PrintJello Strawberry Pie (no bake filling)| vintagekitchennotes.com
A cobbler means that juicy, sweet strawberries are topped with a layer of biscuit dough to produce a scrumptious dessert.| Vintage Kitchen Notes
An easy recipe that you can flavor and adjust for sweetness depending on what you use it for. Use it for drinks, glazes, icings, fruit fillings, and many desserts. It keeps well and can be frozen.| Vintage Kitchen Notes
Incredibly smooth and creamy, this cheesecake pie is very easy to make. The graham cracker crust has brown sugar for extra flavor and the baked pie lasts for several days and can be frozen.| Vintage Kitchen Notes
No-churn ice cream is the easiest way of making it at home. No need for an ice cream maker or egg yolk custard. The ingredients are simply mixed and frozen. The results are smooth, rich and delicious.| Vintage Kitchen Notes
This Sour Cream Cheesecake is smooth and creamy, uses few ingredients and is hard to mess up.| Vintage Kitchen Notes
Made with a simple cheesecake filling and a crumbly crust, these three-bite desserts are perfect when you crave something sweet without the fuss or need cute finger food for a gathering.| Vintage Kitchen Notes
A fresh Strawberry Jello Pie, with a homemade crust, perfect no-bake filling, lots of berry flavor and served with whipped cream topping.| Vintage Kitchen Notes
This sauce takes minutes on the stove and keeps well. You can use both fresh or frozen cherries and it's great as a topping for waffles, cheesecake, and over chocolate or vanilla ice cream.| Vintage Kitchen Notes
Sweet and syrupy, this is a basic berry sauce (or topping) that takes 15 minutes to make, uses 4 ingredients and keeps very well.| Vintage Kitchen Notes
The creamiest best baked cheesecake ever! With a chocolate crust and berry topping, it's a crowd-pleaser, freezes beautifully, and can be made ahead.| Vintage Kitchen Notes
This fabulous creamy cheesecake uses a combination of cream cheese and ricotta to create a lighter texture than regular cheesecakes. It has a graham cracker crust, keeps very well, and can be frozen.| Vintage Kitchen Notes