26 Dessert Recipes Made in an 8×8 Pan
Indulge away! These desserts are the perfect size for a sweet treat without a ton of tempting leftovers.
This recipe is a family favorite, served warm as dessert, plain or with a scoop of ice cream. My family also likes it cold as a coffee cake. But the lemon sauce topping makes this traditional dessert a little different, enhancing the flavor of the blueberries. —Maureen Carr, Carman, Manitoba
Marshmallows and a tart cherry topping lend flavor and eye appeal to this popular dessert. Better yet, it’s easy enough for kids to make!
—Sherri Keim, Grand Junction, Colorado
—Sherri Keim, Grand Junction, Colorado
My mother makes incredible apple crisp, and I've added a few twists of my own. We think it's best warm with vanilla ice cream. —Nancy Heishman, Las Vegas, Nevada
These make a nice change from the typical chocolate brownie. When I bake up a batch, they never last long at my house.—Cindy Pruitt, Grove, Oklahoma
My deliciously different dressing goes well with turkey or ham. It's also good for dessert with a little cream poured over the top! —Nancy Brown, Dahinda, Illinois
I didn’t see my son, Lance Corporal Eric Harris, for more than two years after he enlisted in the Marines after high school. And when I saw him arrive at the airport, I just grabbed hold of him and burst out crying. When we got home, the first thing he ate was two bowls of my easy banana pudding recipe. He’s a true southern boy! It’s a dessert, but you can have it for breakfast, lunch or dinner. —Stephanie Harris, Montpelier, Virginia
These crispy cookie treats can be changed up—try different nuts and jams, and dark or white chocolate depending on the holiday. —Johnna Johnson, Scottsdale, Arizona
These lemon squares are a delightful recipe from my mother's file. I've been serving it for many years. This lemon bar recipe has a wonderful tangy flavor, and they're always a hit. The color and shape make them a nice addition to a platter of cookies. —Etta Soucy, Mesa, Arizona
My ode to all things chocolate, this is a phenomenally rich and satisfying chocolate ganache cake recipe. — Tarra Knight, Benbrook, Texas
These chewy rhubarb bars provide just the right amount of tartness and sweetness. They are simply unbeatable! —Renette Cressey, Fort Mill, South Carolina
I love Tiramisu. After tasting Nanaimo Bars at a local bakery, I decided to combine them with the flavors of Tiramisu. My friends and I love my creation and it is more convenient to eat than traditional Tirimisu. —Susan Riley, Allen, Texas
I wanted to make my youngest son an ice cream cake one year for his summer birthday, as he prefers ice cream to the traditional cake. He picked the flavors and I decided to try my favorite brownie recipe as a crust. It worked! —Krista Frank, Rhododendron, Oregon
Prepared with fresh peaches, this dessert is out of this world. I was raised in Oklahoma, and we used Elberta peaches right off our trees when we made this outstanding cobbler. —Virginia Crowell, Lyons, Oregon
I was experimenting with a beer bread to make it into a dessert and came up with this delectable apple fritter cake. —Ann Marie Eberhart, Gig Harbor, Washington
My friends and family encouraged me to enter my blonde brownie recipe in this contest. They love this pared-down version of the classic snack and never suspect that I use whole wheat flour. —Kai Kupinski of Canton, Michigan
This was my grandmother’s favorite recipe to make when they had bushels of peaches. Now I love to bake it whenever I can for my family and friends. —Mary Ann Dell of Phoenixville, Pennsylvania
Red Hots and canned cherries flavor this memorable dessert from my childhood. I hadn’t had it in years, so when I found my mother’s recipe, I had to make it to see if it’s as good as I remembered. It is! —Betty Zorn, Eagle, Idaho
If you like your sweets with a cup of coffee, this recipe is good for you! These no-nut brownies combine a mild coffee flavor with the richness of semisweet chocolate chips. They're a quick and easy dessert or anytime snack at our house.