Who doesn't love to eat raw cookie dough? Now you can indulge in this sweet treat without worrying about food-borne illness. Bonus: thanks to the sprinkles, they're also festive enough for New Year's Eve.
Dan Langan makes a tart that combines a no-cook custard with fresh bananas and vanilla wafers in a tender wafer crust. Bits of chocolate and crunchy banana chips top it for a perfect blend of flavors and textures.
What's better than ice cream sandwiches? How about homemade ice cream sandwiched between slabs of cookie dough? Dan Langan teaches us how to make these cold comfort treats with an easy no-churn ice cream and cookie dough that's perfectly safe to eat raw.
Erin McDowell takes on a regional pie specialty by combining coconut custard, pineapple topping, toasted macadamia nuts and fresh strawberries. It's a blend made in summery no-bake pie heaven!