Thanksgiving is a time to be thankful for all the good in your life. It's also the time to come together with the family and create special moments that will be remembered for years together. At times like these when the entire family has gathered together and there is that festive warmth in the air, shouldn't the Thanksgiving recipes be just as great? Let's not forget the Thanksgiving desserts either cause they are just as important. The perfect end to the perfect dinner. So how do we ensure that the guests never want Thanksgiving to end and take with them the essence of the eve with those perfect desserts? I suggest you try some new recipes this year and spruce up that dessert even more. In the sections that follow, we will give you some of the most innovative and tastiest (not to forget, easy) desserts recipes to work with.
5 Layer Bars
5 Layer Bars
- Chocolate morsels (1 cup)
- Graham crackers (1½ cup, crumbs)
- Butterscotch morsels (1 cup)
- Pecans (½ cup, chopped)
- Coconut (1 cup, shredded)
- Butter (1 stick)
- Condensed milk (14 ounce)
- Five layer bar mix (1 jar)
- Spread pecans, coconut, butterscotch morsels, and chocolate morsels on a plate.
- Use a spoon to spread graham crackers onto a plastic bag and arrange on the layers.
- Pre-heat the oven at 350 ºF.
- Remove the crackers and mix with the butter.
- Spread evenly on a baking dish
- Now, spread the remainder of the ingredients over the crackers.
- Pour the condensed milk over this after it has been sweetened.
- Bake for half an hour and then take it out.
- Cool, cut into pieces, and serve.
- Pecans (½ cup, finely chopped)
- Gingersnap cookies (1½ cup, finely chopped)
- Cream cheese (8 ounces, soft)
- Sugar (¾ cup)
- Cinnamon (¾ cup, ground)
- Vanilla extract (1 tsp.)
- Eggs (3)
- Pumpkin (1 cup)
- Nutmeg (¼ tsp, ground)
- Butter (⅓ cup)
- Mix the gingersnap cookies, butter, and pecans in a bowl, and once mixed, press into the bottom. Make sure to press them up to 1 inch on the sides as well.
- Preheat the oven at 350 ºF and then place the bowl in the preheated oven and bake for 10 minutes.
- Keep aside to cool.
- Then mix together sugar, cream cheese and vanilla till it is smooth.
- Mix the eggs next, one after the other.
- Keep 1 cup of the mixture aside.
- Blend together the pumpkin, sugar, cinnamon, and nutmeg in the remainder of the mixture.
- Use the pumpkin batter and spread over the crust.
- Use the batter that had the eggs in it and spread with the help of a spoon onto the pumpkin batter. Swirl around if you want a marbled effect.
- Bake for 55 minutes to an hour in the preheated oven.
- Cut through from the sides of the pan so that the cake cools better.
- Chill the cake for 4 hours before serving.
- Chocolate chips (12 ounces)
- Vanilla extract (1 tbsp.)
- Cream (1 pint, whipped)
- Milk (4 cups)
- Sugar (½ cup)
- Eggs (4)
- Butter (8 tbsp.)
- White bread (1 loaf)
- Mix the milk, eggs, and sugar and whisk in a saucepan.
- Add chocolate and butter and heat over low heat. Wait till the chocolate and butter melt and then add the vanilla and stir well.
- Coat the cooking dish with cooking spray and then arrange the bread slices in 3 layers and pour the chocolate sauce over it.
- Now cover the whole pan with plastic wrap and place another baking dish over it so that the weight helps the bread to soak in the sauce. It should happen in about an hour.
- Refrigerate this.
- Preheat the oven at 325 ºF.
- Remove the plastic wrap from the stored dish.
- Bake for 35 - 45 minutes until it sets.
- The dish should be served warm. For best results, add a layer of whipped cream over it.