Hello, everyone! Welcome back to our cooking blog, where we share delicious recipes every week. Today, we’re preparing a dessert with 5 ingredients. So, grab your pen and paper to jot down the ingredients, and let’s dive into this easy, step-by-step recipe that’s perfect for breakfast, appetizers, or even to accompany fresh salads!

How to Make Creamy Dessert with 5 Ingredients

If you love creamy and easy desserts, try this delicious recipe! With a smooth flavor and light texture, it’s perfect for special moments. You don’t need cooking classes or costly meal delivery services to prepare something delicious at home. With a bit of planning and our detailed meal prep guide, you can create amazing dishes with confidence and ease.

Recipe Ingredients:

• 2 cartons of table cream or  heavy cream (7 oz each / 200g each)
• 1 can  sweetened condensed milk (14 oz / 395g)
• 2 tablespoons powdered milk (about 0.5 oz / 15g)
• About 1 cup pineapple juice (or another juice of your choice) (8 fl oz / 240 ml)
• White chocolate shavings (or any topping of your choice: milk chocolate, dark chocolate, shredded coconut, etc.)

Instructions:

First, add the heavy cream, sweetened condensed milk, pineapple juice, and powdered milk to a blender.

Then, blend everything for about 2 minutes, or until the mixture is smooth, creamy, and well combined.

Next, pour the mixture into a glass baking dish (I used a 1-liter one). Scrape down the sides of the blender to make sure you use all of the mousse.

After that, decorate with white chocolate shavings or any topping of your choice.

Right after, place the glass dish in the refrigerator and chill for at least 30 minutes, until the mousse is cold and firm.

Lastly, serve it chilled and enjoy this quick and delicious dessert.

Tips:

– Using pineapple juice is optional. You can also try other flavors like passion fruit, strawberry, or lemon.

– Feel free to customize the topping with milk chocolate, dark chocolate, shredded coconut, fresh fruit, or anything else you like. Get creative!

Ingredients

• 2 cups strong brewed coffee, chilled
• 1 tsp vanilla extract
• 2 Tbsps maple syrup, raw honey, or stevia to taste
• 1/4 cup unsweetened coconut cream, coconut milk, almond milk, or cashew milk
• Ice as desired—lots!
• dark chocolate shavings to garnish. I used Lily’s brand sweetened with stevia

Instructions

• Stir, shake, or blend chilled coffee with vanilla extract and sweetener of choice, then divide evenly between 2 (16 oz.) wide-mouth jars or glasses.
• Desired sweetness level is definitely a personal preference, so always start with less, then do a taste test to get it just right.
• Add in as much ice as desired and pour in the coconut cream evenly into each glass.
• Garnish with dark chocolate shavings and enjoy!

🍫 Homemade Dark Chocolate Bites

A rich, customizable, and dairy-free alternative to store-bought candy.

• Prep Time: 10 minutes

• Chill Time: 30–40 minutes

• Yield: Approximately 20 bites

Ingredients

• Cocoa Powder: 1 cup (unsweetened, high-quality)

• Coconut Oil: ½ cup (melted)

• Sweetener: ¼ cup maple syrup (for vegan) or honey

• Vanilla Extract: 1 teaspoon

• Salt: A pinch

Instructions

1. Prepare the Base

• Gently melt the coconut oil in a small saucepan over low heat or in the microwave until liquid but not hot.

• In a mixing bowl, whisk the cocoa powder and salt together to remove any lumps.

2. Mix the Ingredients

• Pour the melted coconut oil into the cocoa powder and stir until the mixture is smooth and glossy.

• Add your maple syrup or honey and the vanilla extract. Mix thoroughly to ensure the sweetness is evenly distributed.

• Tip: Taste the mixture now and adjust the sweetness or cocoa levels to your liking.

3. Mold and Chill

• Line a small tray with parchment paper or use silicone molds for easy removal.

• Spoon the mixture into the molds or spread it evenly on your tray.

• Place in the refrigerator or freezer for 30–40 minutes until fully firm.

4. Serve and Store

• Once set, cut into squares or pop from the molds.

• Important: Store these in an airtight container in the fridge (up to 2 weeks) or freezer (several months), as coconut oil melts easily at room temperature.

Quick Variations to Try

• Nutty Crunch: Add chopped almonds or hazelnuts.

• Sea Salt Finish: Sprinkle flaky salt on top before chilling.

• Espresso Boost: Stir in a pinch of instant coffee powder to deepen the chocolate flavor.

• Berry Bliss: Fold in freeze-dried raspberries or strawberries.

Nutritional Info (Per Bite)

• Calories: 85

• Fat: 7g

• Carbs: 5g

• Sugar: 3g

It sounds like you’ve found a real heirloom treasure! This Mississippi Mud Pie is a chocolate lover’s dream, featuring four distinct, decadent layers.

Since you requested full recipes, here is the complete guide to making this multi-layered masterpiece.

Mississippi Mud Pie

Prep time: 35 minutes | Cook time: 1 hour | Chill time: 6+ hours | Servings: 14

Ingredients

1. The Graham Cracker Crust

• 16 full sheets graham crackers (about 2 ½ cups crumbs)

• ½ cup unsalted butter, melted

• 3 tbsp granulated sugar

2. The Flourless Chocolate Cake Layer

• 6 oz bittersweet chocolate, chopped

• ¼ cup unsalted butter

• ¼ cup water

• 1 tbsp unsweetened cocoa powder

• ¼ tsp salt

• 1 tbsp vanilla extract

• 6 large eggs, separated

• 1 cup granulated sugar, divided

3. The Chocolate Pudding Layer

• 1 cup granulated sugar

• 3 tbsp cornstarch

• ¼ cup unsweetened cocoa powder

• ½ tsp salt

• 1 ¼ cups milk (2% or whole)

• 1 ¼ cups heavy cream

• 4 large egg yolks

• 2 tbsp unsalted butter

• 4 oz bittersweet chocolate, chopped

• 1 tsp vanilla extract

4. The Whipped Cream Topping

• 1 ½ cups heavy cream

• 3 tbsp granulated sugar

• For garnish: Unsweetened cocoa powder for dusting

Instructions

Step 1: Build the Crust

1. Preheat your oven to 325°F. Line a 9-inch springform pan with parchment paper.

2. Mix the graham cracker crumbs, melted butter, and 3 tablespoons of sugar.

3. Press the mixture firmly into the bottom of the pan.

4. Bake for 9–11 minutes until set, then let it cool completely.

Step 2: Bake the Fudgy Cake Layer

1. Increase the oven temperature to 350°F.

2. Melt the 6 oz of chocolate and ¼ cup of butter together.

3. In a separate bowl, whisk together the water, cocoa, salt, and vanilla.

4. Beat the egg yolks with ½ cup of sugar until fluffy, then combine with the chocolate and cocoa mixtures.

5. In another bowl, whip the egg whites with the remaining ½ cup of sugar to soft peaks. Gently fold the whites into the chocolate batter.

6. Pour the batter over the cooled crust and bake for 40–45 minutes. The edges should be set, but the center should still be slightly jiggly.

Step 3: Cook the Pudding

1. In a saucepan, whisk together the sugar, cornstarch, cocoa, and salt.

2. Whisk in the milk, cream, and egg yolks.

3. Cook over medium heat, stirring constantly, until thick (about 10–12 minutes).

4. Remove from heat and stir in the butter, chopped chocolate, and vanilla. Let this cool completely.

Step 4: Assemble and Chill

1. Spread the cooled pudding evenly over the cake layer.

2. Cover with plastic wrap and refrigerate for at least 6 hours, though overnight is best.

Step 5: The Grand Finale

1. When ready to serve, whip the heavy cream with 3 tablespoons of sugar until stiff peaks form.

2. Spread the whipped cream over the pie and dust with cocoa powder.

3. Remove the sides of the springform pan, slice, and serve!

Pro Tips for Success

• Temperature Matters: Ensure each layer is completely cool before adding the next to prevent melting or soggy layers.

• Clean Slices: Run your knife under hot water and wipe it dry between each cut for those perfect, bakery-style slices.

• Storage: This masterpiece keeps beautifully in the fridge for up to 4 days, but do not freeze it!

Strawberry Cheesecake Fluff

A light, airy, and creamy low-carb dessert that perfectly balances the tang of cream cheese with sweet strawberry flavor.

• Prep time: 15 minutes

• Chilling time: 2–4 hours

• Servings: 6–8

Ingredients

• 1 block (8 oz) Cream Cheese, softened to room temperature

• 1 package (0.3 oz) Sugar-Free Strawberry Jello

• 2 cups Heavy Whipping Cream, very cold

• 1/4 cup Water

• Optional Toppings (As seen in your photo): * Fresh strawberries (halved or sliced)

  • Extra whipped cream for piping

Instructions

1. Prepare the Gelatin: Bring 1/4 cup of water to a boil. Stir in the sugar-free strawberry Jello until completely dissolved. Set aside to cool slightly, but ensure it remains liquid.

2. Smooth the Base: In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer until completely smooth and creamy.

3. Combine Flavor: Slowly pour the dissolved Jello mixture into the cream cheese. Continue blending until the mixture is a uniform pink color and no white streaks remain.

4. Whip to Stiff Peaks: Pour the 2 cups of cold heavy whipping cream directly into the cream cheese mixture. Start the mixer on low to incorporate, then increase to high speed. Whip until stiff peaks form (the mixture should be thick and hold its shape).

5. Chill: Transfer the fluff into a large bowl or individual serving glasses (like the crystal ones in your photo). Refrigerate for at least 2 hours to allow the gelatin to set the texture.

6. Garnish and Serve: Just before serving, top with a layer of sliced strawberries, a large swirl of whipped cream, and fresh strawberry halves for garnish.

Pro Tips for Success

• Temperature Matters: Ensure your cream cheese is truly at room temperature to avoid lumps, but keep your heavy cream ice-cold so it whips up properly.

• Make it a Parfait: You can layer the fluff with crushed graham crackers (or almond flour “crumbs” for a low-carb version) to add a cheesecake crust element.

The “Perfect Swirl” Recipe

Most Filipino-style dessert cups like these use a simple 3-ingredient base, but the secret is in the aeration.

Ingredients

Quick Steps

1. Whip the Cream: Beat the chilled cream until it doubles in size. If it’s not cold, it won’t get fluffy!

2. Fold: Gently fold in the condensed milk and your fruit puree so you don’t lose the air.

3. Layer: Put a spoonful of graham crumbs at the bottom, fill with the mixture, and top with more crumbs as seen in your image.

4. Chill: Freeze for at least 4 hours, or refrigerate overnight for a mousse-like texture.

Pro-Tips for that Bakery Look

• The Yellow Flecks: To get those little pops of color visible through the plastic, fold in very finely chopped bits of fresh fruit rather than just a smooth puree.

• No Mess: Use a piping bag (or a Ziploc bag with the corner cut off) to fill the cups. It keeps the sides clean and professional.

• The Topping: For a crunchier topping, toast your graham crumbs in a pan with a tiny bit of butter and sugar before sprinkling.

🍋 Keto Cheesecake Mousse (Cheesecake Fluff)

This light and airy dessert takes only five minutes to prepare and delivers a rich, tangy flavor with only 2 g net carbs per serving.

Ingredients

• 1 cup (250g) Cream cheese

• 1 cup (240 ml) Heavy (double) cream

• ¼ cup (40g) Powdered sweetener (use ⅓ cup / 60g for extra sweetness)

• 1 tsp Lemon juice

• 1 tsp Vanilla extract

• Zest of 1 lemon

• Optional: ½ cup (60g) raspberries or other berries for garnish

Instructions

1. Prepare the Base: In a mixing bowl, combine the cream cheese, powdered sweetener, lemon juice, lemon zest, and vanilla. Beat with a hand or stand mixer until the mixture is completely smooth and creamy.

2. Whip the Cream: In a separate chilled bowl, whip the heavy cream until it reaches thick, firm peaks. Be careful not to overwhip.

3. Fold Together: Using a spatula, gently fold the whipped cream into the cream cheese mixture. Continue folding until the mousse is light and fluffy, ensuring you don’t deflate the cream.

4. Serve: Spoon or pipe the mixture into 6 individual bowls or glasses. Garnish with berries, extra zest, or mint if desired.

Nutritional Information (Per Serving)

• Calories: 287 kcal

• Net Carbs: 2g (approx. 2.5g if adding raspberries)

• Fat: 31.4g

• Protein: 3.4g

💡 Tips for Success

• Storage: You can store this mousse in the refrigerator, tightly covered, for up to 5 days.

• Variations: For a different flavor profile, you can swap the lemon for lime juice or use almond or coconut extracts.

• Toppings: For added texture, try topping with keto-friendly granola, sugar-free chocolate chips, or a keto caramel drizzle.

Since you have a preference for full recipes, I’ve gathered the complete details for the Bread Pudding with Vanilla Sauce to go along with the final steps for those Blueberry Pie Bombs and the Boat Dip.

🍞 Best Bread Pudding with Vanilla Sauce

This classic comfort dessert features a rich, custardy center and a warm, velvety vanilla drizzle.

Ingredients

For the Bread Pudding:

• 6 cups Cubed day-old French or Italian bread

• 3 cups Whole milk

• ½ cup White sugar

• ¼ cup Melted butter

• 3 Large eggs, beaten

• 1 tsp Ground cinnamon

• 1 tsp Vanilla extract

• ½ cup Raisins (optional)

For the Vanilla Sauce:

• ½ cup Butter

• ½ cup White sugar

• ½ cup Heavy cream

• 1 tsp Vanilla extract

Instructions

1. Prep: Preheat oven to 350°F (175°C). Grease an 8×8 or 9×9 inch baking dish.

2. Soak: Place bread cubes in a large bowl. Pour the milk over the bread and let it soak for 10 minutes.

3. Mix: In a separate bowl, whisk sugar, melted butter, eggs, cinnamon, and vanilla. Stir in the raisins if using.

4. Combine: Gently fold the egg mixture into the soaked bread. Pour into the prepared dish.

5. Bake: Bake for 45–50 minutes until the top is golden and the center is set.

6. Sauce: While pudding bakes, melt butter in a saucepan over medium heat. Stir in sugar and heavy cream. Bring to a simmer for 2–3 minutes, then remove from heat and stir in vanilla.

7. Serve: Pour the warm sauce over individual servings of bread pudding.

🥧 Blueberry Pie Bombs

Soft pastries filled with creamy cheesecake and juicy blueberries.

Ingredients

• 1 can (16.3 oz) Refrigerated flaky biscuit dough (8-count)

• 1 cup Blueberry pie filling

• 4 oz Cream cheese, softened

• 2 tbsp Powdered sugar

• ½ tsp Vanilla extract

• 2 tbsp Butter, melted

Instructions

1. Fill: Mix cream cheese, powdered sugar, and vanilla. Flatten each biscuit dough piece into a circle.

2. Assemble: Place a dollop of cheese mixture and 1 tbsp of blueberry filling in the center.

3. Seal: Pinch edges tightly to form a ball. Place seam-side down on a baking sheet.

4. Bake: Brush with melted butter and bake at 375°F (190°C) for 12–15 minutes.

🥣 Boat Dip (Rotel Ranch Dip)

The ultimate zesty, creamy party appetizer.

Ingredients

• 1 can (10 oz) Rotel diced tomatoes with green chilies, drained

• 1 packet (1 oz) Ranch dressing mix

• 8 oz Cream cheese, softened

• 1 cup Shredded cheddar cheese

• 1 cup Sour cream

• ½ cup Mayonnaise

• 1 tbsp Hot sauce (optional)

Instructions

1. Combine: Mix cream cheese, sour cream, mayo, and ranch packet until smooth.

2. Fold: Stir in drained Rotel and cheddar cheese.

3. Chill: Refrigerate for at least 30 minutes to allow flavors to meld. Serve with tortilla chips.

Blueberry Fluff Salad

A creamy, fruity, no-bake dessert salad that’s light, fluffy, and perfect for summer or parties.

🕒 Prep Time

10 minutes

❄ Chill Time

1 hour

🍽 Servings

4–6

🛒 Ingredients

• 1 cup fresh or frozen blueberries

• 1 cup mini marshmallows

• ½ cup granulated sugar

• 1 teaspoon vanilla extract

• 1 cup heavy whipping cream (cold)

• 8 oz cream cheese, softened

• ½ cup crushed pineapple, drained

• ½ cup chopped nuts (optional – walnuts or pecans)

• ½ cup raisins or dried cranberries (optional)

👩‍🍳 Instructions

1️⃣ Prepare the Blueberries

If using frozen blueberries, thaw and drain excess juice.
Mash half of the blueberries lightly for color and flavor.

2️⃣ Make the Cream Base

In a bowl, beat cream cheese with sugar until smooth.
Add vanilla extract and mix well.

3️⃣ Whip the Cream

In another bowl, beat cold heavy cream until soft peaks form.

4️⃣ Combine

Gently fold whipped cream into the cream cheese mixture.

5️⃣ Add Fruits

Fold in:

• Blueberries

• Crushed pineapple

• Mini marshmallows

• Nuts and dried fruit (if using)

Mix gently so it stays fluffy.

6️⃣ Chill

Cover and refrigerate for at least 1 hour before serving.

🍨 Serving Ideas

• Serve cold in glass bowls

• Garnish with:
  ✔ Fresh blueberries
  ✔ Mint leaves
  ✔ A few marshmallows

💡 Tips

• For sweeter taste, add 1–2 tbsp extra sugar

• For lighter version, use whipped topping instead of heavy cream

• Best eaten within 24 hours

• Do not freeze (texture will change)

Ingredients

For the Mango Cubes:

• 2 packages (approx. 85g each) Mango-flavored gelatin powder

• 3 cups Boiling water (Use slightly less water than the box suggests to ensure the cubes are firm)

For the Creamy Base:

• 1 can (397g) Sweetened condensed milk

• 1 can (350ml-400ml) Evaporated milk (chilled)

• 1 cup All-purpose cream or heavy whipping cream (chilled)

• 4 tbsp Unflavored gelatin powder (clear/neutral)

• ½ cup Cold water (to bloom the gelatin)

• Optional: 1 cup of fresh mango chunks for extra texture.

Instructions

1. Prepare the Mango Cubes

1. Dissolve the mango gelatin powder in boiling water. Stir until completely dissolved.

2. Pour the mixture into a flat rectangular container so it’s about 1 inch deep.

3. Refrigerate for at least 3 hours or until very firm.

4. Once set, slice the gelatin into small, uniform cubes. Set aside in the fridge.

2. Bloom the Neutral Gelatin

1. In a small bowl, sprinkle the unflavored gelatin over the ½ cup cold water.

2. Let it sit for 5–10 minutes until it becomes thick and spongy.

3. Microwave for 30 seconds or melt it over a double boiler until it is completely liquid and clear. Do not let it boil.

3. Mix the Creamy Base

1. In a large mixing bowl, combine the evaporated milk, sweetened condensed milk, and cream.

2. Whisk until well combined and smooth.

3. Slowly pour the melted unflavored gelatin into the milk mixture while whisking constantly to prevent lumps.

4. Assembly

1. Place your mango cubes (and fresh mango chunks, if using) into your serving glass dish or mold.

2. Slowly pour the creamy milk mixture over the cubes.

3. Gently stir or shake the dish to ensure the liquid fills all the gaps between the cubes.

4. Refrigerate for at least 4 to 6 hours, or preferably overnight, until fully set.

💡 Pro-Tips for Success

• The Temperature Rule: Ensure your creamy milk mixture is at room temperature before pouring it over the mango cubes. If it’s too warm, it will melt the cubes and ruin the “mosaic” look.

• Easy Release: If you are using a silicone mold instead of a glass dish, lightly grease the mold with a tiny bit of neutral oil (like canola) before adding the gelatin to make it pop out perfectly.

• Color Variation: You can make this with multiple colors (strawberry, lime, and orange) to create a true “Cathedral Window” effect!

🍋 Easy 4-Ingredient Lemon Mousse

4

Light, creamy, and bursting with fresh lemon flavor — this simple mousse comes together in minutes with just four ingredients. It’s the perfect no-bake dessert for spring, summer, or whenever you’re craving something sweet and citrusy!

📝 Ingredients

• 1 cup heavy whipping cream (cold)

• ½ cup lemon curd (store-bought or homemade)

• ¼ cup powdered sugar

• 1 tsp vanilla extract

• Optional: lemon slices or zest for garnish

👩‍🍳 Instructions

1️⃣ Whip the Cream

In a chilled bowl, beat the heavy whipping cream with an electric mixer until soft peaks form.

2️⃣ Sweeten It

Add powdered sugar and vanilla extract. Continue beating until stiff peaks form.

3️⃣ Fold in the Lemon

Gently fold in the lemon curd until fully incorporated.
Be careful not to overmix — you want to keep it light and fluffy.

4️⃣ Chill & Serve

Spoon into small bowls or dessert glasses.
Chill for at least 30 minutes before serving.

5️⃣ Garnish

Top with lemon zest, a thin lemon slice, or an extra dollop of whipped cream.

💡 Tips

• For extra tang, add a squeeze of fresh lemon juice.

• Want it lighter? Replace part of the cream with Greek yogurt.

• Serve in mini dessert cups for parties or baby showers.

• For a layered dessert, add crushed cookies or graham crackers at the bottom.

Heavenly Hash is one of those nostalgic, church-potluck classics that never really goes out of style. It’s light, fluffy, fruity, and just sweet enough — the kind of no-bake dessert that shows up at holidays, reunions, and summer gatherings.

What makes it special is the texture contrast:

• Fluffy whipped topping

• Juicy bursts of mandarin oranges and pineapple

• Chewy mini marshmallows

• Sweet pops of maraschino cherry

• Crunchy pecans on top

And that soft pink tint? That comes from a splash of cherry juice mixed into the base.

📝 Yield

Serves 8
Prep time: 5 minutes
Chill before serving

🛒 Ingredients

• 2 (8 oz) tubs whipped topping (thawed)

• 1 (15 oz) can mandarin oranges, drained

• 1 (14 oz) can pineapple chunks, drained

• 1½ cups mini marshmallows

• ½ cup whole red maraschino cherries, chopped

• 2 tablespoons maraschino cherry juice (from the jar)

• ¼ cup chopped pecans (for topping)

👩‍🍳 Instructions

1. Soften the base
   Add whipped topping to a large bowl and gently stir to loosen it.

2. Fold everything in
   Add oranges, pineapple, marshmallows, cherries, and cherry juice.
   Gently fold until just combined — don’t overmix. You want it light and fluffy.

3. Top and chill
   Sprinkle chopped pecans on top right before serving.
   Chill at least 1–2 hours for best flavor and texture.

💡 Tips for the Best Heavenly Hash

• Drain fruit very well to prevent it from becoming watery.

• Fold gently — stirring too hard deflates the fluffiness.

• Make it a few hours ahead; it actually tastes better after chilling.

• Add pecans just before serving to keep them crunchy.