Dessert recipe collection

Cut Glass Dessert with colorful Jell-O cubes folded into whipped cream and crushed pineapple on a buttery vanilla wafer pecan crust. A stunning retro no-bake dessert.

Chocolate button cookies rolled in powdered sugar, then pressed with chocolate nonpareils fresh from the oven. Crackle-topped, bite-sized, fudgy in the middle.

Lindy's-style New York cheesecake with a buttery shortbread crust, 40 ounces of cream cheese, lemon and orange zest, and a sour cream top. Classic three-temperature bake for silk-smooth texture.

Chocolate sour cream cake built on melted unsweetened chocolate, brown sugar, and a finishing splash of boiling water that blooms the cocoa into deep, fudgy darkness. Tender, moist, old-school layer cake at its honest best.

Dainty sandwich cookies are tender butter rounds coated with almond-sugar tops and filled with raspberry jam or chocolate. A classic European tea-cookie tray pick.

Daiquiri pie with lime Jello, lemon pudding, light rum, and whipped topping in a graham cracker crust. A no-bake cocktail-inspired icebox dessert that tastes like a frozen daiquiri in pie form.

Dairy-free fruitcake with stewed raisins, cinnamon, and nutmeg, made without eggs, butter, or milk. A dense, spiced raisin cake where the stewing liquid adds moisture and natural sweetness.

Dairy Hollow House almond pie with browned butter, corn syrup, honey, almond extract, and toasted almonds. Like pecan pie's nutty, elegant cousin.

Homemade dandelion jelly made from foraged dandelion petals boiled into a golden liquid, then set with pectin and lemon juice. Tastes like honey with a floral twist.

Dark chocolate cheesecake with a velvety, dense crumb and a vanilla cookie crust. Sour cream keeps it tangy and silky, while a low, slow bake gives you a crackless top every time.

A simple and easy to make fudge recipe using only pantry staples.

This dark sauce takes advantage of chocolate's affinity for red wine. Dutch process cocoa lends the sauce richer chocolate flavor than regular unsweetened cocoa.

Dark chocolate sea salt cookies, intensely cocoa-rich slice-and-bake sables studded with bittersweet chocolate and flecked with fleur de sel. Slightly underbaked for a soft, fudgy center and a salty-sweet finish.

These truffle tarts are so smooth, creamy and full of chocolate flavor, they are so handy, and melt in your mouth.

The dark molasses and all the spices made this sensational gingerbread, and everyone at the dinner table raved about how yummy it came out. Great recipe.

The crisp, densely chocolaty cookies, with an unusually long baking time, were an annual favorite among the 20-plus recipes that Susan Couchman of Hartland remembers were made each year by her mother, Gloria Kuchler.