Dessert recipe collection

Made popular back in the 1960's by a bakery in Brooklyn. Chocoholics of all ages love this rich chocolate layer cake that uses a thick pudding instead of icing.

No-bake chocolate oat cookies made with cocoa, quick oats, and nuts. Just boil, mix, and drop onto waxed paper for a chewy treat that's ready in minutes with zero oven time.

These gooey cream cheese bars start with a yellow cake mix crust and get topped with a rich layer of powdered sugar, coconut, and nuts. They vanish from the pan faster than you can say "save me one."

Silky vanilla Bavarian cream pie with an egg custard base, melted ice cream, and billowy whipped cream set in a baked pie shell. Old-school elegance that wobbles on the fork.

A frozen vanilla mousse with just four ingredients: whipped cream, egg whites, sugar, and vanilla. Light as air, frozen until firm, and served soft at room temperature.

A classic vanilla sponge cake that gets its lift from 10 whipped egg whites and cake flour with no butter or oil. Tall, airy, and springy with a delicate vanilla crumb.

A creamy tofu-based cheesecake loaded with almond flavor from almond meal, almond extract, and a crown of slivered almonds on a graham cracker crust. Blend, pour, bake. No dairy, no eggs, no stress.

Vegan Black Forest cake with whole wheat pastry flour, applesauce, and a kirsch syrup. Cashew-tofu icing replaces dairy whipped cream. Three layers of chocolate cake, cherries, and creamy frosting.

A light, springy chocolate sponge cake made with just six pantry staples and absolutely no eggs or dairy. Two layers sandwiched with fudge icing, dusted with grated chocolate and powdered sugar. Vegan baking at its most unfussy.

Vegan fruit cake packed with dried fruit, candied peel, orange rind, and almonds, leavened with a soy milk and vinegar reaction instead of eggs. A dense, dairy-free holiday cake baked low and slow.

Silken tofu replaces eggs and dairy in a tender, biscuit-style shortcake that's completely vegan yet still delivers the classic strawberry shortcake experience.

One silky custard base, five showstopping cream pies. This stovetop filling comes together in minutes with pantry staples, then transforms into banana, butterscotch, coconut, or chocolate cream pie with simple swaps.

Bien Me Sabe! Layers of brandy-soaked ladyfingers, lush coconut cream filling, and golden meringue make this classic Venezuelan dessert impossible to resist. Chills overnight for the easiest showstopper.

Quesillo! Venezuela's silky three-milk custard baked in a caramel-lined pan. Just 6 ingredients, a blender, and a water bath stand between you and the smoothest flan you've ever tasted.

Vermont apple pie with layered tart apples, gingersnap-crumb streusel, crunchy walnuts, and a final pour of pure maple syrup. A New England-style heritage pie with deep fall flavors.

A creamy water-bath cheesecake with a walnut graham cracker crust, lemony cream cheese and cottage cheese filling, topped with fresh berries and double strawberry sauce.