top of page

Recipes (Dessert Dips)


Ingredients: Muffins: 1 1/2 cups all purpose flour, 1 tsp. baking powder, 1 tsp baking soda, 1/2 tsp salt, 3 large bananas, mashed, 3/4 cup white sugar 1 egg, 1/3 cup butter melted, 1/2 cup chopped walnuts (optional) Frosting: 1 package Banana Cream Pie Dessert Mix, 12 oz of cream cheese, 4 oz Cool Whip (1/2 tub).

Directions: Make frosting prior to making the muffins. Soften cream cheese and mix with dessert mix in a mixer or with a hand mixer. When blended well add in the 4 oz defrosted Cool Whip and mix well. Let sit in fridge for an hour or so.

Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda, and salt; set aside.

Combine bananas, nuts, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans. Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly touched. When completely cooled frost the muffins and add some dried coconut flakes or walnuts on top if you like. Enjoy!


Buy cannoli shells and use any of our desert mixesas a filling. Prepare dip as directed on back of package of Gourmet Dessert Mixes for fruit dip. Let sit in fridge for 2 hours. Place fruit dip in pastry bag and fill cannoli shells Fill shells immediately before serving to avoid soggy shells. Refridgerate leftover cannolis.


Ingredients: ½ cup shortening, 1 cup boiling water, 1 cup sifted all-purpose flour, ¼ teaspoon salt, 4 eggs unbeaten. Bring shortening and water to a boil in saucepan. Sift the flour and salt together; add to boiling mixture all at once and beat vigorously until mixture is thick and smooth and comes away from sides of pan easily. Remove from heat. Add eggs, one at a time, beating well after each addition, until mixture is smooth and well blended. Drop mixture from a tablespoon about 2 inches apart onto a greased baking sheet. The mixture should hold its shape and should not spread. Bake at 425° for 20 to 25 minutes, until pastry is golden brown. Cool completely. Using dessert mix of your choice, follow instructions on back of label of Dessert Mix to make the fruit dip. Refrigerate for at least 2 hours. Slit each cooled cream puff and fill with the dip filling. Put tops back on and dust with confectioners' sugar. Makes about 18 cream puffs. Keep refrigerated.


Add a small amount of any of our dessert mixes (unprepared) to softened vanilla ice cream or frozen yogurt. (Add to taste) Mix in well and place into freezer for at least 1 hour and serve. You have created your own unique ice cream flavor!


Ingredients: • PUMPKIN TOPS: 2 eggs, 2 cups light brown sugar, 1 cup vegetable oil, 1 teaspoon vanilla extract, 1 (15-ounce) can pumpkin, 3 cups flour, 1 tablespoon pumpkin pie spice, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt.* FILLING: 2 packages dessert mix flavor of your choice (we used Maple Pecan dessert mix),16 ounces cream cheese (recommend Philadelphia cream cheese), 16 oz tub of Cool Whip Instructions 1. To make the filling. In a mixer add the cream cheese and dessert mix. Mix well and then add in the tub of DEFROSTED Cool Whip and mix well. Let sit in fridge for a few hours so the flavor comes out. (I recommend using Crème Brulee as it is my favorite) 2. After filling has been in fridge for a few hours, heat the oven to 350 degrees. Beat the eggs, brown sugar, oil, and vanilla extract in a mixing bowl until smooth. Stir in the pumpkin. In a separate bowl, combine the flour, pumpkin spice, baking powder, baking soda, and salt. Add the dry ingredients to the egg mixture a half cup at a time, blending each time until smooth. 3. Drop a heaping tablespoon of batter onto an ungreased cookie sheet, using a moist finger or the back of a spoon to slightly flatten each mound. Bake the pumpkin tops for 12 minutes, then transfer them to a wire rack to cool completely. 4. To assemble the whoopie pies, turn half of the cookies bottom side up and spread a generous amount of filling on each of them. Top them with the remaining cookies (turned right side up). Makes 10 to 14 Pumpkin Whoopie Pies.


Looking for a delicious dessert? Red Velvet Cupcakes with Creme Brulee frosting! Makes 30 cupcakes! Ingredients:2 1/2 cups flour, 1/2 cup unsweetened cocoa powder, 1 tsp. baking soda, 1/2 tsp. salt, 1 cup butter, softened, 2 cups sugar, 4 eggs 1 cup sour cream, 1/2 cup milk, 1 (1 ounce) bottle Red Food Color, 2 tsp. pure Vanilla Extract. Creme Brulee Frosting: 1 (8 ounce) block of cream cheese, softened, 1 tub defrosted Cool Whip, 1 package Creme Brulee Dessert Mix.Directions: Creme Brulee Frosting: Blend cream cheese and package of dessert mix in a mixer or with a hand mixer. Add in an 8 oz tub of defrosted Cool Whip and mix for 30 seconds. Let sit in fridge for a few hours before frosting cupcakes.(You can use any flavor of dessert mix to frost cupcakes with!)Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Creme Brulee frosting dessert mix. Enjoy!

bottom of page