Whatever your cookout calls for, these Labor Day desserts are sure to wow the crowd.
It uses sour cream to help cut through the sweetness of the pudding for a beautifully balanced dessert.
It’s designed to be served warm, with a super soft center and vanilla ice cream on top.
Credit:Greg Dupree; Food Stylist: Julian Hensarling, Prop Stylist: Christine Keely
Especially this recipe studded with ruby red strawberries and angel food cake pieces.
A simple dusting of powdered sugar is all this humble dessert needs before serving.
And these fit the bill.
Credit:Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Shell Royster
Loaded with oats, chocolate chips, coconut, and pecans, these cookies have it all.
(Oreo lovers can try ourCookies-And-Cream Cheesecake Brownies, which is just a variation on the same formula.)
Our favorite part might just be the homemade vanilla wafer crust.
Credit:Molly Bolton
Oreos form the crisp crust, adding another layer of chocolate flavor.
Mahogany Cake
This cake is the historical precursor to thered velvet cakewe know and love.
Made with buttermilk, it’s perfectly moist and not too sweet either.
Credit:Greg Dupree; Food Stylist: Emily Nabors Hall; Prop Stylist: Christina Daley
The gooey layer of hot fudge sauce might just be our favorite part of the recipe.
Atlantic Beach Pie
This pie is North Carolina’s answer to a Key lime pie.
It has a lemon-lime filling, and a saltine crust that lends the pie a lightly salty bite.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
It contains familiar favorites from the sweet Southern “salads” like coconut flakes, pineapple, and pecans.
S’mores Pie
How about one more s’mores night?
Well, here it is.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
An ice cream pie inspired by the flavors of the classic cocktail that packs a bit of a kick.
We love it on this Devil’s Food cake but could eat it all on its own too.
Using graham crackers instead of vanilla wafers will help it hold up better during the Labor Day barbecue.
Credit:Antonis Achilleos; Prop Stylist: Christine Kelly; Food Stylist: Ali Ramee
It only has a touch of bourbon, making it party-approved.
Not to mention, it looks pretty as a picture on the cookout table.
Texas Skillet Cake
Up the ante on your dessert game with this Lone Star favorite.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Top warm slices of Texas Skillet Cake with vanilla ice cream.
Skip the food coloring in the whipped cream topping if you’d rather go au naturale.
It’s basically just warm, sweetened half-and-half that perfectly complements the tartness of the berry-filled sonker.
Credit:Jen Causey; Food Stylist: Ruth Blackburn; Prop Stylist: Josh Hoggle
Enter: This tangy dream.
When in doubt, an old-school icebox cake always wins in the summertime (even at its close).
Hummingbird Bundt Cake
What makes this spin on a classic Southern cake perfect for a party?
Credit:Greg Dupree; Food Stylist: Emily Nabors Hall; Prop Stylist: Christina Daley
It’s a fresh and indulgent finishing touch for your end-of-summer feast.
Leave out the bourbon for a family-friendly spin.
A sprinkling of turbinado sugar across the pastry is optional but makes for a pretty finish.
Credit:Frederick Hardy II; Food Styling: Chelsea Zimmer; Prop Styling: Mat Gibilisco
No-Bake Lemon Icebox Pie
No oven is needed for this pie.
Just 15 minutes of hands-on time and a few-hours stay in the freezer.
A gingersnap crust and fresh and zingy lemon filling create quite the pair.
Credit:Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Christine Keely
Pro tip: Refrigerate the pies before packing them away to keep the filling firm during transport.
These bars will help you end the summer on a bright, cherry-red note.
Serve with a hardy scoop of vanilla ice cream to combine refreshing and warming flavors.
Credit:Caitlin Bensel; Food Styling: Torie Cox
you’re able to serve it as-is or plate it up with a scoop of ice cream.
Chocolate Cobbler
Tender cake mixed with warm pudding-like fudge, this dessert will drive chocolate-lovers wild.
Old-Fashioned Apple Pie
Give fall the warmest welcome with an apple pie fresh from the oven.
Credit:Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Pursell
This classic double-crusted dessert is a no-fail crowd-pleaser and perfect transition from summer peaches to autumn apples.
Crescent rolls, spiced rum, and Mountain Dew are also on the ingredient list.
Buttery Pineapple Crumble Bars
Lemon bars get a tropical twist in this recipe.
Credit:Robby Lozano, Food Stylist: Marianne Williams, Prop Stylist: Josh Hoggle
They’re rich, gooey, and oh-so delicious.
Plus, pineapple bars are perfect for a cookout because guests can grab-and-go while the festivities continue.
Credit:Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Morgan Hunt Glaze; Food Stylist: Chelsea Zimmer; Prop Stylist: Christine Keely
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit: CREDIT: GREG DUPREE; FOOD STYLING: CHELSEA ZIMMER; PROP STYLING: AUDREY DAVIS
Credit:Jen Causey, Food Stylist: Costen King, Prop Stylist: Priscilla Montiel
Credit: Jennifer Causey; Food Styling: Melissa Gray
Credit:Molly Bolton
Credit:Greg Dupree; Food Stylist: Chelsea Zimmer; Prop Stylist: Prissy Montiel
Credit:Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Priscilla Montiel
Credit:Antonis Achilleos; Food Styling: Emily Nabors Hall; Prop Styling: Mary Clayton Carl Jones
Credit: Iain Bagwell; Prop Styling: Mindi Shapiro Levine; Food Styling: Hadas Smirnoff
Credit: ANTONIS ACHILLEOS; PROP STYLING: LINDSEY LOWER; FOOD STYLING: EMILY NABORS HALL
Credit: Victor Protasio; Food Styling: Tina Bell Stamos; Prop Styling: Christine Keely
Credit: Photo: Jennifer Davick
Credit:Photo: Hector Sanchez
Credit: Jennifer Davick
Credit: Stephen DeVries, Prop Styling: Missie Neville Crawford; Food Styling: Torie Cox
Credit: Antonis Achilleos; Food Styling: Emily Nabors Hall; Prop Styling: Claire Spollen
Credit: Victor Protasio; Food Styling: Chelsea Zimmer; Prop Styling: Mary Clayton Carl Jones
Credit: Photo: Hector M Sanchez; Prop Stylist: Heather Chadduck; Food Stylist: Vanessa Rocchio
Credit: Jennifer Davick
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Credit: Antonis Achilleos; Food Styling: Emily Nabors Hall; Prop Styling: Claire Spollen
Credit: Victor Protasio; Prop Styling: Heather Chadduck; Food Styling: Erin Merhar
Credit: Photography: Caitlin Bensel, Food Styling: Margaret Monroe Dickey, Prop Styling: Heather Chadduck Hilegas
Credit:Stacy K. Allen, Food Stylist: Ali Ramee, Prop Stylist: Josh Hoggle
Credit: Greg Dupree
Credit:Antonis Achilleos; Prop Styling: Ginny Branch; Food Styling: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit: Antonis Achilleos; Prop Styling: Audrey Davis; Food Styling: Emily Nabors Hall
Credit: Antonis Achilleos; Prop Styling: Missie Neville Crawford; Food Styling: Torie Cox
Credit: Photographer: Greg DuPree, Food Stylist: Chelsea Zimmer Prop Stylist: Audrey Davis
Credit: Victor Protasio; Food Styling: Chelsea Zimmer; Prop Styling: Buffy Hargett Miller
Credit: Antonis Achilleos; Prop Styling: Kay E. Clarke; Food Styling: Emily Nabors Hall
