELL-O Brand Lemon Flavor Sugar Free Low Calorie Gelatin

1 cup BREAKSTONE'S or KNUDSEN Cottage Cheese

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cut up, softened

2 cups thawed COOL WHIP Whipped Topping



STIR boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Cool 5 minutes. Pour into blender container. Add cheeses; cover. Blend on medium speed until smooth, occasionally scraping down side of blender container.

POUR into large bowl. Gently stir in whipped topping. Pour into 8- or 9-inch springform pan or 9-inch pie plate sprayed with cooking spray.

REFRIGERATE 4 hours or until set. Loosen cake from side of pan; remove rim. Store leftover cheesecake in refrigerator.



http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe/knet_recipe_display&u1=keyword&u2=lemon%20pie&u3=**20*51&wf=9&recipe_id=63223

Answer 12

Chocolate Ripple cake



6-8 servings 20 min 20 min prep



250 g chocolate cookies (not chocolate coated though)

500 ml thickened cream, lightly sweetened and stiffly beaten

sweet sherry or raspberry jelly (optional)



Not the one? See other Chocolate Ripple cake Recipes

< 30 mins Desserts

Australian Desserts

Eggs/Dairy Desserts

Potluck Desserts

Kid Pleaser Desserts

Take a cookie and dunk it quickly in sweet sherry (or smear it with jelly for children) if you wish-this helps speed up the cookies softening.

spread the smooth side of the cookie thickly with cream and repeat.

Sandwich the two you have done together and stand them on a plate.

Repeat this until all the cookies are used and you have formed a"log" of cookies and cream.

Cover the entire log thickly with more cream and cover loosely with cling wrap before refrigerating for about 8 hours-as I said, the sherry or jelly speeds this up (and I like the added flavour of either) Decorate with grated chocolate, or pipe extra cream around the log before serving.





This is really yummy and easy to make! :)