Do anyone know any quick n easy dessert recipe?

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banana pudding,cut up banana's stick in pudding,nilla cookies,crumble up and put in! Mix up a packet mix of cake mix and put it into small bowls or ramekins that are microwave proof. zap them for around two minutes. If you underccok it slightly then its a little like pudding, or if you do it the full time its the same consistancy as little individual cakes. If it has icing mix, make it a little thinner and pour over the top like a syrup. Serve with ice cream or cream. Very quick easy and yummy!!

Instant pudding

1. Mud Pie. Brownies with a scoop of ice cream on top.
2. Fruit Salad. Drain the fruit cocktail, add all purpose cream, add condensed milk to taste, mix and chill before serving. You may add chopped peanuts of walnuts.
3. Peach Float. Drain sliced peaches and slice thinly. Fold into all purpose cream, leave some for topping. Layer graham honey crackers and whipped cream, top with decorative slices, freeze for 4 hours.
Enjoy!

Cinnamon Crepes With Caramel Sauce and Pecans

This unusual Mexican dessert is very rich and utterly delicious! This is so worth the time it takes.

1 quart milk
4 teaspoons cornstarch
1/8 teaspoon baking soda
1 1/4 cups sugar
2 1/2 inches cinnamon sticks
5 tablespoons butter or margarine
1 cup pecans, coarsely chopped
12 dessert crepes (see note)
6 servings
1 hour 25 minutes 10 mins prep


1. Note: use Basic Whole Wheat French Crepes, adding 2 tbls sugar, or crepe recipe of your choice with 1/2 tsp ground cinnamon and 1/8 tsp ground cloves added to the batter.
2. In a small bowl, combine 1 tbls.
3. of the milk, the cornstarch, and baking soda.
4. Set aside.
5. In a large heavy saucepan, bring the remaining milk to a boil over moderate heat.
6. Remove the pan from the heat and stir in the cornstarch mixture.
7. (The milk will bubble up.) Return to the heat, reduce the heat to low, and stir in the sugar and cinnamon.
8. Simmer, uncovered, for 30 minutes, stirring occasionally.
9. Remove the cinnamon stick and continue to simmer, stirring frequently, until the sauce is very thick-about 30 minutes more.
10. Set aside.
11. Meanwhile, melt the butter in a 7-inch skillet over moderate heat.
12. Add the pecans, and saute, stirring frequently, until the nuts are toasted and the butter is browned-about 10 minutes.
13. Remove from the heat.
14. With a slotted spoon, remove the nuts and set aside.
15. Reserve the butter.
16. Preheat the oven to 325*F.
17. Place a crepe with the more attractive side down, brush with the browned butter, and put 1 tbls.
18. of caramel in the center.
19. Fold the crepe in half, pressing gently to spread out the filling; then fold it in half again to form a wedge.
20. Brush the edges with butter and place the crepe in a buttered, 13"x9"x2" baking dish.
21. Repeat, overlapping the crepes slightly in the pan.
22. *Atthis point the dessert can be stored.
23. Cover the crepes with foil and place the nuts in a tightly covered container.
24. Cool the sauce to room temperature, then cover tightly.
25. Refrigerate all for up to 24 hours.
26. *.
27. Bake the crepes, uncovered, until heated through-8 to 10 minutes.
28. Meanwhile, heat the remaining sauce over low heat, stirring frerquently, until warmed through-about 5 minutes.
29. Drizzle the caramel over the crepes, then sprinkle with the pecans.
30. Serves 6.
31. Enjoy! Mango Yoghurt Cheesecake

Ingredients
Sponge Layer:
5 eggs (grade B)
75g flour
25g corn flour
1/4 tsp baking powder
100g sugar
1 tbsp ovalette or Quick 75
50ml water
60g melted butter

Filling:
250g cream cheese (thawed to room temperature)
100g sugar
2 gelatine sheets or 1 tbsp gelatine powder
100ml fresh milk
150ml yoghurt
2 tsp lemon juice
1 mango, just ripened

Method
To make the sponge layer: Preheat oven to 180 oC. Lightly grease and line and a 23cm round cake tin.

Whisk all the sponge layer ingredients except the butter in a cake mixer at maximum speed until thick and fluffy. Add in the melted butter at a slow speed until well blended.

Pour batter into the prepared tin. Bake in the preheated oven for 45 minutes.

To make the filling: Slice mango thinly and arrange on the base of a loose-bottomed ring pan. Chop the rest of the mango into small cubes and leave aside.

Bring milk and sugar to a low boil, then leave aside to cool completely. Soak the gelatine sheets in just enough cold water to cover the sheets or sprinkle the gelatine powder over two tablespoons of cold water. Leave aside to expand.

Beat cream cheese until creamy. Add the cooled milk and continue to beat. Mix in yoghurt and soaked gelatine/gelatine powder mixture and blend well. Stir in the chopped mango and lemon juice and fold evenly.

Assembling the cake: Slice the sponge cake into two. Place one layer over the assembled mango slices. Pour the filling over; smoothen the surface.

Place the second sponge layer over this. Press lightly and chill the cake in the refrigerator for one to one and a half hours, or preferably overnight.

Turn the cake over on a cake board. The mango slices should appear on the top.

Heat up apricot gel until it is warm and well dissolved. Spread apricot gel over to glaze the cake.

To decorate the cake: Spread whipped cream on the sides and sprinkle toasted, chopped almonds all round.

To make apricot gel glaze: Put one tablespoon of apricot jam in a small saucepan with one tablespoon water. Bring to the boil, then remove from heat and brush over the cake while it is still warm. Angel Pudding:
Original recipe yield: 10 servings.
Prep Time:20 Minutes
Ready In:20 Minutes
Servings:10

INGREDIENTS:

* 1 (10 inch) angel food cake
* 6 cups cold milk
* 1 (5.9 ounce) package instant chocolate pudding mix
* 1 (5 ounce) package instant vanilla pudding mix
* 2 (2.1 ounce) bars chocolate-covered crispy peanut butter flavored candy (e.g., Butterfinger, ?), crushed

DIRECTIONS:

1. Place half of cake cubes in the bottom of a 9x13 inch dish. Prepare chocolate and vanilla puddings with cold milk according to package directions. Spread prepared chocolate pudding over cake cubes in dish. Top with half the crushed candy. Distribute remaining cake cubes over candy and top with vanilla pudding and remaining candy. Chill until serving.
-------------------------
Basic Truffles
Submit a recipe photo
"This is a basic truffle filling to which you can add your own flavorings or extracts. You may use this to fill the chocolate shells you make using candy molds or roll into balls then into powdered sugar, cocoa, sprinkles or other toppings"
Original recipe yield: 35 truffles.
Prep Time:10 Minutes
Cook Time:10 Minutes
Ready In:20 Minutes
Servings:35

INGREDIENTS:

* 12 ounces bittersweet chocolate, chopped
* 1/3 cup heavy cream
* 1 teaspoon vanilla extract

DIRECTIONS:

1. In a medium saucepan over medium heat, combine chocolate and cream. Cook, stirring, until chocolate is melted and mixture is smooth. Remove from heat and whisk in flavoring. Pour into a small dish and refrigerate until set, but not hard, 1 1/2 to 2 hours. Use to fill candies or form balls and roll in toppings. in the supermarket by short cake or pound cake. then add strawberries, blueberries, peaches, or raspberries on top. then add a fruit sauce, such as strawberry dessert sauce, on the fruit. top with vanilla ice cream and cool whip.
enjoy!!!
you could also take the cake and top with vanilla ice cream. then add chocolate sauce, cool whip, nuts, and cherries (you could add sliced bananas on the cake then add the ice cream, chocolate sauce, cool whip, nuts, and cherries). INGREDIENTS.
2 cups sherry
1 packet ginger biscuits
Whipped cream
Grated chocolate or a flake bar
METHOD
Dip the ginger biscuits one at a time in the sherry and press them together in the shape of a log. (Do this on the platter on which you intend to serve your dessert.) They will soon become deliciously soft. Chill whilst you whip the cream. Spoon the cream over the log and decorate with the grated chocolate. No-one will guess the ingredients! 1 12 oz container of small curd cottaage cheese mixed with 1 package of strawberry jello.

chill and enjoy

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