These Showstopping Memorial Day Desserts Will Make You the Star of Your Weekend Celebration

Black bottom candy bar pie recipe

This is one of the most indulgent Memorial Day desserts you can serve. Chocolate wafers and dark chocolate create the black bottom, which is generously loaded with a rich and creamy peanut butter filling that is heavily topped with chopped candy bars of your choice. Plan a few hours ahead to make this decadent treat, since it needs some chill time in the freezer before serving.

Serves 8

Ingredients:

• 1-1/2 cups crushed chocolate wafers
• 1/2 cup finely chopped dark chocolate
• 6 tablespoons (1/3 stick) butter, melted
• 2 cups chilled whipping cream, divided
• 1 cup peanut butter chips
• 2 teaspoons pure vanilla extract
• 1-1/2 cups chopped candy bars of your choice
• Chocolate sauce of your choice

Directions:

1. Heat the oven to 350 degrees F, and spray a 9-inch pie plate with cooking spray.
2. In a small bowl, combine the crushed chocolate wafers, chocolate chips and butter.
3. Pour the wafer mixture into a prepared pie plate, and using your fingers, press the crumb mixture into the bottom and sides of the plate in an even layer.
4. Bake for 12 – 13 minutes. Set the pie plate on a wire rack to cool.
5. In a small saucepan over medium heat, combine 1 cup of whipping cream and the peanut butter chips. Cook, stirring often, until the peanut butter chips are melted and the mixture is smooth. Set aside to cool.
6. In a large bowl, whip the remaining 1 cup of whipping cream and the vanilla with a hand mixer until firm peaks form. Use a spatula to gently and gradually fold the cooled peanut butter mixture into the whipped cream.
7. Pour the peanut butter mixture into the prepared cookie crust, spreading it out evenly.
8. Scatter with chopped candy bars.
9. Place the pie in the refrigerator overnight, or place it in the freezer until the peanut butter mixture is firm.
10. To serve, cut into wedges, and drizzle with chocolate sauce.

Strawberry ice cream cake recipe

A lemon-kissed cake layered and covered with strawberry ice cream and garnished with fresh strawberries is an impressive holiday dessert you’ll want to serve all summer long. For a tasty change, substitute other berry-flavored ice creams.

Serves 10

Ingredients:

• 1-1/2 cups cake flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened at room temperature
• 1-1/4 cups sugar, divided
• 2 eggs, separated
• 1/2 cup milk
• Finely grated zest of 1 lemon
• Juice of 2 lemons, divided
• 8 cups premium strawberry ice cream, softened enough to spread
• 2 cups small fresh strawberries, trimmed
• Shaved chocolate, if desired

Directions:

1. Heat the oven to 350 degrees F. Grease a 9-inch round cake pan, and cover the bottom of the cake pan with a round piece of waxed paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In the bowl of a standing mixer fitted with the paddle attachment, combine the butter and 1 cup of sugar until light and fluffy.
4. Beat the egg yolks 1 at a time into the butter mixture, beating well after each addition.
5. Alternately beat in the flour mixture and milk into the butter mixture, beginning and ending with the flour mixture.
6. Add the lemon zest and 3 tablespoons of the lemon juice, and blend until just combined.
7. In a large bowl, beat the egg whites using a hand mixer until they hold soft peaks. Beat in the remaining sugar.
8. Fold the egg whites into the batter until combined. Pour the batter into the prepared cake pan.
9. Bake for 35 – 40 minutes. Let the cake cool in the pan on a wire rack for 15 minutes, and then invert on the wire rack, and continue to let cool.
10. Using a long serrated knife, cut the cake in half horizontally. Put the bottom half cut side up into a 9-inch springform pan.
11. Brush 1-1/2 tablespoons of the remaining lemon juice over the cake layer, and top with 1/3 of the ice cream, spreading evenly and leaving a 1/4-inch border.
12. Put the remaining cake half cut side up on top of the ice cream, and brush with the remaining lemon juice.
13. Spread 1/2 of the remaining ice cream evenly over the cake layer. Place the springform pan in the freezer, and freeze overnight. (Freeze the remaining ice cream until ready to serve.)
14. Remove the sides of the springform pan, and “frost” the cake with the remaining ice cream. Place the cake back into the freezer, and let freeze until the ice cream has firmed but not hardened.
15. Serve the cake garnished with fresh strawberries and shaved chocolate, if using.

Note: This ice cream cake can be frozen, covered, for up to 1 week. Let soften at room temperature for 15 minutes or in the refrigerator for 30 minutes before you slice and serve.