Prepare these easy make-ahead desserts in 30 minutes or less, then pop them in the freezer or refrigerator the day before a party. We’ll show you how to make ice cream desserts, berry-topped cheesecakes, cream pies, chocolate tortes and much more.
The best part about fridge desserts is that you can take the bowl out whenever you have sweet sugar cravings and indulge in a bite of wholesome goodness and enjoy! These desserts can be kept for a few days and enjoyed anytime without them getting bad or spoiled.
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.
- 1-1/2 cups Oreo cookie crumbs, divided
- 1/4 cup butter, melted
- 2 pints coffee ice cream, softened
- 1 cup miniature marshmallows
- 1 cup miniature semisweet chocolate chips
- 2 cups whipped topping
- 2 tablespoons caramel ice cream topping
- 2 tablespoons hot fudge ice cream topping, warmed
- Additional Oreo cookies, optional
- Combine 1-1/4 cups crushed cookies and butter. Press onto bottom and up the sides of a 9-in. pie plate. In a large bowl, combine ice cream, marshmallows, chocolate chips and remaining crushed cookies. Spoon into crust. Freeze for 30 minutes.
- Spread whipped topping over pie. Drizzle with caramel and hot fudge toppings. Freeze, covered, overnight. May be frozen up to 2 months. Remove from freezer 10-15 minutes before cutting. If desired, serve with additional cookies.
1 slice: 528 calories, 30g fat (17g saturated fat), 40mg cholesterol, 265mg sodium, 63g carbohydrate (47g sugars, 3g fiber), 5g protein.
German Chocolate Tres Leches Cake
I first tried tres leches cake while in Ecuador several years ago. Since then, I’ve changed it up by adding some of my favorite ingredients, namely chocolate and coconut. This version also has a splash of rum for an adults-only treat.
- 1 package chocolate cake mix
- 1 can (14 ounces) sweetened condensed milk
- 1 can (12 ounces) evaporated milk
- 1-1/2 cups heavy whipping cream, divided
- 1/4 cup rum
- 3 tablespoons confectioners’ sugar
- 1/2 cup sweetened shredded coconut, toasted
- 1/2 cup chopped pecans, toasted
- Chocolate syrup, optional
- Preheat oven to 350°. Prepare and bake cake mix according to package directions, using a 13×9-in. baking pan. Cool on a wire rack.
- Meanwhile, in a large bowl, whisk milks, 1/2 cup cream and rum. With a wooden skewer, poke holes in cake about 1/2 in. apart. Slowly pour milk mixture over cake, allowing mixture to absorb into cake. Let stand 30 minutes. Refrigerate, covered, 8 hours or overnight.
- In a small bowl, beat remaining cream until it begins to thicken. Add confectioners’ sugar; beat until stiff peaks form. Spread over top of cake. Sprinkle with coconut and pecans. If desired, drizzle servings with chocolate syrup.