I need easy recipes for Thanksgiving deserts?

The family is all coming to my house and I don't have a lot of time to cook, what can I fix quickly and easily for desert?I need easy recipes for Thanksgiving deserts?
Pumpkin Ice Cream





Ingredients


1 can pumpkin pie filling


1 cup heavy cream


1 1/4 cups simple syrup (1 part water to 1 part sugar)


1/4 teaspoon ground cloves


1/4 teaspoon ground ginger


1/4 teaspoon ground cinnamon








Instructions


In a bowl, mix together all of the ingredients. Pour the mixture into an electric ice-cream maker. Freeze for 20 minutes, or follow the instructions for your ice cream machine.





Yield: 1 quart





So easy, yet soooooo good!





Linda's Pumpkin Trifle





Yield: 12 Servings





2 cups prepared crumbled unfrosted


-spice cake, muffins or


-gingerbread


1 can Pumpkin (16 oz)


1 tsp ground cinnamon


1/4 tsp ground nutmeg


1/4 tsp ground ginger


1/4 tsp ground allspice


2 1/2 cups cold milk


1 pkg (4 serving size) instant butterscotch pudding


2 cups whipping cream


Maraschino cherries


-(optional)





Set aside 1/4 c of cake crumbs for top. Divide remaining crumbs into four portions; sprinkle one portion into the bottom of a trifle bowl or 3 qt serving bowl. In a large mixing bowl, combine pumpkin, spices, milk and pudding mixes; mix until smooth. Spoon half into the serving bowl. Sprinkle with a second portion of crumbs.





Whip cream until stiff; spoon half into bowl. Sprinkle with a third


portion of crumbs. Top with the remaining pumpkin mixture, then last


portion of crumbs and remaining whipped cream. Sprinkle the reserved


crumbs on top, around the edge of the bowl. Place cherries in the


center, if desired. Cover and chill at least 2 hours before serving.





Yield: 12-15 servings


Source: Best of Country CookingI need easy recipes for Thanksgiving deserts?
HERE IS A QUICK FIX!!! lemon icebox pie.


1 (8oz) package cream cheese, at room temperature


1 (14 oz) can condensed milk


1/2 cup of fresh lemon juice


1 tablespoon lemon zest (use fresh lemon peel)


1 teaspoon vanilla extract


1 perpared graham cracker crust





combine the cream cheese, milk,lemon jiuce,lemon zest, and vanilla in a large bowl. mix on medium speed until smooth.


pour into the pie crust. refrigerate overnight. be sure to cover pie so won't dry out.





this pie is delicious.
Festive Pumpkin Ginger Parfaits : A mixture of pudding made with egg nog and whipped cream is layered with crushed ginger snaps to make a tasty dessert.





Serves: 4


Prep. Time: 0:15





3.4 oz. box instant vanilla pudding mix - sugar-free okay


1 1/2 cups cold milk OR egg nog - low-fat okay


1 cup whipped cream topping (Cool Whip) - low-fat okay


1/2 cup canned pumpkin


1/2 tsp. pumpkin pie spice


2 cups crushed gingersnap cookies


whipped cream topping (Cool Whip) - for garnish


cinnamon - for garnish





-With an electric mixer on low speed, beat together pudding mix and milk or egg nog for 2 minutes; fold in 1 cup whipped cream topping, pumpkin, and pumpkin pie spice.


-Spoon a little more than 1/3 cup pudding mixture into each of 4 glasses or glass bowls; sprinkle about 1/4 cup of crushed cookies over pudding mixture; repeat layering once; spoon a dollop of whipped cream over the top of each glass and sprinkle cinnamon on top.


-Refrigerate until ready to serve.
Ever heard of the million dollar pie?





2 pie crusts (small)





Sweetened condensed milk


Cream Cheese (8oz)


Can Crushed Pineapples


Cool Whip (12oz)


Lemon Juice





Add cream cheese, condensed milk, 1/4 lemon juice blend with mixer until creamy





Then drain Pinneapples completely





Add Pineapples and cool whip to blend


Put in pie crust





Refridgerate
TREACLE TART





200g plain flour


1/2 level teaspoon salt


1 egg yolk


150g unsalted butter


5 rounded tablespoons golden syrup


3 heaped tablespoons fresh white breadcrumbs


1 level teaspoon finely grated lemon rind


1 tablespoon lemon juice





Sift the flour and salt into a mixing bowl.


Cut the butter into small knobs and rub into the flour until the mixture resembles breadcrumbs.


Mix in the egg yolk with a fork, and add sufficient cold water to make a dough.


Knead this pastry on a lightly floured surface before rolling it out, 0,3cm thick.


Line a 22cm shallow pie plate with the pastry and prick the base with a fork.


Mix the other ingredients together and spread over the pastry.


Roll out the pastry trimmings, cut them into 2,5cm strips and lay them in a lattice pattern over the tart, trim the edges neatly.


Bake the tart on the middle shelf of an over pre-heated to 200 degrees Celsius for 25-30 minutes.


Serve hot or cold with custard.


Preparation time: 20 minutes
Pumpkin Tiramisu





This needs to set up overnight, so start one day ahead.





1 1/2 cups chilled whipping cream


3/4 cup sugar


1 (8-ounce) container mascarpone cheese*


1 (15-ounce) can pure pumpkin


3/4 teaspoon pumpkin pie spice (or 1/4 teaspoon each cinnamon, cloves, and nutmeg)


2 (3-ounce) packages halved ladyfingers


1/4 cup rum


2 ounces crushed amaretti cookies*





*Mascarpone cheese (Italian cream cheese) and amaretti cookies (Italian macaroons) are available at many supermarkets and Italian markets.





Beat whipping cream and sugar until peaks form. Add mascarpone cheese, pumpkin, and pumpkin pie spice; beat just until filling is smooth.





Line bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides with 1 package ladyfingers, overlapping and crowding to fit. Sprinkle with 2 tablespoons rum. Spread half of filling over ladyfingers.





Repeat with second package ladyfingers, remaining 2 tablespoons rum, and remaining filling. Smooth. Wrap tightly in plastic, then foil. Chill overnight. To unmold, run knife around inside edge of pan. Release pan sides; sprinkle with amaretti cookies. Bon App茅tit


-----------





Pumpkin Gingerbread Trifle


Recipe courtesy Paula Deen


See this recipe on air Wednesday Nov. 22 at 1:00 PM ET/PT.


Show: Paula's Home Cooking


Episode: Thanksgiving





2 (14-ounce) packages gingerbread mix


1 (5.1-ounce) package cook-and-serve vanilla pudding mix


1 (30-ounce) can pumpkin pie filling


1/2 cup packed brown sugar


1/3 teaspoon ground cardamom or cinnamon


1 (12-ounce) container frozen whipped topping


1/2 cup gingersnaps, optional





Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.
Good ol' pumpkin pie. Pour the condensed milk, the spices, the sugar, the pumpkin into a bowl and stir well. Beat some eggs, and stir them in. Pour into a pet-ritz pie shell, bake, and you have pie. The recipe is on the back of the Libby pumpkin can, and on allrecipes.com. Buy some Cool Whip, or some whipped cream in a can to top it with.


And, it can be made in advance.
Cranberry Mousse Mold





1 1/2 cups boiling water


1 pkg. (8-serving size) Cranberry Flavor Gelatin, or any red flavor gelatin


1 can (16 oz.) whole berry cranberry sauce


1 cup cold water


1 (8 oz.) container frozen non-dairy whipped topping, thawed, divided


Stir boiling water into dry gelatin in large bowl at least 2 minutes until completely dissolved. Add cranberry sauce; stir until melted. Stir in cold water. Pour 2 cups of the gelatin mixture into 6-cup mold sprayed with cooking spray. Refrigerate 45 minutes or until set but not firm. (Gelatin should stick to finger and should mound.)


Meanwhile, refrigerate remaining gelatin mixture 30 minutes or until slightly thickened (consistency of unbeaten egg whites). Add 2 cups of the whipped topping; stir with wire whisk until well blended. Pour over gelatin in mold.


Refrigerate 4 hours or until firm. Unmold. Top with remaining whipped topping just before serving. Store leftover gelatin mold in refrigerator.





Makes 12 servings, about 12 cup each.
Pumpkin Gingerbread Triffle.





Bake 2 batches of gingerbread from a package the night before.





Prepare 2 packs instant vanilla pudding, and mix with a can of pumpkin pie filling (not the same as canned pumpkin).





In a pretty dish or bowl, layer gingerbread chunks, pumpkin mixture, and cool whip. Repeat layers 2 or 3 times and sprinkle crushed ginger snaps on top.