Easy No Bake Fall Desserts

If there is ever a time for short cuts, the holidays are it.  Today I am sharing with you 4 recipes/ideas that are sure to sweeten your holiday without you breaking a sweat.  So what are the short cuts?  I am using Sara Lee® frozen butter pound cake to make a pumpkin tres leches and Hershey’s® syrup to dress up a ready-made cheesecake – I found both of these items in my local Publix.  It’s super easy but the desserts still look amazing.    Let’s jump right in and get these done in no time!

 

The first dessert we are making is a pumpkin tres leches which is spanish for “three milks”.  Traditionally, you would make your own cake and while it’s still warm, you would pour the three milks mixture over the cake and allow it to absorb.  Today we are using the store bought poundcake and saving a ton of time in the process.

Ingredients for the tres leches:

1 –  Store bought pound cake

1 – 14 oz can of Evaporated Milk

1 – 14 oz can of Condensed Milk

1 Cup of heavy cream or whole milk (I used milk)

1/2 Cup Canned Pumpkin (not pumpkin filling)

Dash of Cinnamon

Ingredients for the pumpkin whipped topping:

1 Cup of whipping cream

1/3 Cup of Canned Pumpkin

2 Tablespoons of Sugar

1/2 Teaspoon of Vanilla Extract

Dash of Cinnamon

1 – Mix all the ingredients for the tres leches cake (minus the pound cake) and place over medium heat in a saucepan.  Allow the mixture to get hot and set aside.

2 – Meanwhile using a skewer, start poking holes in the pound cake…a lot of holes.  Be careful not to break through the aluminum as you will be poring the liquid in the aluminum pan once you are done.

3 – Carefully (so you don’t get burned) pour the milk mixture over the poundcake and allow to rest for a few hours, preferably overnight.  You will have to pour slowly to allow the pound cake to absorb the milk.

4 – Using a mixer (or by hand for the super brave) mix all the ingredients for the pumpkin whipped cream until stiff peaks form.  Set aside.

Once the cake has absorbed the milk, cut a slice onto a plate and spoon extra sauce over the cut piece.  Top with the whipped cream, a sprinkle of cinnamon and grab a spoon!

As if that wasn’t delicious enough, we are on to our second recipe using another short cut –  a ready-made cheesecake!

The ingredients are:

1 cheesecake

1/3 cup chopped pecans

1/2 cup of store bought caramel

1 small apple thinly sliced

1 tablespoon of butter

1 tablespoon of brown sugar

In a medium saucepan melt the butter and add the apples with the brown sugar.  After the apples have cooked down a bit add the caramel and the pecans.  Heat through and remove from heat.  This mixture will have to completely cool before adding as a topping to the cheesecake.

Once cool, spoon mixture over the cheesecake and voila!  Doesn’t it look delicious?

Up next is not another recipe, but a super simple and delicious idea!  Simply pour some of the Hershey’s syrup on the cheesecake (leaving a slight rim of the white cheesecake visible) and decorate with fresh berries.  Doesn’t get easier!

Finally I wanted to share a cute idea that you can use for the upcoming holiday.  Using the Hershey’s syrup bottle, make perfect (or incredibly imperfect ones like mine) circles on the cheesecake.  Then drag a toothpick or a sharp knife through the syrup creating a web design.

Tip:  I make sure the syrup is really cold before I draw the design on the cheesecake so that it doesn’t run. 

These recipes were a lot of fun to make and incredibly easy to put together. Of course you can still feel free to sprinkle flour on your face and look like you have been baking for hours to cash in on a foot massage. I’m kidding. Not really.

 

Receive a FREE 17-24oz Hershey’s® Syrup when you buy any ONE (1) Sara Lee® Frozen Dessert item now thru 10/09/15 while supplies last.

 

• “This post is part of a social shopper marketing insight campaign with Pollinate Media Group®, Sara Lee®, and Hershey’s® but all my opinions are my own. #pmedia #SweetTreatDessert http://my-disclosur.es/OBsstV”