Dessert recipe collection

No-bake pie with crispy rice cereal crust filled with tapioca-thickened apricot and pineapple in cinnamon-spiced fruit juice.

Easy tube cake made with yellow cake mix and apricot nectar, soaked with a hot rum-butter glaze for boozy sweetness.

Retro Jello salad layering apricot gelatin with cream cheese, pineapple, and Cool Whip for a make-ahead side that sets in stages.

Flaky cream cheese pastry turnovers filled with homemade apricot filling, sealed like hand pies, and iced with powdered sugar.

Light upside-down cake with canned apricot halves on the bottom, topped with a sponge-like batter made from separated eggs and bread crumbs.

A sweet and spicy jelly that tastes wonderful on toast, in sandwiches or on your famous meat loaf!

Apricots in brandy, an 1831 American recipe: fresh apricots blanched in light syrup, bottled, and covered with equal parts syrup and French brandy. A heritage spirit-preserved fruit.

Layers of buttery shredded kadayif dough sandwich rich cream filling, then get soaked with lemon syrup for this indulgent Middle Eastern dessert.

Colombian dulce de leche simmers milk and sugar with cinnamon for 4 hours into thick, golden caramel spread that's worth the constant stirring.

Savory bread pudding with arugula, chicken sausage, artichoke hearts, and fontina cheese baked in a Dijon mustard custard. A hearty brunch or dinner dish.

Flaky Asian pear and lychee strudel with phyllo dough, crystallized ginger, toasted coconut, walnuts, and Chinese five spice. A showstopping fusion dessert dusted with powdered sugar.

Aunt Bee's apple pie tucks sliced apples in a pre-cooked sauce of orange juice, honey, cinnamon, and butter inside a tender cream cheese pastry. A Southern-style fall pie with a pre-cooked filling.

Creamy New York-style cheesecake with a graham cracker crust and tangy sour cream topping. Baked low and slow at 300F for a crack-free finish every time.

Rich chocolate drop cookies with a sour cream batter and glossy chocolate-coffee icing drizzled on top. Old-fashioned bakery-style cookies that melt on your tongue.

Mock apple pie made with peeled, sliced zucchini under a buttery crumb topping. Cinnamon, nutmeg, and lemon juice complete the apple illusion. The pie bakes inside a paper bag for an even, juicy finish.

A dense, moist Jewish honey cake rich with cinnamon, cloves, cocoa, and golden raisins. This Rosh Hashanah staple bakes into a fragrant loaf that symbolizes a sweet new year.