During the busy holiday season, you'll want to stock your pantry with the ingredients for this fast and festive dessert from Gloria Aegerter. "This trifle is easy to make," reports the Summerfield, Florida cook. "It looks so pretty in a glass bowl-people will think you fussed."
If you like the flavor of licorice, you'll love these crispy cookies. When our six children were young, I often made them for lunches or after-school snacks. Flattening the dough logs with a fork gives them a pretty look. Once they're baked, it's a breeze to cut them into strips.
Boxed angel food cake speeds prep time but retains the cake's home-baked taste. And the no-cook version of sauce uses handy prepared lemon pie filling and whipped topping for fuss-free fixing and old-fashioned results.—Taste of Home Test Kitchen, Greendale, Wisconsin
"I revised a recipe that appeared in the newspaper to come up with this lemony cake topped with a light and creamy frosting," shares Edna Thomas of Warsaw, Indiana. "Not only is it fast to fix, but it serves a crowd."
This tart and tangy fruit sauce is excellent over pound cake or ice cream.
I've served this rosy-colored mixture many times and gotten rave reviews from friends and family. —Judith Wasman, Harkers Island, North Carolina
"Drizzling a chocolate sauce over orange-flavored pears brings a formal dinner to an elegant conclusion," writes Jacquie Ogden from Dawson Creek, British Columbia. Add a strip of orange peel to each serving for a finishing touch.
These cookies are soft, chewy and taste as good as they sound. The first time I baked them, I took them to an aunt's yard sale. Now they’re my go-to for any special event. —Samantha Gstalder, Montoursville, PA
You'll need only three ingredients to fix this refreshing make-ahead dessert that features a cool combination of mint and chocolate. "When time is short, it's so handy to pull this no-fuss pie out of the freezer for company," notes Dolores Scofield of West Shokan, New York.