Have you ever heard of a cake made with mayonnaise? This Chocolate Mayonnaise Cake is a recipe that’s been in my family for generations. If you’re not a mayo lover, don’t worry, I promise you will never know there’s mayonnaise in this cake! It’s the fat that’s used to make the cake batter instead of butter and oil. And let me tell you from personal experience, it a fool-proof way to make sure the cake is NEVER dry.

My other secret to making this cake bakery-quality is adding brewed coffee to the batter. Once again, you won’t taste the coffee, it’s just a baker’s tip to making the cocoa flavor even stronger. If you love a cake recipe, try my Lemon Coconut Cake or Chocolate Gooey Butter Cake.

Why You’ll Love this Recipe

• Easy to serve a crowd. I bake this cake in a 13×9-inch baking dish which makes it ideal to transporting to potlucks and picnics.
• A recipe that newer bakers should try. If you can make a boxed cake mix, I guarantee you can make this cake with ease!
• Never have dry cake again! The secret is in the mayonnaise, buy full-fat, the low-fat kind doesn’t work as well.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

Cake:

• All-purpose flour: Structure for the cake batter.
• Granulated sugar: Sweetens the batter perfectly.
• Baking soda: Leavening agent that’s responsible for a tender texture.
• Salt: Always add salt to your baked good to make their flavor even more rich.
• Unsweetened cocoa: Responsible for the chocolate goodness.
• Full-fat mayonnaise: Key ingredient for a moist cake. Be sure to buy full-fat.
• Brewed coffee or warm water: I highly recommend using coffee, the cake won’t taste like coffee, it just helps to enhance the chocolate flavor.
• Vanilla extract: Adds both caramel and floral notes.

Frosting:

• Salted butter: Make sure it’s room temperature for mixing.
• Vanilla extract: Always add for a frosting that’s bakery-style in taste.
• Powdered sugar: Sift beforhand to remove any lumps for a smooth frosting.
• Semi-sweet chocolate: How I make this frosting so rich! Melt and cool the chocolate for an extra insane flavor.
• Heavy cream: Helps to thin the frosting to the correct consistency.

Tools You’ll Need

• Mixing Bowls
• Hand Mixer 
• Rubber Spatula
• Measuring Cups and Spoons
• 13”x9” Baking Dish

How to Make chocolate Mayonnaise Cake

For the Cake:

1. Preheat to 350°F. Grease a 13×9-inch baking dish with butter or sour cream.
2. In a large bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder.

3. Stir in mayonnaise, warm coffee or water, and vanilla just until combined.

4. Pour batter into the prepared pan and spread evenly.
5. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.

Make the Frosting:

1. In a large bowl, beat butter on medium-high speed for 3–5 minutes until very light, fluffy, and pale in color.
2. Mix in vanilla extract until combined.
3. Gradually add the powdered sugar, about 1 cup at a time, mixing on low at first, then increasing speed until smooth.

4. Slowly pour in the melted (cooled) chocolate while mixing on medium speed. Beat until fully incorporated and silky smooth.

5. If the frosting is too thick, add heavy cream until spreadable. Beat on medium-high for another 1–2 minutes for a light, fluffy finish.

6. Spread on the cooled cake. Slice and serve!

Expert tips

• Don’t over-mix the cake batter. This will lead to a gummy cake texture. Gently stir until just combined.
• Always use full-fat mayonnaise. It’s replacing any oil or butter in the cake batter so buy the real deal!
• If you forgot to soften you butter for the frosting, just microwave in 5-10 seconds intervals until softened.
• Be sure to let the melted chocolate cool for the frosting. If it’s still warm, it will be too runny and you won’t be able to frost the cake.
• Allow the cake to cool before icing. If it’s warm, the frosting will melt all over the cake and become quite messy.

Storage

Store any leftover cake in an airtight container at room temperature for up to 4 days. You can also freeze individual slices of this cake for up to 2 months. Thaw on the counter until ready to serve.

If you want to make the cake in advance, it’s easy to do! You can even bake the cake base the day before serving and just whip up the frosting a couple hours before serving.

Frequently Asked Questions

More Easy Dessert Recipes

• Coconut Pound Cake
• Peanut Butter Sheet Cake
• Earthquake Cake
• White Texas Sheet Cake

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Chocolate Mayonnaise Cake

This Chocolate Mayonnaise Cake is a cake recipe that's always rich and moist thanks to it's secret ingredient mayonnaise! You'll never make a chocolate cake the same again. Plus the frosting is made with melted semisweet chocolate for a ganache-like frosting that's so addicting.

Course Dessert

Cuisine American

Keyword chocolate

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

30 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 15 servings

Calories 399kcal

Ingredients

Cake

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsweetened cocoa
• 1 cup full-fat mayonnaise
• 1 cup brewed coffee or warm water
• 2 teaspoons vanilla extract

Frosting

• 1 cup salted butter room temperature
• 2 teaspoons vanilla extract
• 2 cups powdered sugar sifted
• 1 cup semi-sweet chocolate melted and cooled
• 1-2 tablespoons heavy cream if needed

Instructions

Cake

• Preheat to 350°F. Grease a 13×9-inch baking dish with butter or sour cream.
• In a large bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder.
• Stir in mayonnaise, warm coffee or water, and vanilla just until combined.
• Pour batter into the prepared pan and spread evenly.
• Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.

Frosting

• In a large bowl, beat butter on medium-high speed for 3–5 minutes until very light, fluffy, and pale in color.
• Mix in vanilla extract until combined.
• Gradually add the powdered sugar, about 1 cup at a time, mixing on low at first, then increasing speed until smooth.
• Slowly pour in the melted (cooled) chocolate while mixing on medium speed. Beat until fully incorporated and silky smooth.
• If the frosting is too thick, add heavy cream until spreadable. Beat on medium-high for another 1–2 minutes for a light, fluffy finish.
• Spread on the cooled cake. Slice and serve!

Video

Notes

Storage: 

Store any leftover cake in an airtight container at room temperature for up to 4 days. You can also freeze individual slices of this cake for up to 2 months. Thaw on the counter until ready to serve.

If you want to make the cake in advance, it’s easy to do! You can even bake the cake base the day before serving and just whip up the frosting a couple hours before serving.

Tips: 

• Don’t over-mix the cake batter. This will lead to a gummy cake texture. Gently stir until just combined.
• Always use full-fat mayonnaise. It’s replacing any oil or butter in the cake batter so buy the real deal!
• If you forgot to soften you butter for the frosting, just microwave in 10 seconds intervals until softened.
• Be sure to let the melted chocolate cool for the frosting. If it’s still warm, it will be too runny and you won’t be able to frost the cake.
• Allow the cake to cool before icing. If it’s warm, the frosting will melt all over the cake and become quite messy.

Nutrition

Calories: 399kcal | Carbohydrates: 51g | Protein: 3g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 335mg | Potassium: 139mg | Fiber: 2g | Sugar: 34g | Vitamin A: 409IU | Vitamin C: 0.01mg | Calcium: 19mg | Iron: 2mg

The post Chocolate Mayonnaise Cake appeared first on Dinner in 321.

Chocolate graham crackers sandwich a creamy filling loaded with strawberries, pineapple, banana, and maraschino cherries — all the classic banana split flavors, all in one frozen bite. A drizzle of melted chocolate and a shower of sprinkles on top take it completely over the edge.

The filling is built on Lifeway Farmer Cheese, and it is a game changer for frozen desserts. It’s a mild, slightly tangy flavored soft cheese made from cultured skim milk that’s high in protein and packed with live and active probiotic cultures that support gut health. The texture is rich and creamy, somewhere between cottage cheese and cream cheese, which makes it the perfect no-churn ice cream base that actually keeps you full.

No ice cream maker, no fancy equipment, and no willpower required once you make a batch of this sweet treat!

Why You’ll Love This Recipe

• No ice cream maker needed. The Lifeway Farmer Cheese filling comes together in minutes and freezes into a perfectly creamy texture without any special equipment. Just mix, layer, and freeze.
• All the banana split flavors, none of the fuss. Classic dessert, totally reinvented.
• High protein and probiotic-packed. These aren’t your average ice cream sandwiches. Lifeway Farmer Cheese brings the protein and live active cultures, so dessert actually works for you.
• Perfect for making ahead. These freeze beautifully for up to 2 weeks!

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Chocolate graham crackers — The sandwich component. They soften slightly in the freezer into that perfect, chewy sandwich texture.
• Lifeway Farmer Cheese — The star of the filling. Creamy, protein-rich, and probiotic-packed, it’s the reason this filling tastes like ice cream without a single drop of heavy cream.
• Regular or Sugar Free Vanilla Pudding: Contributes to the texture of the sandwiches and adds that classic vanilla ice cream flavor.
• Honey — The natural sweetener.
• Strawberries — Classic banana split flavor and a beautiful pop of red in the filling.
• Pineapple — Adds a tropical sweetness and a little extra texture.
• Banana — The banana split flavor you came for.
• Maraschino cherries — The non-negotiable banana split finishing touch.
• Chocolate chips, melted — The classic chocolate sauce moment. Helps the sprinkles adhere as well.
• Rainbow sprinkles — Because no banana split is complete without them.

How to Make Banana Split ice Cream Sandwiches

1. Line a 9×9 dish with parchment paper, leaving an overhang on two sides — this makes lifting the slab out later so much easier. Lay chocolate graham crackers flat across the bottom, breaking them to fit as needed until the entire base is covered.

2. In a medium bowl, stir together the Lifeway Farmer Cheese, vanilla pudding mix, and honey until completely smooth. Taste it, and add more honey if you’d like it a little sweeter.

3. Gently fold in the strawberries, pineapple, banana, and maraschino cherries until everything is evenly distributed through the filling.

4. Spoon the filling over the graham cracker layer and spread it into an even layer all the way to the edges. Top with the remaining graham crackers, pressing down gently so they bond to the filling.
5. Drizzle the melted chocolate over the top and finish with a generous shower of rainbow sprinkles.

6. Freeze for at least 4 hours, or overnight, until completely firm.
7. Use the parchment overhang to lift the slab out of the dish. Slice into 9 squares or 12 smaller bars with a sharp knife. Serve immediately or wrap individually and store in the freezer.

Tips and Substitutions

• Drain the fruit well. This is important. Extra moisture from the pineapple or maraschino cherries will make the filling icy instead of creamy.
• Finely dice everything. The smaller the fruit pieces, the smoother and more even the texture in every bite and the cleaner the slices will be when you cut it.
• Let it sit before slicing. Pull the slab from the freezer and let it rest at room temperature for 2 to 3 minutes before cutting.
• Change up the mix-ins. Blueberries, raspberries, or chopped nuts are all great swaps or additions.
• Try different graham crackers. Can’t find chocolate graham crackers? Honey or cinnamon grahams both work.

Storage

These ice cream sandwiches are made for the freezer, so they’re a great make-ahead dessert.

Wrap individual slices tightly in plastic wrap or parchment paper and store in a zip-top freezer bag or airtight container for up to 2 weeks. When you’re ready to eat, pull one straight from the freezer and let it sit for 2 to 3 minutes for the best texture.

Skip the refrigerator — these need to stay frozen to hold their shape and texture.

Frequently Asked Questions

This post is sponsored by Lifeway Farmer Cheese. All opinions are my own.

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Banana Split Ice Cream Sandwiches

These Banana Split Ice Cream Sandwiches are everything you love about a classic banana split tucked between two chocolate graham crackers and stashed in your freezer for whenever the craving hits.

Course Dessert

Cuisine American

Keyword summer

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 12 servings

Calories 95kcal

Ingredients

Ice Cream Layer

• 2-3 sleeves chocolate graham crackers
• 16 ounce Lifeway Farmer Cheese
• 1 ounce box sugar free vanilla pudding or regular pudding
• 2-3 tablespoons honey to taste

Mix-ins

• 1/2 cup finely diced strawberries
• 1/2 cup finely diced pineapple drained well if canned
• 1 medium banana finely diced
• 1/4 cup maraschino cherries drained, patted dry, and chopped

Topping

• 1/4 cup chocolate chips melted
• 2 tablespoons rainbow sprinkles

Instructions

• Line a 9×9 dish with parchment paper, leaving an overhang on two sides. Lay chocolate graham crackers flat across the bottom, breaking them to fit as needed until the entire base is covered.
• In a medium bowl, stir together the Lifeway Farmer Cheese, vanilla pudding mix, and honey until completely smooth. Taste it, and add more honey if you'd like it a little sweeter.
• Gently fold in the strawberries, pineapple, banana, and maraschino cherries until everything is evenly distributed through the filling.
• Spoon the filling over the graham cracker layer and spread it into an even layer all the way to the edges.
• Top with the another even layer of chocolate graham crackers, pressing down gently so they stick to the filling.
• Drizzle the melted chocolate over the top and finish with a shower of sprinkles.
• Freeze for at least 4 hours, or overnight, until completely firm.
• Use the parchment overhang to lift the slab out of the dish. Slice into 9 squares or 12 smaller bars with a sharp knife. Serve immediately or wrap individually and store in the freezer.

Video

Notes

Tips 

• Drain the fruit well. This is important. Extra moisture from the pineapple or maraschino cherries will make the filling icy instead of creamy.
• Finely dice everything. The smaller the fruit pieces, the smoother and more even the texture in every bite and the cleaner the slices will be when you cut it.
• Let it sit before slicing. Pull the slab from the freezer and let it rest at room temperature for 2 to 3 minutes before cutting.
• Change up the mix-ins. Blueberries, raspberries, or chopped nuts are all great swaps or additions.
• Try different graham crackers. Can’t find chocolate graham crackers? Honey or cinnamon grahams both work.

Storage

These ice cream sandwiches are made for the freezer, so they’re a great make-ahead dessert.

Wrap individual slices tightly in plastic wrap or parchment paper and store in a zip-top freezer bag or airtight container for up to 2 weeks. When you’re ready to eat, pull one straight from the freezer and let it sit for 2 to 3 minutes for the best texture.

Skip the refrigerator — these need to stay frozen to hold their shape and texture.

Nutrition

Calories: 95kcal | Carbohydrates: 16g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.1g | Cholesterol: 2mg | Sodium: 256mg | Potassium: 98mg | Fiber: 1g | Sugar: 12g | Vitamin A: 29IU | Vitamin C: 8mg | Calcium: 31mg | Iron: 0.2mg

The post Banana Split Ice Cream Sandwiches appeared first on Dinner in 321.

I can’t wait for you to try this Pineapple Poke Cake, it’s my new favorite dessert recipe for the warm weather months. After serving it to my family a couple of weeks ago, it’s truly become a winner in our house, my family won’t stop talking about it!

Both the frosting and cake are rich in flavor, but let me tell you a little secret, they’re so easy to make thanks to box cake mix and a hand mixer. The frosting has a base of cream cheese, but also has whipped cream mixed in for a decadent bite. If you love a cake to feed a crowd, my Peanut Butter Sheet Cake and White Texas Sheet Cake are two you don’t want to miss!

Why You’ll love this recipe

• Impressive, yet easy to make. If you can make boxed brownies, then you can make this Pineapple Poke Cake! It’s that simple.
• Affordable, pantry staples. Nothing about this recipe is fancy or hard to find. Plus it serves a crowd and is affordable too.
• Perfect to bring to a party. You can always offer to bring dessert, just be sure the host has room in a fridge to keep it cold.

ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

Cake

• Crushed pineapple: This is the kind in the can, it adds texture and that sweet, fruity tropical flavor.
• White cake mix: Box mix that is used as the base of the cake.
• Unsalted butter: You want to melt and cool your butter, it adds richness and moisture.
• Large eggs: Binds the cake batter, let them come to room temperature before mixing. You can also add the eggs to a bowl of hot water for 10 minutes to speed up the process.
• Milk: Adds additional creaminess.
• Pineapple preserves: Gives bright, tropical flavor.

Frosting

• Cream cheese: The base of the creamiest frosting.
• Vanilla extract or paste: Adds a hint of molasses and caramel flavor.
• Powdered sugar: Sweetens the frosting and gives it structure.
• Heavy whipping cream: Helps with the texture of the frosting to make it light and airy.
• Garnish Options: We love to garnish with pineapple slices, fresh mint, toasted coconut, and vanilla ice cream.

Tools You’ll Need

• Mixing Bowls
• Hand Mixer 
• Rubber Spatula
• Measuring Cups and Spoons
• 13”x9” Baking Dish
• Cutting Board
• Chef’s Knife

how to make pineapple poke cake

Cake:

1. Preheat oven to 350°F. Grease a 13×9-inch baking pan with non-stick spray or butter and set it aside.
2. Drain the syrup from the can of crushed pineapple in a bowl and set aside. Place the crushed pineapple on a cutting board, and blot the moisture with a paper towel.
3. In a large bowl, blend with a hand mixer or whisk together the cake mix, butter, eggs, and milk.

4. Fold the crushed pineapple into the batter.

5. Pour the batter into the prepared pan. Bake for 25-30 minutes or until a toothpick inserted in the middle comes out with a few moist crumbs.
6. Once the cake cools, poke holes with a fork over the entire surface.
7. In a bowl, stir jam until thinned and smooth. If needed, add 1-2 tablespoons of warm water to loosen to a pourable texture. Add the pineapple jam over the entire cake and spread evenly.

Frosting:

1. In a stand mixer or bowl with a hand mixer, whip cream cheese until smooth.
2. Add vanilla extract and powdered sugar and whip again until incorporated well and smooth.
3. Gradually beat in the heavy whipping cream. After about 30 seconds to 1 minute, when it begins to thicken, beat on high speed until stiff peaks form.

4. Spread the frosting on the completely cooled cake. Garnish as desired.

expert tips

• Make sure your ingredients are at the correct temperature for even mixing. You’ll want your butter to be melted and cooled, eggs room temperature, and cream cheese softened.
• Swap the white cake mix for yellow. I’ve also made this cake with yellow cake mix and it’s equally as delicious.
• Make a homemade cake mix. Mix together 2 3/4 cup all-purpose flour, 1 3/4 cups fine sugar, 1 tablespoon baking powder, and 3/4 tsp salt.
• Allow the cake to cool before poking holes in it. This will help it to keep it’s shape before you soak it with pineapple syrup.
• Gradually beat the heavy whipping cream into the frosting and make sure it’s cold in temperature. This will help it to create that whipped cream consistency to make the frosting light as air.
• Blot the crushed pineapple dry after draining it. This ensures your cake batter won’t be too wet when you stir it in.

storage

Store any leftovers in an airtight container in the fridge for up to 2 days. I don’t recommend freezing this cake since it will change texture once it thaws.

If you want to make the cake in advance, that’s easy to do! I usually like to frost it right before serving, but you can also frost it in advance and hold it in the fridge until ready to serve.

Frequently Asked Questions

More Delicious cake recipes

• Granny Cake
• Chocolate Gooey Butter Cake
• Red Velvet Bundt Cake
• Chocolate Cake with Peanut Butter Frosting

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Pineapple Poke Cake

This Pineapple Poke Cake is a sweet bite of tropical flavor and perfect as the summertime dessert for any barbecue, picnic, or potluck. It's super moist thanks to pineapple preserves, and is easy to assemble using a box cake mix.

Course Dessert

Cuisine American

Keyword cake, holiday, holidays

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

45 minutes minutes

Total Time 2 hours hours

Servings 20 servings

Ingredients

Cake

• 20 ounce can crushed pineapple
• 15.25 ounce white cake mix
• 1/2 cup unsalted butter melted and cooled
• 4 large eggs room temperature
• 1 cup milk
• 18 ounce jar pineapple preserves

Frosting

• 8 ounces cream cheese
• 1 teaspoon vanilla extract or paste
• 1 1/4 cups powdered sugar
• 2 1/4 cups heavy whipping cream
• Garnish Options: pineapple slices, fresh mint, toasted coconut, vanilla ice cream

Instructions

Cake

• Preheat oven to 350°F. Grease a 13×9-inch baking pan with non-stick spray or butter and set it aside.
• Drain the syrup from the can of crushed pineapple in a bowl and set aside. Place the crushed pineapple on a cutting board, and blot the moisture with a paper towel.
• In a large bowl, blend with a hand mixer or whisk together the cake mix, butter, eggs, and milk.
• Fold the crushed pineapple into the batter.
• Pour the batter into the prepared pan. Bake for 25-30 minutes or until a toothpick inserted in the middle comes out with a few moist crumbs.
• Once the cake cools, poke holes with a fork over the entire surface.
• In a bowl, stir jam until thinned and smooth. If needed, add 1-2 tablespoons of warm water to loosen to a pourable texture. Add the pineapple jam over the entire cake and spread evenly.

Frosting

• In a stand mixer or bowl with a hand mixer, whip cream cheese until smooth.
• Add vanilla extract and powdered sugar and whip again until incorporated well and smooth.
• Gradually beat in the heavy whipping cream. After about 30 seconds to 1 minute, when it begins to thicken, beat on high speed until stiff peaks form.
• Spread the frosting on the completely cooled cake. Garnish as desired.

Video

Notes

Storage: 

Store any leftovers in an airtight container in the fridge for up to 2 days. I don’t recommend freezing this cake since it will change texture once it thaws.

If you want to make the cake in advance, that’s easy to do! I usually like to frost it right before serving, but you can also frost it in advance and hold it in the fridge until ready to serve.

Tips: 

• Make sure your ingredients are at the correct temperature for even mixing. You’ll want your butter to be melted and cooled, eggs room temperature, and cream cheese softened.
• Swap the white cake mix for yellow. I’ve also made this cake with yellow cake mix and it’s equally as delicious.
• Allow the cake to cool before poking holes in it. This will help it to keep it’s shape before you soak it with pineapple syrup.
• Gradually beat the heavy whipping cream into the frosting and make sure it’s cold in temperature. This will help it to create that whipped cream consistency to make the frosting light as air.
• Blot the crushed pineapple dry after draining it. This ensures your cake batter won’t be too wet when you stir it in.

Nutrition

Trans Fat: -40g

The post Pineapple Poke Cake appeared first on Dinner in 321.

Peach Cobbler is in my blood. As a born and raised Southerner, it wasn’t a celebration without this sweet dessert on the table. There are so many ways to make it, but this Lazy Man’s Peach Cobbler may be one of the easiest methods.

It takes 10 minutes to assemble and uses just a mixing bowl and a baking dish to make a comforting dessert that’s perfect served with ice cream or whipped cream. If you love a cobbler, be sure to also try my Strawberry Peach Cobbler or Mixed Berry Cobbler.

why you’ll love this recipe

• 5 ingredient peach cobbler. Trust me when I say this peach cobbler tastes fully made from scratch and it uses minimal ingredients.
• Great for beginner bakers. If you are learning how to bake or it’s not your strong suit, try this easy peach cobbler! It’s almost impossible to mess up.
• Easy to serve a crowd. If you need a simple dessert, this is it! With 10 minutes of prep time, you can bake it while you enjoy your meal.

ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Self-rising flour – Flour that already has leavening in it. You can easily make it yourself by combining 1 ½ teaspoons baking powder and ¼ teaspoon of salt with 1 cup of all purpose flour.
• Granulated sugar – Adds a hint of sweetness.
• Salted butter – The fat that gives moisture and rich flavor to the cobbler.
• Heavy whipping cream or milk – Adds creaminess and extra richness to every bite
• Jars or cans of peaches in regular or light syrup juice reserved – Use jarred or canned peaches for ease here! Be sure to reserve the syrup for extra peachy flavor.

Tools You’ll Need

• Mixing Bowls
• Rubber Spatula
• Whisk
• Measuring Cups and Spoons
• 13”x9” Baking Dish

how to make lazy man’s peach cobbler

1. Preheat oven to 350ºF. Melt butter in a 13×9-inch baking dish.
2. Reserving the juice, transfer the peaches to a cutting board. Slice into 1/2-inch slices or in bite-sized pieces.

3. In a medium bowl whisk together self-rising flour and sugar.

4. Once combined, blend in heavy whipping cream. Pour the batter into the melted butter. Slightly spread, but don’t mix.

5. Evenly disperse the peach slices or pieces on top of the batter. Drizzle 1/2 cup of the reserved juice over the top.

6. Bake 60-70 minutes or until the top is golden brown. Serve with ice cream and/or fresh whipped cream.

expert tips

• Always reserve the juice from the canned peaches. You will want to drizzle this over the cobbler batter before baking for extra fruity sweetness.
• Swap the heavy cream for whole milk if desired. This is an easy swap that still gives creaminess just with less fat.
• Add more seasonings like nutmeg and cinnamon. A drizzle of salted caramel is great as well!
• Allow the Lazy Man’s Peach Cobbler to rest for 15 minutes before serving. It will be piping hot! So it’s best to let the filling set and cool a bit before serving with ice cream.
• Always add the peach slices on top of the batter. This may seem strange, but it’s a key technique in making sure your peach cobbler comes out correctly.

storage

Store any leftover Lazy Man’s Peach Cobbler in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven for a few minutes until warmed through.

While you can freeze this baked peach cobbler, we don’t advise to do it since it can often change texture once it thaws.

If you want to bake it in advance of a party, that works great! You can reheat it in the oven again prior to serving.

Frequently Asked Questions

More easy southern dessert recipes

• Chessman Cookie Banana Pudding
• Coconut Pound Cake
• Peanut Butter Sheet Cake
• White Texas Sheet Cake

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Lazy Man’s Peach Cobbler

This Lazy Man’s Peach Cobbler is the easiest Southern dessert recipe with just 5 ingredients. Affordable, thanks to pantry staples, it’s a recipe you’ll make on repeat all year long.

Course Dessert

Cuisine American

Keyword holiday, holidays, summer

Prep Time 10 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 12 servings

Calories 276kcal

Ingredients

• 1 cup self-rising flour
• 1 cup granulated sugar
• 1/2 cup salted butter
• 1 1/4 cups heavy whipping cream or milk
• 2 20- ounce jars or cans of peaches in regular or light syrup juice reserved.

Instructions

• Preheat oven to 350ºF. Melt butter in a 13×9-inch baking dish.
• Reserving the juice, transfer the peaches to a cutting board. Slice into 1/2-inch slices or in bite-sized pieces.
• In a medium bowl whisk together self-rising flour and sugar.
• Once combined, blend in heavy whipping cream. Pour the batter into the melted butter. Slightly spread, but don't mix.
• Evenly disperse the peach slices or pieces on top of the batter. Drizzle 1/2 cup of the reserved juice over the top.
• Bake 60-70 minutes or until the top is golden brown. Serve with ice cream and/or fresh whipped cream.

Video

Notes

Storage: 

Store any leftover Lazy Man’s Peach Cobbler in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven for a few minutes until warmed through.

While you can freeze this baked peach cobbler, we don’t advise to do it since it can often change texture once it thaws.

If you want to bake it in advance of a party, that works great! You can reheat it in the oven again prior to serving.

Tips

• Always reserve the juice from the canned peaches. You will want to drizzle this over the cobbler batter before baking for extra fruity sweetness.
• Swap the heavy cream for whole milk if desired. This is an easy swap that still gives creaminess just with less fat.
• Add more seasonings like nutmeg and cinnamon. A drizzle of salted caramel is great as well!
• Allow the Lazy Man’s Peach Cobbler to rest for 15 minutes before serving. It will be piping hot! So it’s best to let the filling set and cool a bit before serving with ice cream.
• Always add the peach slices on top of the batter. This may seem strange, but it’s a key technique in making sure your peach cobbler comes out correctly.

Nutrition

Calories: 276kcal | Carbohydrates: 30g | Protein: 3g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 75mg | Potassium: 100mg | Fiber: 1g | Sugar: 22g | Vitamin A: 770IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 0.3mg

The post Lazy Man’s Peach Cobbler appeared first on Dinner in 321.

Do you ever wonder why the rich sauces always taste better at the ice cream store? Well I wanted to figure out my own sauce to make at home that was easy and had the same taste (or maybe better!) and this Brown Sugar Caramel Sauce was born.

Plugrà Premium European-Style Butter takes this desserts to the next level. It has 82% butterfat content (versus 80% that most American butters have), which makes baked goods richer, flakier, and a texture that’s impossible to resist. Plugra makes this sauce extra smooth and rich! It’s the little upgrade that makes a big difference!

With just a saucepan on the stovetop and about 10 minutes, you’ll have a decadent dessert sauce ready to serve. Try it over Chocolate Gooey Butter Cake or your favorite flavor of ice cream.

Why you’ll love this recipe

• 4 ingredient sauce. I bet you probably already have the ingredients in your pantry. It’s so easy, I know you’ll be impressed when you give it a try.
• Easy to serve on so many desserts. Try it on ice cream, pound cake, brownies, or even a trifle.
• Better than store-bought. This is an ice cream store caramel-like sauce, it’s insanely delicious, you may want to eat it with a spoon!

Ingredients

Scroll Down for Ingredient Amounts Listed in the Full Printable Recipe Card Below

• Dark brown sugar: The base to any caramel sauce, it adds richness in every bite.
• Plugra European-Style Salted Butter: The butter with the best flavor and creaminess for this sauce recipe. I prefer salted, but if you use unsalted just be sure to add an extra pinch of salt.
• Heavy cream: Adds creaminess to the brown sugar sauce.
• Vanilla extract or paste: Gives both caramel and floral notes.
• Pinch of salt: Helps to enhance all of the flavors.

How to Make brown sugar sauce

1. In a medium saucepan over medium heat, melt the butter.
2. Add dark brown sugar and heavy cream. Whisk until combined well.

3. Whisk gently until the mixture becomes smooth. Once the mixture begins to bubble, cook, stirring frequently, for 7 minutes or until slightly thickened. If the sauce isn’t as thick as you’d like, continue cooking for a few more minutes until it reaches your desired consistency. It’ll also thick more as it cools.

4. Remove from the heat and stir in vanilla extra and salt.
5. Serve as desired as a topping or sauce either hot or cold. If refrigerating, let it come to room temperature first.

Expert tips

• You are looking for the sugar to dissolve and the sauce to thicken before stirring in both the vanilla. That is key to making sure your sauce is the perfect consistency.
• Add the vanilla at the end of cooking, or it will cook out of the sauce and leave none of it’s delicious flavor!
• Always know it will continue to thicken as it cools. So if it looks a touch thin on the stovetop, it’s probably the perfect consistency!
• You can serve this sauce hot or cold. Just be sure to let it come to room temperature after storing in the fridge to bring it back to that luscious consistency.

what to serve with brown sugar Caramel sauce

There are so many options! Here are some my family loves:

• Ice cream
• White Chocolate Cake
• Chocolate Loaf Cake
• Pound Cake
• Sad Cake
• Amish Baked Oatmeal
• In your favorite coffee

storage

Store the brown sugar butter sauce in an airtight container in the fridge for up to 3 days. Bring to room temperature before spooning overtop of ice cream or a sweet treat.

You can easily heat the sauce too in 15-second intervals in the microwave or gently on the stovetop over low heat.

I don’t recommend freezing this brown sugar sauce since the texture can often change once it thaws.

Frequently Asked Questions

More Easy Dessert Recipes

• Cherry Berry on a Cloud
• White Chocolate Raspberry Blondies
• Butter Roll
• Whipping Cream Pound Cake

This post was created in partnership with Plugrà. All thoughts and opinions are 100% my own.

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Brown Sugar Butter Sauce

This 4-ingredient Brown Sugar Sauce is the most delicious dessert condiment for ice cream, cakes, brownies, and more! It's so much richer in flavor than a store-bought sauce and also stores well in the refrigerator. In just minutes, you'll have a sweet almost caramel-like topping to enjoy right at home.

Course Dessert

Cuisine American

Keyword breakfast, cake, holiday, holidays

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 32 servings

Calories 90kcal

Ingredients

• 1 1/2 cups dark brown sugar
• 1/2 cup Plugra European-Style Salted Butter
• 1 cup heavy cream
• 1 tablespoon vanilla extract or paste
• Pinch of salt

Instructions

• In a medium saucepan over medium heat, melt the butter.
• Add dark brown sugar and heavy cream. Whisk until combined well.
• Whisk gently until the mixture becomes smooth. Once the mixture begins to bubble, cook, stirring frequently, for 7 minutes or until slightly thickened. If the sauce isn’t as thick as you’d like, continue cooking for a few more minutes until it reaches your desired consistency. It'll also thick more as it cools.
• Remove from the heat and stir in vanilla extra and salt.
• Serve as desired as a topping or sauce either hot or cold. If refrigerating, let it come to room temperature first.

Video

Notes

Storage: 

Store the brown sugar butter sauce in an airtight container in the fridge for up to 3 days. Bring to room temperature before spooning overtop of ice cream or a sweet treat.

You can easily heat the sauce too in 15-second intervals in the microwave or gently on the stovetop over low heat.

I don’t recommend freezing this brown sugar sauce since the texture can often change once it thaws.

Tips: 

• You are looking for the sugar to dissolve and the sauce to thicken before stirring in both the vanilla. That is key to making sure your sauce is the perfect consistency.
• Add the vanilla at the end of cooking, or it will cook out of the sauce and leave none of it’s delicious flavor!
• Always know it will continue to thicken as it cools. So if it looks a touch thin on the stovetop, it’s probably the perfect consistency!
• You can serve this sauce hot or cold. Just be sure to let it come to room temperature after storing in the fridge to bring it back to that luscious consistency.

Nutrition

Calories: 90kcal | Carbohydrates: 10g | Protein: 0.3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 5mg | Potassium: 22mg | Sugar: 10g | Vitamin A: 198IU | Vitamin C: 0.04mg | Calcium: 14mg | Iron: 0.1mg

The post Brown Sugar Butter Sauce appeared first on Dinner in 321.

I don’t think I’ve ever met a person who isn’t a fan of a skillet cookie. We always love to order them out when we see them at the table, both my kids and husband love the sweet and chocolatey flavors. Recently, I wanted to make my own at home for a birthday party and it was a huge hit! Now this Chocolate Chip Skillet Cookie will definitely be on the top of the dessert recipe list in our home.

The base of the cookie dough is similar to a regular chocolate chip cookie, but I like to use salted butter and dark brown sugar for extra richness. I’ve used all sorts of chocolate, as well as both chips and chopped, and can attest that any combination will yield a delicious bite! If you love a cookie recipe, be sure to try my Strawberry Shortcake Cookies and Cake Mix Cookie Bars.

Why you’ll love this recipe

• A great cookie recipe that’s shareable. The best part of a skillet cookie is that it’s easy to share with all of your friends and family.
• Quick to make with pantry ingredients. Nothing fancy involved here, but I promise it has all the restaurant-quality dessert flavors you love.
• Easy to customize with all sorts of mix-ins. While I’m a fan of the classic, there are endless options of how to make this your own.

ingredients

Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card 

• Salted butter: If you use unsalted, add an extra pinch of salt to the recipe.
• Dark brown sugar: Using dark brown gives extra chewy texture and rich molasses flavor. You can also use light brown sugar too if that is what you already have on-hand.
• Granulated sugar: Gives the structure and texture to the cookie.
• Large egg: Binds the cookie dough together.
• Milk: Adds a little bit of richness and keeps the dough moist.
• Vanilla extract or paste: Either work here for that classic vanilla dough base flavor.
• All-purpose flour: Structure for the cookie
• Salt: Seasons the flour.
• Baking soda: Tenderizes the dough.
• Baking powder: Helps the dough to be tender.
• Chocolate chips or chopped chocolate bars: I love chips or chopped chocolate or a mixture of both.
• Flaky sea salt: A sprinkle on top heightens the flavors.
• Topping options: I love to serve this with ice cream, whipped cream, chocolate sauce, or sprinkles!

Tools You’ll Need

• Liquid Measuring Cups
• Measuring Cups and Spoons
• Spatula
• Hand Mixer or Stand Mixer
• Mixing Bowls
• 9″ Cast Iron Skillet or 2 Quart Baking Dish 

how to make chocolate chip skillet cookie

1. Preheat oven to 350°F.
2. Place a 9 or 10-inch cast iron skillet over medium heat and add the butter. Melt, swirling occasionally, until it turns golden brown and smells nutty. Remove from heat.
3. Once the butter has cooled, in a medium bowl, combine the butter, brown sugar, and granulated sugar. Beat with a hand mixer or whisk until smooth and glossy.

4. Stir in the egg, milk, and vanilla until fully combined.

5. Sprinkle the flour, salt, baking soda, and baking powder evenly over the mixture. Gently mix everything together in the skillet until a soft dough forms (don’t overmix).

6. Fold in the chocolate chips and/or chopped chocolate until evenly distributed.

7. Press the dough into the cooled cast iron skillet used to brown the butter in an even layer. Bake 20–25 minutes, or until the edges are golden and the center is mostly set (it will continue to cook slightly as it cools).

8. Sprinkle flaky sea salt over the top while warm. Add additional chocolate on top while still warm, if desired.
9. Cool for about 5-10 minutes before serving with desired toppings.

expert tips

• Use a cast iron skillet for this cookie. It gets hotter in the oven than a classic baking dish, giving the cookie a crust-like outside and a gooey inside.
• Keep a close eye on the skillet when melting the butter. It can easily burn once it begins to smell nutty, so the moment you see it turn light golen brown, remove from the heat and pour into a bowl.
• Don’t over-mix the cookie dough. This will result in a dense cookie, you want to fold the dry ingredients in until just combined.
• You will know when the cookie is done when the edges are golden brown and set and the inside is still gooey.
• Allow the cookie to cool for 10 minutes before enjoying warm. You need the center to set and not be crazy hot before enjoying.

variations

When it comes to mix-ins for the cookie dough, there are so many fun combinations! Here are the ones I’ve tried:

• Chopped nuts, pecans, walnuts, or almonds
• M&Ms
• Sweetened coconut
• Crushed pretzel pieces
• Butterscotch or white chocolate chips

storage

Store any leftover skillet cookie in an airtight container on the counter. I recommend cooling the cookie and removing it from the pan before storing. It will keep well for up to 4 days.

You can also freeze the leftovers too, in an airtight container for up to 2 months. Thaw overnight on the counter before serving. Reheat in the microwave or oven for a few minutes until warmed through.

Frequently Asked Questions

more Delicious Dessert Recipes

• Peanut Butter Cup Cookies
• Peanut Butter Oatmeal Bars
• Lemon Coconut Cake
• Gooey Butter Cookies

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Chocolate Chip Cookie Skillet

This Chocolate Chip Skillet Cookie is ooey gooey and a copycat recipe of that restaurant skillet cookie you always love to order for the table. Top with vanilla ice cream, every bite is fully of melty goodness that's easy to make at home in about 30 minutes!

Course Dessert

Cuisine American

Keyword chocolate, cookies

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

10 minutes minutes

Total Time 45 minutes minutes

Servings 10 servings

Calories 488kcal

Ingredients

• 3/4 cup salted butter
• 1 cup packed dark brown sugar
• 1/2 cup granulated sugar
• 1 large egg room temperature
• 1/4 cup milk
• 2 teaspoons vanilla extract or paste
• 2 2/3 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 8 ounces chocolate chips or chopped chocolate bars
• 1 teaspoon flaky sea salt
• Topping options: ice cream, whipped cream, chocolate sauce, sprinkles

Instructions

• Preheat oven to 350°F.
• Place a 9 or 10-inch cast iron skillet over medium heat and add the butter. Melt, swirling occasionally, until it turns golden brown and smells nutty. Remove from heat.
• Once the butter has cooled, in a medium bowl, combine the butter, brown sugar, and granulated sugar. Beat with a hand mixer or whisk until smooth and glossy.
• Stir in the egg, milk, and vanilla until fully combined.
• Sprinkle the flour, salt, baking soda, and baking powder evenly over the mixture. Gently mix everything together in the skillet until a soft dough forms (don’t overmix).
• Fold in the chocolate chips and/or chopped chocolate until evenly distributed.
• Press the dough into the cooled cast iron skillet used to brown the butter in an even layer. Bake 20–25 minutes, or until the edges are golden and the center is mostly set (it will continue to cook slightly as it cools).
• Sprinkle flaky sea salt over the top while warm. Add additional chocolate on top while still warm, if desired.
• Cool for about 5-10 minutes before serving with desired toppings.

Video

Notes

Storage: 

Store any leftover skillet cookie in an airtight container on the counter. I recommend cooling the cookie and removing it from the pan before storing. It will keep well for up to 4 days.

You can also freeze the leftovers too, in an airtight container for up to 2 months. Thaw overnight on the counter before serving. Reheat in the microwave or oven for a few minutes until warmed through.

Tips: 

• Use a cast iron skillet for this cookie. It gets hotter in the oven than a classic baking dish, giving the cookie a crust-like outside and a gooey inside.
• Keep a close eye on the skillet when melting the butter. It can easily burn once it begins to smell nutty, so the moment you see it turn light golen brown, remove from the heat and pour into a bowl.
• Don’t over-mix the cookie dough. This will result in a dense cookie, you want to fold the dry ingredients in until just combined.
• You will know when the cookie is done when the edges are golden brown and set and the inside is still gooey.
• Allow the cookie to cool for 10 minutes before enjoying

Nutrition

Calories: 488kcal | Carbohydrates: 72g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 373mg | Potassium: 151mg | Fiber: 1g | Sugar: 45g | Vitamin A: 465IU | Calcium: 66mg | Iron: 2mg

The post Chocolate Chip Skillet Cookie appeared first on Dinner in 321.

I first had Yummies a couple of years ago when I was living in Texas, a friend brought them to a party and I fell in love. They have all the rich flavors layered into one dessert, and when she told me they were as easy to make as a rice crispy treat, I knew I needed to give them a try.

With only 7 ingredients, they come together fast with a pot on the stove and the microwave, no oven necessary! It’s the kind of dessert even people who don’t like to bake can easily master. If you are a fan of no-bake treats, my Chocolate Peanut Butter Cookies and Lunch Lady Peanut Butter Bars are two recipes you’d enjoy.

What are Yummies?

They’re a dessert from Virginia that’s similar to a no-bake cookie meets a rice krispie treat. Special K cereal is coated in a mixture of peanut butter and marshmallows then topped with a layer of chocolate and butterscotch. Sounds insanely delicious right?

Why you’ll love this recipe

• No-bake dessert anyone can make! If you’ve ever made a rice crispy treat from scratch, you can make Yummies with ease.
• Layers of chocolate and butterscotch goodness. These bars have all of the flavors, peanut butter, chocolate, and butterscotch.
• A dessert that’s ready in 15 minutes. This is the perfect last minute treat for a party or gathering. And is even great to make in advance.

ingredients

Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card 

• Salted butter: Adds richness, you can use unsalted too, just add a pinch of salt to the marshmallow mixture.
• Mini marshmallows: Binds the bars together. Be sure to buy mini, they melt at a more even rate than regular-sized marshmallows.
• Chunky peanut butter: Gives richness with a bite of crunch. You can also use creamy if you don’t like chopped peanuts.
• Light corn syrup: Helps create the chewy sauce to bind the cereal into bars. Also adds sweetness.
• Special K original cereal: The classic cereal for Yummies; it’s crunchy and flaky texture is perfect.
• Butterscotch chips: Adds rich caramel notes that pair with the chocolate well.
• Semi-sweet chocolate chips: I like semi-sweet to balance the sweetness of the butterscotch. You could also use dark chocolate or milk chocolate depending on preference.
• Flaky sea salt: A little salt to finish helps to bring out all of the flavors.

Tools You’ll Need

• Spatula
• Large Pot
• Measuring Cups and Spoons
• Liquid Measuring Cups
• 2 Quart Baking Dish or 9″x9″ Baking Dish or 8″x8″

how to make yummies

1. Grease a 9×9-inch pan with butter or non-stick spray.
2. Place butter in a large pot or Dutch oven over medium-low heat. Once melted, add the marshmallows and stir until completely smooth.

3. Add the peanut butter and corn syrup, stirring until the mixture is silky and fully blended.

4. Take the pot off the heat and gently stir in the Special K until all the cereal is coated.

5. Pour the mixture into your prepared pan and press it down into an even layer.
6. Combine the butterscotch and chocolate chips in a microwave-safe bowl. Heat in 30-second bursts, stirring each time, until smooth.
7. Pour the melted topping over the cereal layer and spread it out evenly.

8. Cool 15 minutes. Cut into squares, and sprinkle on flaky sea salt. Allow them to rest another 20-30 minutes to fully set up. Serve and enjoy!

expert tips

• Make sure to heat the base mixture as well as the butterscotch and chocolate chips gradually. Low and slow is the way to go with heat here to prevent any ingredients from seizing, whether its on the stovetop or in the microwave.
• Allow the bars to cool and set before serving. This will take about 20-30 minutes, but I promise it’s so worth it for clean slices. Refrigerate for them to harden quicker.
• Gently stir the cereal into the melted base. You don’t want to crush the cereal, so the key is being careful when stirring.
• Swap the cereal. While Special K is signature, you can use cornflakes, crispix, or another flaky-like cereal shape.
• Grease the pan well before beginning the recipe. If you want the bars to release easily after cooling, this is key.
• Avoid natural peanut butter. It will separate once it heats, you want crunchy or regular creamy for best success.

storage

Store any leftovers in an airtight container on the counter for up to 5 days. You can also freeze the bars too for up 2 months, although I can’t promise they will be as chewy once they thaw.

Making these yummies ahead of time is great since they need to set for at least 20-30 minutes.

Frequently Asked Questions

more easy dessert recipes

• Strawberry Brownies
• Peanut Butter Sheet Cake
• Cake Mix Cookie Bars
• Almond Pound Cake

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Yummies

These Yummies are the best no-bake dessert recipe with layers of chocolate, peanut butter, and butterscotch flavor. With 15 minutes, you can have a sweet treat ready to bring to any potluck or gathering!

Course Dessert

Cuisine American

Keyword holiday, holidays

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

20 minutes minutes

Total Time 30 minutes minutes

Servings 12 servings

Calories 417kcal

Ingredients

• 4 tablespoons salted butter divided
• 3 cups mini marshmallows
• 1 cup chunky peanut butter
• 1/2 cup light corn syrup
• 6 cups Special K original cereal
• 1 cup butterscotch chips
• 1 cup semi-sweet chocolate chips
• flaky sea salt optional

Instructions

• Grease a 9×9-inch pan with butter or non-stick spray.
• Place butter in a large pot or Dutch oven over medium-low heat. Once melted, add the marshmallows and stir until completely smooth.
• Add the peanut butter and corn syrup, stirring until the mixture is silky and fully blended.
• Take the pot off the heat and gently stir in the Special K until all the cereal is coated.
• Pour the mixture into your prepared pan and press it down into an even layer.
• Combine the butterscotch and chocolate chips in a microwave-safe bowl. Heat in 30-second bursts, stirring each time, until smooth.
• Pour the melted topping over the cereal layer and spread it out evenly.
• Cool 15 minutes. Cut into squares, and sprinkle on flaky sea salt. Allow them to rest another 20-30 minutes to fully set up. Serve and enjoy!

Video

Notes

Storage: 

Store any leftovers in an airtight container on the counter for up to 5 days. You can also freeze the bars too for up 2 months, although I can’t promise they will be as chewy once they thaw.

Making these yummies ahead of time is great since they need to set for at least 30 minutes anyways.

Tips: 

• Make sure to heat the base mixture as well as the butterscotch and chocolate chips gradually. Low and slow is the way to go with heat here to prevent any ingredients from seizing, whether its on the stovetop or in the microwave.
• Allow the bars to cool and set before serving. This will take about 20-30 minutes, but I promise it’s so worth it for clean slices. Refrigerate if you need them to set-up quicker.
• Gently stir the cereal into the melted base. You don’t want to crush the cereal, so the key is being careful when stirring.
• Swap the cereal. While Special K is signature, you can use cornflakes, Crispix, or another flaky-like cereal shape.
• Grease the pan well before beginning the recipe. If you want the bars to release easily after cooling, this is key.
• Avoid natural peanut butter. It will separate once it heats, you want crunchy or regular creamy for best success.

Nutrition

Calories: 417kcal | Carbohydrates: 61g | Protein: 8g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 324mg | Potassium: 255mg | Fiber: 3g | Sugar: 38g | Vitamin A: 388IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 5mg

The post Yummies Recipe appeared first on Dinner in 321.

Calling all of my banana pudding lovers, this Chessman Cookie Banana Pudding will be your new favorite dessert! It’s a twist on my family’s famous banana pudding, using the classic store-bought shortbread cookies as well as a cream cheese whipped cream filling that is so so decadent.

Layered with ripe bananas and refrigerated until every bite melts in your mouth, this banana pudding with chessman cookies will be a dessert that will be requested by friends and family for years and years to come. If you love a Southern dessert, be sure to also try my Coconut Pound Cake or Lemon Delight.

Why You’ll love this recipe

• No-bake dessert that’s easy for anyone to make. If you’ve never made banana pudding before, it’s super simple! Even my kids like to help me layer the dessert.
• Serves a large crowd. It’s the best sweet treat for potlucks, church picnics, holidays, and more. Plus, it transports well too.
• Make ahead magic. I like to assemble the pudding the night before to make sure it’s the correct texture when it’s time to eat.

ingredients

Scroll Down for Ingredient Amounts Listed in the Printable Recipe Card Below

Pudding Base

• Instant French vanilla pudding mix: Adds rich vanilla flavor to every bite and responsible for that creamy texture.
• Evaporated milk: One of my secret ingredients, make sure it’s chilled for easier whipping. This adds a rich milk flavor to every bite.
• Sweetened condensed milk: Adds a hint of sweetness and even more creaminess to the chessman banana pudding.

Cream Cheese Whip Layer

• Cream cheese: You’ll want to soften this in advance for easy mixing. Adds a richness with a hint of cheesecake flavor.
• Vanilla extract or paste: Perfect addition for both caramel and floral flavors that will make it irresistible!
• Powdered sugar: Sweetens the cream cheese whip layer perfectly.
• Heavy whipping cream: Make sure this ingredient is chilled, it helps the filling hold it shape and gives it a light, airy quality.

Layers

• Chessmen Butter cookies: The buttery, shortbread cookie that compliments the sweet pudding so nicely.
• Ripe bananas: Make sure your bananas are nice and ripe; they add more natural sweetness to the pudding.
• Garnish options: fresh mint, dehydrated banana slices, fresh banana slices, fresh whipped cream are all my favorite options when it comes to finishing this dessert off with a pretty touch.

Tools You’ll Need

• Spatula
• Mixing Bowls
• Hand Mixer 
• Measuring Cups and Spoons
• Liquid Measuring Cups
• 13”x9” Baking Pan

how to make chessman cookie banana pudding

1. In a medium bowl, with a hand mixer mix together the pudding mix and chilled evaporated milk for about 2 minutes, until thickened. Mix in the sweetened condensed milk until smooth. Cover and refrigerate while you prepare the cream layer.

2. In another bowl with a hand mixer, beat the cream cheese until completely smooth.
3. Add powdered sugar and vanilla extract. Beat again until smooth.
4. With the mixer running on medium speed, slowly pour in heavy whipping cream. Once the mixture begins to thicken, whip on high speed until stiff peaks form.

5. Gently fold the chilled pudding mixture into the cream cheese whipped cream until fully combined.

6. Add an even layer of Chessmen cookies in the bottom of a 13×9-inch baking dish.
7. Top with an even layer of sliced bananas.

8. Spread evenly half of the pudding mixture, add another layer of bananas, then spread on the rest of the pudding mixture in an even layer.

9. Top with whole or crushed Chessmen cookies.

10. Refrigerate at least 4 hours before serving. Garnish as desired.

expert tips

• Make sure your evaporated milk is cold. This helps with whipping the pudding mix to the correct consistency for that delicious texture.
• When folding the pudding and cream cheese whipped cream together, don’t stir quickly. Slow folding is best and don’t over-mix or you will deflate the whipped cream!
• Give the chessman banana pudding the right amount of time to set. At least 4 hours is key to allow the cookies to soften and become tender in each bite.
• Add other fruit if desired. I’ve also added berries like sliced strawberries, blackberries, or blueberries to this banana pudding for a fun twist on the flavors.
• Opt for a different cookie. You can also make this with vanilla wafers, shortbread cookies, sugar cookies, graham crackers, or Biscoff cookies.

storage

Store any leftover banana pudding with chessman cookies in an airtight container in the fridge for up to 3 days. I don’t recommend freezing the dessert as it will change the texture once thawed.

Frequently Asked Questions

more southern dessert recipes

• Baked Banana Pudding
• Chocolate Meringue Pie
• Coconut Layer Lush
• White Texas Sheet Cake

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Chessman Banana Pudding

This Chessman Cookie Banana Pudding is a twist on the classic Southern banana pudding. It's a no-bake dessert, that's best to make in advance and can serve quite the crowd! With layers of creamy pudding, buttery shortbread cookies, and ripe bananas, it's a treat that will be gone in minutes at any family gathering.

Course Dessert

Cuisine American

Keyword easter, holiday, holidays

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 22 servings

Calories 325kcal

Ingredients

Pudding Base

• 5.1 ounce box instant French vanilla pudding mix (or 1 3.4oz box + 3 tablespoons from another box)
• 12 ounce can evaporated milk chilled
• 14 ounce can sweetened condensed milk

Cream Cheese Whip Layer

• 8 ounce package cream cheese softened
• 1 teaspoon vanilla extract or paste
• 1/2 cup powdered sugar
• 1 1/2 cup heavy whipping cream

Layers

• 14.5 ounces Chessmen Butter cookies plus more for garnish
• 8-10 small ripe bananas
• Garnish options: fresh mint, dehydrated banana slices, fresh banana slices, fresh whipped cream

Instructions

• In a medium bowl, with a hand mixer mix together the pudding mix and chilled evaporated milk for about 2 minutes, until thickened. Mix in the sweetened condensed milk until smooth. Cover and refrigerate while you prepare the cream layer.
• In another bowl with a hand mixer, beat the cream cheese until completely smooth.
• Add powdered sugar and vanilla extract. Beat again until smooth.
• With the mixer running on medium speed, slowly pour in heavy whipping cream. Once the mixture begins to thicken, whip on high speed until stiff peaks form.
• Gently fold the chilled pudding mixture into the cream cheese whipped cream until fully combined.
• Add an even layer of Chessmen cookies in the bottom of a 13×9-inch baking dish.
• Top with an even layer of sliced bananas.
• Spread evenly half of the pudding mixture, add another layer of bananas, then spread on the rest of the pudding mixture in an even layer.
• Top with whole or crushed Chessmen cookies.
• Refrigerate at least 4 hours before serving. Garnish as desired.

Video

Notes

Storage: 

Store any leftover banana pudding with chessman cookies in an airtight container in the fridge for up to 3 days. I don’t recommend freezing the dessert as it will change the texture once thawed.

Tips

• Make sure your evaporated milk is cold. This helps with whipping the pudding mix to the correct consistency for that delicious texture.
• When folding the pudding and cream cheese whipped cream together, don’t stir quickly. Slow folding is best and don’t over-mix or you will deflate the whipped cream!
• Give the chessman banana pudding the right amount of time to set. At least 4 hours is key to allow the cookies to soften and become tender in each bite.
• Add other fruit if desired. I’ve also added berries like sliced strawberries, blackberries, or blueberries to this banana pudding for a fun twist on the flavors.
• Opt for a different cookie. You can also make this with vanilla wafers, shortbread cookies, sugar cookies, graham crackers, or Biscoff cookies.

Nutrition

Calories: 325kcal | Carbohydrates: 42g | Protein: 5g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 35mg | Sodium: 223mg | Potassium: 292mg | Fiber: 1g | Sugar: 28g | Vitamin A: 500IU | Vitamin C: 4mg | Calcium: 97mg | Iron: 1mg

The post Chessman Cookie Banana Pudding appeared first on Dinner in 321.

If you love desserts that strike the perfect balance between rich and refreshing, this Lemon Shortbread Cheesecake is exactly that. The base is a buttery shortbread crust with a hint of crunch from pecans, topped with a smooth, tangy lemon cheesecake layer that melts in your mouth. It’s finished with a light, fluffy whipped cream topping for the perfect finishing touch.

Using Truvia® Cane Sugar Blend makes this dessert even better. It blends real cane sugar with stevia leaf extract, allowing you to enjoy the same sweetness and texture as traditional sugar while using less. It’s an easy swap that works beautifully in every layer, making this cheesecake a lighter take on a classic treat.

Why You’ll Love This Lemon Shortbread Cheesecake

• Bright, fresh lemon flavor that’s perfectly balanced with creamy richness.
• Buttery shortbread crust with pecans for added texture and flavor.
• Made with Truvia® Cane Sugar Blend for fewer calories without sacrificing sweetness.
• Perfect make-ahead dessert for gatherings, holidays, or special occasions

Ingredients

Scroll Down for Ingredient Amounts Listed in the Full Printable Recipe Card Below

For the Crust

• All-purpose flour – Creates the structure for the shortbread base
• Chopped pecans – Add a subtle crunch and nutty flavor
• Truvia® Cane Sugar Blend – Sweetens the crust while keeping it lighter
• Salted butter – Brings richness and helps bind the crust

For the Filling

• Cream cheese – The creamy base for a smooth, rich cheesecake
• Egg – Helps set the cheesecake and gives it structure
• Lemon zest and Juice – Adds concentrated citrus flavor and brightness
• Truvia® Cane Sugar Blend – Sweetens the filling while maintaining a classic cheesecake texture

For the Topping

• Whipping cream – Whipped into a light, airy topping
• Vanilla extract or paste – Adds warmth and depth of flavor
• Truvia® Cane Sugar Blend – Lightly sweetens the whipped cream
• Garnish options – lemon slices, lemon zest, and fresh mint

How to Make Lemon Shortbread Cheesecake

1. Preheat your oven and prepare an 8×8 baking pan with parchment or grease.
2. Mix together flour, chopped pecans, and Truvia® Cane Sugar Blend.
3. Add melted butter and stir until the mixture resembles damp sand.
4. Press the mixture firmly and evenly into the prepared pan.
5. Bake until lightly golden around the edges, then let cool.
6. Beat the cream cheese until smooth and creamy.
7. Add the egg, lemon juice, lemon zest, vanilla, and Truvia® Cane Sugar Blend. Mix just until combined.
8. Pour the filling over the cooled crust and smooth the top.
9. Bake until the center is set and no longer jiggly.
10. Cool completely, then refrigerate until fully chilled.
11. Whip the cream with Truvia® Cane Sugar Blend and vanilla until stiff peaks form.
12. Spread whipped cream over the cheesecake, garnish as desired, slice, and serve.

Expert Tips

• Don’t overmix the filling to keep the cheesecake smooth and prevent cracks.
• Use fresh lemon juice and zest for the best bright flavor.
• Let it chill completely before slicing for clean, neat pieces.
• Press the crust firmly so it holds together when sliced.
• Use room temperature cream cheese for a lump-free filling.

Storage Instructions

Store in an airtight container in the refrigerator for up to 4–5 days. Keep chilled until ready to serve for best texture. For longer storage, freeze (without whipped topping) for up to 2 months. Thaw overnight in the refrigerator and add fresh whipped topping before serving

Frequently Asked Questions

This post was created in partnership with Truvia. All thoughts and opinions are 100% my own.

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Lemon Shortbread Cheesecake

This Lemon Shortbread Cheesecake is bright, creamy, and layered with the most irresistible buttery pecan shortbread crust. Made with Truvia® Cane Sugar Blend, it delivers all the sweetness you love with fewer calories, without sacrificing flavor.

Course Dessert

Cuisine American

Keyword holiday, holidays

Prep Time 15 minutes minutes

Cook Time 1 hour hour

2 hours hours

Total Time 3 hours hours 15 minutes minutes

Servings 9 servings

Calories 276kcal

Ingredients

For the Crust

• 1 cup all-purpose flour
• 1/3 cup diced pecans
• 2 tablespoons Truvia® Cane Sugar Blend
• 6 tablespoons salted butter melted

For the Filling

• 12 ounces cream cheese
• 1/4 cup Truvia® Cane Sugar Blend
• 1 large egg
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 1/4 cup lemon juice

For the Topping

• 1/2 cup heavy whipping cream
• 1 teaspoon vanilla extract
• 1 tablespoon Truvia® Cane Sugar Blend
• Garnish Options: lemon slices, lemon zest, and fresh mint

Instructions

• Preheat oven to 350°F. Line an 8×8-inch pan with parchment paper or grease with butter or nonstick spray.
• In a medium bowl, stir together flour, pecans, and Truvia® Cane Sugar Blend.
• Add melted butter and mix until the texture resembles damp sand.
• Press firmly into the prepared pan. Bake 15-18 minutes, until lightly golden around the edges. 
• In a large bowl, beat cream cheese until smooth.
• Add egg, lemon juice, lemon zest, vanilla, and Truvia® Cane Sugar Blend. Mix just until combined.
• Pour over the cooled crust and smooth the top. Bake 30-40 minutes, until the center is just set and no longer jiggly. Cool completely in the refrigerator.
• In a large bowl, whip heavy cream with Truvia® Cane Sugar Blend and vanilla until stiff peaks form.
• Spread the whipped cream over the top of the cooled cheesecake. Garnish as desired. Slice and serve.

Video

Nutrition

Calories: 276kcal | Carbohydrates: 21g | Protein: 6g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 76mg | Sodium: 208mg | Potassium: 155mg | Fiber: 1g | Sugar: 3g | Vitamin A: 669IU | Vitamin C: 4mg | Calcium: 76mg | Iron: 1mg

The post Lemon Shortbread Cheesecake appeared first on Dinner in 321.

When the warm weather arrives, I get so excited because I know bbq and potluck season is about to arrive. I’m always looking for easy recipes that feed a crowd and can be made in advance, and this Berry Trifle is just that.

Fischer & Wieser’s Triple Berry Jam delivers a balanced blend of sweet, tangy, and bright berry flavor with every spoonful. Folded with fresh berries and layered between a delightful whipped cream and light cake, you’ll have it assembled in less than 20 minutes. Every bite is bursting with color and flavor!

If you love a trifle, be sure to also try my Chocolate Toffee Trifle.

Why You’ll Love this Recipe

• Easy dessert for beginner bakers. If you’ve never baked before, or are new to trying, this is your dessert! No oven is necessary, making it so easy to prep.
• Customize the trifle with your favorite jams and fruit. I love berries, but you could also use cherries, peaches, plums, and more!
• Make it ahead of time for the best results. Forget stressing about dessert, this trifle is always ready to go.

Ingredients

Scroll down for specific ingredient amounts in the recipe card. 

• Cream cheese: Make sure this is softened for easy mixing of the creamy layer.
• Vanilla extract or paste: Adds nice floral and caramel notes.
• Powdered sugar: Sweetens the cream cheese mixture just right.
• Heavy whipping cream: You want this very cold so it whips perfectly into fluffy whipped cream.
• Prepared pound cake, vanilla cake, or angel food cake: Use store-bought or make it homemade, up to you! I personally love using my Granny’s pound cake recipe.
• Fischer & Wieser Triple Berry Jam: Adds the perfect fruity flavor to tie the whole berry trifle together.
• Mixed berries: Use your favorites here – raspberries, blueberries, and strawberries are all delicious options.
• Optional toppings: Additional fresh berries as well as fresh mint adds a pop both of fresh flavor and color.

How to Make Berry Trifle

Whipped Filling Layer:

1. In a stand mixer fitted with the whisk attachment (or a large bowl with a hand mixer), beat cream cheese on medium speed until completely smooth.
2. Add powdered sugar and vanilla extract. Beat until fully incorporated and smooth.
3. Gradually pour in the heavy whipping cream. Increase the mixer speed as it comes together. Beat on high until stiff peaks form and the mixture holds its shape.

Berry Layer:

1. Add both jars of jam to a bowl with 1 tablespoon water. Mix until smooth.
2. Fold fresh berries into the jam.

Trifle Assembly:

1. In a trifle dish or large glass bowl, add 3 sets of layers in this order: cake, the fresh berries and jam mixture, and the whipped filling.

2. Garnish with additional fresh berries and fresh mint.

3. Refrigerate at least 2-4 hours before serving. Serve chilled scooped into bowls or glasses.

Expert Tips

• Make sure your ingredients are the correct temperature for even mixing. You want the cream cheese softened and the heavy cream cold so they both whip to smooth stiff peaks nicely.
• Chill the trifle correctly for best results. I love this dessert since I can make it in advance The flavors are able to marinate a little bit for a vibrant bite full of fruity flavor.
• This is a great dessert recipe for using up leftover cake. The cake can be somewhat stale since the whipped cream mixture will add moisture back into every bite.
• Use almond extract instead of vanilla for a twist. I also love adding sliced almonds for a bit of a crunch and pretty garnish.

storage

Store any leftovers in an airtight container in the fridge for up to 4 days. I like to let the trifle sit out at room temperature for 10 minutes before enjoying.

While you could freeze leftover berry trifle, I don’t recommend it since it will alter the texture of the whipped cream and berries once it thaws.

It is the perfect dessert to make ahead of time! Assemble it the morning of a party or event for easy entertaining for any crowd.

Frequently Asked Questions

More Fruit dessert Recipes

• Shaker Lemon Pie
• Strawberry Brownies
• Strawberry Cheesecake Dump Cake
• Peaches and Cream Cake

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Berry Trifle

This Berry Trifle is the most impressive no-bake dessert for spring or summer. Easy to make in advance, it will be the dessert that will have everyone coming back for seconds.

Course Dessert

Cuisine American

Keyword holiday, holidays

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

2 hours hours

Total Time 2 hours hours 15 minutes minutes

Servings 12 servings

Calories 473kcal

Ingredients

• 8 ounces cream cheese softened
• 1 teaspoon vanilla extract or paste
• 1 1/4 cups powdered sugar
• 2 1/4 cups heavy whipping cream cold
• 16 ounce prepared pound cake, vanilla cake, or angel food cake store-bought or homemade
• 19 ounces (2 jars) Fischer & Wieser Triple Berry Jam
• 2 cups fresh mixed berries
• Optional toppings: additional fresh berries, fresh mint

Instructions

Whipped Filling Layer

• In a stand mixer fitted with the whisk attachment (or a large bowl with a hand mixer), beat cream cheese on medium speed until completely smooth.
• Add powdered sugar and vanilla extract. Beat until fully incorporated and smooth.
• Gradually pour in the heavy whipping cream. Increase the mixer speed as it comes together. Beat on high until stiff peaks form and the mixture holds its shape.

Berry Layer

• Add both jars of jam to a bowl with 1 tablespoon water. Mix until smooth.
• Fold fresh berries into the jam.

Trifle Assembly

• In a trifle dish or large glass bowl, add 3 sets of layers in this order: cake, the fresh berries and jam mixture, and the whipped filling.
• Garnish with additional fresh berries and fresh mint.
• Refrigerate at least 2-4 hours before serving. Serve chilled scooped into bowls or glasses.

Video

Notes

Storage:

Store any leftovers in an airtight container in the fridge for up to 4 days. I like to let the trifle sit out at room temperature for 10 minutes before enjoying.

While you could freeze leftover berry trifle, I don’t recommend it since it will alter the texture of the whipped cream and berries once it thaws.

It is the perfect dessert to make ahead of time! Assemble it the morning of a party or event for easy entertaining for any crowd.

Tips: 

• Make sure your ingredients are the correct temperature for even mixing. You want the cream cheese softened and the heavy cream cold so they both whip to smooth stiff peaks nicely.
• Chill the trifle correctly for best results. I love this dessert since I can make it in advance The flavors are able to marinate a little bit for a vibrant bite full of fruity flavor.
• This is a great dessert recipe for using up leftover cake. The cake can be somewhat stale since the whipped cream mixture will add moisture back into every bite.
• Use almond extract instead of vanilla for a twist. I also love adding sliced almonds for a bit of a crunch and pretty garnish.

Nutrition

Calories: 473kcal | Carbohydrates: 72g | Protein: 5g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 61mg | Sodium: 288mg | Potassium: 189mg | Fiber: 1g | Sugar: 50g | Vitamin A: 772IU | Vitamin C: 5mg | Calcium: 100mg | Iron: 0.4mg

The post Berry Trifle appeared first on Dinner in 321.