Mango Cream Tart
This fresh, luscious tart makes me happy!—Jami Geittmann, Art Director, Taste of Home Magazine
Fresh Pear Ginger Crisp
Gingersnaps lend crunch to my heartwarming cool-weather classic, featuring the season's juiciest fruit—pears.—Linda Robertson, Cozad, Nebraska
Macaroon-Topped Rhubarb Cobbler
Crumbled macaroons are a surprising addition to this cobbler’s topping. We love that you can make the sweet treat in a baking dish or a cast-iron skillet. —Taste of Home Test Kitchen
Maple-Glazed Apple Pie
Even though we’ve lived in Florida for 3 years, I still feel like a “Vermonter.” My parents send us a bushel of Vermont apples each fall, and we try to visit in the spring to do some sugaring. —Patricia Putnam, Lakeland, Florida
S'mOreos
My son introduced us to this twist on classic s'mores when we were camping. Have a jar of Nutella around? Slather on the inside of the graham cracker halves before you build this one-of-a-kind treat. —Christina Smith, Santa Rosa, California
Maine Blueberry Pie with Crumb Topping
I make this delicious, fruity pie with small Maine berries, but any variety can be used. Instead of the thyme and lemon peel, I prefer to use fresh lemon thyme. The shortbread topping adds crunch and sweetness.—Jessie Grearson, Falmouth, Maine
Banana Cream Chocolate Truffles
This truffle recipe was created from ripe bananas and my imagination, and the outcome blew my family and friends away! I don’t particularly like bananas, but I could eat these truffles all day long. —Michele, Lassuy, Orlando, Florida
Strawberry Ladyfinger Icebox Cake
This cake is inventive and yet familiar. Be sure to use a springform pan; otherwise you cannot invert the cake or remove it from the pan. If it breaks while you're transferring the cake to the serving plate, just push it back together and press gently. —Stella Ohanian, Porter Ranch, California
Apple Snickerdoodle Dump Cake
With an apple farm just down the road, I'm always looking for creative ways to use up those bushels. We love this cozy cake with caramel drizzle and a scoop of vanilla or cinnamon ice cream. —Rachel Garcia, Colorado Springs, Colorado
Cookies 'n' Cream Fudge
I invented this confection for a bake sale at our children's school. Boy, was it a hit! The crunchy chunks of sandwich cookie soften a bit as the mixture mellows. It's so sweet that one panful serves a crowd. —Laura Lane, Richmond, Virginia
Contest-Winning Sweet Potato Bake
This is an easy dish to prepare and is a perfect addition to a special meal. The topping is flavorful and gives a nice contrast of textures. —Pam Holloway, Marion, Louisiana
Slow-Cooker Sauerbraten
My family is of German Lutheran descent, and although we enjoy this traditional beef roast, I never liked the amount of time and fuss it takes to make it. This recipe is so good and oh-so-easy. It's great served with dumplings, spaetzle, veggies or a salad. —Norma English, Baden, Pennsylvania
Old-Fashioned Peanut Butter Pie
My mother made a chewy, gooey peanut butter pie I loved as a child. Now I continue the tradition for the next generation of peanut butter lovers. —Brianna DeBlake, Fremont, Michigan
Frozen Mocha Marbled Loaf
This showstopping marbled dessert seems fancy, but it's really simple to prepare ahead of time and pop in the freezer. Frosty slices have a creamy blend of chocolate and coffee that's delightful anytime of year. —Cheryl Martinetto, Grand Rapids, Minnesota
Not Your Mama's Seven-Layer Bars
The addition of dulce de leche makes this a decadent new take on traditional seven-layer bars. You can cut this recipe in half and make it in an 8x8-in. pan. —Andrea Barlow, Hot Springs, Arkansas
Sauerbraten Soup
Sauerbraten and soup are both family favorites. This combines the two, without the long marinating time the traditional beef dish requires. You can substitute spaetzle or gnocchi for the egg noodles. —Jennifer Yerkes, Franklin Square, New York
Warm Pineapple Sundaes with Rum Sauce
Pineapple, rum and sugar have a longstanding and flavorful relationship that takes on new meaning when you add ginger and butter and turn up the heat. —Jamie Miller, Maple Grove, Minnesota
Creamy Coffee Pie
It’s easy to stir mini marshmallows, mini chocolate chips and crushed sandwich cookies into coffee ice cream to create this irresistible frozen dessert. —Cherron Nagel, Columbus, Ohio
Lemon Ginger Icebox Cake
Everyone searches for grand desserts that have easy ingredients and minimal effort. My lemony ginger icebox cake is the answer. It’s a holiday lifesaver. —Suzanne Banfield, Basking Ridge, New Jersey
Banana Split Supreme
This lovely and delightful dessert has the classic flavor of a banana split. It’s a cool, creamy treat with no last-minute fuss since you just pull it from the freezer. It always solicits praise from our big family. —Marye Franzen, Gothenburg, Nebraska
Gingered Lemon Cheese Balls
Roll your cheese balls in the gingersnap crumbs just before serving to keep the cookie bits crisp and crunchy —a nice contrast to the smooth, creamy spread underneath. —Libby Walp, Chicago, Illinois
Apricot-Gingersnap Ham
I’ve been told my Easter ham is as much a feast for the eyes as it is for the taste buds. The combination of apricot, brown sugar and gingersnaps ensures plenty of oohs, aahs and yums! —Melanie Wooden, Reno, Nevada
Fresh Raspberry Icebox Cake
Layered icebox cakes are so fun because they look impressive but couldn't be easier. Fresh raspberries make this one really special. Use Anna's Ginger Thins to get the scalloped edges, or regular gingersnaps if those are not available. —Elisabeth Larsen, Pleasant Grove, Utah
Easy Nutella Cheesecake
A creamy chocolate-hazelnut spread tops a crust made of crushed Oreo cookies to make this irresistible baked cheesecake.—Nick Iverson, Milwaukee, Wisconsin
Grilled Pears with Mascarpone Cheese
For a light dessert after a big barbecue, we stuff pears with mascarpone cheese and gingersnap cookies. Add a drizzle of caramel sauce for a sweet touch. —Faith Cromwell, San Francisco, California
Slow Cooker Beef with Red Sauce
A homemade rub spices up this tender beef; vinegar and gingersnaps add depth to the sauce. You can substitute graham crackers for the cookies. —Laurie Tietze, Longview, Texas
Frozen Peanut Butter and Chocolate Terrine
This terrine can be made ahead of time and stored in the freezer. When served, it cuts easily, revealing the lovely layers of banana, peanut butter and chocolate. —Jennifer Jackson, Keller, Texas
Spiced Fruit Crisp
When it comes to a heartwarming treat on a chilly winter's day, this home-style crisp is hard to beat. The gingersnap-crumb topping nicely accents the apples, pears, raisins and dates. —Pat Habiger, Spearville, Kansas
RumChata Cheesecake
I like to experiment and make new and unusual-flavored cheesecakes. When I tried RumChata at a friend's party, I knew it would make a great cheesecake. For a pretty presentation, drizzle it with caramel syrup or topping or toasted coconut. —Christine Talley, Hillsboro, Missouri
Gingersnap Sweet Potato Praline Pie
This luscious mix of sweet potatoes, spices and nuts is like serving pecan pie and sweet potato pie together. Bake it and watch everyone devour it. —Emily Hobbs, Ozark, Missouri
Tangy and Sweet Meatballs
When we entertain friends for Sunday dinner, I frequently serve these tangy meatballs. Everyone loves the distinctive sauce, but they’re often surprised to learn it is made with gingersnaps. —Melody Mellinger, Myerstown, Pennsylvania
Sugar Cookie S'mores
Change up traditional s’mores with the use of sugar cookies and candy bars. The sweetness cannot be beat! —Taste of Home Test Kitchen
Chocolate Rum Balls
These creamy, truffle-like goodies are on my cookie tray every year. If you like, prepare them up to three days ahead of time—just store them in the refrigerator. —Dauna Harwood, Elkhart, Indiana
Peanut Butter Icebox Dessert
Leftover crushed cookies create the yummy crust for this crowd-pleasing dessert. It’s covered with a smooth cream cheese mixture, chocolate pudding and whipped topping for a lovely layered look. —Nancy Mueller, Bloomington, Minnesota
Spiced Apple Cheesecake
When you live in apple country, you get the privilege of selecting the apples and recipes you want for year-round enjoyment. Granny Smith apples are tart and crisp. Combined with cinnamon, sugar and nutmeg, they make a delightful topping for a cheesecake of the Pacific Northwest. —Grace Hughes, Oroville, Washington
Mango Almond Icebox Cake
This recipe was inspired by my friend who asked me to make a mango cake. It's easy to prepare, refreshing, light, and tastes absolutely fantastic. Strawberries can be used as well. —Rachel Simoneau, Danbury, Connecticut
Lemon Meringue Floats
I actually dreamed of this float idea one night, and woke up knowing I needed to make it. Thank you, Mr. Sandman! —Cindy Reams, Philipsburg, Pennsylvania
Pineapple Pie with Coconut Cream
You’ll find pineapples and coconut everywhere in the South Pacific, so we play them up in this creamy cool pineapple pie, dolloped with coconut cream. Divine! —Karen Naihe, Kamuela, Hawaii
Sugar Cookie Tarts
Whenever my husband and I visit family in Maryland, we all cook dinner together. Everybody offers up ways to improve recipes, and that's how this dessert came to be. Sugar cookies from the bakery make a speedy "crust." —Barb White, Ligonier, Pennsylvania
Dulce de Leche Cheesecake
I'm originally from Paraguay, and dulce de leche reminds me of where I came from. If you can't find it at your grocery store, try caramel ice cream topping instead. It tastes different, but this decadent dessert will still be amazing. —Sonia Lipham, Ranburne, Alabama
Dirt Pudding Cups
These darling little desserts are my daughter Crystal’s favorite. At birthday parties, everyone loves the individual servings. —Linda Emery, Tuckerman, Arkansas
Nutty Caramel Ice Cream Cake
We made this frozen treat for a family birthday party, and we received endless comments on it. It’s truly fantastic! Be sure to try the recipe with other ice cream flavors.—Tina Stelzl, Waxhaw, North Carolina
Cookies & Cream Brownies
You won't want to frost these brownies, since the marbled top is too pretty to cover up. Besides, the tasty cream cheese layer makes them taste as if they're already frosted. The crushed cookies add extra chocolate flavor and a fun crunch. —Darlene Brenden, Salem, Oregon
Grasshopper Pie
I only need six ingredients to whip up this fluffy and refreshing grasshopper pie. I usually make two of the minty treats for our family, since we're never satisfied with just one slice. —LouCinda Zacharias, Spooner, Wisconsin
Contest-Winning Pumpkin Cheesecake Dessert
With its gingersnap crust and maple syrup drizzle, this rich and creamy spiced pumpkin dessert never fails to get rave reviews. It cuts nicely, too. —Cathy Hall, Phoenix, Arizona
Pay Dirt Cake
With layers of crushed chocolate sandwich cookies and creamy filling, this is definitely a “rich” dessert. You can decorate the top with a few wrapped chocolate coins.—Betty Jean Jordan, Monticello, Georgia
Frozen Strawberry Delight
Simple, pretty and refreshing, this cool, lovely dessert will become a family favorite in no time. Sprinkle in some fresh blueberries for a patriotic treat! —Barbara Christensen, Jacksonville, Florida
Peaches 'n' Cream Raspberry Tart
Fresh peach slices and big, juicy raspberries crown this beautiful tart. An almond-flavored cream filling and macaroon crust complement the fruits. It’s the perfect dessert for company during peach season. —Brenda Harmon, Hastings, Minnesota
Roasted Banana & Pecan Cheesecake
We keep bananas on hand, but with just two of us in the house they ripen faster than we can eat them. That makes them perfect for roasting and baking into this cheesecake with a nutty crust. —Patricia Harmon, Baden, Pennsylvania
Red Velvet Cheesecake
Festive and oh, so good, this cheesecake will become a fixture on your dessert menu. The red velvet filling is spiked with cocoa, topped with cream cheese frosting and baked in a chocolate cookie crumb crust. —Karen Dively, Chapin, South Carolina
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Annamarie Higley