Origin Mom’s Ice Cream Dessert

This classic American freezer dessert became popular in the 70s and 80s, often brought to potlucks, birthdays, or summer BBQs. Each family has their own twist — this one comes straight from Mom’s recipe box.

What I Love About This Recipe

It’s insanely easy to make, customizable, and feeds a crowd. The combo of textures — cold, creamy, crunchy, chocolatey — is what dreams are made of. Plus, you can make it days in advance.

Also Read : Italian Macerated Strawberries

Mom’s Ice Cream Dessert

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

380

kcal

Ingredients

• 1 package chocolate sandwich cookies (like Oreos), crushed

• 1⁄2 cup melted butter

• 1.5 quarts vanilla or chocolate ice cream, slightly softened

• 1 jar hot fudge sauce (about 12 oz)

• 1 tub whipped topping (like Cool Whip), thawed

• Optional: chopped nuts, sprinkles, or chocolate chips for topping

Directions

• In a mixing bowl, combine crushed cookies with melted butter. Press into the bottom of a 9×13-inch pan to form the crust.
• Spread softened ice cream over the crust in an even layer. Freeze for 30–60 minutes to firm up.
• Warm hot fudge slightly (just until spreadable, not hot) and gently spread it over the ice cream layer.
• Top with whipped topping, spreading it evenly.
• Sprinkle with nuts, chocolate chips, or sprinkles if desired.
• Cover and freeze for at least 4 hours or overnight until fully set.
• Slice and serve frozen. Let it sit at room temp for 5 minutes for easier cutting.

Notes

• Swap in different ice cream flavors or cookie types for fun variations.
• Add a layer of caramel sauce or crushed toffee bits for extra indulgence.
• Keeps well in the freezer for up to a week — if it lasts that long!

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Origin Summer Berry Parfait with Yogurt and Granola

Parfaits originated in France but became a popular layered yogurt-and-granola treat in the U.S., especially as a healthful breakfast or light dessert.

What I Love About This Recipe

It takes just minutes to make, is endlessly customizable, and showcases the bright, natural flavors of ripe summer berries — plus it’s a great make-ahead option!

Also Read : No-Bake Cheesecake Flag Cake

Summer Berry Parfait with Yogurt and Granola

Recipe by RecipeWikkiCourse: Desserts

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 2 cups plain or vanilla Greek yogurt

• 1 ½ cups fresh mixed berries (strawberries, blueberries, raspberries, blackberries)

• 1 cup granola

• 2 tablespoons honey or maple syrup (optional)

• Fresh mint leaves, for garnish (optional)

Directions

• In a glass or jar, spoon a layer of yogurt at the bottom.
• Add a layer of mixed berries.
• Sprinkle a layer of granola over the berries.
• Repeat the layers until the glass is full, ending with a layer of berries and a sprinkle of granola on top.
• Drizzle with honey or maple syrup, if using.
• Garnish with fresh mint leaves and serve immediately.

Notes

• Use a mix of your favorite berries — fresh is best, but thawed frozen berries work too.
• For added texture, try adding chia seeds or shredded coconut.
• Prepare parfaits just before serving to keep granola crisp.

The post Summer Berry Parfait with Yogurt and Granola appeared first on RecipeWikki.

Origin Crisp Peach Cobbler

Peach cobbler is a beloved Southern U.S. dessert, traditionally baked with fresh peaches and a crisp, buttery topping. It’s a classic way to enjoy peak-season fruit.

What I Love About This Recipe

It’s incredibly simple to prepare, highlights the natural sweetness of peaches, and delivers the perfect contrast of juicy fruit and crispy topping — best enjoyed warm with ice cream!

Also Read : Easy Standing Rib Roast: A Classic Feast Made Simple

Crisp Peach Cobbler

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

537

kcal

Ingredients

• 1 cup all-purpose flour

• ¾ cup packed brown sugar

• ½ cup old-fashioned rolled oats

• ½ cup cold unsalted butter, cubed

• ½ teaspoon ground cinnamon

Directions

• Preheat oven to 350°F (175°C).
• In a large bowl, toss peaches with sugar, cornstarch, lemon juice, cinnamon, and nutmeg until well combined. Spread evenly in a greased 9×13-inch baking dish.
• In a separate bowl, mix flour, brown sugar, oats, and cinnamon. Cut in cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
• Sprinkle the topping evenly over the peach mixture.
• Bake for 40–45 minutes, until the topping is golden and the filling is bubbly.
• Allow to cool slightly before serving.

Notes

• Use ripe, juicy peaches for the best flavor — if using frozen peaches, no need to thaw.
• Add chopped pecans or walnuts to the topping for extra crunch.
• Serve warm with vanilla ice cream or whipped cream for a classic pairing.

The post Crisp Peach Cobbler appeared first on RecipeWikki.

Origin No-Bake Cheesecake Flag Cake

This no-bake cheesecake variation is popular in the U.S., especially around Independence Day, combining classic cheesecake flavors with fresh fruit arranged as a flag design.

What I Love About This Recipe

It’s easy to prepare, visually stunning, and combines creamy cheesecake with juicy berries — perfect for summer parties or family gatherings.

Also Read : Hidden Veggie Meatloaf

No-Bake Cheesecake Flag Cake

Recipe by RecipeWikkiCourse: Desserts

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

340

kcal

Ingredients

• 2 cups graham cracker crumbs

• ½ cup unsalted butter, melted

• 16 oz (450 g) cream cheese, softened

• 1 cup powdered sugar

• 1 teaspoon vanilla extract

• 1 ½ cups heavy whipping cream

• 1 ½ cups strawberries, sliced

• 1 cup blueberries

Directions

• In a medium bowl, mix graham cracker crumbs and melted butter until combined. Press the mixture firmly into the bottom of a 9×13-inch pan to form the crust.
• In a large bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
• In a separate bowl, whip the heavy cream until stiff peaks form.
• Gently fold the whipped cream into the cream cheese mixture until fully combined.
• Spread the cheesecake mixture evenly over the crust.
• Arrange the sliced strawberries and blueberries on top in the pattern of the American flag: blueberries in the top-left corner, strawberries as the stripes.
• Chill in the refrigerator for at least 4 hours, or until set.
• Slice and serve chilled.

Notes

• Use fresh, ripe berries for the best flavor and appearance.
• You can substitute the graham cracker crust with a digestive biscuit crust if preferred.
• For extra flavor, add a tablespoon of lemon juice to the cheesecake filling.

The post No-Bake Cheesecake Flag Cake appeared first on RecipeWikki.

Origin Classic Strawberry Shortcakes

Strawberry shortcake is a beloved American dessert with roots tracing back to the 19th century. It highlights fresh strawberries and light biscuits or sponge cake, creating a simple yet irresistible treat.

What I Love About This Recipe

The combination of slightly crumbly, buttery shortcakes with the natural sweetness of macerated strawberries and fresh whipped cream makes every bite heavenly and refreshing.

Also Read : Baguette Pizza

Classic Strawberry Shortcakes

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

30

minutes

Calories

350

kcal

Ingredients

• 4 cups fresh strawberries, hulled and sliced

• ¼ cup granulated sugar

• 2 cups all-purpose flour

• ¼ cup granulated sugar

• 1 tablespoon baking powder

• ½ teaspoon salt

• ½ cup cold unsalted butter, cubed

• 2/3 cup whole milk (or heavy cream)

• 1 teaspoon vanilla extract

• 1 cup heavy whipping cream

• 2 tablespoons powdered sugar

• 1 teaspoon vanilla extract

Directions

• In a bowl, combine sliced strawberries and sugar. Toss gently and let sit for at least 30 minutes to macerate, allowing juices to develop.
• Preheat oven to 425°F (220°C).
• In a large bowl, whisk together flour, sugar, baking powder, and salt.
• Cut in cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
• Stir in milk and vanilla extract until just combined; do not overmix.
• Drop the dough by large spoonfuls onto a parchment-lined baking sheet to form about 8 shortcakes.
• Bake for 12–15 minutes, or until golden brown. Remove and cool slightly.
• In a chilled bowl, beat heavy cream, powdered sugar, and vanilla until soft peaks form.
• Slice shortcakes in half horizontally.
• Spoon a generous amount of strawberries and their juices onto the bottom half.
• Add a dollop of whipped cream, then place the top half of the shortcake.
• Add more strawberries and whipped cream on top if desired.

Notes

• For extra flavor, you can add a splash of lemon juice or liqueur to the strawberries.
• Shortcakes can be made ahead and warmed before serving.
• Substitute heavy cream with coconut cream for a dairy-free version.

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