10,000 cream recipes

This creamy Cedar Island Mint Hummer blends creme de menthe, creme de cacao, and vanilla ice cream into a frosty after-dinner cocktail that's ready in minutes.

No-bake Twinkie pie layered with chocolate mousse, chopped pecans, and whipped cream in a buttered casserole. A retro icebox dessert that turns store-bought snack cakes into something spectacular.

Cloud-light chocolate angel food cake that's fat-free and cholesterol-free, leavened entirely by whipped egg whites and flavored with cocoa. An airy, guilt-light dessert with deep chocolate flavor.

Cheesy chicken with mushrooms layers seared chicken breasts under a creamy cheddar sauce, then crowns with buttery sauteed mushrooms and Parmesan. A pantry-friendly weeknight casserole that pairs with rice or mashed potatoes.

Triple-spirit eggnog spiked with dark rum, brandy, and bourbon, folded with whipped cream and fluffy egg whites. Topped with fresh nutmeg for the holidays.

Buttery crescent roll layers stuffed with sweetened cream cheese and crowned with a crunchy cinnamon-sugar nut topping. Just 15 minutes of prep for a warm, gooey pastry that feeds a crowd.

Oyster mushroom chowder with fresh oysters, mushrooms, shallots, and cream in a light roux-based broth. A quick, elegant seafood soup ready in 30 minutes.

Blended pina coladas made with cream of coconut, crushed pineapple, light rum, and milk, blitzed with ice until thick and frosty. A tropical cocktail in 15 minutes.

Halloween deviled eggs made to look like bloodshot eyeballs using cream cheese, pimento-stuffed olives, and red food coloring. Creepy, edible, and kid-approved.

Five cup fruit salad with mandarin oranges, pineapple chunks, sour cream, mini marshmallows, and flaked coconut. A creamy, no-cook retro side dish that chills overnight.

Fresh blackberries wrapped in flaky pastry, baked in a sweet berry-laced syrup until brown and bubbly. An old-fashioned Southern dumpling recipe that fills the whole house with the smell of summer.

Creamy vanilla cheesecake bars on a rich chocolate-graham cracker crust. Melted chocolate chips and butter hold the base together while sweetened condensed milk makes the filling impossibly smooth.

An elegant French mousseline of frog legs and sole, piped into molds with a tender frog-leg center, baked gently in a water bath, and served over buttered fresh pasta with a silky frog-leg cream sauce.

French Acadian (Canada) version of the British classic Shepherd's pie.

Pear and ginger pudding layered with butter-sauteed pears, broken gingersnap cookies, and heavy cream, then baked until bubbling. A warm, spiced fruit dessert.

Ann's chiffon cake: a tall, light tube cake with the richness of butter cake and the lift of angel food. Whipped egg whites fold into an oil-based batter and bake into a tender, springy crumb.