Desserts Archive

Quinoa and Fruit Breakfast Bowls

Quinoa and Fruit Breakfast Bowls Ingredients 2 cups water 1 cup quinoa 1/4 cup apple juice or cider 3 tablespoons reduced-fat creamy peanut butter 1 small banana, chopped 2 tablespoons raspberry or strawberry spreadable fruit 4 teaspoons unsalted, blanched peanuts Instructions In a

Quick Gluten-Free Berry Crisp

Quick Gluten-Free Berry Crisp Ingredients 2 bags (10 oz each) frozen mixed berries 1/4 cup sugar 1 tablespoon cornstarch 1 teaspoon ground cinnamon 1 1/2 cups Gluten Free Chex™ granola mix mixed berry almond Instructions Heat oven to 375°F. In ungreased 8-inch

Deep-Dish S’mores Skillet Cookie

Deep-Dish S’mores Skillet Cookie Ingredients 3/4 cup graham cracker crumbs 1 cup semisweet chocolate chips 2 packages Pillsbury™ Ready To Bake!™ refrigerated chocolate chip cookies with Hershey’s® chocolate chips 3/4 cup miniature marshmallows Instructions Heat the oven to 350°F. Sprinkle 3/4

Fruit Salad With Pudding

Fruit Salad With Pudding Ingredients 1 (29 ounce) can peach slices, undrained 1 (20 ounce) can pineapple chunks, undrained 1 (3 1/8 ounce) boxdry vanilla instant pudding mix 1 lb strawberry, stemmed and quartered 1 banana, sliced 1⁄2 pint

Icebox Cookie Cake

Icebox Cookie Cake Ingredients 1 roll (16 oz) Pillsbury refrigerated chocolate chip cookies 1/2 cup hot fudge topping 2 containers (8 oz each) frozen whipped topping, thawed Instructions Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper

Silky Dark Chocolate Pie

Silky Dark Chocolate Pie Ingredients 1 Pillsbury™ Pet-Ritz® frozen deep dish pie crust (from 12-oz package) 2 1/4 cups milk 1 box (6-serving size) chocolate pudding and pie filling mix (not instant) 1 1/2 cups dark chocolate chips 1/2 cup frozen (thawed)