Get ready to pour yourself a cup of tea, because you won’t be able to resist sampling one of these cookies. Almonds add taste and texture to the simple strips that are dressed up with raspberry pie filling.
Our Test Kitchen staff created these pretty layered gelatin molds using half a package of gelatin. You can use the other half to make plain gelatin (with half the water) or save to use up in another downsized dessert.
My family enjoys the combination of chocolate and coconut. So I stirred coconut extract into brownie batter and added flaked coconut to the cream cheese filling. These fudgy bars are the tasty result!
—Phyllis Perry, Vassar, Kansas
Here's a quick, airy dessert so versatile, you can whip it up for almost any season or holiday-just by varying the colors of gelatin you use. We filled this seasonal parfait with all the colors of the falling leaves. Pretty presentation for an autumn party! —Joyce Thompson, Bellingham, Washington
This made over recipe has less than half the fat, saturated fat and cholesterol of the original recipe...plus 32% fewer calories. Yet the thin crust retains its buttery taste and the fruity filling is still sweet and gooey.—Taste of Home Test Kitchen, Greendale, Wisconsin
Our Test Kitchen cooks got creative with this crumble. Pears provide a tasty change of pace from apples and other fruits that are more commonly used in pies and desserts. Cranberries add color, and spiced-up oats top off this old-fashioned dessert with a yummy crunch.
No one will believe that these rich and buttery cookies from Lois Hill of Thomasville, North Carolina are 'light,' but they are! And with their colorful swirls, each one of these minty sugary bites is unique.