20 Delicious Easy Dessert Recipes for a Crowd Perfect for Any Occasion

Looking for the perfect sweet treat to wow your guests without spending all day in the kitchen? You’re in luck! Our roundup of 20 Delicious Easy Dessert Recipes for a Crowd is packed with foolproof favorites that are sure to impress at any gathering. From no-bake wonders to quick-fix classics, these desserts are as easy to make as they are to love. Let’s dive in and find your next crowd-pleaser!

Chocolate Chip Cookie Bars

Who can resist the gooey, buttery goodness of Chocolate Chip Cookie Bars? These bars are the perfect blend of chewy and crispy, making them an instant hit for any occasion.

Ingredients

• 1 cup unsalted butter, melted
• 1 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking pan.
2. In a large bowl, mix the melted butter, 1 cup light brown sugar, and 1/2 cup granulated sugar until well combined.
3. Beat in 2 large eggs and 2 teaspoons vanilla extract until the mixture is smooth.
4. Stir in 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt until just combined. Fold in 2 cups semi-sweet chocolate chips.
5. Spread the dough evenly into the prepared baking pan and bake for 25-30 minutes, or until the edges are golden but the center is still slightly soft.
6. Let cool in the pan on a wire rack before cutting into bars.

These Chocolate Chip Cookie Bars stand out with their perfect balance of textures—crispy edges with a soft, chewy center that’s loaded with melty chocolate chips.

Tip: For an extra indulgent twist, sprinkle a handful of sea salt on top before baking to enhance the chocolate flavor.

No-Bake Cheesecake

Who says you need an oven to make a decadent cheesecake? This no-bake version is creamy, dreamy, and comes together in a flash.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1 cup heavy cream

Instructions

1. In a medium bowl, mix 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 6 tbsp melted butter until combined. Press firmly into the bottom of a 9-inch springform pan. Chill for 10 minutes.
2. In a large bowl, beat 16 oz softened cream cheese, 1/2 cup granulated sugar, and 1 tsp vanilla extract until smooth.
3. In another bowl, whip 1 cup heavy cream until stiff peaks form. Gently fold into the cream cheese mixture until no streaks remain.
4. Spread the filling over the chilled crust. Smooth the top with a spatula. Refrigerate for at least 4 hours, or until set.

The magic of this cheesecake lies in its velvety texture, achieved without a single minute in the oven. Perfect for those warm days when you crave something cool and indulgent.

Tip: For a fun twist, swirl in some fruit puree before chilling for a marbled effect.

Lemon Blueberry Sheet Cake

Brighten up your dessert table with this Lemon Blueberry Sheet Cake, a perfect blend of tangy and sweet that’s as easy to make as it is delicious.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup milk
• 1 tbsp lemon zest
• 1/4 cup fresh lemon juice
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup fresh blueberries
• 1/2 cup powdered sugar (for glaze)
• 1 tbsp fresh lemon juice (for glaze)

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking sheet.
2. In a large bowl, cream together 1 cup granulated sugar and 1/2 cup unsalted butter until light and fluffy. Beat in 2 large eggs one at a time, then stir in 1/2 cup milk, 1 tbsp lemon zest, and 1/4 cup fresh lemon juice.
3. In another bowl, whisk together 2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt. Gradually add to the wet ingredients, mixing just until combined.
4. Gently fold in 1 cup fresh blueberries. Spread the batter evenly into the prepared baking sheet.
5. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan on a wire rack.
6. For the glaze, whisk together 1/2 cup powdered sugar and 1 tbsp fresh lemon juice until smooth. Drizzle over the cooled cake before serving.

The magic of this cake lies in the burst of blueberries against the zesty lemon backdrop, creating a refreshing flavor that’s hard to resist.

Tip: For an extra lemony kick, add an additional tablespoon of lemon zest to the batter.

Peanut Butter Cup Brownies

Who can resist the classic combo of chocolate and peanut butter? These Peanut Butter Cup Brownies are a dreamy twist on the traditional brownie, packed with gooey peanut butter cups in every bite.

Ingredients

• 1 cup unsalted butter, melted
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 3/4 cup cocoa powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 12 mini peanut butter cups, unwrapped

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking pan.
2. In a large bowl, mix the melted butter and granulated sugar until well combined.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In another bowl, whisk together the all-purpose flour, cocoa powder, salt, and baking powder.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Pour half of the brownie batter into the prepared pan and smooth the top with a spatula.
7. Place the mini peanut butter cups evenly over the batter, then cover with the remaining batter.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
9. Let cool in the pan before cutting into squares.

The surprise layer of peanut butter cups in the middle makes these brownies irresistibly gooey and rich. Perfect for when you’re craving something sweet with a nutty twist!

Tip: For an extra peanut butter kick, drizzle melted peanut butter over the cooled brownies before serving.

Strawberry Shortcake Trifle

This Strawberry Shortcake Trifle is a show-stopping dessert that layers juicy strawberries, fluffy cake, and creamy whipped topping for a treat that’s as beautiful as it is delicious.

Ingredients

• 1 pound fresh strawberries, hulled and sliced
• 1/4 cup granulated sugar
• 1 store-bought pound cake (16 oz), cut into 1-inch cubes
• 2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. In a medium bowl, combine the sliced strawberries and granulated sugar. Let sit for 15 minutes to allow the strawberries to release their juices.
2. In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
3. In a trifle bowl or large glass serving dish, layer half of the pound cake cubes, followed by half of the macerated strawberries and their juices, and then half of the whipped cream. Repeat the layers once more.
4. Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.

The magic of this trifle lies in the contrast between the sweet, syrupy strawberries and the light, airy whipped cream, all hugged by tender bites of pound cake.

Tip: For an extra touch of elegance, garnish the top with whole strawberries or a sprinkle of crushed shortbread cookies.

Oreo Cookie Balls

These Oreo Cookie Balls are a no-bake delight that combines the crunch of Oreos with the creaminess of cheese, all dipped in rich chocolate. Perfect for parties or as a sweet treat!

Ingredients

• 1 (14.3 oz) package Oreo cookies
• 1 (8 oz) package cream cheese, softened
• 1 (12 oz) package semi-sweet chocolate chips
• 1 tbsp vegetable shortening

Instructions

1. Place the Oreo cookies in a food processor and pulse until they become fine crumbs.
2. In a large bowl, mix the Oreo crumbs with the softened cream cheese until well combined.
3. Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper. Freeze for 30 minutes.
4. In a microwave-safe bowl, combine the chocolate chips and vegetable shortening. Microwave in 30-second intervals, stirring in between, until smooth.
5. Dip each Oreo ball into the melted chocolate, ensuring it’s fully coated. Return to the parchment paper and let the chocolate set at room temperature for about 1 hour.

The magic of these Oreo Cookie Balls lies in their irresistible contrast of textures—crispy outside, creamy inside. They’re a hit at any gathering and disappear in no time!

Tip: For an extra touch, sprinkle the tops with crushed Oreo crumbs or drizzle with white chocolate before the chocolate sets.

Pineapple Upside-Down Cake

Nothing says comfort like a classic Pineapple Upside-Down Cake, with its caramelized fruit topping and moist vanilla cake. It’s a nostalgic treat that’s as fun to make as it is to eat.

Ingredients

• 1/4 cup unsalted butter, melted
• 1/2 cup packed light brown sugar
• 1 (20 oz) can pineapple slices in juice, drained (reserve 1/4 cup juice)
• 6 maraschino cherries, halved
• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup granulated sugar
• 1/4 cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup whole milk

Instructions

1. Preheat oven to 350°F. Pour melted butter into a 9-inch round cake pan, then sprinkle brown sugar evenly over the butter. Arrange pineapple slices in a single layer on top, placing a cherry half in the center of each slice.
2. In a bowl, whisk together flour, baking powder, and salt. In another bowl, beat granulated sugar, oil, egg, and vanilla until smooth. Alternately add flour mixture and milk to the sugar mixture, starting and ending with flour, mixing just until combined. Stir in reserved pineapple juice.
3. Pour batter over pineapple in pan, spreading evenly. Bake for 35-40 minutes until a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes, then invert onto a serving plate. Serve warm or at room temperature.

The magic of this cake is in the flip—revealing a glossy, fruit-studded top that’s irresistibly sweet and tangy. Perfect for when you want to impress with minimal fuss.

Tip: For an extra caramelized topping, broil the cake for 1-2 minutes after inverting, watching closely to prevent burning.

Red Velvet Cupcakes with Cream Cheese Frosting

These Red Velvet Cupcakes with Cream Cheese Frosting are a classic treat that combines a moist, velvety texture with a tangy, sweet frosting for a perfect balance.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1 tablespoon red food coloring
• 1 teaspoon white vinegar
• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F and line a muffin tin with cupcake liners.
2. In a bowl, whisk together 1 1/4 cups flour, 1/2 cup cocoa powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
3. In another bowl, beat 1/2 cup butter and 1 cup sugar until light and fluffy. Add eggs one at a time, then mix in 1 teaspoon vanilla.
4. Alternately add the flour mixture and 1/2 cup buttermilk to the butter mixture, starting and ending with flour. Stir in 1 tablespoon red food coloring and 1 teaspoon vinegar.
5. Divide batter among liners and bake for 20 minutes, or until a toothpick comes out clean. Cool completely.
6. For frosting, beat 8 oz cream cheese and 1/4 cup butter until smooth. Gradually add 2 cups powdered sugar and 1 teaspoon vanilla, beating until fluffy.
7. Frost cooled cupcakes and serve.

The secret to these cupcakes’ signature texture? A touch of vinegar reacts with the baking soda for an ultra-light crumb.

Tip: For an extra velvety texture, sift the cocoa powder and flour together before mixing.

Banana Pudding

There’s nothing quite like the creamy, comforting layers of homemade Banana Pudding to bring a smile to everyone’s face. This classic dessert is as easy to make as it is delicious, perfect for any gathering or just a cozy night in.

Ingredients

• 3/4 cup granulated sugar
• 1/3 cup all-purpose flour
• 1/4 teaspoon salt
• 3 cups whole milk
• 3 large egg yolks, lightly beaten
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 4 ripe bananas, sliced
• 1 (11-ounce) box vanilla wafer cookies
• 1 cup heavy cream
• 2 tablespoons powdered sugar

Instructions

1. In a medium saucepan, whisk together 3/4 cup granulated sugar, 1/3 cup all-purpose flour, and 1/4 teaspoon salt. Gradually whisk in 3 cups whole milk until smooth.
2. Cook over medium heat, stirring constantly, until the mixture thickens and boils, about 10 minutes. Reduce heat and simmer for 1 minute, then remove from heat.
3. Gradually whisk about 1 cup of the hot milk mixture into the 3 large egg yolks, then return the yolk mixture to the saucepan. Cook over medium heat, stirring constantly, for 2 minutes. Remove from heat and stir in 2 tablespoons unsalted butter and 1 teaspoon vanilla extract.
4. Layer one-third of the vanilla wafer cookies in the bottom of a 2-quart baking dish. Top with half of the sliced bananas and half of the pudding. Repeat the layers, ending with a final layer of wafers on top.
5. In a large bowl, beat 1 cup heavy cream and 2 tablespoons powdered sugar until stiff peaks form. Spread over the pudding layer. Refrigerate for at least 4 hours before serving.

The magic of this Banana Pudding lies in the contrast between the creamy pudding, soft bananas, and the slight crunch of vanilla wafers that soften just enough overnight. It’s a texture lover’s dream!

Tip: For an extra touch of elegance, garnish with banana slices and crushed vanilla wafers just before serving.

Apple Crisp

Nothing says comfort like a warm Apple Crisp fresh out of the oven, with its tender apples and crunchy topping. It’s the perfect dessert to whip up when you’re craving something sweet and satisfying.

Ingredients

• 6 cups thinly sliced apples (about 6 medium)
• 1 tablespoon lemon juice
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 cup old-fashioned oats
• 1/2 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/3 cup unsalted butter, melted

Instructions

1. Preheat your oven to 375°F and grease a 9-inch square baking dish.
2. In a large bowl, toss the sliced apples with lemon juice, granulated sugar, cinnamon, and nutmeg until evenly coated. Spread the mixture into the prepared baking dish.
3. In another bowl, combine oats, flour, brown sugar, baking powder, and baking soda. Stir in the melted butter until the mixture is crumbly. Sprinkle this topping evenly over the apples.
4. Bake for 30-35 minutes, or until the topping is golden brown and the apples are bubbly. Let it cool for a few minutes before serving.

The magic of this Apple Crisp lies in the contrast between the soft, spiced apples and the crisp, buttery topping. It’s a dessert that feels both indulgent and wholesome.

Tip: For an extra crunch, add a handful of chopped nuts to the topping before baking.

Chocolate Eclair Dessert

This Chocolate Eclair Dessert is a no-bake wonder that layers graham crackers with a creamy vanilla filling and rich chocolate topping, making it a hit for any gathering.

Ingredients

• 2 (3.4 oz) packages instant vanilla pudding mix
• 3 cups cold milk
• 1 (8 oz) container frozen whipped topping, thawed
• 1 (14.4 oz) box graham crackers
• 1 (16 oz) can prepared chocolate frosting

Instructions

1. In a large bowl, whisk together 2 packages of instant vanilla pudding mix and 3 cups of cold milk until smooth. Fold in the 8 oz container of thawed whipped topping until well combined.
2. Arrange a single layer of graham crackers in the bottom of a 9×13 inch baking dish. Spread half of the pudding mixture over the crackers. Repeat layers with remaining graham crackers and pudding mixture.
3. Top with a final layer of graham crackers. Microwave the 16 oz can of chocolate frosting for 15-20 seconds to soften, then spread evenly over the top layer of graham crackers.
4. Cover and refrigerate for at least 4 hours, or overnight, before serving to allow the graham crackers to soften.

The magic of this dessert lies in how the graham crackers transform into a cake-like texture, perfectly complementing the creamy layers beneath the glossy chocolate topping.

Tip: For an extra touch, sprinkle the top with chopped nuts or toffee bits before refrigerating.

Key Lime Pie Bars

These Key Lime Pie Bars bring a burst of sunshine to your dessert table, with their perfect balance of tart and sweet flavors nestled in a buttery crust.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 2 (14 oz) cans sweetened condensed milk
• 1 cup key lime juice
• 2 large egg yolks
• 1 tbsp key lime zest
• 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a medium bowl, mix 1 1/2 cups graham cracker crumbs, 1/3 cup granulated sugar, and 6 tbsp melted butter until combined. Press the mixture firmly into the bottom of the prepared pan.
3. Bake the crust for 10 minutes until slightly firm. Remove from the oven and let it cool slightly.
4. In another bowl, whisk together 2 cans sweetened condensed milk, 1 cup key lime juice, 2 large egg yolks, 1 tbsp key lime zest, and 1/4 tsp salt until smooth.
5. Pour the filling over the crust and bake for 15-18 minutes, just until the filling is set but not browned.
6. Cool to room temperature, then refrigerate for at least 4 hours before slicing into bars.

The magic of these bars lies in their creamy, tangy filling that contrasts beautifully with the crunchy, sweet crust—no baking expertise required!

Tip: For an extra zesty kick, garnish with additional lime zest before serving.

Peach Cobbler

Nothing says summer like a warm, bubbly peach cobbler straight from the oven. This classic dessert is a crowd-pleaser with its juicy peaches and buttery topping.

Ingredients

• 4 cups fresh peaches, peeled and sliced
• 1 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 1 cup all-purpose flour
• 1 cup milk
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. In a bowl, mix the peaches with 1/2 cup of the sugar and set aside to let the juices release.
3. Pour the melted butter into the prepared baking dish.
4. In another bowl, whisk together the flour, remaining 1/2 cup sugar, baking powder, salt, and cinnamon. Stir in the milk and vanilla extract until just combined.
5. Pour the batter over the melted butter in the baking dish. Do not stir.
6. Spoon the peaches and their juices over the batter. Again, do not stir.
7. Bake for 40-45 minutes, or until the top is golden brown and the cobbler is bubbly around the edges.

The magic of this cobbler lies in the batter rising through the peaches as it bakes, creating a perfect balance of fluffy and fruity in every bite.

Tip: For an extra crispy top, broil the cobbler for the last 2-3 minutes of baking, watching closely to prevent burning.

Raspberry Almond Thumbprint Cookies

These Raspberry Almond Thumbprint Cookies are a delightful blend of nutty and fruity flavors, perfect for your next cookie exchange or cozy afternoon treat.

Ingredients

• 1 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 1/2 teaspoon almond extract
• 2 cups all-purpose flour
• 1/2 cup raspberry jam
• 1/4 cup sliced almonds

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, cream together 1 cup unsalted butter and 2/3 cup granulated sugar until light and fluffy. Beat in 1/2 teaspoon almond extract.
3. Gradually mix in 2 cups all-purpose flour until the dough comes together.
4. Roll the dough into 1-inch balls and place them on the prepared baking sheet. Use your thumb to make an indentation in the center of each ball.
5. Fill each indentation with about 1/2 teaspoon of raspberry jam and sprinkle with sliced almonds.
6. Bake for 14-16 minutes, or until the edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

The combination of buttery almond dough with sweet raspberry jam creates a melt-in-your-mouth experience that’s hard to resist.

Tip: For an extra nutty flavor, toast the sliced almonds before sprinkling them on the cookies.

Tiramisu in a Jar

Who says you can’t enjoy the classic flavors of tiramisu in a fun, portable jar? This Tiramisu in a Jar recipe is a delightful twist on the traditional dessert, perfect for picnics or as a sweet individual treat.

Ingredients

• 1 cup heavy cream
• 8 oz mascarpone cheese
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1 cup strong brewed coffee, cooled
• 2 tbsp coffee liqueur (optional)
• 24 ladyfingers
• 2 tbsp cocoa powder

Instructions

1. In a large bowl, whip the heavy cream until stiff peaks form. Set aside.
2. In another bowl, beat the mascarpone cheese, 1/2 cup granulated sugar, and 1 tsp vanilla extract until smooth.
3. Gently fold the whipped cream into the mascarpone mixture until well combined.
4. In a shallow dish, mix the cooled coffee and 2 tbsp coffee liqueur (if using). Quickly dip each ladyfinger into the coffee mixture and layer them at the bottom of each jar.
5. Spread a layer of the mascarpone mixture over the ladyfingers. Repeat the layers, ending with the mascarpone mixture.
6. Dust the top of each jar with 2 tbsp cocoa powder. Cover and refrigerate for at least 4 hours, or overnight, to set.

The beauty of this Tiramisu in a Jar lies in its layers of coffee-soaked ladyfingers and creamy mascarpone, creating a perfect balance of textures and flavors in every spoonful.

Tip: For a non-alcoholic version, simply omit the coffee liqueur and add a splash of vanilla extract to the coffee for extra flavor.

Caramel Apple Dip

This Caramel Apple Dip is the perfect blend of creamy and sweet, making it an irresistible treat for any gathering or cozy night in.

Ingredients

• 1 (8 oz) package cream cheese, softened
• 1/2 cup caramel sauce
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• Apples, sliced for serving

Instructions

1. In a medium bowl, beat the softened cream cheese with an electric mixer until smooth.
2. Add 1/2 cup caramel sauce, 1/4 cup powdered sugar, 1 teaspoon vanilla extract, and 1/2 teaspoon ground cinnamon to the cream cheese. Beat until all ingredients are well combined and the mixture is fluffy.
3. Transfer the dip to a serving bowl and drizzle with additional caramel sauce if desired.
4. Serve immediately with sliced apples for dipping.

The magic of this dip lies in its velvety texture and the way the cinnamon enhances the caramel, creating a depth of flavor that’s hard to resist.

Tip: For an extra touch, sprinkle a little extra cinnamon on top before serving to make it as beautiful as it is tasty.

Pumpkin Spice Rice Krispie Treats

These Pumpkin Spice Rice Krispie Treats are a fun twist on the classic, blending the cozy flavors of pumpkin spice with the crispy, gooey texture we all love.

Ingredients

• 6 cups Rice Krispies cereal
• 1/4 cup unsalted butter
• 1 (10 oz) package marshmallows
• 1/2 cup pumpkin puree
• 1 tsp pumpkin pie spice
• 1/4 tsp salt

Instructions

1. In a large pot, melt the butter over low heat. Add the marshmallows and stir until completely melted.
2. Remove from heat and quickly stir in the pumpkin puree, pumpkin pie spice, and salt until well combined.
3. Immediately add the Rice Krispies cereal, stirring until evenly coated with the marshmallow mixture.
4. Press the mixture firmly into a greased 9×13 inch baking dish using a spatula or your hands (lightly greased to prevent sticking).
5. Let cool for at least 30 minutes before cutting into squares.

The addition of pumpkin puree not only brings a subtle earthy sweetness but also keeps these treats wonderfully moist. The pumpkin pie spice adds just the right amount of warmth, making these a standout at any gathering.

Tip: For an extra festive touch, sprinkle a little extra pumpkin pie spice on top before the treats set.

Mint Chocolate Chip Ice Cream Cake

Who says you can’t have your ice cream and eat it too? This Mint Chocolate Chip Ice Cream Cake combines the best of both worlds for a dessert that’s as fun to make as it is to eat.

Ingredients

• 1.5 quarts mint chocolate chip ice cream, softened
• 1 package (16 oz) chocolate sandwich cookies, crushed
• 1/2 cup unsalted butter, melted
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1/2 cup mini chocolate chips

Instructions

1. In a large bowl, mix the crushed chocolate sandwich cookies with the melted unsalted butter until well combined. Press this mixture into the bottom of a 9-inch springform pan to form the crust. Freeze for 10 minutes to set.
2. Spread the softened mint chocolate chip ice cream evenly over the crust. Smooth the top with a spatula and freeze for at least 2 hours, or until firm.
3. In a medium bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread this whipped cream over the frozen ice cream layer.
4. Sprinkle the mini chocolate chips over the whipped cream layer. Freeze the cake for another 4 hours, or overnight, until completely set.
5. Before serving, let the cake sit at room temperature for 5 minutes to slightly soften for easier slicing.

The magic of this cake lies in its layers—each bite offers a crunch from the cookie crust, a cool minty freshness, and a creamy finish with bursts of chocolate. It’s a showstopper that’s surprisingly simple to assemble.

Tip: For a fun twist, try using different ice cream flavors and cookie combinations to customize your cake.

Cherry Dump Cake

Who knew that such a simple dessert could steal the show? Cherry Dump Cake is the epitome of easy baking, with a gooey cherry base and a golden, buttery topping that’s impossible to resist.

Ingredients

• 1 can (21 oz) cherry pie filling
• 1 box (15.25 oz) yellow cake mix
• 1/2 cup unsalted butter, melted
• 1/4 cup chopped pecans (optional)

Instructions

1. Preheat your oven to 350°F and lightly grease a 9×13 inch baking dish.
2. Spread the cherry pie filling evenly at the bottom of the prepared dish.
3. Sprinkle the yellow cake mix over the cherry layer, ensuring it’s evenly distributed.
4. Drizzle the melted butter over the cake mix, covering as much surface area as possible.
5. If using, sprinkle the chopped pecans over the top for a crunchy contrast.
6. Bake for 40 minutes, or until the top is golden brown and the edges are bubbly.

The magic of this dump cake lies in its layers transforming in the oven—the cake mix becomes a crisp topping, while the cherries turn into a luscious, jammy base. It’s a dessert that’s as fun to make as it is to eat.

Tip: For an extra indulgent twist, serve warm with a scoop of vanilla ice cream melting over the top.

Vanilla Bean Panna Cotta

Indulge in the creamy elegance of vanilla bean panna cotta, a dessert that’s as simple to make as it is impressive to serve.

Ingredients

• 2 cups heavy cream
• 1/2 cup whole milk
• 1/2 cup granulated sugar
• 1 vanilla bean, split lengthwise
• 2 1/4 teaspoons unflavored gelatin
• 3 tablespoons cold water

Instructions

1. In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Scrape the seeds from the vanilla bean into the saucepan and add the pod. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling, about 5 minutes.
2. Meanwhile, sprinkle the gelatin over the cold water in a small bowl and let stand for 5 minutes to soften.
3. Remove the vanilla bean pod from the cream mixture. Stir in the softened gelatin until completely dissolved, about 2 minutes.
4. Divide the mixture among 4 ramekins or glasses. Chill in the refrigerator until set, at least 4 hours or overnight.
5. To serve, run a knife around the edge of each panna cotta and invert onto a plate, or serve directly in the glasses.

The magic of this panna cotta lies in the flecks of real vanilla bean, offering a depth of flavor that’s unmatched by extracts.

Tip: For a silky smooth texture, strain the mixture through a fine-mesh sieve before pouring into ramekins.

Conclusion

We hope this roundup of 20 delicious, easy dessert recipes inspires your next gathering! Perfect for any occasion, these treats are sure to delight a crowd. Don’t forget to try them out, share your favorites in the comments, and pin this article on Pinterest for your next party planning. Happy baking!