10,000 icing recipes

No-bake frozen Gold Mine Pie layered with cream cheese filling, caramel drizzle, and toasted coconut-pecan crunch. Two pies from one batch, freezer-friendly for make-ahead desserts.

Frosty peach banana smoothie with low-fat vanilla yogurt, wheat germ, and orange juice. A thick, creamy fruit smoothie packed with fiber and protein.

No-bake frozen Oreo ice cream cake layered with vanilla ice cream, whipped topping, pecans, and chocolate syrup. Make it ahead and slice straight from the freezer.

Silky Bavarian vanilla cream dessert set with gelatin and enriched with vanilla ice cream. Unmold and serve with fresh fruit.

Peach Melba parfaits with peach-amaretto vanilla ice cream layered with raspberry coulis and fresh berries. Escoffier's classic dessert in parfait form.

Low-calorie frozen Snickers pie with sugar-free chocolate pudding, crunchy peanut butter, chocolate ice milk, and Grape-Nuts for crunch. No-bake and crustless.

Frozen orange pie with vanilla ice cream layered over a toasted oat and coconut crumb crust, drizzled with orange juice concentrate and topped with toasted coconut.

Frozen pumpkin crumble with a buttery graham cracker crust, spiced pumpkin and ice cream filling, and crunchy crumb topping. A no-bake frozen dessert for pumpkin lovers.

Frozen citrus pie with lemonade concentrate, vanilla ice cream, and whipped topping in a graham cracker crust. A no-bake frozen dessert with just four ingredients and bright lemony flavor.

No-bake mud pie with coffee ice cream in a chocolate wafer cookie crust, drizzled with fudge sauce and topped with whipped cream and toasted almonds. Frozen and foolproof.

Sweet ricotta filling with orange zest and mini chocolate chips piped into sugar ice cream cones. A no-bake, no-fry cannoli hack that kids can help make in 10 minutes flat.

Peach caramel crisp: ripe peaches baked over a hardened caramel base and crowned with ground almond praline streusel, served warm with vanilla ice cream. Summer fruit dessert elevated with French patisserie technique.

Classic peach Melba: vanilla ice cream crowned with a poached peach half, glossy raspberry-currant sauce, crushed macaroons, and a piped collar of whipped cream. Auguste Escoffier's signature dessert from 1893.

Halloween jack-o-lantern cake baked in a fluted bundt pan to mimic pumpkin ridges, frosted bright orange with a green ice cream cone stem and brown jack-o-lantern face. A no-fuss boxed mix dessert kids love decorating.

Peach-rhubarb crisp pairing sweet peaches with tart rhubarb under a buttery oat-and-coconut crumble. Made with canned peaches and frozen rhubarb so you can bake it year-round, in the oven or microwave. Serve warm with vanilla ice cream.

Savory papaya lassi blended with yogurt, ripe papaya, lime juice, salt, and black pepper. The Indian cooler that goes savory or sweet, with a sweet rose-water variation included.