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 ...

A no-bake lemon cake that's tangy, fluffy, and requires only three ingredients? Meet your new favorite dessert shortcut. Little Spoon Farm shared this simple yet effective Lemon Icebox Pie recipe that ...

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

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 ...