When it’s too warm to even consider turning at the oven, no-bake cakes are the way to go. With a prevailing mixture of blueberries and lemon in the filling and a crunchy granola crust, this creamy no-bake icebox treat is simply the factor to stash within the freezer for each time dessert. It can be made beforehand and frozen for up to a few days earlier than serving so that you can make it now and enjoy it this weekend!
Mix collectively granola, mild-brown sugar and butter in a 9-inch pie pan. Press mixture on bottom and up facets of the pan. Chill.
Puree blueberries in a food processor.
In a large bowl, blend 2 cups berries with sweetened condensed milk, lemon juice and whipped topping; stir well. Spoon into pie shell. Top with blueberries. Cover with plastic wrap and freeze at the least 6 hours (up to a few days). Remove pie to room temperature 25 minutes earlier than you plan to serve it.
Serves eight. Per serving: 430 cal, 19g fats, 40mg chol, 7g prot, 58g carbs, 44g sugar, 3g fiber, 65mg sodium does shuffling around your dishes in and out of the oven get complicated during a big holiday meal? We like to have several desserts, so that usually means something’s got to come out of the oven so the desserts can start going in. This can get rather tedious and can result in some real timing dilemmas.
Why not put your crockpot to work for you this year? Transform your old favorite dessert recipes into crockpot dessert recipes and free up your oven for what it was meant for… the Turkey and Green Bean Casserole!
I chose three of my family’s favorite desserts to make this year in my crockpot in order to free up my oven space and stove top for other dishes. Let’s see how we can put my crockpot to work.
Apple Brown Betty
If you make this dessert in the oven, you have to time it just right so that you’re pulling it out only a few minutes before serving. That’s because it’s better served hot with a dollop of vanilla ice cream on top. You can basically use all the ingredients you normally do, but I add a little more butter. You’re going to cook it on low for a couple of hours so that’s all the timing required. No last-minute switching casseroles around so you can get this dessert done at the perfect time.
My recipe is sort of a variation of both apple crisp and bread pudding, so a crunchy topping is optional. If you like, you can mix together the ingredients for the topping in a saucepan, then top the apple dessert either in the bowls or in the slow cooker just before serving.
PB and Chocolate Brownie
Brownies are always yummy, but this brownie dessert tops them all with the added peanut butter! You begin with a regular brownie mix, but the dessert isn’t cut into squares like normal brownies. You spoon the dessert into bowls instead of cutting them into traditional brownie squares. Serve while hot so that the added ice cream or whipped topping melts a little.
Top this brownie dessert with some sprinkles of Reese’s Pieces or another candy topping that you like. Cut a peanut butter cup in quarters and garnish with one quarter for each serving. You want to time the cooking and serving of this so that you are ready to scoop up your dessert just minutes after you shut off the heat.