Recipe CoconutBanana Pudding. The fire gives this classic an extra smoky, caramelized flavor that, were willing to bet, you wont be able to resist. Flavors Purple Door ice cream is available in a variety of flavors. You can find 11 flavors available in pints in area grocers. You can find unique flavors in. Finish off your Thanksgiving feast with these delicious pies, cakes, and tarts. Box 4serving size banana cream instant pudding and pie filling mix. Top Rated Dessert Recipes Southern Living. Recipe Caramel Apple Cake. Its the kind of dessert that seems to conjure autumn just by baking it. Cinnamon, caramel, and apple scents will waft into every crevice of your kitchen. Looking out your window, you may imagine the leaves changing green to red to gold as you smell fresh apple cake baking in your oven. Its irresistible. We would bake this dessert any time of year just to imagine the arrival of autumn, but its true that this cake is at its best in September, October, and November, when fresh apple harvests send crisp, sweet, freshly picked apples dripping with flavor into our fruit baskets. Its tempting to bite into those apples, crunching them for breakfast, lunch, snack, and dinner, but save a few for this dessert. Its autumnal and delicious. Banana-foster-pie_2.jpg' alt='Banana Foster Cream Pie' title='Banana Foster Cream Pie' />Its also topped with sauted apple slices and drizzled in a delicious Apple Brandy Caramel Sauce. Whats for dinner tonight Youre sure to find the answer among these many delicious, Disneyinspired meals and treats. Banana Cream Pie With Caramel Drizzles And Chocolate Sauce Chicken and Smoked Sausage Gumbo Bananas Foster Quail Milton with Wild MushroomAndouille Duxelles and. Turkey Reuben more. Bring on the whipped cream to adorn these sweet banana treats. Wolfgang loves Emerils Banana Cream Pie. It tastes nothing like baby foodMile High Pie and Bananas Foster New Orleanss Most Decadent Desserts. New Orleans is the sweetest of cities in so many ways. The people are as hospitable as they come. In fact, New Orleanians will tell you to leave the house 2. The air is perfumed with the scent of jasmine, honeysuckle, and magnolia. Here, every restaurant in town turns out their own sugary sweet confection, often with a serving of alcohol after all, its New Orleans and plenty of pomp. There are the thoroughbreds, of course Brennans, being the birthplace of Bananas Foster, and Commanders Palace, which serves a bread pudding souffl ladled with a warm whiskey sauce. There are newcomers, too, like Willa Jean, and Bakery Bar, that have ushered in an entirely new menu of sweet eats. Here, a guide to the most decadent desserts in New Orleans. Mile High Pie at the Caribbean Room. Photo Courtesy of Randy Schmidt. Mile High Pie at the Caribbean Room. Tucked into the newly resurrected Pontchartrain Hotel, dining at the Caribbean Room feels almost as if youve been invited onto the set of a movie. First, one must snap photos of the lounge, clad with the illustrious Lil Wayne portrait from Sarah Ashley Longshore. Then settle into a pretty pink banquette, flanked with sprays of bird and banana leaf print, and order Champagne and Mile High Pie. The dessert was a favorite for generations, and its previous rendition was made with a plain pie crust and meringue. Todays pie starts with a black cookie crust, layered with homemade peppermint, vanilla, and chocolate ice cream, then topped with a marshmallow crown chocolate sauce is poured atop tableside where servers patiently wait for i. Phones to capture the Instastory. Bread Pudding Souffl at Commanders Palace. Photo Alamy. Bread Pudding Souffl at Commanders Palace. This classic Creole dessert is whipped into a light as air souffland because its New Orleans and this city likes its flair and spiritsits finished tableside with a warm whiskey cream sauce. Every day feels like a celebration at Commanders, where colorful balloons festoon the tables, but this dessert was created specifically by the beloved chef Paul Prudhomme for the restaurants 1. Bananas Foster at Brennans Restaurant. Photo Courtesy of Kerri Mc. Caffety. Bananas Foster at Brennans Restaurant. In the 1. 95. 0s, New Orleans was the major port of entry for bananas. Hence, chef Paul Blang of Brennans Restaurant was challenged by thengeneral manager Ella Brennan to create a dessert from the imported fruit for regular guest Richard Foster, and voilBananas Foster came to be in 1. Made simply with bananas, butter, brown sugar, cinnamon, and rum, the dish is flambed tableside and served with vanilla bean ice cream. Its best enjoyed in the revamped cheery downstairs dining roomthanks to new owners Ralph Brennan and Terry Whiteawash with shades of pink and green, and views of the lush courtyard. Cookies and milk at Willa Jean. Photo Courtesy of Rush Jagoe. Cookies and milk at Willa Jean. The cookies at Willa Jean are a thing of beauty. In fact, theyre so good that when served at events, well heeled New Orleanians have been known to place one in their seersucker suit pocket for late night snacking. Chefpartner Kelly Fields runs the kitchen here and has one upped the confection by taking her signature sea salted chocolate chip cookies, and serving them with a beater of raw cookie dough sans eggs and a glass of Tahitian vanilla milk. Doberge Cake at Debbie Does Doberge in Bakery Bar. Photo Courtesy of Faith Simmons. Doberge Cake at Debbie Does Doberge in Bakery Bar. This multi layer cake, adapted from a Hungarian recipe by Beulah Ledner in the 1. New Orleanians on their birthday. The original recipe was filled with heavy buttercream and has since been adapted to New Orleanss humidity with a lighter custard and a fancy French name. Bakery Bara cocktail den and sweet shop folded into oneis the storefront for Debbie Does Doberge, the citys finest maker, whos expanded the traditional chocolate and lemon variety to include more than 3. Favorites include the strawberry and the Rainbow Surprise, created after the Supreme Courts ruling on same sex marriage. Chocolate Peanut Butter Pie from Emerils New Orleans. Photo Courtesy of Emerils New Orleans. Chocolate Peanut Butter Pie from Emerils New Orleans. Inspired by a dish that Emeril Lagasses mother made for him as a child, pastry chef Jeremy Fogg created his take on the classic chilled dessert. Layers of peanut butter and chocolate mousse rest on an Oreo crust thats glazed in dark chocolate and served with a caramel sauce, whipped cream, and a piece of peanut brittle. Pod of Gold at Salon Restaurant by SucrPhoto Courtesy of Salon Restaurant by SucrPod of Gold at Salon Restaurant by SucrSweets savant Tariq Hanna of Sucr fame serves artful desserts and afternoon tea in his French Quarter hideaway where nattily dressed locals vie for a table on the balcony. The pice de rsistance is arguably the Pod of Gold A 2. Maracaibo chocolate in the shape of a pod that rests upon a base of dark chocolate soil and is filled with Madagascar chocolate mousse, dark chocolate crispy croutons, and Maracaibo double cream milk chocolate gelato. A steamy sauce of grass fed Opus chocolate is poured over the dessert tableside.