Add These Layers of AWESOME Into a Serving Dish For a Dessert To Die For

I do not know how it’s even possible but, I had completely forgotten about this incredible dessert recipe for a couple of years. I remember the first time I tasted this dessert – it was such an Ah-Ha moment for me. I had always enjoyed savory, layered dips but it hadn’t occurred to me that I could create a dessert the same way. I know. Sometimes my brain runs a little slow.

I’ve made this dessert dip for many occasions and now that I found it again, I am most definitely making it over the holidays. You won’t find an easier way to whip up a mind-blowing dessert for your whole family!

Even if everyone is coming over, you can always fill two or even three dishes with these scrumptious layers. There will be plenty of dip – but you’ll still probably end up with no leftovers!

It’s also very easy to tweak the flavors a little bit. We have a cousin who’s very allergic to strawberries, so I’m thinking of making two dishes this year – one with strawberries and one with raspberries.

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Quick Tip: Make this in a large bowl and add cake layers, to create a trifle.

Ever wanted to enjoy the flavors of a gingerbread cookie in another form?

Yeah, I haven’t either. Gingerbread cookies are perfect just the way they are. Haha, But anyway, there is a way to get all the flavors of a gingerbread and more in one cake. It is absolutely delicious and I mean, who doesn’t love a poke cake?! This cake is all the gingerbread goodness that we know and love infused with caramel sauce and other delicious goodness. My neighbor Anne makes this poke cake every year for her family for Thanksgiving. But she is so kind to always make an extra cake for me and my family.

Everyone around here knows her as the poke cake lady and they love her even without ever having met her because of this amazing cake. Your family will love this one, too.

My husband and kids really enjoyed this cake and they told me that I should make it again and again. My husband said that it was especially good with ice cream and nuts. Yum, that sounds amazing!

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Quick Tip: Make sure to poke LOTS of holes in the cake so the sauce gets everywhere!! Yum, yum.

This Dessert Is So Out Of This World It Arrived In A Spaceship

If you’re a fan of apples, you’re going to like this cobbler. If you’re also a fan of snickerdoodles, you’re going to love this even more! That’s right – this dessert combines the two all-time favorites into one incredible treat you wish you didn’t have to share (you could always try to hide this from your family but the amazing aromas are a dead giveaway).

The first time I ever tried this recipe, I immediately knew this was going to become my new favorite. What is there not to love? Beautifully softened apples, with that cinnamon-sugary snickerdoodle crust on top… It’s a symphony of dessert flavors, I tell ya!

This cobbler is also the perfect dessert for get-togethers and parties; the recipe makes 15 servings, unless you’re like me and get a double serving right off the bat! The hardest part is to let this cool for a few minutes until you drizzle it with some caramel… My mouth is watering, just thinking about it!

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Quick Tip: This recipe makes 15 servings.

Fluffy, Caramelly, Peanut-Buttery… What More Could You Ask For?

I was going to just quickly tell you about this incredible no-bake pie, but I’ve been staring at that photo, my mouth watering, and thinking of last week when I tried this for the first time. I am so going to blame this recipe if I have to go and buy new jeans in a larger size next week! Gosh, this pie was delicious!

As if peanut butter wasn’t enough to lure me in, there is actually Snicker’s in the mix, too. I swear, my first bite of this felt like I had died and gone to dessert heaven. Halfway through my the slice I was already reaching for another one, and I could have eaten the whole pie on my own but my family made me share!

The best part about this is that you don’t have to use your oven. The worst part is that you’re going to have to let this chill and set in the refrigerator for 4 hours. Guys, those were the longest, slowest hours of my life!

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Quick Tip: Want to make this faster? Use a store-bought crust.

Ladies and gentlemen, you are going to want to stop what you are doing, and check out this amazing Samoa Bundt cake recipe. Other than Thin Mints, Samoa Girl Scout cookies are my absolute favorite! Which ones are yours? As you know, we can only get our Girl Scout fix a few times of year. What are we to do in between?

Um, here’s a hint: MAKE THIS CAKE! I’m telling you; this is probably one of my favorite Bundts. It tastes just like Samoa girl scout cookies. The textures and tastes wrapped up within this cake will send your tongue to a dance hall of flavor within your mouth. Now, don’t you want to send your tongue to a dance hall? Of course, you do. Make this cake.

Recipe courtesy of Tasting Table.

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Quick Tip: Make sure to liberally coat your Bundt pan with Pam cooking spray.

Remember those hot summer days when we were kids, and our parents would treat us banana banaa split? Well, sweetheart, it’s time tot ake a walk down memory lane because this decadent dessert is totally going to take you back. Frozen banana split squares are the peanut butter to my jelly, the Ozzy to my Harriet, and the cheese to my crackers.

This one-pan dessert is absolutely delicious and perfect for serving on days when the mercury rises. It’s cool, sweet, and amazingly nostalgic. I enjoy serving this dessert during summer picnics. My sister, who has an August birthday, has requested I make her this dessert in place of a birthday cake. Who turns down birthday cake? People who have eaten frozen banana split squares, that’s who.

Recipe courtesy of Our Best Bites.

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Quick Tip: I always set out extra Cool Whip in case anyone desires a double dose of the fluffy white stuff.

I remember as a little girl, getting off the school bus every Wednesday at grandma’s house. She’d always have my favorite pie baking for me; apple crumb. Oh, how I adored those pies. Flaky butter crust, crisp apples with a gooey sauce, and a sugary sweet crumb topping. So good!

When I came across this recipe, I was hesitant to make it because I didn’t want to fix something that wasn’t broken. Grandma’s recipe had been working for all of these years, and there really wasn’t anything to change. So, I didn’t change anything. However, I added something to the recipe: caramel. Wow! What a delightful kick this one little ingredient gave to this already amazing pie!

Recipe courtesy of Almanac.

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Quick Tip: You can always tent the pie with aluminum foil if you notice the top browning too quickly. That’s what grandma always did!