Best Dessert Recipes like Gelatin Dessert and Others

Some of the best dessert recipes can be anything from a simple little cookie to something as elaborate as bananas foster. Because the range is so wide we typically break the desserts down into many categories; cakes, pies, cookies, pudding, etc. Discover my favorite chocolate cake recipes from all of my years of experience. I think of dessert recipes as something more than plain; a dish with a combination of two ingredients like custard, pudding, whipped cream, fruits, chocolates, nuts, caramel and many others. Sometimes these desserts are made up of packaged foods like cake mixes and pudding mixes.

People from around the world look for the best desserts. Although chocolate is the favorite flavor all over the world, the people do not limit their desserts only to chocolate. I use to think that only Americans had the love for rich sweet desserts but I am finding that not to be true. What is true is that people everywhere want recipes for anything sweet; cakes, pies, cookies, all kinds of candy, puddings, custards and they have a real interest in all types of cheesecake recipes.


English TrifleEnglish Trifle

This English trifle recipe is the favorite of the dessert recipes in England; once you try it you will see why.

  • 1 Angel food cake
  • 2/3 Cup strawberry preserves
  • 2/3 Cup sherry
  • 3 Cups strawberries
  • Custard sauce (recipe is below)
  • ¾ Cup whipping cream
  • 2 Tablespoons confectioners’ sugar
  • 1 Teaspoon vanilla
  • Sliced toasted almonds


  • 3 Tablespoons cornstarch
  • 1 Cup milk
  • 3 Cups milk
  • ½ Cup sugar
  • 5 Beaten egg yolks
  • 1 Teaspoon vanilla

Mix cornstarch with the 1 cup milk and set aside. In a heavy saucepan, blend the 3 cups of milk with the ½ cup of sugar and bring to boiling point. Remove from heat and stir in the cornstarch/milk mixture until smooth. Cook over moderate heat, stirring constantly, until slightly thick. Remove from heat and put half of the mixture into the egg yolk, quickly mixing while pouring. Return egg mixture back to other half in saucepan. Mix all together and return to heat for about 2 minutes, stirring constantly. Stir in vanilla. Chill


Slice cake into 4 horizontal layers. Spread 2 layers with the preserves, and top each with a layer making 2 cakes. Cut cakes into small cubes.

Arrange half of cubes on the bottom a clear glass trifle bowl. Sprinkle cubes with ½ of the Sherry. Save a few of the whole strawberries for garnish. Slice the rest of the strawberries. Spread ½ of the sliced strawberries over the cake cubes. Pour ½ of the cold custard over the berries.

Arrange the remaining cake cubes over the custard. Sprinkle cubes with remaining sherry. Layer cubes with remaining berries. Then spread layer of remaining custard.

Beat whipping cream to soft peaks. Add sugar and vanilla and beat until stiff. Spread over top of desert and garnish with saved strawberries and toasted almonds. Chill. Makes a very pretty presentation.

Watch Me Assemble a Trifle

English Trifle AssemblyEnglish Trifle Assembly
English Trifle AssemblyEnglish Trifle Assembly

ivory cream dessert


This is one of the dessert recipes which is congealed with gelatin and molded; the sour cream and flavoring makes it delicious.

  • 1 Cup coffee cream
  • ½ Cup sugar
  • 1 Envelope plain gelatin
  • ¼ Cup cold water
  • ½ Teaspoon almond extract
  • 1 Teaspoon grated lemon rind
  • 1 Cup sour cream

Heat cream and sugar in double boiler. Cook and beat until sugar is completely melted. Soak gelatin in cold water for 5 minutes. Stir softened gelatin into hot milk mixture and stir until dissolved.

Remove from heat, add almond, and grated lemon rind. Let mixture cool until syrupy, and then fold in sour cream. Blend thoroughly and pour into lightly oiled ring mold. Chill until firm.

Unmold on platter and garnish with fresh fruit.


This is one of the dessert recipes easy to make with packaged ingredients.

  • 1 Box yellow cake mix (Prepare as directed)
  • 1 Quart fresh clean strawberries
  • 1 Cup sugar
  • (3 ounce) package strawberry gelatin
  • ½ Bag miniature marshmallows

Preheat oven to 350 degrees. Cover the bottom of a 9x13 inch cake pan with the strawberries. Sprinkle the berries with the gelatin and sugar. Layer the marshmallows over the top of berries, sugar and gelatin. Next, pour the prepared cake over top.

Bake for 50 minutes. Remove from oven and when cake has cooled, turn upside down on a tray. Serve with whip cream.


  • 2 Cups graham cracker crumbs
  • ½ Cup soft butter
  • 2 Eggs
  • 1 Cup soft butter
  • 1 Teaspoon vanilla
  • 1 Box confectioners’ sugar
  • 4 bananas
  • 1 Can (20 ounces) crushed pineapple-drained
  • 1 Container Cool whip
  • Nuts, cherries, chocolate slivers

Preheat oven to 350 degrees. Mix well, the graham cracker crumbs and ½ cup soft butter. Press into a 9x13 inch baking pan. Bake 10 minutes. Remove from heat and cool.

Mix the eggs, 1 cup soft butter, vanilla and confectioners’ sugar. Spread mixture over cooled crust. Slice the bananas and lay over the sugar mixture. Spread drained pineapple over the sliced bananas. Top with the Cool Whip. Garnish with the nuts, cherries and chocolate. Refrigerate until serving.


blueberry whisky sabayonBlueberry Whiskey Sabayon

This is one of the French dessert recipes named for the fluffy Italian dessert zabaglione. Sabayon has three main ingredients; egg yolks, sugar and alcohol. The alcohol used might be Marsala, bourbon, white wine, champagne, etc. The choice of alcohol would depend on what other ingredients are included in the making of it, how it is being served and ones’ personal taste.

  • ½ Cup fresh blueberries
  • 4 Tablespoons sugar divided
  • 2 Egg yolks
  • 2 Tablespoons bourbon whiskey
  • ½ Cup heavy cream whipped

Cook blueberries with 2 tablespoons sugar in a stainless steel (non corrosive) saucepan over low heat.
Stir mixture until sugar is dissolved; continue cooking until berries are soft and juicy 5-8 minutes.
Place the berries, juice, egg yolks, remaining 2 tablespoons sugar and whiskey in top of double boiler
Place over gently boiling water without touching bottom of pan with the water.
Cook, whisking often, until the custard has thickened and reaches 160F degrees about 10 minutes.
Pour mixture into stainless steel mixing bowl and next bowl in another larger bowl of ice.
Whisk the mixture until it is cold.
Beat whipping cream until stiff; fold cold blueberry mixture into the whipped cream.
Makes 1 ½ cups; 2 servings.

› Triffle, Ivory Cream, Banana Split, Sabayon

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