A fun dessert recipe?

My friend is having a dinner party for a few friends. Atleast 5 people...probably a few more. We're having black bean enchiladas...and I'm probably going to make some sort of salad to go with it. I'm looking for a fun dessert recipe. Chocolate would be great. We're making mostly healthy food, so with the dessert, I'd like it to be as unhealthy as possible;) I don't have a lot of time. I'd like to prepare it just a couple of hours before the dinner. I wouldn't mind making something fun and unique as to impress, heh. So maybe something that looks cute? Anyways, I'd love to hear some different recipes:)A fun dessert recipe?
Well .... you said you didn't want healthy so I think this will give you some calories to make up for the healthy meal...LOL.... but it will require 3 hrs of refrigeration or overnight... which ever you want! It is called Double Layer Pumpkin Cheesecake.... and it is yummy!! Prep time is 10mins; Total time is 3hr 50mins; Makes 8 servings:





You will need:


2pkg. (8oz each) Philadelphia: fat free(optional):Cream Cheese,softened


1/2 cup sugar


1/2 tsp. vanilla


2 eggs


1/2 cup canned pumpkin


1/4 tsp. ground cinnamon


Dash of ground nutmeg


1/3 cup Honey Maid Graham Cracker Crumbs


1/2 cup thawed Cool Whip for topping





MIX: cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Do not overbeat after adding eggs. Remove 1 cup of batter;and stir in pumpkin and spices.(you now have just cream cheese batter and a seperate pumpkin batter)


Spray 9inch pie plate with cooking spray; sprinkle bottom with crumbs.





POUR:remaining cream cheese batter onto crumbs. Then top with the pumpkin batter. Thus resulting in a double layer pie.(hint for better layer look you might want to put the initial cream cheese batter that you pour first into the frige for about 20mins then pour the pumpkin batter on top) :)





BAKE:at 325degreesF for 40mins or until center is almost set. Cool. Refrigerate for 3hrs or overnight. Top each serving with desired ammount of cool whip topping.





Good Luck! Hope you have fun! :)A fun dessert recipe?
Fix this and time is on your side:


Slow Cooker Caramel Pear Cake





Ingredients:


1 cup flour


1/3 cup sugar


1 tsp. baking powder


1/4 tsp. cinnamon


1/2 cup whole milk


2 Tbsp. vegetable oil


1/2 cup chopped pecans


1/4 cup chopped dried pears


1 cup brown sugar


1 cup water


1 cup pear nectar


2 Tbsp. butter


1/2 tsp. ground ginger





Prep:


In large bowl mix together flour, sugar, baking powder, and cinnamon. Add milk and oil and mix just until combined. Stir in pecans and dried pears. Spread in bottom of 3-4 quart crockpot. In small saucepan, mix brown sugar, water, pear nectar, butter, and ginger.





Bring to a boil and boil for 2 minutes, stirring frequently. Pour over batter in the crockpot.


Cover crocpot and cook on high for 2 to 2-1/2 hours until a toothpick inserted 1'; into the center of the cake comes out clean. Remove cover from crockpot, turn off crockpot, and let cake stand, uncovered, for 30 to 40 minutes to cool a bit before serving. There will be a tender cake that has formed over a caramel sauce; turn the servings over as you scoop them out of the slow cooker. 6-8 servings
If you make this in your best cut glass bowl or fanciest glass dish, it will not only taste delicious, but it will look impressive, too. Best of all, it's about as easy as a dessert ever gets to be.





Chocolate Trifle





1-18 1/4 ounce devil's food cake mix, prepared as directed in 9x13 baking pan


1/3 cup Kahlua


2-3 ounce boxes instant chocolate pudding, prepared with only 3 cups of milk


16 ounce container whipped topping or 1 pint cream, whipped


8 small chocolate covered toffee bars, frozen %26amp; chopped finely or 7.5 ounce bag of almond brickle chips





PREPARATION:





Cut cooled cake into large chunks. Blend Kahlua into pudding.





In glass trifle bowl, layer 1/2 cake, 1/2 pudding mixture, 1/2 whipped topping, 1/2 chopped candy. Repeat layers.





Garnish with candied cherries and chocolate curls, if desired.
I guarantee that this one will absolutely knock their socks off! If you have a Trader Joe's in your area, they sell ladyfingers at a reasonable price--if not, sometimes Italian delis will have them.





Amaretto Tiramisu





8 ounces cream cheese; at room temp.


1/3 cup sugar


5 tablespoons Amaretto liqueur


1/2 teaspoon vanilla


3 cups whipped topping


24 ladyfingers


3/4 cup strong coffee


1/4 cup unsweetened cocoa powder





Directions:


Beat together cream cheese and sugar in a medium size bowl until light and creamy, 3-4 minutes. Beat in Amaretto and vanilla. Fold whipped topping into cream cheese mixture. Arrange half of the ladyfingers in dish just large enough to hold them in one layer, such as a 9x9'; casserole dish. Sprinkle with half the coffee (instead of sprinkling, I make a little more coffee and put the ladyfingers in on one side then flip over--don't be afraid to get them wet). Top with half the cream cheese mixture, spreading smooth. Sprinkle with half the cocoa. Arrange the remaining ladyfingers over cocoa. Sprinkle with remaining coffee. Top with remaining cream cheese mixture, smoothing the top. Sprinkle with remaining cocoa. Cover and refrigerate at least 4 hours, or preferably overnight.
Why not chocolate raspberry pie? It is so delicious and really really naughty with loads of fresh whipped cream.





You need:





Base: Either a pre-made sweet pastry shell, or biscuits/butter base - use 1/4 stick melted butter, mixed with 1 packet crushed sweet biscuits and press into dish. Set in fridge.





Filling: Chocolate instant pudding. Make the pudding using thick cream instead of milk. Pour into base and allow to set in fridge.





Topping: Decorate top with fresh raspberries or strawberry halves all over.





Glaze: Melt 2 tablespoons raspberry or strawberry jelly in the microwave for 30 seconds. Mix with a little water to make a glaze. Brush over the top of the fruit. Allow to set in the fridge.





Serve with big spoonfuls of fresh thick whipped cream.





How easy is that!!! And it is so good. I usually make it with vanilla pudding and put strawberries on top - apricot jelly makes a good glaze too - really, really delicious.
Luscious Lemon Cake





1 Purchased Angel Food cake


1 can lemon pie filling


1 tub lemon frosting


1 8-oz pkg cream cheese


1 to 2 cups cool whip





Slice the cake into 3 horizontal layers. Place the bottom piece on a pretty plate %26amp; set aside.


In a medium bowl, combine the cream cheese and pie filling. Whip with a mixer until light %26amp; fluffy.


Place half of mixture on bottom cake layer %26amp; spread evenly. Place next layer on that, and spread remaining filling over that layer....place the last layer on top.


Whip the frosting with enough cool whip to make it spreadable. Frost entire cake, including center hole.








This cake is absolutely heavenly---and it was invented by my sister, who is a terrific baker!
Here's a few very fast and easy





Easy Cheesecake





3 cups graham cracker crumbs


1/4 cups sugar


1 stick melted butter


mix all together and press into glass bake pan





8oz bar cream cheese softened


1 cup powdered sugar


1 tub cool whip


mix together spread over crust, top with favorite pie filling. chill





Sugar Cream Cake


1 yellow cake mix


2 eggs


1 stick melted butter


mix together {batter will be stiff} press in glass pan


1 8oz bar cream cheese {softened


3 cups powdered sugar


2 egg


mix pour over cake Bake at 350 for 25-35 minutes or until golden brown and side pull away from pan








Carmel Apple Cheesecake





2 cups flour


1 stick melted butter


1/2 cup powdered sugar


mix well press in glass bake pan


1 8oz bar cream cheese


2 cups powdered sugar


4 eggs


mix very well pour over crust


4 cups apples peeled and diced fine


2 cups brown sugar


6 tablespoons butter melted


mix well and sprinkle over filling


Bake at 350 for 35 to 40 minutes or until middle is set
Flan.





Preheat oven 350 degrees and put a big pan of water in to heat (ba帽o de Maria)





prepare caramel:





at low heat, disolve 1 cup of sugar in a pan until it turns like syrup (don't add water), light brown color. carefully invert it in a deep small pan. let it cool





Mix





4 eggs


1 can evaporated milk


1 can condensed milk


1 spoon vanilla extract





Pour mixture over caramelled pan. Bake for 45 min. Insert a knife in the middle to check if it's done, it will come back clean when it's done.





Cool in the fride for at least 5 hours before serving. Turn upside down on a plate and let the caramel pour over it...Delicious! :)
it doesn't go perfectly with the enchiladas but it's amazing anywhere!!


Puppy chow! My favorite dessert as a kid and it's absolutely wonderful now!!





12 ounce package semi-sweet chocolate chips


1 cup total margarine


3/4 cup peanut butter


4 cups powdered sugar


12 ounce box Rice Chex cereal





-Melt chocolate chips, margarine, and peanut butter.


-Pour over Rice Chex.


-In large grocery bag, pour powdered sugar and Rice Chex


mixture and shake well





used to eat it all the time!
fried goats milk with cooked dog and strawberry syrup over it!! its so good!
Here is a really simple and yummy recipe. It is called ganache, and can be used as a type of frosting for a cake, topping for fruit, or, after it is cooled, as fudge.





You'll need about a pint of full cream (half and half can be used if you want to cut some fat) and at least two large bars of Hershey chocolate or some other high quality type of chocolate. I don't care for too sweet chocolate, but use whatever you prefer.





Heat the full cream in a small pot. Be sure to stir it until you see small bubbles in the cream close to the edge of the pot. DO NOT make the heat so high that it causes the cream to boil. You could cause it to scorch. When it is heated, add the chocolate and stir until fully melted and well blended. If you'd like to add a flavor to your ganache (peppermint drops, vanilla, coconut, etc), do it now. Stir and remove from heat.





If you already have a cake you'd like to frost, then place it on a wire rack that is held about a pan to catch any dripping ganache. While the ganache is still hot, pour it onto the cake or fruit, or whatever you'd like covered. Let the ganache cool and set. Enjoy!





Any drippings that slip through the wire rack onto the pan can be recollected, reheated and used again.





You can also pour ganache into a shallow pan. When it is cooled, cut into squares and treat it like fudge.