Looking for some easy, but delicious desserts for the holiday season?

Check out these great recipes!

 

NO BAKE - Cream Cheese, Coconut, Snowball's Recipe
1 package (8 ounces) cream cheese, softened.
1 can (8 ounces) crushed pineapple, well drained.
1 cup chopped pecans
3 cups flaked coconut....

 

 DIRECTIONS:
 In a small bowl, beat cream cheese and pineapple until combined then fold in the pecans. Cover and refrigerate for 1 hour.
Take out of refrigerator and roll into 1-inch balls; then roll the balls in the coconut. Refrigerate for 4 hours or overnight.
Yield: about 2 dozen

Chocolate Chip Pudding Cookies

 Yields 36 cookies
1 cup (2 sticks) Butter, softened
3/4 cup Brown Sugar
1/4 cup White Sugar...

1 small pkg Instant Vanilla Pudding mix
2 eggs
1 teaspoon Vanilla Extract
2 1/4 cups All-Purpose Flour
1 teaspoon Baking Soda
1 pkg ( 12 oz) Milk Chocolate Chips

DIRECTIONS: Preheat oven to 375 degrees. Beat the butter, both sugars, pudding mix, eggs and vanilla in a large bowl. Beat until creamy and fluffy. Then slowly mix in flour and baking soda. Stir in chocolate chips.
Drop by tablespoonfuls, onto an ungreased cookie sheet. Bake for ONLY 9-10 minutes. Remove from oven and let cool about 10 minutes before eating.

 

Mini Pumpkin Cheesecake Cookie Bites

(makes 24 cookie bites)

Ingredients

1 package Pillsbury® Ready to Bake!™ sugar cookies

1 package (8 oz) cream cheese, softened

1 cup canned pumpkin

2/3 cup sugar

½ teaspoon ground cinnamon

1 tub whipped cream topping

DIRECTIONS:

1.    Heat oven to 350°F. Remove 12 dough rounds from cookie dough package; save remaining dough for a later use. Place 1 dough round in each of 12 mini cheesecake cups with removable bottoms.

2.    Bake 14-16 minutes. Cool completely, about 15 minutes.

3.    Meanwhile, in medium bowl, beat cream cheese, pumpkin, sugar and ground cinnamon with electric mixer on medium to high speed 3 to 4 minutes until smooth. Using rubber spatula, gently fold in whipped cream topping

4.    Spoon or pour cream cheese mixture over each cooled cookie until cup is full; smooth top until flat. Freeze at least 3 hours to set.

5.    Once cheesecakes are firm, remove pan from freezer. Gently release cheesecakes from cups. Remove cup bottoms from cheesecakes; place on cooling rack. Decorate with whipped cream and drizzle caramel sauce over tops of cheesecakes and serve.

6.    Repeat the process for final 12 mini bites.