Ice Cream Sandwich Dessert

 

This Ice Cream Sandwich Dessert looks and tastes like you spent lots of time making it, but it will be your secret how very quick and easy it is to make.

Ice Cream Sandwich Dessert

12-24 frozen ice cream sandwiches*

1 (8 oz.) carton frozen whipped topping, thawed

Roasted, salted cocktail peanuts

1 (approximately 12 oz.) jar hot fudge topping

Arrange a layer of ice cream sandwiches in the bottom of an ungreased 9x9 baker cutting to fit.  (See image below.) Spread with half of the whipped topping. Sprinkle with desired amount of cocktail peanuts.  Spoon half of the fudge topping by teaspoonfuls onto the peanuts/whipped topping layer.  Repeat layers with ice cream sandwiches (cutting to fit), remaining whipped topping, desired amount of peanuts, and the rest of the hot fudge topping.  Freeze without covering for at least 3 hours.  Once frozen, cover.  Remove from freezer 20 minutes before serving.  To make clean slices, run a sharp knife under hot water, wipe dry, then slice and serve.  Store in freezer.

*My 9x9 baker widens at the top, so I have to use 16 ice cream sandwiches to fill it.  You may need less or more depending on the actual dimensions of your baker.

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Ice Cream Sandwich Cake 101:

*Cut ice cream sandwiches to fit:

*You can use caramel topping instead of, or in addition to, the hot fudge topping.  You can use mini M&M's, sprinkles, chocolate chips, toffee bits, Crushed Oreo cookies, or anything else you desire instead of the peanuts.

*Enjoy this easy dessert!

Pressure Cooker Old-Fashioned Egg Custard

Sweet, creamy, comforting egg custard is just minutes away in the pressure cooker with no water bath and perfect results every time.

Cinnamon and nutmeg not shown.

Pressure Cooker Old-Fashioned Egg Custard

Yield:  4 servings

Approximate Total Time:  40 minutes 

Electric Pressure Cooker Size:  6 quarts

1 1/2 cups whole milk, divided

7 Tbsp. sugar

1/4 tsp. salt

3 large eggs

1 tsp. vanilla

Ground cinnamon and/or nutmeg

In a microwave-safe bowl, combine 1 cup whole milk, sugar, and salt.  Microwave 30 seconds to 1 minute stirring to makes sure the sugar and salt dissolve.  Stir in the remaining 1/2 cup of whole milk and let cool to room temperature.  Meanwhile, in a 4-cup glass measuring cup or comparable-sized bowl, beat eggs well.  While whisking the eggs, slowly pour the milk mixture into the eggs.  Stir in the vanilla mixing well.

Using a fine mesh strainer, pour the custard mixture through twice.  After straining, pour the custard mixture into 4 glass 6-ounce custard cups.  Cover each custard cup tightly with foil.

Pour 1 cup of water into the pressure cooker pot.  Place a trivet in the bottom. Carefully place 2 of the custard cups on the trivet. Place a second trivet on top of the custard cups. Place the other 2 custard cups on top of the second trivet making sure not to block the steam vent and the float valve. If a second trivet isn't available, the other 2 custard cups can be cooked after the first 2 have completed cooking.

Lock the pressure cooker lid in place and set steam vent to Sealing.  Select PRESSURE COOK (Manual) and cook for 4 minutes on High pressure.

When the cook time ends, let the pressure release naturally, which will take 6-8 minutes. When the valve drops, remove lid. Select CANCEL. Using tongs, remove custard cups. Uncover. The middle may be a little jiggly, but a knife inserted into the center should come out clean. Allow to cool for at least 15 minutes before serving. Serve hot, warm, or chilled, but just before serving, dust with a light sprinkling of cinnamon and/or nutmeg.

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Pressure Cooker Old-Fashioned Egg Custard 101:

Pour 1 cup of water into the pressure cooker pot.  Place a trivet in the bottom. Carefully place 2 of the custard cups on the trivet:

Place a second trivet on top of the custard cups. Place the other 2 custard cups on top of the second trivet making sure not to block the steam vent and the floating valve:

Here are links to the custard cups and trivets I use.  The custard cups can also be found on Amazon, and the trivets can be found at Kohl's, Bed, Bath, & Beyond, and other retailers.

Custard Cups:  https://www.bedbathandbeyond.com/store/product/anchor-hocking-reg-6-ounce-custard-cups-set-of-4/1011303331?keyword=custard-cups

Trivets:  

OXO Bakeware Sling:  https://www.amazon.com/OXO-11249500-Pressure-Cooker-Bakeware/dp/B07G418RSL/ref=sr_1_1_sspa?keywords=oxo+sling&qid=1554654430&s=gateway&sr=8-1-spons&psc=1

OXO Roasting Rack:  https://www.amazon.com/OXO-11249500-Pressure-Cooker-Bakeware/dp/B074G9FGYX/ref=sr_1_1_sspa?keywords=oxo%2Bsling&qid=1554654430&s=gateway&sr=8-1-spons&th=1

Watergate Salad

Watergate Salad is also known as Pistachio Delight, Green Fluff, and other names.  No matter what you call it, this classic salad is a tasty side dish or dessert!

Watergate Salad

1 (3.4 oz.) pkg. instant pistachio pudding

1 (8 oz.) whipped topping, thawed

1 (20 oz.) can crushed pineapple in juice, undrained

1 cup miniature marshmallows (fruit flavored or regular)

1/2 cup chopped pecans
Optional toppings:  extra whipped topping and chopped pecans

Fold dry pudding mix into whipped topping.  Stir in pineapple with juice, marshmallows, and pecans.  Refrigerate 1 hour before serving.

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*Recipe created by Kraft:  http://www.kraftrecipes.com/recipes/watergate-salad-53771.aspx

My mom made this for holiday dinners all the time while we were growing up.  The salad was invented by Kraft in 1975--the same year they developed pistachio pudding.  According to Wikipedia:  "When the recipe for Pistachio Pineapple Delight was sent out, an unnamed Chicago food editor renamed it Watergate Salad to promote interest in the recipe when she printed it in her column.  Neither the article nor editor has been tracked down, however.

The Denver Post, in the Empire Magazine of June 27, 1976, published a recipe for Watergate Salad. Rumor has it that Watergate salad was a concoction thought up by a sous chef at the Watergate Hotel, and it was then served at brunch on most weekends. Watergate Salad took off in popularity during and after the presidential scandal which shares the same name."

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Chocolate Mousse

 

This easy chocolate mousse recipe is a perfect special occasion dessert!  The presentation and taste is reminiscent of what an expensive restaurant would serve but at a fraction of the cost.

Chocolate Mousse

1/2 cup semi-sweet chocolate chips

2 tbsp. brewed coffee

2 large egg yolks, beaten

1/4 tsp. salt

1 tbsp. vanilla

1 pint (16 oz.) heavy whipping cream

2 tbsp. sugar

Optional toppings:  whipped cream (recipe below), raspberries, chocolate shavings, mini chocolate chips, etc.

In a 2-qt. or smaller saucepan, combine chocolate chips and brewed coffee.  Melt over low heat stirring until smooth.  Meanwhile, stir together beaten egg yolks and salt.  Gradually whisk 1 tablespoon of the warm chocolate mixture into the egg mixture.  Return all to saucepan, stirring constantly.  Cook and stir over medium-low heat for 2 minutes until slightly thickened.  Remove from heat, and stir in the vanilla.  Stir occasionally until completely cooled.

Place a metal, glass, or ceramic 2- or 3-qt. mixing bowl and beaters into the freezer for 10 minutes.  Pour 1 cup of the whipping cream into the bowl and beat at medium-high speed until it begins to thicken and the beaters begin to leave trails.  Add sugar and beat at high speed until the cream loses its gloss and forms stiff peaks.  (See whipped cream 101 below.)  Gently fold the cooled chocolate mixture into the whipped cream with a spatula making sure that there are no streaks of whipped cream or chocolate. 

Distribute the mousse between 4, 4- to 6-oz. ramekins.  Cover and refrigerate for at least 2 hours up to 2 days.  Garnish with desired toppings before serving.
 

Easy Whipped Cream

1/2 cup heavy whipping cream

1 tbsp. + 1/2 tsp. sugar

Place a metal, glass, or ceramic 2- or 3-qt. mixing bowl and beaters into the freezer for 10 minutes.  Pour whipping cream into the bowl and beat at medium-high speed until it begins to thicken and the beaters begin to leave trails.  Add sugar and beat at high speed until the cream loses its gloss and forms stiff peaks.

Whipped Cream 101:  Once you have whipped the cream for a minute or two, you’ll notice that the beaters leave trails.  The longer you whip, the thicker and more noticeable these trails become.  Most recipes call for either soft or stiff peaks.  For soft peaks, if you lift up the beaters and look, the peak should curl down and melt back into the mound.  For stiff peaks, keep beating until the peaks stand straight up and appear firm when beaters are lifted. For a great visual guide, click here.

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Chocolate Peanut Butter Dream Bars

If you like the combination of chocolate and peanut butter, then this recipe is for you!  I'd seen the recipe for Chocolate Peanut Butter Dream Bars floating around on different recipe sites and decided to give it a try.  We were not disappointed! 🥜

An 8-oz. block of cream cheese is shown, but you only need 4 oz. (half a block).

Chocolate Peanut Butter Dream Bars

1 (16 oz.) package Nutter Butter Cookies

1/4 cup butter, melted

1 (3.9 oz.) package instant chocolate pudding mix

1 1/2 cups 2% milk

4 oz. cream cheese, softened

1/2 cup powdered sugar

1/3 cup crunchy or creamy peanut butter

1 (8 oz.) carton of whipped topping, thawed

1/4 cup milk chocolate chips

1/4 cup peanut butter chips

Preheat oven to 350 degrees. Place 24 cookies in a large zipper seal bag and crush with a rolling pin leaving a few larger crumbs.  Mix crumbs with melted butter in a large bowl. Press the crumbs/butter mixture into the bottom of an ungreased 9x9 baker. Bake until lightly browned, about 10 minutes. Cool completely.

In a small bowl, whisk pudding mix and milk until smooth. Spread over cooled crust. Place the baker in the refrigerator while working on the next layer.

Beat the cream cheese with a mixer until light and fluffy. Add powdered sugar and peanut butter and mix until smooth. Add 1 cup of the whipped topping and mix until well blended. Place small dollops all over the chocolate pudding layer and then gently spread to cover the pudding.

Spread the remaining whipped topping on top. Smooth top with the back of a spoon or an off-set spatula. Chill for 4 hours. Crush remaining Nutter Butter cookies in a large zipper seal bag with a rolling pin leaving a few larger pieces. Sprinkle the crushed cookies, milk chocolate chips, and peanut butter chips over the whipped topping before serving. Store in refrigerator.

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*Chocolate Peanut Butter Dream Bars can be made and served on the same day. They can also be made a day ahead of time, but if making a day early, add the Nutter Butter pieces, milk chocolate chips, and peanut butter chips to the top right before serving.

Extreme Chocolate Cheesecake Lasagna

Extreme Chocolate Cheesecake Lasagna is composed of mouthwatering layers of crushed Oreos, a chocolate cream cheese filling, mini chocolate chips, chocolate pudding, whipped topping, more Oreos and more mini chocolate chips. With four types of chocolate, how could it not become an oft-requested dessert?

Extreme Chocolate Cheesecake Lasagna

1 family-size (1 lb. 3.1 oz.) package Oreo Cookies (not Double Stuff)

5 tbsp. butter, melted

1 (8 oz.) cream cheese or Neufchatel cheese, softened

2 (8 oz.) containers of whipped topping, thawed

1 cup powdered sugar
1/2 cup chocolate syrup
1 (12 oz.) bag mini semi-sweet chocolate chips

2 (3.4 oz.) packages instant chocolate pudding

3 cups cold milk

Crush 36 Oreo cookies using a food processor. Alternately, Oreos can be placed in a large zipper seal bag and crushed with a rolling pin.  Mix crumbs with melted butter. Press the Oreo crumbs/butter mixture into the bottom of an ungreased 9x13 baker. Place the baker in the refrigerator while you work on the next layer.

Beat the cream cheese with a mixer until light and fluffy.  Add 1 container of whipped topping and the powdered sugar and mix until well blended.  Add the chocolate syrup and mix well. Spread this mixture onto the Oreo crust.  Sprinkle desired amount of mini semi-sweet chocolate chips on this layer.

In a large bowl, combine the chocolate instant pudding with the milk.  With an electric mixer or whisk, beat for several minutes until the pudding starts to thicken.  Spread the mixture over the cream cheese layer. Allow the dessert to rest for about 5 minutes in the refrigerator so that the pudding can set.

Spread the other container of whipped topping on top. Smooth top with the back of a spoon or an off-set spatula. Break desired amount of remaining Oreos into large pieces. Sprinkle those and the desired amount of mini semi-sweet chocolate chips onto the whipped topping. Chill for 4 hours before serving. Store in refrigerator.

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*Extreme Chocolate Cheesecake Lasagna can be made and served on the same day. It can also be made a day ahead of time, but if making a day early, add the Oreo pieces and mini semi-sweet chocolate chips to the top right before serving.

Cherry Dump Cake

A buttery crumb topping over pecans, coconut, pineapple, and warm cherry pie filling?  Yes, please!  Cherry Dump Cake is more like a cobbler than a cake, but one thing that can be agreed upon is that it is easy and delicious! 🍒

Cherry Dump Cake

1 (20 oz.) can crushed pineapple in juice, undrained

1 (21 oz.) can cherry pie filling

1 cup coconut (optional)

1/2 cup chopped pecans (optional)

1 yellow cake mix

1 1/2 sticks of butter (3/4 cup)

Optional topping:  ice cream or whipped cream

Preheat oven to 350 degrees.  Spray a 9x13 baker with a non-stick cooking spray.  In order, spread evenly in the baker:  the crushed pineapple with juice, cherry pie filling (spoon on top of pineapple--you will not cover all of the pineapple), coconut, and chopped pecans.  Sprinkle the cake mix evenly over the top.  Slice the butter putting the slices down into the cake mixture.  (See photo.)  Bake for 1 hour.  Serve warm or at room temperature with ice cream or whipped cream if desired.  Store in refrigerator.

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Notes:

1)  Slice the butter putting the slices down into the cake mixture:

2)  Cake mixes can sometimes be lumpy, and if so, I sift mine before putting it on top.

3)  This dessert has a very moist texture.  You may not think it's done baking after an hour, because the inside is soft, but that is normal.  There may be some dry areas of cake mix on top, too.  That is also normal.

Lemon Delight Trifle

This lemony treat is different from other trifles as it uses lemon Oreos.  Light and refreshing, what better dessert for a spring occasion?

Lemon Delight Trifle

1 (8 oz.) package cream cheese, softened

1/2 cup butter, softened 

1/2 cup powdered sugar

3 1/2 cups 2% milk

2 (3.4 oz.) packages instant lemon pudding mix

2 (8 oz.) cartons whipped topping, thawed

2 (15.25 oz.) packages lemon Oreos

In a large (4-5 qt.) bowl with an electric mixer on medium speed, beat the cream cheese, butter, and powdered sugar until smooth.  In another large bowl (3-4 qt.), whisk the milk and pudding mixes for 2 minutes.  Let stand for 2 minutes.  Gradually stir the pudding into the cream cheese mixture until blended.  (I use my Kitchenaid stand mixer on "stir" to do this.)  Fold 1 and a half cartons of whipped topping into the pudding mixture.  

Crush Oreos into large pieces, reserving desired amount for topping. (See note below.) Place half of the remaining cookies in a 3-qt. trifle bowl; top with half of the pudding mixture.  Repeat layers.  Garnish with remaining 1/2 carton of whipped topping** and remaining crushed cookies. Refrigerate for several hours before serving.  Best made and served on the same day.

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Note:  I don't crush all the cookies at once.  My trifle bowl widens at the top, so I crush two rows of cookies (20 cookies) for the bottom layer, three rows of cookies (30 cookies) for the second layer, and the desired amount of remaining cookies for the top.  I use a little less than half of the pudding mixture on the bottom layer and more than half for the second layer for the same reason.

**I have a Wilton Cupcake Decorating Set and use the 1M tip from it to make the whipped topping swirls.

Coconut Cream Cheesecake Lasagna

Coconut Cream Cheesecake Lasagna--delectable layers of crushed Golden Oreos, a cream cheese filling, coconut cream pudding, whipped topping, and toasted coconut--crunchy, velvety, and airy... How could it not become a favorite dessert?

Coconut Cream Cheesecake Lasagna

1 regular-sized (14.3 oz.) package Golden Oreo Cookies (not Double Stuff)--about 36 cookies

6 tbsp. butter, melted

1 (8 oz.) cream cheese or Neufchatel cheese, softened

2 (8 oz.) containers of whipped topping, thawed

1 cup powdered sugar

2 (3.4 oz.) packages instant coconut cream pudding

3 cups cold milk

1 cup toasted coconut (directions below)

Crush entire bag of Oreo cookies using a food processor, or you could also place them in a large zipper seal bag and crush them with a rolling pin.  Mix crumbs with melted butter. Press the Oreo crumbs/butter mixture into the bottom of an ungreased 9x13 baker. Place the baker in the refrigerator while you work on the next layer.

Beat the cream cheese with a mixer until light and fluffy.  Add 1 container of whipped topping and the powdered sugar and mix until well blended.  Spread this mixture onto the Oreo crust.  

In a large bowl, combine the coconut cream instant pudding with the milk.  With an electric mixer or whisk, beat for several minutes until the pudding starts to thicken.  Spread the mixture over the cream cheese layer. Allow the dessert to rest for about 5 minutes in the refrigerator so that the pudding can set.

Spread the other container of whipped topping on top, and then sprinkle with desired amount of toasted coconut.  Chill for 4 hours before serving. Store in refrigerator.

Toasted Coconut:  Preheat oven to 325 degrees.  Spread 1 cup coconut (or desired amount) onto a baking sheet and bake until light brown (about 10-15 minutes).  Stir every two - three minutes. Cool and sprinkle over dessert.

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*Coconut Cream Cheesecake Lasagna can be made and served on the same day. It can also be made a day ahead of time, but if making a day early, add the toasted coconut right before serving.

*Recipe created and generously shared by Dianna Yancey.

Lemon Bars

Tart, decadent, easy perfection!  Made with eight ingredients most people have on hand, these Lemon Bars are such a treat!

Two lemons will provide enough zest (optional) and juice for this recipe if using fresh juice.

Lemon Bars

1 cup flour

1/2 cup butter, softened

1/4 cup powdered sugar plus additional for dusting

1 cup granulated sugar

1/2 tsp. baking powder

1/4 tsp. salt

2 eggs

2 tsp. lemon zest (optional)

3 1/2 tbsp. lemon juice (fresh or bottled)

Heat oven to 350 degrees.  Mix flour, butter, and powdered sugar well.  Mixture will be very crumbly and will not hold together in the bowl.  Press into an ungreased 8x8 baker building up 1/2-inch high edges.  Bake 20 minutes.  Combine the granulated sugar, baking powder, and salt in a large mixing bowl or in a stand mixer's bowl.  Add the eggs, lemon zest, and lemon juice and mix with a hand mixer at medium speed for about 3 minutes.  If using a stand mixer like a Kitchenaid, mix on speed 4 for 3 minutes.  Pour over hot crust.  Bake until no indentation remains when touched lightly in the center, about 25-30 minutes.  Cool for 1 1/2 hours.  Dust with powdered sugar before serving.

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100-Calorie Brownie

The heavens opened, and the angels sang when I discovered this recipe!  All natural ingredients, ready to eat in less than 5 minutes, less than 100 calories, and delicious chocolatey goodness to boot.  What more could a person want? ♥️

100-Calorie Brownie

This delectable recipe comes from Brooklyn Farm Girl:  https://brooklynfarmgirl.com/100-calorie-single-serving-brownie/

100-Calorie Brownie 101:

*I use unsweetened applesauce.  Different brands affect the taste of the brownie depending on the apples used.  I personally prefer Wal-Mart's Great Value unsweetened applesauce.

*Any small mug or ramekin that will hold 6-8 oz. will work.

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Rootitoot Real Eggnog Cheesecake

A classic holiday beverage made into a rich and creamy cheesecake is perfect for Christmas!

Rootitoot Real Eggnog Cheesecake

Yield:  6-8 slices

Approximate Total Time:  26 hours 

       (2 hours and then 24 hours of cooling time)

Ruth "Rootitoot" McCusker created this recipe so that it is perfect for everyone including beginners. You can find the recipe on Ruth's website:  https://rootitoot.com/recipes-and-cooking/desserts/rootitoot-real-eggnog-cheesecake/

Sweetened Whipped Cream:  I have two whipped cream recipes that I use.  One makes soft dollops of whipped cream and the other (stabilized) makes a firm whipped cream that will hold its shape and firmness for days in the refrigerator.  I used the first recipe below on the cheesecake in this post.

Whipped Cream:    http://www.easyaspiecanbe.com/2013/12/whipped-cream-recipe-and-tutorial.html

Stabilized Whipped Cream:   http://www.easyaspiecanbe.com/2019/12/stabilized-whipped-cream.html

Gail Rose Lam's Cheesecake 101:

A member (Gail Rose Lam) of an Instant Pot Facebook group to which I belong, makes the most beautiful cheesecakes you've ever seen.  She was kind enough to share her technique with me, which is what I used to create the cheesecake in the post photo.  Here are her tips in no particular order along with some I've gleaned along the way:

• I use a 6-qt. pressure cooker.
• I use a Fat Daddio's 6x3 springform pan available here:  https://www.amazon.com/Fat-Daddios-Anodized-Aluminum-Springform/dp/B001VEI05G/ref=sr_1_1?ie=UTF8&qid=1536686269&sr=8-1&keywords=fat+daddio%27s+6x3+springform
• Baking or freezing the crust is not necessary.
• Pat crumbs firmly in place using a flat-bottomed glass, measuring cup, or tamper.  Stagger the sides to create varying heights.
• There is no need to warm the filling ingredients to room temperature if you have a food processor.  Put all the cold ingredients into the food processor at one time and process on high until the sugar is dissolved and everything is incorporated scraping the sides down occasionally.  This will take a few minutes.  No air will be incorporated into the cheesecake filling, so there won't be air bubbles after the cheesecake cooks.
• Once you remove the lid, you can easily determine if the cheesecake has finished cooking by using an instant-read thermometer to check that the cheesecake has reached 150 degrees F. A few degrees on either side of 150 is fine. If not, relock the lid and cook the cheesecake at High pressure for 5 more minutes, using a 10-minute natural release.
• After the cheesecake has cooled for 24 hours, you can remove the sides and use the back of a spoon dipped in hot water to smooth any side or top imperfections.
• I use this jumbo spatula that has a thin metal edge to move the cheesecake to a serving piece:  https://www.amazon.com/Wilton-570-1161-Jumbo-Cookie-Spatula/dp/B003CN5SVI/ref=sr_1_15?ie=UTF8&qid=1536687273&sr=8-15&keywords=wilton+cookie+spatula
• I have two silicone gaskets for my pressure cooker, since the silicone gaskets tend to retain odor.  I use my clear gasket for savory dishes and my red gasket for sweet dishes.

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Stabilized Whipped Cream

Need a whipped cream recipe that stays put?  This is the one!  Perfect for piping on pies, filling cupcakes, or frosting cakes, it will keep its shape for several days without drooping or becoming soft or runny.

16 ounces of cream is shown, but you will only need 8 ounces (1 cup).

Stabilized Whipped Cream

4 tsp. water

1 tsp. unflavored gelatin

1 cup heavy whipping cream

3 tbsp. granulated sugar

1/2 tsp. vanilla

Place a metal, glass, or ceramic 3- or 4-qt. mixing bowl and beaters into the freezer for 10 to 15 minutes. Add the water to a small microwave-safe bowl (like a custard cup), and sprinkle the gelatin on top.  Allow to rest for about 5 minutes.  Transfer the gelatin mixture to the microwave, and microwave until the gelatin is fully dissolved--about 10-15 seconds.  Stir the mixture; set aside to cool to room temperature.  

Add the whipping cream, granulated sugar, and vanilla to the mixing bowl, and with an electric mixer at medium-high speed, beat just until the cream starts to thicken and soft peaks form. Turn the mixer to low speed (very important). Slowly pour in the room-temperature gelatin mixture until well combined. Increase the mixer to medium speed (no higher) and continue mixing until stiff peaks form.

Pipe the whipped cream on your favorite dessert and refrigerate until ready to serve.

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Notes:  

1)  I have a KitchenAid stand mixer, but I prefer to use a hand mixer for whipped cream and meringue.  I feel it gives more control over the end product.

2)  This whipped cream will hold up fine at room temperature for a couple of hours, but it's best to keep your dessert refrigerated and avoid leaving it anywhere too warm for too long.

3)  This recipe is best for piping on desserts, piping into cupcakes, or frosting cakes or cupcakes.  If you're wanting to mound piles of whipped cream on a dessert or pie, I suggest the following recipe as the texture is better suited for that purpose.  However, the whipped cream will only stay firm for several hours before starting to soften, and the dessert should be refrigerated the whole time.

http://www.easyaspiecanbe.com/2013/12/whipped-cream-recipe-and-tutorial.html

A coconut cream pie topped with stabilized whipped cream.