Desserts, Other, Recipes

Baked Pears and Apples with Crispy Granola Topping

My recipe for Baked Pears and Apples with Crispy Granola Topping has been submitted for the Steviva Blogger Recipe Challenge. Product samples received in exchange for posting this recipe as part of the recipe challenge. #steviva #sweetandeasy

My recipe for Baked Pears and Apples with Crispy Granola Topping has been submitted for the Steviva Blogger Recipe Challenge. Product samples received in exchange for posting this recipe as part of the recipe challenge. #steviva #sweetandeasy

Happy Halloween! I love candy as much as the next girl, but if I was being really honest I would tell you that I prefer fruit-based dessert more than chocolate-based desserts. Hence sharing a fruity dessert on the day ‘o candy, right? 🙂 But this isn’t just ANY fruity recipe. It’s a versatile sweet treat that’s healthy enough for breakfast and indulgent enough for dessert. Say whattt? Yup! Breakfast or dessert, it don’t matter. Originally I set out to make an apple crisp–using apples from a recent trip to the apple orchard, natch. But then I spied some pears in the fridge (from my brother-in-law’s parents’ house!) and added those bad boys in. Extra yum!

My recipe for Baked Pears and Apples with Crispy Granola Topping has been submitted for the Steviva Blogger Recipe Challenge. Product samples received in exchange for posting this recipe as part of the recipe challenge. #steviva #sweetandeasy

Since I was making this recipe as part of a recipe contest for Steviva, I wanted to make the crisp topping a little healthier than usual. (If you want, you can find Steviva on FacebookTwitterGoogle +,  Pinterest, and Instagram.) Instead of loads of butter and sugar in the crisp topping, I decided to toss in additional crunchy elements… chia seeds and sliced almonds, to be exact. And let me say… what a great idea! The crisp topping turned into this fanastic crunchy, granola-y layer. It actually stayed crisp in the fridge for a few days until we polished off the leftovers. Amazing! I used just enough Steviva Blend (erythritol and pure stevia) to sweeten up the topping a little bit. Plenty of warm fall spices and apple and pear flavor come through. This might be one of my new favorite recipes! It’s delicious served with vanilla yogurt or ice cream, and I think it would be perfect with a bit of whipped cream too! Enjoy!

My recipe for Baked Pears and Apples with Crispy Granola Topping has been submitted for the Steviva Blogger Recipe Challenge. Product samples received in exchange for posting this recipe as part of the recipe challenge. #steviva #sweetandeasy

one year ago: Apple Cider Pancakes
three years ago: Honey-Thyme Roasted Pork Tenderloin
four years ago: Sweet Potato Pie with Cranberry Compote
five years ago: Pumpkin, Kale, & Black Bean Stew
six years ago: Individual Pumpkin Pie Parfaits
seven years ago: Aunt Charlotte’s Tex Mex Corn

Baked Pears and Apples with Crispy Granola Topping

  • Servings: 12
  • Print

Ingredients:

for fruit

  • 8-10 cups chopped pears and apples, unpeeled in 2-3 inch pieces
  • 1/4 cup whole wheat flour
  • 1 heaping teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger

for topping

  • 3/4 cup old fashioned oats
  • 1/4 cup Steviva Blend
  • 1 tablespoon chia seeds
  • 1/4 teaspoon cinnamon
  • pinch of nutmeg
  • 2-4 tablespoons sliced almonds, optional
  • 2 tablespoons cold unsalted butter
  • vanilla yogurt, ice cream, whipped cream, etc. for serving, optional

Directions:

Preheat oven to 400 degrees F. Grease a 10 inch round baking dish with cooking spray. (A square baking dish or pie pan would also work.)

In a large bowl, toss together pears, apples, whole wheat flour, cinnamon, nutmeg, and ginger. Spread in prepared pan.

In the same bowl, stir together oats, Steviva Blend, chia, cinnamon, and nutmeg. If desired, stir in almonds. Cut butter into small chunks, then use a pastry blender or two knives to cut butter into the oat mixture until it is evenly distributed in tiny pieces. Sprinkle over fruit.

Bake for 35-40 minutes, until topping is golden brown and crispy. Allow to cool for 10 minutes, then serve with some vanilla yogurt, ice cream, or whipped cream, if desired.

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Desserts, Other, Recipes

Cranberry Dessert Pizza

Dessert pizza just like your local Pizza Hut used to make… except dressed up for the holidays with a honeyed cranberry sauce! There’s crumb topping and vanilla glaze too. Each bite of this sweet treat is better than the last!

Disclaimer: This recipe was created for the Cape Cod Select Holiday Blogger Recipe Challenge. Please follow them on Facebook, Twitter, Instagram, and Pinterest. I was sent free cranberries for recipe development purposes, but was in any other way compensated for my time, ingredients, etc. 

Dessert pizza just like your local Pizza Hut used to make... except dressed up for the holidays with a honeyed cranberry sauce! There's crumb topping and vanilla glaze too. Each bite of this sweet treat is better than the last!

I have fond memories of the Pizza Hut buffet. My family used to go after church sometimes when I was a kid and it was a TREAT to get my choice of pizza slices, breadsticks, salad… in the amounts I wanted. Which, let’s face it, probably created a lot of waste because kids take a few bites of something before moving on to something else. Oops. It was so fun to run up to the buffet when they brought out a new pizza… and when it was one of their dessert pizzas, watch out! Everyone in the restaurant headed up in en masse to grab a slice of dessert pizza–some ridiculously sweet fruit topping out of a can: cherries or apples, usually covered with a crumb topping and drizzled to death with vanilla icing. So. Good. I haven’t been to a Pizza Hut buffet in years and I don’t think they even make these dessert pizzas anymore… so I decided to make my own!

Dessert pizza just like your local Pizza Hut used to make... except dressed up for the holidays with a honeyed cranberry sauce! There's crumb topping and vanilla glaze too. Each bite of this sweet treat is better than the last!

As you can probably guess, my dessert pizza is a little fresher, a little fancier than ye olde Pizza Hut’s was… but that’s okay, the original version was great in its own way! But let’s talk today’s version. Instead of a canned fruit topping, I made a cranberry sauce using Cape Cod Select Premium Frozen Cranberries. Check ’em out at a store near you. I can’t find fresh cranberries at my local grocery store anymore, so it’s great to have a frozen option to help with those cranberry cravings in July. 🙂 They’ll even ship them from their website. How cool! But back to this pizza. My cranberry sauce is sweetened with honey and scented with grapefruit… and I would have eaten it by the spoonful had I not needed it for this recipe. In fact, I might make another batch soon so I can do just that! I know it’s pretty typical for cranberries and oranges to be paired together, but I personally love grapefruit and the aromatic bittersweetness it adds to dishes. The smell of the cranberries as they cooked in a mixture of grapefruit zest, juice, and water was fantastic! This sauce easily is the star of the dessert pizza… but it can’t be all by itself. In true Pizza Hut style, I also made a quick crumb topping with lots of brown sugar, oats, and pumpkin pie spice to layer on top of the sauce and crust. After baking, an easy vanilla glaze drizzled on top adds just the sweetness you need to contrast with the sweet-tart goodness of the cranberry sauce. Everything was absolutely delicious together–perfect for dessert or even breakfast. 🙂 I hope you enjoy this pizza as much as we did! Happy New Year! 2017!

one year ago: Cheesy Southwest Farro
two years ago: Spiced Biscotti with Eggnog Glaze

three years ago: Baked Fish Tacos with Cranberry Salsa
four years ago: White Chocolate Peppermint M&M Cookies
five years ago: Classic Sugar Cookies
six years ago: Sweet-Spicy Pretzel Mix

Cranberry Dessert Pizza

  • Servings: 8
  • Print

Ingredients:

  • 1 batch pizza dough – I used my favorite but storebought or another recipe would work too!

for cranberry “sauce”

  • 1 1/2 cups Cape Cod Select Premium Frozen Cranberries
  • zest and juice of 1 grapefruit – approximately 3 tablespoons zest and 6 ounces juice
  • 1/2 cup water
  • 1/2 cup honey
  • 1 tablespoon cornstarch dissolved in 1 tablespoon hot water

for crumb topping

  • 1/2 cup brown sugar, packed
  • 1/2 cup old-fashioned oats
  • 1/4 cup flour
  • 1/2 tablespoon pumpkin pie spice
  • 1/2 cup cold, unsalted butter, cut into chunks

for vanilla glaze

  • 1 2/3 cups powdered sugar
  • 3 tablespoons half and half [or milk]
  • 1 tablespoon vanilla extract

Directions:

Preheat oven to 400 degrees.

In a medium saucepan set over medium heat, combine cranberries, grapefruit zest and juice, and water. Cook until cranberries burst, approximately 15 minutes. Remove from heat, then stir in honey and the tablespoon of cornstarch dissolved in a tablespoon of hot water. Allow to cool slightly.

Meanwhile, press pizza dough into a pizza pan [mine is 14 inches].

Prepare crumb topping by combining brown sugar, oats, flour, and pumpkin pie spice in a medium bowl. Use a pastry blender or two knives to cut cold butter into the mixture until coarse crumbs are formed.

Spread cranberry sauce over uncooked pizza crust, then sprinkle on crumb topping.

Bake for 15-18 minutes or until crust and topping are both golden brown. Allow to cool for 10 minutes.

Meanwhile, make vanilla glaze by whisking together powdered sugar, half and half, and vanilla. Add extra powdered sugar or half and half to reach desired consistency.

Drizzle glaze on cooled pizza. I had extra… perfect for dipping! For best results, wait until the pizza is mostly cool before cutting to allow the cranberry sauce to set. It’s a little messier if you cut it while warm, but still delicious either way!  

Desserts, Other, Recipes

Old-Fashioned Chocolate Cobbler for #Choctoberfest

Wonderfully rich, this old-fashioned chocolate cobbler will be your chocolate dessert of choice this winter! It is so easy and so ooey gooey–chocolate lovers won’t be able to get enough!! Thank you to Barlean’s for providing the product used in this recipe! All opinions are my own.

Wonderfully rich, this old-fashioned chocolate cobbler will be your chocolate dessert of choice this winter! It is so easy and so ooey gooey--chocolate lovers won't be able to get enough!! Thank you to Barlean’s for providing the product used in this recipe! All opinions are my own. #sponsored #Choctoberfest

You guys. This dessert. It is ahhhh-mazing! It is phenomenal! It is seriously a MUST MAKE. It’s like brownies and chocolate lava cake got together and had a baby and THIS is the result. Old-Fashioned Chocolate Cobbler is to die for! I didn’t know chocolate cobbler was a thing–but it is–and it is so worth it! I’m thankful for Choctoberfest’s role in bringing this dessert into my life.

Wonderfully rich, this old-fashioned chocolate cobbler will be your chocolate dessert of choice this winter! It is so easy and so ooey gooey--chocolate lovers won't be able to get enough!! Thank you to Barlean’s for providing the product used in this recipe! All opinions are my own. #sponsored #Choctoberfest

Have you heard about Choctoberfest? It is this fun blogging event I’m participating in this week and next. Through next Friday, October 21, you should go here to enter an awesome giveaway for an assortment of chocolate products from our wonderful sponsors, including Barlean’s–this great company with a mission to be a “Pathway to a Better Life.” As part of their sponsorship of this event, they sent me some tasty products to try–Barlean’s Greens Powder – Chocolate Silk FlavorEssential Woman Omega Swirl Chocolate Mint Flavor, and Barlean’s Butter Flavored Organic Coconut Oil. So far I have only used the greens powder–you can mix it into milk to drink hot or cold, like chocolate milk or hot cocoa… or use it as a healthier cocoa powder substitute which is what I did below! I can’t wait to bake with the chocolate mint swirl [can you say, Christmas cookies anyone?] and with the butter flavored coconut oil. Perfecto! So fun to try new-to-me healthier versions of products I already use. 🙂 Though I received these products for free, I was not compensated in any other way and was not asked to provide positive feedback.

Barlean's - a sponsor of #Choctoberfest

What’s so great about this dessert–besides its obvious chocolately goodness is the fact that it is super easy to make. Basically you mix some dry ingredients, some wet ingredients, and then combine. Put in the pan, top with some sugar and cocoa powder, top with hot water [yes, plain ‘ole hot water — but I bet hot coffee would be good too], and bake. Forty minutes later… this lovely dessert is piping hot and ready to go!

Wonderfully rich, this old-fashioned chocolate cobbler will be your chocolate dessert of choice this winter! It is so easy and so ooey gooey--chocolate lovers won't be able to get enough!! Thank you to Barlean’s for providing the product used in this recipe! All opinions are my own. #sponsored #Choctoberfest

The edges are crispy like a brownie, but when you cut into it, all this luscious, rich chocolate rushes out like the filling of a lava cake. #sogood I’ve never had anything like this before. Serve it up with vanilla ice cream, and boy oh boy… you will be sure to enjoy! 🙂

Wonderfully rich, this old-fashioned chocolate cobbler will be your chocolate dessert of choice this winter! It is so easy and so ooey gooey--chocolate lovers won't be able to get enough!! Thank you to Barlean’s for providing the product used in this recipe! All opinions are my own. #sponsored #Choctoberfest

two years ago: Homemade Pumpkin Spice Coffee Creamer
three years ago: Pumpkin Spice Chocolate Chip Cake with Nutella Frosting
four years ago: Apple Peanut Butter Muffins
five years ago: Pumpkin, Sausage, and Spinach Lasagna 
six years ago: Southwestern Pepperjack Baked Penne

Old-Fashioned Chocolate Cobbler

  • Servings: 8
  • Print

from The Kitchn

Ingredients:

  • 1 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 3 tablespoons Barlean’s Greens Powder, Chocolate Silk Flavor
  • 2 teaspoons baking powder
  • 1 teaspoon instant coffee
  • 1/4 teaspoon fine sea salt
  • 1/2 cup milk
  • 6 tablespoons (3/4 stick) unsalted butter, melted and slightly cooled
  • 1 teaspoon pure vanilla extract
  • 1 cup packed brown sugar
  • 3 tablespoons unsweetened cocoa powder
  • 1/2 cup chocolate chips
  • 1 1/2 cups very hot water
  • Vanilla ice cream, for serving

Directions:

Grease an 8×8 inch baking dish or any medium sized casserole dish. I used a 10 inch round casserole dish. Preheat oven to 350 degrees.

Stir together flour, sugar, Barlean’s Greens Powder – Chocolate Silk Flavor, baking powder, instant coffee, and salt in a medium bowl. In a small bowl, whisk together milk, butter, and vanilla. Pour liquid ingredients over the dry ingredients and fold together to combine. It will be a thick batter like brownies!

Transfer to prepared baking dish and smooth out if necessary.

Evenly sprinkle with brown sugar and cocoa powder, then top with chocolate chips. Pour hot water over top and do not stir.

Bake for 40 minutes, until edges are crisp and center is just barely set. Cool for 10-15 minutes before serving warm with ice cream. Enjoy!

Want more chocolate? Click the link below for lots of great new recipes today!

Desserts, Other, Recipes

SRC: Homemade Magic Shell

Just three ingredients and a few minutes til you have delicious, homemade magic shell… just looking for an ice cream home! 🙂

Just three ingredients and a few minutes til you have delicious, homemade magic shell... just looking for an ice cream home! :)

Hello and welcome to another edition of the Secret Recipe Club! I haven’t been around for a few months, but I’ve had a good excuse in the form of this sweet baby boy. This has been my longest–and only–hiatus from SRC since I joined… but this little guy has been well worth it. 🙂

Isn’t he cute?!?? I may be a little biased but I think so… he was born in May and is doing great. 🙂 Anyways, I’m happy to be back blogging and back at it with SRC. This month I was assigned to Kirstin’s blog, Loving Life, which is filled to the brim with dozens of easy family recipes. Kirstin lives in the Pacific Northwest with her family, an area of the country that I’m not very familiar with but she did live in Ohio so we have that in common. Woo! It was so hard to choose what to make from the many delcious treats she shares on her blog. This fall I want to make these Pumpkin Chocolate Chip Bars and at Christmas, this Cranberry Apple Casserole will be sure to be on the menu. But for now, I had to go for a summer recipe… and what’s more summery than ice cream?!? Not a whole lot…

Just three ingredients and a few minutes til you have delicious, homemade magic shell... just looking for an ice cream home! :)

Ben and I have been going through half gallons of ice cream like nobody’s business this summer. Seriously. It’s been so hot and I haven’t had much time to bake, so ice cream is an easy and wonderful dessert option. Ben also has an ice cream pocket [a special space in his stomach to store ice cream, duh] and I am developing one, so we don’t mind a bit. Usually, we go for flavors like Peach, French Silk, Moose Tracks, Black Cherry, etc… you know, flavors that don’t really need toppings. But sometimes it’s fun to go for a classic vanilla bean and add toppings to suit your needs. Yes, I said needs. See ice cream pocket above. 🙂 I like adding chocolate chips and a little bit of melted peanut butter, while Ben prefers chocolate sauce or caramel sauce. One topping we almost never have at the house because it’s so dangerous is magic shell. That stuff is FUN to watch harden on your ice cream, isn’t it? I remember when my mom bought it for the first time. We were all in awe! So when I saw that Kirstin had a homemade magic shell recipe, I had to try it out. It just takes three ingredients and a few minutes to get to magic shell perfection. I wasn’t sure if it would really work like the store bought stuff, but it DOES! I was so impressed. I know this is a recipe I’ll be making over and over again, and I hope you will too. Thanks, Kirstin! Enjoy!

Just three ingredients and a few minutes til you have delicious, homemade magic shell... just looking for an ice cream home! :)

one year ago: Eggplant Caponata Sandwiches
two years ago: Baked Cauli-Tots
three years ago: Quinoa Black Bean Burritos with Southwest Sauce

four years ago: Summery Squash and Chicken Lasagna
five years ago: Kale Frittata
six years ago: Jambalaya

Homemade Magic Shell

from Loving Life

Ingredients:

  • 1 cup chocolate chips
  • 2 tablespoons coconut oil
  • 2 tablespoons peanut butter

Directions:

Combine all ingredients in a small saucepan set over medium-low heat. Stir constantly until melted, then allow to cool for a few minutes before spooning onto ice cream.

Be sure to check out other SRC recipes at the link below!

Desserts, Other, Recipes

Chocolate Peanut Butter Oreo Dream

Like chocolate? Peanut butter? Oreos? Cool whip? Who doesn’t?!? This Chocolate Peanut Butter Oreo Dream is a celebration of all things delicious! Better gather some friends to share, because this is one dreamy dessert you won’t be able to eat all on your own. 🙂

Like chocolate? Peanut butter? Oreos? Cool whip? Who doesn't?!? This Chocolate Peanut Butter Oreo Dream is a celebration of all things delicious! Better gather some friends to share, because this is one dessert you won't be able to eat all on your own. :)

Hey everyone! It’s my birthday! Woohoo! And to celebrate, I made you an awesome dessert that you should definitely try ASAP! I know the stereotypes with pregnant women are that we love our dessert or our salty snacks or whatever the craving of the moment is… but truthfully I have a hard time relating to that. I don’t feel like my eating habits have changed all that much during pregnancy, and think my husband would agree. Yes, maybe I’ve been a little more open to the idea of [almost weekly] trips to Dunkin’ Donuts after church for coffee and a doughnut… and I think I’ve wanted to eat burgers a little more than usual, but overall, things have been pretty normal on the food front. I have wanted to try to continue to eat healthy, wholesome food for our little guy. 🙂 And hopefully to influence his tastebuds to be open to our normal eating habits. Unless allergies are an issue, I have no plans to become a short order cook or suddenly start buying lots of kid-friendly food because that’s “easier.” Seasoned parents might be laughing a little now, but I figure that this way of thinking was probably the norm for many, many centuries and it’s only in the past 100 years [or less!] that things like this have been an issue. I remember my grandpa always telling me a story of his love for ketchup as a kid in the 1920s or 30s… one time he got in trouble for indulging on ketchup and his dad made him eat like the whole bottle or something. So anyways, I’m not sure how to transition from ketchup to this wonderful Chocolate Peanut Butter Oreo Dream but let’s go!

Like chocolate? Peanut butter? Oreos? Cool whip? Who doesn't?!? This Chocolate Peanut Butter Oreo Dream is a celebration of all things delicious! Better gather some friends to share, because this is one dessert you won't be able to eat all on your own. :)

I’ve always been a huge fan of chocolate and peanut butter together so when I saw the recipe for this layered pudding pie, I was smitten. Let’s explore all those layers of deliciousness, shall we? I have to admit my layers didn’t quite set as well as I would have liked [I’ll explain why in a bit] but each bite still had all the yummy elements so no one complained. 🙂 First, we start with an Oreo crust. Mhmm, just like you think. I believe you can buy premade Oreo crusts but it was pretty simple to make one with crushed Oreos and melted butter [I even used the generic Oreso but you do you!]. Next was my favorite layer–the peanut butter cream cheese mixture. Ohh yes, creamy peanut butter whipped with cream cheese, Cool Whip, and powdered sugar [not that this pie needed any more sugar, but it’s a treat so that’s okay!]. On top of that was a layer of chocolate pudding. I used a box mix for ease but homemade would be even better I’m sure. Finally, we have straight up Cool Whip and a candy topping. I used Reese’s because, duh, but the original recipe called for Butterfinger which is also great. Nut lovers might choose Snickers… or dark chocolate chunks? Anything goes here, my friends! Each layer would be a dessert in and of itself, but together it’s like dessert on steroids! Can you tell how much I love this pie??!

Like chocolate? Peanut butter? Oreos? Cool whip? Who doesn't?!? This Chocolate Peanut Butter Oreo Dream is a celebration of all things delicious! Better gather some friends to share, because this is one dessert you won't be able to eat all on your own. :)

Part of the reason I think my layers didn’t quite stay separate as much as I would have liked was that the original recipe called for making this dessert in a 9×13 inch pan, not two pie pans like I did. I think my brother in law summed it up pretty well when he said that he couldn’t quite visualize a 9×13 inch pan of this dessert. He’s a smart guy, so I’ll just leave it at that. Ha!

Like chocolate? Peanut butter? Oreos? Cool whip? Who doesn't?!? This Chocolate Peanut Butter Oreo Dream is a celebration of all things delicious! Better gather some friends to share, because this is one dessert you won't be able to eat all on your own. :)

I actually decided to divide the recipe into two pies because I wanted to eat some pretty much the second I saw the recipe in March but also wanted to save some for my family’s [then upcoming] visit for my baby shower in early April. And I didn’t think Ben and I could eat a 9×13 pan of this stuff on our own…so I made two pies and froze one, with great results. 🙂 The layers didn’t separate very well because the pie pans were slightly different sizes and I didn’t do a great job dividing the mixture accordingly, so I had to improvise a bit on the smaller one pictured above. Regardless, this dessert is the absolute DREAM of anyone who loves peanut butter and chocolate… and it’s a guaranteed hit! I don’t have any left for my birthday today [cue the tears] but it’s definitely worth making for a birthday or other special occasion… like a Wednesday night. 🙂 Enjoy!

one year ago: Spicy Chickpea Bacon Burgers
two years ago: Easy Homemade New York Bagels
three years ago: Banana Chocolate Chip Cake with Chocolate Cream Cheese Frosting
four years ago: Royal Berry Coffee Cake
five years ago: Oreo Truffles

Chocolate Peanut Butter Oreo Dream

  • Servings: 12+
  • Print

from Seeded at the Table

Ingredients:

  • 1 package Oreo cookies [14.3 ounces]
  • 6 tablespoons unsalted butter, melted
  • 3/4 cup creamy peanut butter [I used Peter Pan Natural]
  • 1 cup powdered sugar
  • 8 ounces 1/3 less fat cream cheese, softened
  • 16 ounces Cool Whip, softened and divided
  • 1 large package instant chocolate pudding mix [5.9 ounces]
  • 2 cups milk
  • 8 mini [or 4 regular] Reese’s, chopped OR 2 regular Butterfinger candy bars, chopped

Directions:

Grease a 9×13 inch pan OR two 8-10 inch pie pans with cooking spray.

Crush Oreos into fine crumbs [I used my food processor], then stir in melted butter. Press into prepared pan, on the bottom of the 9×13 inch pan or along the bottom and sides of the pie pans.

Next, with an electric mixer, blend together peanut butter, powdered sugar, and cream cheese until smooth. Fold in half of the Cool Whip.

In a medium mixing bowl, whisk together pudding mix and milk [this will be less milk than the package calls for] and let rest for 2-3 minutes to set.

Meanwhile, spread peanut butter mixture on top of Oreo crust. When the pudding has firmed up a bit, spread evenly on top of peanut butter mixture. Top with remaining Cool Whip, then sprinkle with candy. Cover gently and refrigerate for at least 1 hour to set.

This dessert is best the day it is made, but will keep in the fridge for up to a week. You can also freeze it and defrost in the refrigerator for about 24 hours before serving. It tastes as good as new, though the layers don’t look as pretty. Enjoy!