My twist on rice crispy bars includes crunchy crushed pretzels. Then I top them with a creamy peanut butter coating and rich chocolate topping. Garnished with peanuts and even more pretzels, I don’t think I'd ever go back to plain old bars again. —Sherri Melotik, Oak Creek, Wisconsin
"The treats are easy for any age to make but pretty enough to share with friends. You can add color sprinkles to customize them for any holiday or occasion," relates Marcia Porch of Winter Park, Florida.
The line at the dessert table convinced me this cake was a winner when I served it at a party. It makes a pretty presentation, baking up nice and high. The zippy lime and gingersnap flavors really come through.
This heavenly cake, from Elsie Shell of Topeka, Indiana, is so rich and gooey you wouldn't guess it starts with a boxed cake mix. "Although I love making cakes from scratch, mixes are so convenient," Elsie informs. "It's fun to spruce them up with goodies like coconut, almonds and chocolate chips."
This no-bake chocolate dessert from Rhonda Lanterman of Terrace, British Columbia has a tasty almond crust and smooth fluffy filling that's almost like a mousse. "It's so simple to make ahead of time and so delicious," she says.
To complete a meal, I often serve this not-too-sweet pie. This rich and cream dessert is so easy to assemble. To save time, I often prepare and freeze a graham cracker pie crust so all I have to do is thaw and fill it.—Glenda Parsonage, Maple Creek, Saskatchewan
Our Test Kitchen came up with this creamy, lactose-free dessert that could also be used in a parfait, as a filling or as a dip for fruit or pound cake. You'll love the rich chocolaty-mint flavor.
TIP: If you don't care for mint, leave out the extract. For a more mousse-like dessert, stir in some non-dairy topping.