I'd like to try making a dessert I haven't tried making yet?

This is my new favorite: Linzer torte
Instead of latticing the top (I think it is too complicated), I just crumble what is left of the crust on top. It is deeeee-licious.

lemon ricotta souffle

banana sour cream pancakes
better suited to a dessert than breakfast, imo

I use a ready-made crust, but black bottom pë [pie with an Eric Cartman accent] is delicious…

Angel Food cake cut so there are 3 layers
Fresh ripe strawberries or canned frozen strawberries (thawed)
Heavy whipping cream with some strawberry juice and almond extract drizzled in and beat into stiff frosting to spoon between the layers with pieces of strawberry mixed in
More strawberries and fluffy cream on top
Unsweetened baking chocolate grated or in rolled shavings on top

Trifle. Here’s a great YouTube chef explaining many ways you can make it.

Creme brûlée it’s very easy

Honey Ricotta Cheesecake is one of my favorite desserts to make. I’ve taken it to family holiday meals, and everyone goes crazy over it.

Homemade ice cream is also easy. I usually make the basic vanilla ice cream recipe that came with my ice cream machine, but I’ve also made some other kinds. Ice cream machines aren’t all that expensive and are easy to use. People always seem impressed when I bring out the homemade ice cream—if only they knew how simple it can be!

Key Lime Pie! Yum.

Ingredients

1/2 cup fresh key lime juice (these are the little limes which are sourer than the big ones)

4 teaspoons grated lime zest

4 egg yolks

1 – 14 ounce can sweetened condensed milk

11 graham crackers

3 tablespoons granulated sugar

5 tablespoons unsalted butter, melted

Procedure

1. Whisk the egg yolks and lime zest together in a bowl for about 2 minutes

2. Beat in milk, then juice and set aside at room temperature till it thickens.

3. Preheat oven to 325 degrees.

4. Process the graham crackers in a food processor or blender and mix graham cracker crumbs and sugar in another bowl.

5. Melt butter and add it to the crumb mixture and stir with a fork until well blended.

6. Pour this mixture into a 9-inch pie pan and press over the bottom and up the sides of the pan. Try using the bottom of a measuring cup to make sure the graham cracker mixture forms a firm crust on the bottom of the pie pan.

7. Bake on the center rack for about 15 minutes until the crust is lightly brown, remove and let cool to room temperature.

8. Pour the lime filling into crust, spread evenly, and then bake for 15 minutes until the center sets, but still wiggles when shaken.

9. Remove from oven and cool to room temperature.

10. Refrigerate for at least three hours until well chilled.

11. Serve as is, with whipped cream, with meringue, or with a drizzle of raspberry syrup on the plate.

I was just going to put the same recipe as @Darwin! What I love about key lime pie is how easy it is to make and it only requires a few ingredients.
GA Darwin. :)

And it tastes sooooooo good.

So good that I made it for myself on Mother’s Day!

Prepare a devils food cake according to the package directions. Get a jar of carmel ice cream topping not sure how many ounces, probably 8 or 10 and small can of sweetened condensed milk-mix them together. When the cake is still warm but not piping hot maybe 10 min out of the oven or so poke holes all over the cake with a fork and pour the carmel/milk mixture over the cake. It will kinda melt down into the cake. I let it sit out a little longer and then put it in the fridge to get all the way cold. Spread some Cool Whip over it before you are ready to serve it. We call it Better Than Sex Cake. These are kinda foggy directions, but it’s really simple to make and SO delicious.

In a container about 4 inches deep, cut pound cake into 1 inch squares and loosley arrange on the bottom. cover that with a layer of vanilla pudding. (i use canned pudding)Follow that with a layer (can) of cherry pie filling. Top it off with a layer of whipped cream. refrigerate for about 1 hour and serve. You can change the flavor of the pudding or the pie filling to suit. Easy and quick to do.

Pie!

I love pie. I don’t eat it that often. Great pie crust is a challenge to make. You can use vegetable shortening, but I learnt using lard:

For an 8” or 9” crust:

1 c. flour
1/2 tsp. salt
1/3 c. lard
2 tbsp. water

Mix flour and salt in a bowl. Cut in lard with pastry blender until they’re pea sized. Sprinkle in water a little at a time. Make sure the water is cold! Mix with fork until moist. Press into a ball and turn out onto a floured board.

Roll out with rolling pin. Don’t use too much extra flour – it makes the crust tough! Roll out to desired size, plus about 1 inch bigger around than the tin. Fold pastry in half and move to pan. Unfold into pan. Stretching the pastry in the pan will cause it to shrink while baking. Sprinkle the top crust with a little sugar to evenly brown.

Oh, here’s another one: Cherry Cheesecake. Super yummy and super DUPER easy to make.