Last minute Thanksgiving Desserts

Posted by Annette Bellisari on

Thanksgiving can be incredibly stressful. So, when it comes to dessert, leave it to the last minute! These recipes are quick and easy to put together, and everyone gets a slice of happy, stress-free sweetness.

Stuffed Apples -- Combine two holiday season favorites, pecan and apple pies, into an adorable and simple recipe. Using just five ingredients, most of which you'll probably already have, means that you won't have to run out to the store for specialty items.


2 tablespoons butter

2 tablespoons brown sugar

1 teaspoon cinnamon

1/2 cup chopped pecans

1 tablespoon of Bellisari’s Blistered Jalapeno & Fig Spread

2 medium apples


Preheat oven to 375 degrees. In a sauté pan, heat butter and brown sugar until slightly caramelized. Add nuts and cinnamon and toss to coat. Remove from heat and let cool.

Remove stem from the apple and using a paring knife, scoop the core of the apple but leave some at the bottom to hold the filling. Stuff apples evenly with pecan mixture and place in a shallow baking dish. Bake for 30 minutes, or until soft.

Coconut Macaroons -- These come together quickly and are so delicious. Add nuts or chocolate chips for an extra punch.


1-1/3 cups sweetened shredded coconut

1/3 cup sugar

2 tablespoons all-purpose flour

1/8 teaspoon salt

2 large egg whites, room temperature

1/2 teaspoon vanilla extract


In a small bowl, combine the coconut, sugar, flour and salt. Add egg whites and vanilla; mix well.

Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 325° for 18-20 minutes or until golden brown. Cool on a wire rack.

Easy Pumpkin Cream Trifle -- Layers of crumbled cake, pecans, toffee, and cheesecake pudding get together in a big bowl to make an impressive (but crazy easy) deep-dish trifle, perfect for Thanksgiving. Your shortcut? Boxed spice cake mix!


1 (18.25 ounce) package spice cake mix

1 (3.4 ounce) package instant vanilla pudding

1 cup pumpkin puree

1/2 cup water

1/2 cup vegetable oil

3 eggs

2 teaspoons pumpkin pie spice

2 cups cold milk

2 (3.4 ounce) packages cheesecake flavor instant pudding and pie filling

2 cups whipped topping

1 cup chopped toasted pecans

1 cup English toffee bits


Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.

Combine the cake mix, vanilla pudding mix, pumpkin, water, oil, eggs, and pie spice in a large mixing bowl; pour into the prepared dish.

Bake in the preheated oven for 45 to 50 minutes. Allow to cool to room temperature on a wire rack. Cut the cake into 1-inch cubes.

Whisk together the milk and cheesecake pudding mix. Allow to set, about 2 minutes. Fold the whipped topping into the pudding mixture.

Layer 1/3 of the cake cubes into the bottom of a large bowl or individual glasses; top with 1/3 of the cream mixture and sprinkle with 1/3 of the pecans and toffee bit. Repeat layering until all ingredients are uses. Refrigerate 1 hour before serving.

These three recipes are quick, easy, and delicious. Do you have an easy and quick dessert recipe? Please let us know in the comments. Have a sweet Thanksgiving from all of us at Bellisari’s!

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