Individual baked chocolate fig puddings with cocoa, stewed California figs, and vanilla, topped warm with marshmallows and walnut halves. A vintage dessert with old-fashioned charm.
Tropical bread pudding layers French bread with sliced bananas and flaked coconut, then bakes in a vanilla custard. Caribbean-inspired twist on the classic comfort dessert.
Self-saucing sticky toffee pudding, a date-studded muscovado sponge that creates its own rich toffee sauce underneath as it bakes. Spoon it warm over vanilla ice cream or pouring cream.
Fat-free banana split pie with cinnamon cookie crust, sugar-free vanilla pudding, crushed pineapple, and fresh strawberries. Layered no-bake dessert that captures the sundae shop in a slim slice.
Mint Nanaimo bars layer a chocolate-graham crumb base, a peppermint vanilla pudding cream center, and a glossy chocolate top. The Canadian no-bake classic with a cool mint twist.
Pecan sticky buns use frozen dinner rolls topped with vanilla pudding mix, brown sugar, butter, cinnamon, and pecans. Assemble at night, rise overnight, bake in the morning for fresh sticky buns.
Nanaimo bars revisionist with a peppermint twist on the Canadian classic. A chocolate-graham cracker base, vanilla pudding buttercream middle, and melted chocolate top layer. No-bake and ready in an hour.
Tahitian baked mangoes in red wine with vanilla pods and superfine sugar. A simple, elegant tropical dessert served chilled with wine-poached fruit in a ruby syrup.
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