873 vanilla recipes

Caramel rolls made with frozen bread dough, butterscotch pudding mix, brown sugar, butter, and cinnamon. A shortcut sticky bun with an overnight rise option.

Low-cal pumpkin pie skips eggs, butter, and traditional crust. Sugar-free pudding mix and skim milk thicken the spiced pumpkin filling over a thin water-bound graham crumb base. Diabetic-friendly.

Minted quinoa fruit salad with strawberries, kiwi, and mandarin oranges tossed in a pureed mint-yogurt-orange juice dressing. A light, refreshing grain salad served chilled.

A produce department recipe. Tastes high-calorie, but is actually fairly low-cal. Sauce is best served the same day as it is made.

Low-calorie pumpkin pie with a crunchy cornflake crust and a creamy butterscotch pudding filling. No-bake filling made with dietetic pudding, pumpkin, and nonfat milk.

Quick 4-ingredient cappuccino parfait layering coffee-spiked whipped topping with sugar-free chocolate pudding. Light, creamy, and ready in 20 minutes flat.

This is a wonderful pie, very chocolate flavor, and all the ingredients are very well to cook this recipe.

Chinese hot orange soup made with fresh-squeezed orange juice, rock sugar, and preserved ginger, lightly thickened with cornstarch. Served warm with citrus slices and cream wafers.

Jello ice cream pie: a no-bake summer pie made from Jello powder dissolved with vanilla ice cream and frozen fruit, set in a pie shell. Four ingredients, no oven, retro and refreshing.

Enjoy this chilled and tasty drink that's made with plain yogurt, strawberries and bananas.

Unique vegan rye bread pudding with apples, caraway seeds, and tahini-miso sauce that soaks for hours then bakes into comforting dairy-free dessert.

Barb's Special Sweet Breads Part 3 (Spandauer) recipe

Classic French creme patissiere made with egg yolks, sugar, milk, and vanilla. The essential pastry cream for tarts, eclairs, cream puffs, and fruit desserts.

Tired of cakes?! We have you covered. Try this warm and mouth-watering fig-apple compote with a scoop of vanilla ice cream. Heavenly delicious!

Galliano barbecued pork ribs parboiled to fall-off-the-bone tender, then basted with a hickory barbecue sauce spiked with anise-vanilla Galliano liqueur. The boozy Italian twist that takes weeknight ribs from ordinary to memorable.

Apple crisp with double-layered apples and a buttery oat-cinnamon crumble, finished with a splash of apple juice for extra moisture. Serve warm with vanilla ice cream for a fall classic.