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5 Ingredient Desserts

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5 Ingredient Desserts

Better Living Club

Copyright © 2015. All rights reserved.

No part of this book may be reproduced in any form without written permission from the author. Reviewers may quote brief excerpts from the book in reviews.

This book is for entertainment purposes only. The views expressed are those of the author alone and should not be taken as expert instructions or commands. The reader is responsible for his/her own actions.

Table of Contents

Apple Pecan Dump Cake

Apple Spice Cake

Bananas Foster

Bird’s Nests

Brownies

Cake Balls

Cherry Apple Cobbler

Chocolate Mousse

Chocolate Peanut Butter Bars

Fudge

Hot Fudge Sundae Cake

Lemon Bars

Oreo Cheesecake Cookies

Oreo Trifle

Oreo Truffles

Peanut Butter Cookies

Pumpkin Pie Dip

Red Velvet Cookies

S’mores Cups

S’mores Dessert

Slow Cooker Bread Pudding

Slow Cooker Cherry Dump Cake

Soda Cherry Cobbler

Soufflé Cheesecake

White Chocolate Oreo Fudge

Apple Pecan Dump Cake

Servings: 4-6

Ingredients:

2 21-oz cans apple pie filling

1 box yellow cake mix

1 1/2 sticks of butter or margarine, melted

2 tsp cinnamon

1 cup chopped pecans

Instructions:

#
p<>{color:#000;}. Pour the apple pie filling into the bottom of your crock pot.

#
p<>{color:#000;}. Sprinkle the cinnamon over the apples.

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p<>{color:#000;}. Evenly pour the cake mix over the apples.

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p<>{color:#000;}. Pour the melted butter over the cake mix evenly.

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p<>{color:#000;}. Sprinkle the pecans over the mixture.

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p<>{color:#000;}. Cook on high for 2 hours.

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p<>{color:#000;}. Serve with ice cream.

Apple Spice Cake

Servings: 8-10

Ingredients:

2 16-oz cans of sliced apples

1 package spice cake mix

1 stick butter, melted

1/2 cup chopped pecans

Instructions:

#
p<>{color:#000;}. Spray your crock pot with non-stick cooking spray.

#
p<>{color:#000;}. Pour the cans of apples into the crock pot and spread them evenly over the bottom.

#
p<>{color:#000;}. Sprinkle the spice cake mix over the apples.

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p<>{color:#000;}. Pour the melted butter evenly over the dry mix.

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p<>{color:#000;}. Top with the chopped pecans.

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p<>{color:#000;}. Cook on low for 3-5 hours.

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p<>{color:#000;}. Serve with ice cream.

Bananas Foster

Serves: 4-6

Ingredients:

1 cup packed brown sugar

1/4 tsp cinnamon

1/2 cup butter, sliced

4 ripe bananas, peeled and sliced

1/4 cup dark rum

Instructions:

#
p<>{color:#000;}. Combine the brown sugar, cinnamon, and butter in your crock pot.

#
p<>{color:#000;}. Cover and cook on low for an hour, stirring occasionally.

#
p<>{color:#000;}. Add in the bananas and stir to coat evenly.

#
p<>{color:#000;}. Stir in the rum.

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p<>{color:#000;}. Cover and cook for another 30 minutes.

Bird’s Nests

Makes 30

Ingredients:

12 oz. package chow mein noodles

12 oz package of butterscotch chips

90 egg shaped candies (jelly beans, robin’s eggs, etc.)

Instructions:

#
p<>{color:#000;}. Line a large baking sheet with parchment paper.

#
p<>{color:#000;}. Melt the butterscotch chips in a microwave safe bowl in the microwave at 20 second increments until completely melted.

#
p<>{color:#000;}. Pour the chow mein noodles into the melted butterscotch and stir to coat evenly.

#
p<>{color:#000;}. Use a 1/4 cup measuring cup to portion out the mixture onto the baking sheet.

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p<>{color:#000;}. Place 3 egg candies on top of each “nest”.

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p<>{color:#000;}. Allow the nests to set for 10-20 minutes.

Brownies

Servings: 12

Ingredients:

9 oz semi-sweet chocolate chips

1 stick butter

1 cup sugar

2 eggs + 1 egg yolk

1 cup all-purpose flour

Instructions:

#
p<>{color:#000;}. Preheat your oven to 350 degrees F and spray an 8×8 dish with cooking spray.

#
p<>{color:#000;}. In a microwave safe bowl, melt the chocolate chips and butter together in your microwave for 30 seconds or until completely melted. Just make sure you stir every 20-30 seconds.

#
p<>{color:#000;}. Add in the sugar and mix well.

#
p<>{color:#000;}. Add in the eggs, egg yolk, and flour. Stir with a wooden spoon until just combined.

#
p<>{color:#000;}. Pour the batter into the prepared pan and bake for 25-30 minutes.

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p<>{color:#000;}. Cut and serve!

Cake Balls

Makes 4 dozen

Ingredients:

1 16-oz box yellow cake mix, plus ingredients the directions call for

Candy melts

Sprinkles

Skewers

Instructions:

#
p<>{color:#000;}. Preheat your oven to 350 degrees F.

#
p<>{color:#000;}. Combine all of the cake mix ingredients according to the box directions.

#
p<>{color:#000;}. Place the cake batter in pastry bag or a large zip lock bag with the tip cut off.

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p<>{color:#000;}. Pipe the batter into a cake pop pan that has been sprayed with non-stick spray.

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p<>{color:#000;}. Bake for 18-20 minutes.

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p<>{color:#000;}. Let the cake pop pan rest for 5 minutes before opening it.

#
p<>{color:#000;}. Place the cake pops onto a wire cooling rack to cool completely.

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p<>{color:#000;}. While pops are cooling, melt the candy melts according to package directions.

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p<>{color:#000;}. Insert the tip of a skewer into the melted chocolate, then into a cake pop. This helps it stick better.

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p<>{color:#000;}. Dip each cake pop into the melted chocolate and coat well.

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p<>{color:#000;}. Sprinkle each covered cake pop with sprinkles then let dry on wax paper.

Cherry Apple Cobbler

Servings: 4-6

Ingredients:

1/2 cup granulated sugar

2 tbsp instant vanilla pudding mix

1 tsp apple pie spice

1 can apple pie mix

1 can cherries

Instructions:

#
p<>{color:#000;}. Place all of the ingredients into your crock pot and stir together well.

#
p<>{color:#000;}. Cook on low for 4-5 hours.

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p<>{color:#000;}. Serve over ice cream.

Chocolate Mousse

Servings: 4

Ingredients:

10 oz semi-sweet chocolate chips

1 cup water

4 tbsp sugar

Instructions:

#
p<>{color:#000;}. In a double boiler or a bowl placed over a pot of boiling water, melt the chocolate, water, and sugar together.

#
p<>{color:#000;}. Fill a large bowl with ice. Place the bowl of melted chocolate/water/sugar in the bowl of ice (the whole bowl).

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p<>{color:#000;}. With an electric mixer, mix the chocolate mixture until it begins to thicken.

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p<>{color:#000;}. Serve immediately.

Chocolate Peanut Butter Bars

Servings: 12

Ingredients:

1 stick butter, softened

1 3/4 cups creamy peanut butter, divided

2 tsp vanilla

1 cup powdered sugar

3 cups chocolate chips, divided

Instructions:

#
p<>{color:#000;}. Line a square baking pan with parchment paper.

#
p<>{color:#000;}. In a saucepan, melt together 2 tbsp of peanut butter and 1 1/2 cups of chocolate chips over low heat. When melted, pour this mixture into the prepared pan in an even layer. Cover and refrigerate for 30 minutes.

#
p<>{color:#000;}. In a mixing bowl, with an electric mixer, whip together 1 1/2 cups of peanut butter, 1 stick of butter, vanilla extract, and powdered sugar until smooth and creamy.

#
p<>{color:#000;}. Spoon this mixture over the chocolate layer in the prepared pan. Cover and refrigerate for another 30 minutes.

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p<>{color:#000;}. Melt the remaining peanut butter and 1 1/2 cups semi-sweet chocolate chips in a saucepan like you did in step 2. Pour this mixture over the peanut butter mixture in the pan. Cover and refrigerate for 1 hour before cutting and serving.

Fudge

Servings: 8-10

Ingredients:

1 cup dark chocolate chips

1 cup of coconut milk

1/4 cup of honey

Instructions:

#
p<>{color:#000;}. Mix the ingredients directly into your crock pot.

#
p<>{color:#000;}. Cook on low for 2 hours.

#
p<>{color:#000;}. Stir until the mixture is smooth.

#
p<>{color:#000;}. Pour the fudge mixture into a greased casserole dish.

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p<>{color:#000;}. Cover the fudge with plastic wrap and refrigerate for at least 3 hours before serving.

Hot Fudge Sundae Cake

Serves: 6-8

Ingredients:

1 box chocolate cake mix, plus the ingredients the box instructions call for

1/2 cup chopped pecans

1 cup brown sugar

3 tbsp cocoa

1 3/4 cups hot water

Instructions:

#
p<>{color:#000;}. Mix the chocolate cake according to package directions.

#
p<>{color:#000;}. Pour the batter into your crock pot.

#
p<>{color:#000;}. Mix together the cocoa and brown sugar and pour the hot water over it and mix well.

#
p<>{color:#000;}. Pour the cocoa/brown sugar mixture over the batter.

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p<>{color:#000;}. Sprinkle the chopped pecans into the crock pot.

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p<>{color:#000;}. Cook on high for 4 hours then serve.

Lemon Bars

Servings: 12

Ingredients:

1 box yellow cake mix

1 stick butter, softened

1 can lemon pie filling

Instructions:

#
p<>{color:#000;}. Preheat your oven to 350 degrees F and spray a 9×13 dish with nonstick spray.

#
p<>{color:#000;}. With a mixer, combine the cake mix and butter in a large bowl until crumbly. Set aside 1/2 cup of this mixture. Press the rest of the mixture into the bottom of the prepared dish.

#
p<>{color:#000;}. Spoon the lemon pie filling over the crust in the pan and spread evenly.

#
p<>{color:#000;}. Sprinkle the reserved crumbs on top of the pie filling.

#
p<>{color:#000;}. Bake for 20-25 minutes or until the crumbs on top begin to turn golden brown.

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p<>{color:#000;}. Slice and serve or store in an airtight container in the refrigerator.

Oreo Cheesecake Cookies

Servings: 10-12

Ingredients:

4 oz cream cheese, softened

1 stick butter, softened

3/4 cup sugar

1 cup + 2 tbsp all-purpose flour

10 Oreos, crumbled

Instructions:

#
p<>{color:#000;}. Beat the cream cheese and butter together with a mixer until light and fluffy. Add in the sugar and beat well.

#
p<>{color:#000;}. Add in the flour a little bit at a time and mix until just combined.

#
p<>{color:#000;}. Stir in the Oreos.

#
p<>{color:#000;}. Cover and refrigerate for 1 hour.

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p<>{color:#000;}. Before baking, preheat your oven to 350 degrees F.

#
p<>{color:#000;}. Line a baking sheet with parchment paper.

#
p<>{color:#000;}. Roll up two tablespoons of dough into a ball and place on the prepared sheet. Repeat until all dough is used

#
p<>{color:#000;}. Bake for 10-11 minutes, edges will be golden and center still soft.

#
p<>{color:#000;}. Cool for 10 minutes, then transfer to a wire rack to cool completely.

Oreo Trifle

Servings: 10-12

Ingredients:

3 packages of Oreos

2 16-oz tubs of cool whip, thawed

12-oz cream cheese, softened

2 cups milk

Chocolate sauce, for drizzling

Instructions:

#
p<>{color:#000;}. In the bowl of a stand mixer, whip the cream cheese until fluffy.

#
p<>{color:#000;}. Spoon the cool whip into the cream cheese and mix well. Set aside.

#
p<>{color:#000;}. Dip Oreos, one at a time, into the milk. Lay flat in the bottom of a trifle bowl until an even layer covers the bottom.

#
p<>{color:#000;}. Spread an even layer of cream cheese/cool whip mixture over the Oreos.

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p<>{color:#000;}. Repeat the layers 2 more times.

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p<>{color:#000;}. Drizzle with chocolate sauce.

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p<>{color:#000;}. Cover and refrigerate for 6 hours or overnight.

Oreo Truffles

Makes 12

Ingredients:

1 package Oreos

8-oz cream cheese

8-oz chocolate chips

4-oz white chocolate chips, melted

Instructions:

#
p<>{color:#000;}. Pulse the Oreos in your food processor until evenly crumbled. Add the cream cheese and pulse until smooth. Scrape down sides if necessary.

#
p<>{color:#000;}. Portion the mixture with a 1/4 measuring cup and roll into egg shapes.

#
p<>{color:#000;}. Place the eggs on a parchment paper lined baking sheet and refrigerate for 2 hours or freeze for 1 hour.

#
p<>{color:#000;}. Melt the chocolate chips in a microwave safe bowl.

#
p<>{color:#000;}. Dip the eggs into the melted chocolate and place back onto the baking sheet.

#
p<>{color:#000;}. Place melted white chocolate chips into a piping bag or zip lock bag with a corner cut off.

#
p<>{color:#000;}. Pipe designs onto the chocolate dipped eggs.

#
p<>{color:#000;}. Let cool before serving.

Peanut Butter Cookies

Servings: 12

Ingredients:

1 cup peanut butter

1 cup sugar

1 egg

1 tsp baking soda

Instructions:

#
p<>{color:#000;}. In a mixing bowl, combine the peanut butter, sugar, and egg well.

#
p<>{color:#000;}. Mix in the baking soda.

#
p<>{color:#000;}. Roll the dough into 1-inch balls.

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p<>{color:#000;}. Place the balls on a baking sheet sprayed with nonstick spray and bake for 8-10 minutes at 350 degrees F.

Pumpkin Pie Dip

Servings: 6-8

Ingredients:

2 cups canned pumpkin pie mix

8 oz cream cheese, cubed

1/2 cup sour cream

Chopped pecans

Instructions:

#
p<>{color:#000;}. Add the pumpkin pie mix, cream cheese, and sour cream into your crock pot.

#
p<>{color:#000;}. Cook for 1-2 hours on low then stir well. Make sure the cream cheese is melted completely. If it’s not, cook until it is.

#
p<>{color:#000;}. Top with chopped pecans.

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p<>{color:#000;}. Serve with apple slices, pretzels, cookies, or whatever you want.

Red Velvet Cookies

Makes 2 dozen

Ingredients:

1 box red velvet cake mix

6 tbsp butter, melted

1 cup powdered sugar

1 tsp cornstarch

2 eggs

Instructions:

#
p<>{color:#000;}. Preheat your oven to 375 degrees F and line a baking sheet with parchment paper.

#
p<>{color:#000;}. Combine the cornstarch and powdered sugar in a small bowl.

#
p<>{color:#000;}. In a large bowl, combine the cake mix, melted butter, and eggs. Mix on low with an electric mixer.

#
p<>{color:#000;}. Roll into 1-inch balls and roll in the powdered sugar/cornstarch mixture.

#
p<>{color:#000;}. Place balls 2-inches apart on the prepared baking sheet.

#
p<>{color:#000;}. Bake for 9-11 minutes or until set.

#
p<>{color:#000;}. Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

S’mores Cups

Servings: 12

Ingredients:

7 whole graham crackers, finely crushed

1/4 cup powdered sugar

1 stick of butter, melted

2 Hershey’s chocolate bars

12 large marshmallows

Instructions:

#
p<>{color:#000;}. Preheat your oven to 350 degrees F and spray a mini muffin pan with nonstick spray.

#
p<>{color:#000;}. Combine the graham cracker crumbs, powdered sugar, and melted butter in a bowl.

#
p<>{color:#000;}. Scoop 1 tablespoonful of the crumb mixture into each cup of the prepared mini muffin pan.

#
p<>{color:#000;}. Press the crumbs into the cups to make a cup.

#
p<>{color:#000;}. Bake for 5 minutes.

#
p<>{color:#000;}. Break the chocolate bars into 24 individual rectangles.

#
p<>{color:#000;}. Place one rectangle in each graham cracker crust cup.

#
p<>{color:#000;}. Cut each marshmallow in half and place half a marshmallow on top of each piece of chocolate.

#
p<>{color:#000;}. Bake for 3 minutes.

#
p<>{color:#000;}. Turn broiler on for 1 minute or until the marshmallows appear roasted.

S’mores Dessert

Servings: 8-10

Ingredients:

1 chocolate cake box mix

Ingredients the box mix calls for

2 cups mini marshmallows

1 1/2 cups milk chocolate chips

6 graham crackers

Instructions:

#
p<>{color:#000;}. Mix the cake mix according to box directions.

#
p<>{color:#000;}. Spray the bottom of your crock pot with non-stick spray.

#
p<>{color:#000;}. Add half the of the cake batter to the crock pot.

#
p<>{color:#000;}. Add 1 cup of marshmallows and 1 cup of chocolate chips to the crock pot.

#
p<>{color:#000;}. Add a layer of graham crackers.

#
p<>{color:#000;}. Pour on the rest of the batter.

#
p<>{color:#000;}. Cook on low for 2 hours.

#
p<>{color:#000;}. Add the rest of the marshmallows and chocolate and finish off with crumbled crackers on top.

#
p<>{color:#000;}. Cook for another 30 minutes before serving.

Slow Cooker Bread Pudding

Serves: 4-6

Ingredients:

10 slices raisin cinnamon swirl bread, cut into cubes

1 14-oz can sweetened condensed milk

1 cup water

1 tsp vanilla

5 eggs, beaten

Instructions:

#
p<>{color:#000;}. Place the bread cubes into your slow cooker.

#
p<>{color:#000;}. Mix the sweetened condensed milk, water, vanilla, and eggs together in a bowl and pour the mixture over the bread.

#
p<>{color:#000;}. Stir to coat the bread evenly.

#
p<>{color:#000;}. Cook on low for 3-4 hours or until set.

Slow Cooker Cherry Dump Cake

Servings: 4-6

Ingredients:

21 oz can of cherry pie filling

1 15-oz yellow cake mix

1 stick butter

1/2 cup walnuts

Instructions:

#
p<>{color:#000;}. Pour the cherry pie filling into your slow cooker.

#
p<>{color:#000;}. Sprinkle the cake mix over the cherries.

#
p<>{color:#000;}. Cut the butter into slices and put over the cake mix.

#
p<>{color:#000;}. Sprinkle on the walnuts.

#
p<>{color:#000;}. Cook on low for 4 hours.

Soda Cherry Cobbler

Serves: 6-8

Ingredients:

1 21-oz can of cherry pie filling

1 boxed devil’s food cake mix

1 20-oz bottle of Dr. Pepper

1/2 cup butter, sliced

Instructions:

#
p<>{color:#000;}. Pour the cherry pie filling into your crock pot and spread evenly.

#
p<>{color:#000;}. Sprinkle the dry cake mix onto the cherries.

#
p<>{color:#000;}. Evenly pour the Dr. Pepper over the cake mix.

#
p<>{color:#000;}. Place the slices of butter over the mixture.

#
p<>{color:#000;}. Cook on high for 2-3 hours.

Soufflé Cheesecake

Servings: 8-10

Ingredients:

5 large eggs, at room temperature

8 oz cream cheese, at room temperature

14oz sweetened condensed milk

Instructions:

#
p<>{color:#000;}. Preheat your oven to 325 degrees F and line an 8-inch spring form pan with parchment paper.

#
p<>{color:#000;}. In a large bowl with an electric mixer, beat the cream cheese until it is light and fluffy.

#
p<>{color:#000;}. Add in the sweetened condensed milk until mixed well.

#
p<>{color:#000;}. Separate the egg yolks from the egg whites.

#
p<>{color:#000;}. Mix the egg yolks into the cream cheese mixture.

#
p<>{color:#000;}. In a separate bowl, with clean beaters, beat the egg whites until stiff peaks form.

#
p<>{color:#000;}. Gently fold the egg whites into the cream cheese mixture.

#
p<>{color:#000;}. Pour the batter into the prepared pan.

#
p<>{color:#000;}. Bake for 45 minutes then leave in the oven for an hour with the door closed for a whole hour.

#
p<>{color:#000;}. Remove from the oven and refrigerate for at least 2 hours before serving.

White Chocolate Oreo Fudge

Makes 32 squares

Ingredients:

1 can sweetened condensed milk

3 cups white chocolate chips

15 Oreos, roughly chopped

Instructions:

#
p<>{color:#000;}. Line an 8×8 dish with parchment paper. Cut the paper long enough to hang over the edges.

#
p<>{color:#000;}. In a microwave safe bowl, microwave the white chocolate chips and sweetened condensed milk for 3 minutes, stirring every 30 seconds. Continue for longer if it’s no completely melted.

#
p<>{color:#000;}. Stir half of the chopped Oreos in to the melted chocolate.

#
p<>{color:#000;}. Spread the mixture evenly into the prepared dish and top with the remaining Oreos.

#
p<>{color:#000;}. Cover and refrigerate for at least 4 hours.

#
p<>{color:#000;}. Pull the fudge out of the dish by the overhanging parchment paper and cut into squares.

~

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5 Ingredient Desserts

5 Ingredient Desserts Easy Dessert Recipes with Five Ingredients or Less Do you want to make delicious and mouth-watering desserts without the hassle of using a ton of ingredients and a ton of dishes? These recipes are amazing and will save you time, money, and energy! They will allow you to spend more time enjoying yourself and your family! Check out some of the delicious recipes below: Apple Pecan Dump Cake Apple Spice Cake Bananas Foster Bird’s Nests Brownies Cake Balls Cherry Apple Cobbler Chocolate Mousse Chocolate Peanut Butter Bars Fudge Hot Fudge Sundae Cake Lemon Bars Oreo Cheesecake Cookies Oreo Trifle Oreo Truffles Peanut Butter Cookies Pumpkin Pie Dip Red Velvet Cookies S’mores Cups S’mores Dessert Slow Cooker Bread Pudding Slow Cooker Cherry Dump Cake Soda Cherry Cobbler Soufflé Cheesecake White Chocolate Oreo Fudge Scroll up and click 'buy' to enjoy these delicious and easy recipes today!

  • ISBN: 9781370784653
  • Author: Hannie P. Scott
  • Published: 2017-08-18 18:17:38
  • Words: 2731
5 Ingredient Desserts 5 Ingredient Desserts