Dessert Archives - Weve Tried It

Easy 4th of July Poke Cake Recipe

Posted by Missyon 4 July 2019

Happy Independence Day! If you are heading out to celebrate today and need to whip up a festive dessert this is it. Try our 4th of July easy poke cake recipe. It’s a crowd pleaser.

Ingredients:

1 Duncan Hines White Cake Mix

1 box 3 oz Strawberry Jell-O Mix

1 cup Boiling Water

1/2 cup Cold Water

8 oz Frozen Cool Whip (thawed)

1-pint Blueberries

1-quart Strawberries (thinly sliced)

Let’s make a cake! If you don’t want to bring your personal baking dish, we suggest buying Reynolds non-stick baking wear 13×9 pan with lid. No preparation and it can be thrown away after the cake is devoured.

Start off by making your white cake mix as directed on the box. Be sure to only use egg whites. Bake and let cool for 20 minutes.

Mix Jell-O with boiling water in a large cup, then add the cold water and mix well. Grab a fork and poke holes all over your cooled cake, pour the Jell-O over top. Place cake in the refrigerator for 30 minutes.

Now it’s time to decorate! Evenly spread the Cool Whip over the top of the cake. To make your flag, start out by placing blueberries in the top left corner. We did 5 rows of 7 blueberries. Next overlap the strawberries for your red stripes. We did 4 rows. Refrigerate for one hour and serve.

So moist and delicious! This will surely be a crowd pleaser. We found this recipe Cincy Shopper.

Rolo Pretzel Sandwich Recipe

Posted by Missyon 4 December 2016

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Rolo Pretzel Sandwiches[/caption]

Rolo Pretzel Sandwich Recipe: This time of year social media seems to be filled with delicious looking recipes for the holiday’s. These rolo pretzel sandwiches popped up on my Facebook feed and I knew that I had to make them.

Perfect family activity, the kiddos can unwrap the Rolos and line up the pretzels. It’s super easy! Start by lining a baking sheet with tinfoil or parchment paper, fill with pretzels. Then place Rolos on top of pretzels and place in a 250 degree pre-heated oven for 3 minutes. Keep an eye on them and take them out when they start to melt. Immediately top with another pretzel. Let cool. I popped mine in the refrigerator for 10 minutes to firm up.

To make them festive we decided to dip half of the pretzel in melted white chocolate and add some red and green sprinkles. Melt the white chocolate in the microwave for 2 minutes.

Quick and easy! This would make a great gift for a teacher or friend! You could put them in a holiday tin or wrap up in a clear bag with a Christmas bow.

Ingredients:

Rolos

Pretzels

White Baking Chocolate

Sprinkles

Tin Foil or Parchment Paper

Another variation: One pretzel on the bottom, topped with a Rolo and once melted smash it down with a pecan. Yum! I am going to try those next.

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Strawberry Cheesecake Chimichangas Weve Tried It 2

Strawberry Cheesecake Chimichangas Recipe

Posted by Missyon 19 October 2015

Strawberry Cheesecake Chimichangas Recipe: My niece and daughter decided that they wanted to do some baking yesterday and found this recipe. We are so glad they did! Crunchy, sweet, creamy and wonderful all wrapped up in a dessert burrito.

Ingredients:

6 soft flour tortillas (8 inch work best)

8 oz. cream cheese (room temperature)

1/4 cup sour cream

1 Tablespoon sugar

1 teaspoon vanilla extract

1 cup sliced strawberries

Vegetable oil-for frying

1 Tablespoon cinnamon

1/2 cup sugar

Cooking Directions:

Beat the cream cheese, sour cream, 1-tablespoon sugar and vanilla extract until creamy. Then fold in 3/4 cup of sliced strawberries. Once you have your filling mixture ready divide it evenly between the 6 tortillas. Spread the filling in the lower third of each tortilla, fold the two sides of each tortilla toward the center and then roll the tortilla up like a burrito. Secure your chimichangas with a toothpicks.

Get your oil ready now. Pour 2 inches of vegetable oil in a cast iron skillet or deep sauce pan. Heat oil over medium-high heat until it reaches 360ºF.

In a shallow dish combine 1/2 cup sugar with 1-tablespoon cinnamon and set aside. Get a large plate ready for deep fried chimichangas by lining it with paper towels.

Fry the chimichangas until golden brown and crispy, about 3-4 minutes and flip them as needed. You can work in batches, our skillet was large enough to do all 6 at once. We really like them crispy, make sure all sides are golden brown. Transfer the chimichangas to the paper towel to collect any extra grease, and then roll them in the cinnamon and sugar mixture. Do not let chimichangas cool down before you roll them in cinnamon and sugar mixture.

Arrange on a plate and garnish with strawberries. You could also make some fresh whipping cream to dip the chimichangas in. So delicious!

I would love to take the credit for this amazing recipe but we found it on Just a Taste blog. Good stuff! What should we bake next? Leave us a comment below.

Rhubarb Crumble Recipe

Posted by Missyon 20 May 2015

Rhubarb Crumble Recipe: It’s rhubarb season! We are crisp or crumble dessert lovers. With this rhubarb crumble recipe the sugar sauce takes it to a whole new level of goodness.

We found this recipe on The Farm Chicks blog and just switched up the measurements a bit. This recipe would also be great using peaches.

Ingredients:

4 cups rhubarb (chopped)

1 1/4 cups flour

1 1/2 cups oats

1 1/4 cups light brown sugar (packed)

3/4 cup butter (melted)

1 teaspoon cinnamon

Start by cleaning and chopping your rhubarb, set aside. In a medium size bowl mix the oats, cinnamon, flour, brown sugar and melted butter.

Butter an 8.5″ x 11″ baking dish and pour in half of the crumb mix, pressing into dish.

Sugar Sauce:

1 cup sugar

2 tablespoons cornstarch

1 cup cold water

1 teaspoon vanilla extract

Prepare the sugar sauce by whisking sugar, cornstarch and water in a glass bowl. Microwave for 3-5 minutes until the sugar mix is clear and bubbly. Once removed from the microwave add the vanilla.

Add chopped rhubarb to the crumb mix in baking dish, spreading evenly. Pour your sugar sauce over the rhubarb. To finish, top with the remaining crumb mixture.

Bake at 350 degrees for 30-40 minutes. The edges should be bubbly and the topping browned.

We served ours up warm with homemade whipped cream and it was amazing. If you decide to try out this recipe let us know what you thought.

Cheesecake Stuffed Strawberries

Posted by Missyon 15 March 2015

Cheesecake Stuffed Strawberries: This recipe is quick and delicious. There was only one problem, I made them for dessert and they didn’t quite make it until dinner time.

Ingredients:

Large container of Strawberries
1 teaspoon of Vanilla
1/2 cup of Powdered Sugar
8oz Cream Cheese

In a medium bowl, mix together cream cheese, powdered sugar, and vanilla until smooth and creamy.

Clean your strawberries. You can make them two different ways. Either cut them in half and clean out the middle or you can keep whole and just clean out the center with a small melon baller.

Dry the strawberries. Place your cream cheese mixture in a Ziploc bag. Move the cream to the bottom of the bag, take the air out and seal. Cut a small hole in the corner of the bag to pipe the cheesecake into the strawberries.

We added crushed graham crackers to the tops of ours. Delicious!

Strawberry Cheesecake Dessert Recipe

Posted by Missyon 22 February 2015

Strawberry Cheesecake Dessert Recipe: Sunday morning confession…I’m having strawberry cheesecake dessert for breakfast and I don’t feel a bit bad about it.

Creamy, delicious and oh so satisfying! We found this recipe on South Your Mouth blog and switched it up a bit by making homemade whipping cream to replace the cool whip. Yum!

Ingredients:

2 pounds strawberries
15 graham crackers (2 sleeves)
1 8oz package of cream cheese
1 14oz can of sweetened condensed milk
2 3.4oz boxes of instant cheesecake pudding
3 cups of milk
2 cups of homemade whipping cream or 1 12oz container of Cool Whip

Start by washing and slicing your strawberries (1/4 inch thick.) Dry and set aside.

In 13×9 baking dish line the bottom with graham crackers. You may have to break some pieces to fill in the edges.

If you are making your own whipping cream make that first and set aside. You will need 2 cups.

In a large bowl mix cream cheese and sweetened condensed milk with electric mixer until smooth. Add in cheesecake pudding and milk and mix for 5 minutes. Gently fold in the 2 cups of whipping cream or Cool Whip.

Pour half of the cheesecake mixture on top of the graham cracker bottom. Then add a single layer of sliced strawberries. Top the strawberries with another layer of graham crackers. Pour on the remainder of the cheese cream mixture and then decorate the top with the rest of your strawberries.

We also crushed up some graham crackers and sprinkled them over the top of the dessert. Place in the refrigerator for 6-8 hours to set up.

Serve and enjoy!

Oreo Cheesecake Chocolate Cake Recipe

Posted by Shirleyon 13 February 2015

Oreo Cheesecake Chocolate Cake Recipe: It was my son’s birthday and I wanted to make him a very special cake. The “funny” part is that he doesn’t eat cake or chocolate, but everyone needs a cake for their birthday!

I found this recipe on OMG Chocolate Dessert blog and it is truly amazing. I adapted the recipe and used a boxed chocolate cake, which turned out great. This cake looks like you bought it from a cake shop, but really it was quite easy to make.

Chocolate Cake:
1 Box of chocolate cake mix

Oreo cheesecake filling:
1 1/2 cups heavy whipping cream
8 oz. Cream Cheese (softened)
3/4 cup powdered sugar
12 Oreo Cookies (crushed)

Milk chocolate ganache:
8 oz. milk chocolate (finely chopped)
1 cup heavy whipping cream

Garnish:
1/2 cup chocolate chips
3/4 cup whipped cream

Cake: Prepare cake per instructions on box. Use two 9 inch round baking pans. Once baked cool for 10 minutes in the pans. Remove cakes from the pans and place on wire racks upside down (this flattens domed cakes) and cool completely.

Oreo cheesecake filling: In a large mixing bowl mix heavy whipping cream until firm peaks form. In another mixing bowl beat cream cheese and sugar until it’s smooth. Combine cream cheese and whipped cream and stir in crushed Oreo.

Assemble the cake: Spread the cheese cake filling on bottom layer of cooled cake, carefully place the second layer on top of filling. Place assembled cake in the refrigerator to set and cool (30 minutes.)

Ganache: In a sauce pan over low heat melt chopped milk chocolate, remove from the heat and stir in heavy cream. Stir the mixture until it is smooth and then pour over the cake. If the Ganache is too runny, cool it a little until it thickens. Be sure that it is still thin enough to drip down the sides of the cake.

We garnished ours with chocolate chips & whipped cream and sprinkled some crushed Oreos over the top. Your family or guests will not believe you made this cake yourself!

If you decided to try this recipe be sure to post a picture of your cake on our Facebook page.

Pistachio-Pudding-Dessert We've Tried It

Pistachio Pudding Dessert Recipe

Posted by Missyon 9 February 2015

Pistachio Pudding Dessert Recipe: Do you have a sweet tooth? Look no further this pistachio pudding dessert will be sure to satisfy you. This is hands down the best dessert I have had in a long time. It’s creamy deliciousness will surely please any crowd.

Pistachio Pudding Dessert Recipe

Dessert Crust:

1 stick melted butter
1/2 cup flour
1 tbls sugar
1 1/2 cup crushed graham crackers

LAYER 1:

1 cup powdered sugar
1 (8oz) cream cheese
1 cup whipped cream (can substitute Cool Whip)

LAYER 2:

2 regular sized packages of instant pistachio pudding mix
3 cups milk

TOPPING:

1 cup whipped cream (can substitute Cool Whip)
chopped pistachios

To make the crust first mix butter, flour, sugar and graham crackers. Press into 9×13 inch pan. Bake at 350 for 20 min. Let cool.

For the first layer that goes on top of your crust mix the powdered sugar, cream cheese and whipping cream. Spread evenly on cooled dessert crust.

Second layer, whisk together pudding mix and milk until thick and then put in refrigerator to set up. When this mixture is firm spread on top of cream cheese layer.

Top the dessert off with a layer of whipping cream and chopped pistachios. Refrigerate.

Once thoroughly chilled slice into good size servings and treat your friends and family to a little slice of heaven.

Do you have a recipe idea that you think we should try? Leave us a comment below!

Banana Oatmeal Cookie Recipe

Posted by Missyon 14 January 2015

This banana oatmeal cookie recipe tastes too good to be healthy, but it is. Using only 4 ingredients makes for a quick and easy healthy treat.

Ingredients

2 ripe bananas, mashed
1 cup Quick or Instant Oats
1/2 cup of dark chocolate chips
1 heaping tablespoon peanut butter

Instructions

Preheat your oven to 350 F. Mix all ingredients thoroughly. Drop a spoonful of dough onto your cookie sheet. Bake for 15 minutes.

The recipe we found didn’t call for putting them in the refrigerator, but we put them in and think they taste better cold.

I would say that eating one is all you need. The sweetness from the banana and dark chocolate really feels like you are indulging.

Our batch made 20 cookies.

Homemade Candy Gumdrops Recipe

Posted by Shirleyon 22 December 2014

Are you in charge of bringing a sweet treat to your holiday party and still can’t decide what to make? How about Homemade Candy Gumdrops?

We found this recipe on Taste of Home:

Ingredients:

2 cups of granulated sugar
1 1/3 cups of applesauce
2 – 3 oz boxes of gelatin (any flavor)
2 envelopes unflavored Knox gelatin
Extra granulated sugar for rolling gumdrops

Instructions:

Spray whatever you will be pouring the gumdrop mixture into with non stick cooking spray. If pouring into a pan for cookie cutters or squares use a 9×13-inch baking dish, otherwise spray your plastic molds.

In a medium saucepan add the sugar, applesauce, flavored gelatin and unflavored gelatin. Stir to combine and let sit for 1 minute.

Cook on medium high heat until the mixture starts to boil. Turn heat down to medium (still at a boil) and stirring constantly cook 1 minute. Pour into prepared dish or molds.

Place the baking dish in the refrigerator for 3 hours or until gumdrops are set and firm. If using a baking dish, use a hot spatula to pull the gelatin from the baking dish and place on a cutting board sprayed with non stick cooking spray or parchment paper.

Pour extra sugar into a rimmed bowl. Dip a cookie cutter into the granulated sugar and press firmly into the gelatin or cut into squares. To make it easier to cut the gumdrops into squares heat a knife with hot water.

To make sure it has completely cut through wiggle the cookie cutter back and forth.

Coat the gumdrops in sugar from bowl. Letting the gumdrops sit out at room temperature allows them to continue to firm up.

Category : Dessert

Pistachio Pudding Dessert Recipe

Dessert Crust:

LAYER 1:

LAYER 2:

TOPPING: