Top Party Desserts Recipes

Recipe: Easy Mocha Mousse

Whether it's pies, puddings, or panna cotta, these dreamy desserts will have your guests singing your praises all night. Crisp cookies and fresh berries pair nicely with cool-and-creamy mocha mousse.

Recipe: Mini Strawberry Tarts

These sweet treats start with a pistachio crust. A dreamy mixture of cream cheese, lemon juice and zest, and whipped cream are folded together before filling the individual tarts. Toss the fresh strawberries in sugar, just before topping the tarts, to give them just a hint of added sweetness.

Recipe: Sweet Tea Tiramisù

Tiramisù is delicious no matter what. Throw sweet tea into the mix and you'll have a to-die-for dessert.

Recipe: Profiteroles with Coffee Whipped Cream

These small cream puffs are surprisingly easy to make. They taste delightful with a simple Coffee Whipped Cream filling the crisp shell. Prepare the puffs up to 2 days in advance and store them cooled and unfilled in an airtight container.

Recipe: Pecan Cheesecake Pie

The nutty topping on this pecan cheesecake pie adds a nice crunch to the characteristic creaminess of this popular dessert.

Recipe: Caramelized Pear Cannoli with Praline Sauce

Change up this dessert by layering pear filling between purchased pizzelles (Italian waffle-style cookies) and then topping with Praline Sauce and toasted pecans. Garnish with Paper-Thin Pears.

Recipe: Lemon-Almond Tarts

Vanilla wafers make a simple crumb crust for the lemon-almond custard filling of these refreshing tarts. Sweet, fresh raspberries top the custard and complete the flavor combination.

Recipe: Sweet Tea Icebox Tart

A cool citrus-flavored tart with a hint of sweet tea is the perfect dessert. Serve in a Gingersnap Crust, or use your favorite prepared crust for an easy shortcut.

Recipe: Buttermilk Panna Cotta With Zinfandel-Poached Figs

Panna cotta, an eggless custard, is generally served unmolded on a serving plate. We serve it in individual glasses for casual flair, plus you can catch every last drop of the spicy syrup.

Recipes: Fudge Pie

This fudge pie is one of the most wickedly delicious chocolate desserts you'll ever eat. Try it with our Bourbon Whipped Cream for an even more delicious result.

Recipe: Sweet Dip With Cookies and Fruit

This velvety, five-ingredient dip is reminiscent of butter cream frosting secretly swiped off cakes. Serve with assorted cookies, fresh berries, and dark chocolate squares.

Recipe:  Pavlova With Lemon Cream and Berries

Pavlova was the  signature dessert of was former Test Kitchen Professional (and mother of current Test Kitchen Professional Marian Cooper Cairns) Jane Cairns. You don't have to be a professional to make it though. Assemble the elegant berry dessert just before serving; you can make the meringue up to two days ahead and store it in an airtight container.

Recipe: White Chocolate Panna Cotta With Dark Chocolate Sauce

Served in stemmed glasses, these silky smooth Italian custards make an elegant ending to any meal.

Recipe: Raspberry Tiramisù Bites

There are crisp Italian cookies also called ladyfingers, but be sure to use soft ones in this recipe. Look for them in the bakery or produce section of your supermarket.

Recipe: Chocolate Fudge Brownies

This basic, but outstanding fudge brownie recipe offers endless dessert options you can add nuts or mix things up by turning them into cheesecake brownies.

Recipe: Easy Blackberry Cobbler

Make the easiest blackberry cobbler ever using fresh berries plus 5 more ingredients. To make it special, top with whipped cream and a mint garnish.

Recipe: Coconut-Almond Cream Cake

This decadent cake is deliciously rich as well as moist. For a colorful presentation, garnish with kumquats, currants, and fresh mint sprigs.

Recipe: Granola-Ginger Baked Apples

Finely crushed oat-and-honey granola bars, chopped crystallized ginger, and thick Greek yogurt are the secrets to this delectable and good-for-you dessert.

Recipe: Buttermilk-Mexican Chocolate Pound Cake

Instead of using Mexican chocolate in this recipe, we developed the same flavor profile using more common ingredients—semisweet chocolate and cinnamon. If you prefer to use Mexican chocolate, look for it with the hot drink mixes or on the Hispanic food aisle.

Recipe: Chocolate Truffle Bites

Making chocolate shavings for a garnish is easy. Pick up an extra chocolate bar, and use a vegetable peeler to shave bits of chocolate off the side.

Recipe: Warm Blackberry Sauce Over Mango Sorbet

A light and refreshing dessert is the perfect ending to a delicious, laid back meal. Garnish your sorbet with crushed gingersnaps for added flavor.

Recipe: Pound Cake Cupcakes with Browned Butter Frosting

This cupcake recipe is a time-saving desset dream. It starts with boxed pound cake mix and calls for only five ingredients, including what you need for the Browned Butter Frosting. It's party ready and ideal for school functions that call for dozens of cupcakes.

Recipe: Rebecca's Black Bottom Icebox Pie

With a rich, creamy filling and melt-in-your-mouth crust, this is quite possibly the best chocolate pie ever.

Recipe: Tangerine Pudding

You'll need about six to eight tangerines for the two cups of juice in this recipe. Feel free to substitute any variety of oranges or mandarins if you'd like.

Recipe: Mocha Chocolate Mousse

This seriously easy and decadent mousse hides a smart a secret: reduced-sodium soy sauce. Just 1/2 tsp. elevates the deep, rich flavor of the dark chocolate. Add crunch with cookies to contrast the mousse's silky texture. Heating store-bought shortbread in the oven opens up the flavors of the buttery cookies.

Recipe: Lemon Meltaways

You'll use just a tad less than two sticks of butter to make these delicate little gems.

Recipe: Lemon-Almond Bars

For quick cleanup and easy serving, line the bottom and sides of the pan with foil before adding the dough.

Recipe: Citrus Shortcakes

Use any combination of your favorite citrus segments in this fresh shortcake spin. Just be sure to start with a total of 6 cups of fruit.

Recipe: Tropical Rice Pudding

We reimagined a classic recipe from our February 1976 issue into a dreamy tropical delight.

Recipe: Raspberry Panna Cotta

Cardamom spice gives this silky custard its delicious flavor. Use any berry you wish, adjusting the sugar in the mixture to taste.

Recipe: Buttermilk-Glazed Mini Fig Cakes with Vanilla Hard Sauce

Muffin pans make the perfect baking vessels for these little fig cakes. Gussy them up by spooning a dollop or piping a silver dollar of hard sauce on top, and then garnish them with halved fresh figs, fresh herbs, or even pecan halves.

Recipe: Caramel Apple Fantans

Use any firm cooking apple, such as 'Jonagold' or 'Honeycrisp,' or a combo for extra flavor and texture.

Recipe: Fried Apple Pies

There's enough filling to make a second batch of these delicious pies, or you can freeze it for later. Serve warm or at room temperature.

Recipe: Orange Dreamsicle Crispy Treats

Baker Robin Wilson says, "You can also use yellow and pink food coloring gel to make peach. Practice on a piece of wax paper, adding a little at a time to achieve your perfect shade. I serve these to family and friends, and there's never a square left."

Recipe: Whiskey Whoopie Pies

Freeze the assembled whoopie pies in zip-top plastic bags up to 3 weeks before your party. Defrost in the fridge overnight.

Master Recipe: Buttermilk Ice Cream
Variation 1: Avocado-Key Lime Pie Ice Cream
Variation 2: Lemon Meringue Ice Cream
Variation 3: Blueberry-Cheesecake Ice Cream
Vartiation 4: Strawberry-Pretzel Ice Cream 

A new freezer favorite has arrived. One genius (and easy!) master recipe and four over-the-top variations provide an endless array of sweet and creamy ideas. The secret to these dreamy treats? Soft-baked cookies from your bakery. Go large or small—just don't go with the crunchy kind.

Recipe: Nancy Reagan's Vienna Chocolate Bars

After visiting the Neshoba County Fair (billed as Mississippi's Giant Houseparty) during Ronald Reagan's 1980 bid for the presidency, Nancy Reagan shared this supreme creation. The buttery layers of shortbread and fruit topped with crisp meringue definitely get our vote. From Giant Houseparty Cookbook by The Philadelphia-Neshoba County Chamber of Commerce.

Recipe: Blackberry-Peach Cobbler Bars

Looking for a party-perfect treat that's a cut above the classic fruit-filled cobbler? Consider it found.

Recipe: Berry Pies

Keep tops whole, if desired; cut 3 slits in each for steam to escape.

Recipe: Chocolate Zucchini Cakes

Spiked with a triple hit of chocolate (we're talking intensely rich sour cream-fudge frosting here), these are definitely not your garden-variety zucchini cakes.

Recipe: Key Lime Curd Cones

To prep ahead, make the curd up to two days in advance, and chill. Whip the meringue an hour before your party; assemble just before serving.

Recipe: Petite Blueberry Cheesecakes

As pretty as petits fours, these luscious little two-bite gems can be finished with any kind of berry or preserves. Get ahead, and bake the cheesecakes in advance. After baking, they'll freeze up to one month. Thaw and top with preserves and fruit before serving.

Recipe: Mini Apple Cider Pound Cakes

Finish the cakes with one of three toppings, listed with the recipe. Toss together the Streusel Topping before you start baking. Both glazes can be prepped while the cakes cool.