And of all of them, this dreamy lemon delight is hands-down my absolute favorite; I knew it instantly after the first bite.

The solution is a frosting that combines the best parts of whipped cream and cream cheese frosting, skips the butter, holds ...

In a small pan, combine the rhubarb, sugar, water, and salt. Cook over medium-high heat until the mixture comes to a boil ...

Take a cue from the Atlantic beach pie and turn it into no-bake dessert cups. Layer the curd in small glasses or coupes with ...

Introduction If you’re in the mood for a show-stopping dessert that’s equal parts indulgent and elegant, look no further than ...

Supported by By Tanya Bush Photographs by Anthony Cotsifas In 1927, an Ohio-born insurance salesman named Harry Baker, having ...

Beyond swapping the whipped cream for fresh fruit, there are other ways to play with this recipe. You can try other types of citrus, like oranges, blood oranges, and limes, or try a combination. The ...

Layers of coffee-soaked ladyfingers surrounded by mascarpone cream — what dreams are made of for a caffeine addict.

Let the cake cool in the pan on a rack. Serve with sweetened whipped cream or vanilla ice cream, if desired. Cake can be stored at room temperature for several days, loosely covered. Freezer ...

Like I said, it's unbelievably easy. The recipe calls for sweetened whipped cream on top (or storebought whipped topping, if you want to save time) but I didn’t even bother with that.

Don’t let the Cool Whip stop you from making this! It can be replaced with sweetened whipped cream while remaining ...