Payson Roundup | Payson, AZ

Fabulous desserts can be easy to prepare if you have the right ingredients on hand. Start with a ready-made graham cracker crumb crust. Then stir up a filling with sweetened, condensed milk for a smooth, luscious texture. Add a variety of fresh or canned fruits -- or maybe peanut butter and chocolate -- for both color and flavor. Fast and fabulous recipes like these assemble in minutes. Then bake or chill or freeze. Crown your dessert with a cloud of whipped topping, fresh fruit or shaved chocolate. Then sit back and enjoy the compliments.

Raspberry Swirl Cheesecake Pie

Prep Time: 15 minutes

Baking Time: 55 minutes

Makes one 9-inch pie

1 (8-ounce) package cream cheese, softened

1 (14-ounce) can sweetened condensed milk (not evaporated milk)

1 egg

3 tablespoons plus 1 teaspoon lemon juice from concentrate, divided

1 (9-inch) graham cracker crumb crust

1/2 cup raspberry preserves

Preheat oven to 300 degrees. In a large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth, add egg and 3 tablespoons lemon juice; mix well.

Pour 1/2 the batter into crust. Combine remaining 1 teaspoon lemon juice with preserves in small bowl. Spoon half the preserves over batter.

Pour remaining batter on top. Using a knife, swirl remaining preserves into decorative pattern on top.

Bake 55 minutes. Cool. Refrigerate leftovers.

Banana Mandarin Cream Cheese Pie

Prep Time: 15 minutes

Chilling Time: 3 hours

Makes one 9-inch pie

1 (8-ounce) package cream cheese, softened

1 (14-ounce) can sweetened condensed milk (not evaporated milk)

1/3 cup lemon juice from concentrate plus additional for dipping banana slices

1 teaspoon vanilla extract

3 medium bananas, divided

1 (9-inch) graham cracker crumb crust

1 (15-ounce) can mandarin orange segments, well drained, divided

In a large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in 1/3 cup lemon juice and vanilla.

Slice two bananas; dip in lemon juice and drain. Line crust with bananas and about 2/3 of the orange segments. Pour filling over fruit.

Chill 3 hours or until set. Before serving, slice remaining banana; dip in lemon juice and drain. Garnish top with banana slices and remaining orange segments. Refrigerate leftovers.

Frozen Peanut Butter Chocolate Pie

Prep Time: 10 minutes

Freezing Time: 6 hours

Makes one 9-inch pie

2 (1-ounce) squares semi-sweet baking chocolate

1 (14-ounce) can sweetened condensed milk (not evaporated milk)

1/4 cup creamy peanut butter

1 (8-ounce) tub frozen nondairy whipped topping, thawed

1 (9-inch) graham cracker crumb crust

In a large mixing bowl, melt chocolate squares in microwave for 15 seconds or until completely melted. Add sweetened condensed milk and peanut butter to melted chocolate; mix well.

Fold in whipped topping. Spoon into crust.

Freeze 6 hours. Garnish as desired. Freeze leftovers.

Frozen Mixed Berry Pie

Prep Time: 15 minutes

Freezing Time: 5 hours

Makes one 9-inch pie

1 (14-ounce) can sweetened condensed milk (not evaporated milk)

1/2 cup lemon juice from concentrate

1 1/2 to 2 cups assorted fresh berries (raspberries, blueberries, blackberries, etc.)

4 cups frozen light whipped topping, thawed

1 (9-inch) baked pastry shell or chocolate graham cracker crumb crust

In a large mixing bowl, stir together sweetened condensed milk and lemon juice until well combined. Mix in berries. Fold in whipped topping. Spoon into crust.

Freeze 5 hours or until set. Let stand 30 to 40 minutes before serving. Garnish as desired. Freeze leftovers.

Cherry Dream Pie

Prep Time: 15 minutes

Chilling Time: 3 hours

Makes one 9-inch pie

3 egg yolks

1 (14-ounce) can sweetened condensed milk (not evaporated milk)

1/3 cup lemon juice from concentrate

1 (9-inch) graham cracker crumb crust

1 (21-ounce) can cherry pie filling, chilled

Whipped topping, if desired

Preheat oven to 350 degrees. In medium mixing bowl, beat egg yolks; stir in sweetened condensed milk and lemon juice. Pour into crust; bake 8 minutes. Cool. Chill 3 hours or overnight. Prior to serving, top with (chilled) pie filling.

Garnish with whipped topping. Refrigerate leftovers.