With Pluma Moos, the ingredients are simple: fruit, sugar, spices, vanilla, and water— and there's ample room for variation. Use fresh produce for the market, frozen fruit or a mix. Note, the fruit with large seeds, like blackberries, will require additional time for straining. More

Pudding cake is just what the title advertises: pudding and cake. The wondrous part is that both components materialize in the same pan. Batter is spread in a pan, then sprinkled with a sugar and cocoa powder mixture and liquid. This top layer filters down, essentially swapping places with the batter. The result is a layer of cake floating on top of pudding. More

Bread and bananas are two items that seem to fall by the wayside, at my house at least. A two day old half baguette or a few slices of white and a spotty banana or two are exactly what makes this recipe for Salted Caramel Banana Bread Puddings the ideal last minute dessert, that is, if you have the same overages of bread and bananas. More

I love the simplicity of homemade tapioca pudding, the delightful milk-based custard thickened with the excess tapioca starch from hundreds of slightly chewy tapioca pearls. If you're planning to make tapioca, the hardest part is waiting for the tapioca pearls to soak. Plan accordingly. More

In this kid-friendly dessert, chocolate pudding is layered with chocolate cookie crumbs. More

On the list of great culinary innovations that Britain has given the world, desserts would be at the top. Although trifle and pudding are the most well-known, the humble syllabub is my personal favorite. What comes down to a flavored whipped cream is made more complex by the slight curdle the cream gets from citrus, and the sweet alcohol burn given to the cream by sugar and brandy. More

This fluffy-smooth-chocolaty mousse requires nothing more than a food processor and a stand mixer or whisk. More

They don't call Mark Bittman, author of How to Cook Everything The Basics, The Minimalist for nothing. His recipes are simple, straightforward, and often pared down to their bare essential ingredients. Plus, he's not one to add in labor intensive steps. Take this Rice Pudding in the Oven—it's a solid dessert that requires nothing more than tossing rice, milk, and sugar into a gratin dish, and baking for roughly two hours. Sure, you have to stir the pot every now and again, but really, it's nearly effortless. And the pudding? Well, it's a beautiful batch of rice pudding: mild, milky, and entirely comforting. More

This buttery, rich white chocolate bread pudding is doused in a luscious white chocolate sauce More

Whether you choose to make it because you've got something you need to use up (eggs, milk, stale bread), or just because you love it, bread pudding delivers a whole lot of dessert satisfaction with just a small amount of effort. More

A little sweet and a little savory, this bread pudding makes a lovely brunch dish or dessert. More

Minty Grasshopper pie filling layered with whipped cream and a Thin Mint cookie crust. More

Rum-spiked brown sugar walnut cake is layered with vanilla custard, meringue, and sticky bananas foster to make this decadent treat. More

This is a homemade version of a retro recipe consisting of chocolate Jell-O nestled in a cloud of Cool Whip. More

To truly maximize how many Samoas you can stuff into your mouth in one serving, you've simply got to crush them up and form them into a cookie pie crust. Using the same method as making a graham cracker crust, the Samoas cookie crust is the definition of decadence: sticky, crispy, and caramelly, it gets even crazier when you fill it with a rich, creamy chocolate pudding filling studded with extra coconut, and top it off with a billowy cloud of whipped cream. More

This is the perfect comfort-food dessert. I love the pure flavor and creamy decadence of the homemade chocolate pudding filling. The crisp all-butter crust provides the perfect amount of flaky crunch. It's my go-to dessert for special occasions at home. More

A traditional Hawaiian pudding that's made with coconut milk. More

It's official: Hostess, the maker of Twinkies, has filed for Chapter 11. While this doesn't necessarily mean the demise of the iconic treat, it's as good an excuse as any to stockpile on the sweet snack cakes and make something amazing: Twinkie Tiramisu. More

The flavor of this pudding changes dramatically depending on the ingredients used. Skim milk makes a pudding with the lighter taste and texture of the "low-fat" puddings where as whole milk gives the full flavor of the original. High end fancy cocoa powders like Valhrona will result in a really dynamic, flavorful chocolate pudding, whereas grocery store staples like Hershey's will have a simpler flavor more in line with the taste of the pudding you remember. More

This is my go-to recipe for banana cream pie. I promise that you won't be sorry that you took the time to make the pudding by hand—it blows boxed pudding away, there is simply no comparison. I like to blind bake the crust to a crispy golden brown, then remove it from the pie plate for a freestanding pie that is easy to slice or give away. More