11 Fruity Desserts You Can Make In 6 Ingredients Or Less

Sweets have never been so sweet.

1. Cherry Empanadas

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- 8 8-inch flour tortillas

- 1 can cherry fruit filling (21 oz)

- 1/2 cup powdered sugar

- vegetable oil, for frying

- Spread cherry fruit filling as desired (not too much though, so it doesn't ooze out!) down the center of each tortilla. Fold the sides in, and then roll upwards. Place them on a plate, seam side down.

- Heat oil in a skillet. Add the empanadas. Cook until browned, then turn over.

- Dust with powdered sugar.

Servings: 8

2. Cherry Almond Coffee Cake

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- 1 cup sour cream

- ¼ cup water

- 3 eggs

- 1 package white cake mix

- 1 can cherry fruit filling (21 oz)

- Preheat oven to 350° F. Grease and flour a 15-½” x 10-½” pan.

- Mix together sour cream, water, and eggs in large bowl. Stir in cake mix until moistened. The batter will be lumpy. Turn batter into prepared pan and drop fruit filling in large spoonfuls onto batter.

- Bake for 25 minutes or until cake is golden brown.

- Sprinkle cake with almonds.

Want to add a glaze?: Mix 1 ½ cups of powdered sugar, 2 tablespoons milk, and a dash of vegetable oil. Stir until mixture is smooth (add a few more drops of milk if necessary). Drizzle over warm cake.

Servings: 8-10

3. Panna Cotta with Strawberries

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- 4 cups heavy cream

- ½ cup sugar

- 2 tsp vanilla extract

- 2 packets powdered gelatin (about 4 ½ tsp)

- 6 Tbsp. cold water

- 1 can (21 oz) strawberry fruit filling

- Heat the heavy cream and sugar on low heat in a saucepan. Take it off the stove when the sugar has dissolved and add the vanilla extract.

- Lightly grease 8 glasses with vegetable oil.

- Pour the powdered gelatin into a medium bowl of cold water and let sit for 5 to 10 minutes.

- Pour the cream and sugar mixture over the gelatin and stir until the gelatin dissolves.

- Divide mixture among the glasses. Refrigerate 4 hours or until set.

- Garnish with fruit filling. Top with vanilla ice cream or whipped cream.

Servings: 8

4. Blueberry Pie Ice Cream

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- 2 cups heavy cream

- 1 cup whole milk

- ¾ cup sugar

- ⅛ tsp salt

- 3 graham crackers, completely crushed

- ¾ cup blueberry fruit filling

- In a saucepan, heat 1 cup of heavy cream, sugar, and salt. Stir until sugar is dissolved. Remove from heat.

- Add remaining 1 cup heavy cream, milk, and graham cracker crumbs.

- Refrigerate mixture until thoroughly cooled.

- Add chilled mixture to ice cream maker and churn according to directions.

- Once churned, gently stir in fruit filling and serve right away, or layer ice cream and blueberry fruit filling in container and freeze.

Tip: You can use any flavor of fruit filling.

Servings: 6

5. Strawberry Shake Supreme

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- 1 cup of milk

- 1 cup of vanilla ice cream

- 2 cups strawberry fruit filling

- 1 container (8 oz) whipped topping

- In a blender, combine the milk, ice cream, and 1 cup of the strawberry fruit filling. Blend until smooth, about 10 seconds.

- Drizzle ½ cup of the remaining strawberry fruit filling around the inside of 4 glass jars.

- Pour shake into the glasses, add whipped topping and use the last 1/2 cup of strawberry for a garnish.

Servings: 4

6. Cherry Crumble

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- 6 Tbsp. butter

- 1 ⅛ cups all-purpose flour

- ½ cup rolled oats

- 6 Tbsp. firmly packed brown sugar

- ⅛ tsp salt

- 1 can (21 oz) cherry fruit filling

- Preheat oven to 375° F.

- Melt butter in a large saucepan. Remove from heat, then stir in the oats, flour, brown sugar, and salt until a crumbly dough forms. Press about 2/3 of the dough to form a crust into a 9” square pan.

- Spread the cherry fruit filling evenly over the crust and crumble the last ⅓ of dough on top.

- Bake for 40 to 45 minutes.

Servings: 4-6

7. Strawberry French Toast

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- 6 large eggs

- 1 cup cream

- butter

- 8 1-inch thick slices bread

- 3 cups strawberry fruit filling

- Whisk eggs and cream in a large bowl

- Melt a large pat of butter in a nonstick pan.

- Dip both sides of a bread slice in the egg–cream mixture and cook 3 minutes per side. Repeat with remaining slices.

- Warm the strawberry filling in a saucepan.

- When ready to serve, spread the warmed fruit filing on top of one slice of toast and top it with another slice to create a sandwich.

Tip: Keep the French toast warm in the oven as you prepare the whole batch.

Servings: 4-8

8. Cheesecake Cupcakes

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- 2 packages (8 oz each) cream cheese, softened

- ½ cup sugar

- 1 Tbsp. vanilla extract

- 2 eggs

- vanilla wafer cookies (or crushed graham crackers, if you prefer)

- 1 can (21 oz) blueberry fruit filling

- Mix the cream cheese, sugar, vanilla, and eggs in a bowl.

- Place a vanilla cookie in the bottom of each cupcake liner (or use crushed graham crackers).

- Fill the cupcake liner with the cream cheese mixture, between ½ and ⅔ full. Bake at 325° for 25 minutes.

- Top with blueberry fruit filling.

Servings: 18-24

9. Cherry Dump Cake

Duncan Hines

- 1 can crushed pineapple with juice, undrained (20 oz)

- 1 can cherry fruit filling (21 oz)

- 1 cup chopped pecans or walnuts

- 1 stick butter

- 1 package white cake mix

- Preheat oven to 350º F. Grease a 13" x 9" pan.

- Dump pineapple with juice into pan. Spread evenly. Dump in fruit filling. Sprinkle cake mix evenly over cherry layer. Sprinkle pecans over cake mix. Dot with butter.

- Bake 50 minutes or until top is lightly browned. Serve warm or at room temperature.

Servings: 12-16

10. Strawberry Cheesecake Bars

Duncan Hines

- 1 box French vanilla cake mix

- ½ cup butter or margarine, melted

- 3 eggs

- 1 package (8 oz) cream cheese

- 2 ½ cups plus 2 Tbsp. powdered sugar

- 1 can (21 oz) strawberry fruit filling

- Preheat oven to 325° F. In a large bowl, combine cake mix, butter or margarine, and 1 egg. Blend well. Reserve ⅓ cup of mixture for topping.

- Pat remaining mixture into bottom of well-greased 13” x 9” pan.

- In a mixing bowl, beat cream cheese until fluffy, beat in 2 eggs and 2 ½ cups confectioners' sugar. Pour over cake mixture in pan. Spread strawberry fruit filling on top and sprinkle with reserved cake mixture.

- Bake 1 hour or until lightly browned. Refrigerate until chilled; cut into bars and sprinkle with 2 Tbsp. powdered sugar.

Servings: 24 bars

11. Deep Dish Apple Crisp

Duncan Hines

- 1 package spice cake mix

- 1 cup quick-cooking oats

- 1 cup walnuts, chopped

- 3/4 cup (1½ sticks) butter or margarine, melted

- 2 cans apple pie filling

- Preheat oven to 350°F. Grease and flour 1 deep dish skillet.

- Combine cake mix, oats, walnuts and butter in large bowl. Sprinkle half the mixture into the skillet.

- Spread the apple filling on top of the mixture. Sprinkle remaining topping mixture over filling.

- Bake 35 minutes or until lightly browned. Serve warm or at room temperature.

Servings: 8 - 10

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