Think of these recipes as culinary threesomes. All they need are three ingredients to make yummy desserts like Nutella Brownie Pie, Hot Fudge Icebox Cake and Cherry Pie Bars.
No, they’re not “from scratch.” All use some form of convenience food, such as store-bought pie crust or sugar cookie dough.
Go ahead, give one a go. Perfect for beginners to try and kids to experiment on. Pretty much foolproof. Perfect for a fast delicious dessert in an emergency, or just when you’re lazy and need something sweet. (Well, that could be an emergency.)
The recipes are from Tablespoon.com.
Digital Access For Only $0.99
For the most comprehensive local coverage, subscribe today.
Contact me at firstname.lastname@example.org, 618-239-2664 or follow me on Twitter @BoyleSuzanne. Write to P.O. Box 427, 120 S. Illinois St., Belleville, IL 62222-0427.
Nutella Brownie Pie
1 refrigerated pie crust
1 1/2 cups Nutella
5 large eggs
Preheat oven to 350 degrees. Line a 9-inch baking pan with pie dough.
In a large bowl or stand mixer, beat Nutella and eggs together, adding one egg at a time and whipping until smooth and fully incorporated before adding the next one.
Pour into prepared crust. Bake 30-35 minutes, or until the center is soft but not jiggly. Remove and cool slightly.
Serve warm or at room temperature.
Hot Fudge Icebox Cake
12 ice cream sandwiches
1 cup hot fudge
1 (8-ounce) tub whipped topping, thawed
Unwrap ice cream sandwiches and arrange 6 so the lengths are side-by-side on the bottom of a large jelly-roll pan.
Spread about 3/4 of hot fudge on top, then arrange remaining ice cream sandwiches in a second layer atop the hot fudge.
Cover the entire cake with whipped topping. Place in freezer until firm, about 3 hours.
Just before serving, slide the cake onto a serving plate using a spatula. Melt the remaining hot fudge and drizzle over the cake. Decorate with sprinkles, if desired.
Cherry Pie Bars
1 (16.5-ounce) package refrigerated sugar cookie dough
1 can cherry pie filling
1/4 cup cinnamon-sugar*
Preheat oven to 350 degrees. Press half of sugar cookie dough into bottom of a parchment-lined 9-by-9-inch baking pan.
Spoon pie filling over the top. Drop small pieces of remaining sugar cookie dough on top of the filling, creating a “cobbler” of crust. Sprinkle with cinnamon-sugar.
Bake 40-45 minutes, or until medium golden brown. Remove and cool completely before cutting into squares.
For best results, make 1 day ahead so slices have enough time to cool and come out perfectly square when cut.
Note: Apple filling also will work with this recipe.
*To make cinnamon-sugar, combine one part cinnamon for two parts granulated sugar.