This homemade angel cake, filled with coconut and chocolate chips, is as light as a cloud. It’s so pretty with the sweetened whipped cream “frosting” piped around it. I love to bake breads and desserts for our large family.
Making ice cream goes smoothly when you do prep work in advance. I make the custard ahead and refrigerate it overnight. Plus, I toast the almonds beforehand and separate my add-ins into labeled containers. —Rosalie Peters, Caldwell, Texas
For dessert on the double, Melissa Van Bramer’s luscious Snickerdoodle Sundaes can’t be beat. She whipped up the easy caramel-topped recipe with her two daughters in Pickerington, Ohio and says, “It’s so simple (but special enough) to fix for guests. And it always brings raves.”
What a special treat! As pretty as an Easter basket, these tender meringue shells are filled with creamy pudding, then topped with fresh fruit and coconut. The perfect showstopper dessert for company, decrees our Test Kitchen.
This is the best ice cream we have ever found. It really tastes like frozen cheesecake. I like to make it in the morning and let it ripen in time for supper, but my husband usually can't wait that long!—Jacki Prettyman, Fort Scott, Kansas