If you’re looking for a quick, delicious, and foolproof dessert, this Lemon Cream Cheese Dump Cake is just what you need. It’s sweet, tangy, and ultra-creamy, with layers of zesty lemon filling, rich ...

Strawberry cheesecake dump cake is the must-make dessert for your next summer bash. With a sweet strawberry topping, thick ...

There’s something magical about a dessert that’s both incredibly easy to make and packed with flavor. The 4-Ingredient ...

My daughter is a lemon dessert fiend (we both will pick lemon over a chocolate dessert any day), so I jumped at the chance to test Patty Catalano’s six-ingredient lemon cream cheese dump cake. I’ve ...

Next to upgrading your lemon pie filling, you can also enhance this treat by adding a delightful topping. Use tangy lemon curd whipped cream , sweetened sour cream, or vanilla yogurt.

Preparation 1. Grease a 9-inch pie plate with cooking spray. 2. In a large mixing bowl, combine the finely ground cookies, melted butter and sugar with a flexible spatula or your hands.

Filling: 4 ounces cream cheese, softened. 1/2 cup sugar. 3 tbsp lemon juice. Topping: 1/3 cup lemon juice. 1/2 cup sugar. 1 egg. 2 Tbsp butter. Recipe courtesy Rhodes Bake and Serve Dough.

Dollop cream cheese mixture over top. Gently swirl using a small spoon, scooping and lifting up some of the pumpkin filling to the top to help create a swirl. Bake at 400°F for 15 minutes.

And the pecan pie, baked in a slab, uses a filling of pecan cream — no corn syrup — that is lightly sweet, slightly savory and deeply nutty. Image This pie dough recipe is as foolproof as ...