Light and airy desserts are the name of my summertime game. I love desserts that come together quickly and can satisfy my kids’ sweet tooth without being overly sweet. This peaches and cream fluff ...

If you're a fan of easy-to-make desserts, then you need to know about this vintage no-bake beauty that's full of sweet, refreshing flavor. It's called pineapple fluff, and the name basically says it ...

When it comes to dessert, I’m all about instant gratification. And while I won’t say no to making a strawberry deligh t, whipping up a creamy mousse, or baking a chocolate cake, waiting is the hardest ...

Summer desserts should be the easiest ones you make all year long, and that’s why I rely on no-bake desserts at that time of year. But just because you’re avoiding the oven doesn’t mean you have to ...

The bars are so easy to make. Key lime fluff bars take just 30 minutes to prepare, and because the bars need to chill before serving they’re a great make-ahead option.

How to Make Lemon Fluff Make the pudding mixture. Simply whisk together lemon pudding mix, heavy cream, and fresh lemon juice together, then let it sit for a few minutes to thicken.

With its light and citrus-y flavor, lemon fluff is just right. You can make it in minutes. A homemade dessert that’s perfect for spring doesn’t have to take hours to prepare. If you have just 15 ...

Kelis' Baked Apple & Cranberry Buckle The singer turned culinary star shares the fruitcake recipe she makes with Selena Gomez on the new season of HBO Max's Selena + Chef. "It'll make everyone who ...

Cranberry fluff salad uses cranberries, marshmallows, and whipped cream for a refreshing treat that balances heavier dishes such as stuffing or casseroles. This light, fruity alternative also doubles ...

15 Crowd-Pleasing Cranberry Desserts, From Pies and Tarts to Cookies and Cakes Infuse curd, glaze, cake, and pie fillings with fresh or frozen cranberries in these sweet-tart treats.

These bars are equally good as a snack with coffee and tea, or for dessert plated up with vanilla ice-cream, writes Helen Goh for Good Weekend magazine.