68 Boozy Desserts You’ll Want to Make This Weekend

From the Recipe Creator: This delicious frozen souffle is perfect for summer and will impress just about anyone. It's a great make-ahead dessert! —Andrea Potischman, Menlo Park, California

From the Recipe Creator: Chocolate and chopped pecans flavor these simple, spirited treats. Make a double batch so you can give some as gifts and savor the rest!—Paula Kirchenbauer, Newton, New Jersey

From the Recipe Creator: This recipe is special to me because it allows me to treat my dinner guests to a special, unusual dessert. The bright, vivid colors are perfect for the holidays. Omit the Prosecco when serving to children. —Jerry Gulley, Pleasant Prairie, Wisconsin

From the Recipe Creator: Roll these truffle-like rum balls in crushed Oreos to get just the right amount of crunch. They can be made three days in advance and stored in an airtight container in the fridge. I also tuck some in the freezer!

From the Recipe Creator: The first time I ever had tres leches cake I felt as if I were in heaven. I have made it at home using several techniques and flavors, and this margarita twist on the classic is my favorite. —Laurie Lufkin, Essex, Massachusetts

From the Recipe Creator: Nothing says the holidays to me more than the warming spices of chai. This bread pudding incorporates those flavors to make a dessert that everyone raves about. —Jessie Apfe, Berkeley, California

From the Recipe Creator: Take your favorite pie, ice cream and cake to the next level with a dollop of bourbon whipped cream. Or try a dollop on hot chocolate or Irish coffee. —Peggy Woodward, Shullsburg, Wisconsin

From the Recipe Creator: This Baileys bars recipe is a combo of two St. Patrick's Day goodies. You can use any type of chips in the brownies, and you can choose to swirl in the cheesecake instead of using it as a separate topping. —Teri Rasey, Cadillac, Michigan

From the Recipe Creator: These bakery-style cookies are a deliciously unique twist on the classic chocolate chip cookie! The combination of rye flour, chocolate and brown sugar truly sets these cookies apart. —Julie Peterson, Crofton, Maryland

From the Recipe Creator: We love everything about this wonderful dessert—from the light lemon flavor and creamy Mascarpone to the crunchy, crushed macaroon on top. We think you'll enjoy it too.—Taste of Home Test Kitchen

From the Recipe Creator: My husband wasn't a fan of bread pudding until I had him try a bite of mine from a local restaurant. I replicated it with some added bourbon, walnuts and a different type of bread. It's a keeper! —Cindy Worth, Lapwai, Idaho

From the Recipe Creator: If you want a dessert that will take the cake at a St. Patrick's Day celebration, look no further! The rich chocolate cake is incredibly moist and has a nice malt flavor that's perfectly complemented by the Irish cream frosting. —Jennifer Wayland, Morris Plains, New Jersey

From the Recipe Creator: I took bananas Foster one step further and combined it with the flavors of my favorite tropical drink—pina colada. Make sure your bananas are not super ripe. You will want to choose ones that are still nice and firm, as they'll work best in this recipe. —Trisha Kruse, Eagle, Idaho

From the Recipe Creator: Yogurt replaces part of the butter in this traditional cookie, but you would never know. I get a lot of requests for these and can’t make a cookie tray without them. —Priscilla Yee, Concord, California

From the Recipe Creator: My take on those boozy treats that weigh down suitcases returning from Jamaica, this moist cake packs a rum punch. You may wish to card your guests before serving. The longer the rum soaks in, the better—overnight is best. —Jenn Hall, Collingswood, New Jersey

From the Recipe Creator: There's plenty of sake flavor in this rich ice cream studded with peppercorns. You'll get an interesting pop of heat with every bite. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

From the Recipe Creator: Who doesn't love a frozen margarita? This creamy frozen mousse combines ready-to-drink margarita mix and whipped topping (you could use this whipped topping substitute instead). It's easy to put together and the freezer does all the work. Garnish with additional crushed pretzels and kosher salt to enhance the sweet and salty flavor. —Debbie Glasscock, Conway, Arkansas

From the Recipe Creator: Beer and pretzels are a natural combination—mix them with smooth caramel and you have an awesome candy. The guys will go wild over these crunchy, chunky chews. —Jenni Sharp, Milwaukee, Wisconsin

From the Recipe Creator: My husband and I are big fans of Irish cream, so I wanted to incorporate it into a brownie. I started with my mom's brownie recipe, then added frosting and ganache. These decadent treats are the result, and we really enjoy them! —Sue Gronholz, Beaver Dam, Wisconsin

From the Recipe Creator: You can add many different flavors to butter cookies to make them your own. Try an alternate type of citrus zest, or add an alternate liquid to change things up. —Sara Lark, Raton, New Mexico

From the Recipe Creator: This five-ingredient recipe makes serving up treats easy and scrumptious. —Laura Hanks, Harleysville, Pennsylvania

From the Recipe Creator: This deliciously different dessert, with a soft inside and a crumbly crust, is made in the slow cooker in jars instead of in the oven. When done, add final touches to the cooled shortcake jars and serve. —Joan Hallford, North Richland Hills, Texas

From the Recipe Creator: Change up cheesecakes with different liqueur flavorings. This “mudslide” version with coffee and Irish cream is my husband's favorite. —Sue Gronholz, Beaver Dam, Wisconsin

From the Recipe Creator: The brown sugar in this decadent bourbon ice cream gives a hint of caramel flavor, which complements the bourbon. When the custard is still liquid, before it goes into the ice cream maker, add more or less bourbon to suite your taste. -Peggy Woodward, Shullsburg, Wisconsin

From the Recipe Creator: You may substitute additional eggnog if rum isn't your thing. For a variation, try using one of the flavored eggnogs available around the holidays. —Shannon Dobos, Calgary, Alberta

From the Recipe Creator: One bite and everyone will propose a toast to this silky-smooth chocolate Guinness cake. The cream cheese frosting reminds me of the foamy head on a perfectly poured pint. —Marjorie Hennig, Seymour, Indiana

From the Recipe Creator: I took these lime and coconut air-fryer macaroons to our annual cookie exchange, where we name a queen. I won the crown! —Milissa Kirkpatrick, Angel Fire, New Mexico

From the Recipe Creator: This Fireball pumpkin pie recipe takes the traditional fall dessert to a whole new level. Try adding whipped cream or cinnamon on top for some added sweetness. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

From the Recipe Creator: I like to experiment and make new and unusual-flavored cheesecakes. When I tried RumChata at a friend's party, I knew it would make a great cheesecake. For a pretty presentation, drizzle it with caramel syrup or topping, or sprinkle on some toasted coconut. —Christine Talley, Hillsboro, Missouri

From the Recipe Creator: For several years, our neighbor gave us a moist, whiskey-flavored cake. I’ve tweaked the recipe, and now my friends want this cake instead of platters of homemade cookies. Fair warning: This cake takes three days to make, but it is very easy to prepare. —Cindy Worth, Lapwai, Idaho

From the Recipe Creator: There's nothing better than this comforting bread pudding on a cold, wintry day. The bourbon sauce tastes extravagant, but it's really simple to prepare. The slow cooker does the most of the work for you! —Hope Johnson, Youngwood, Pennsylvania

From the Recipe Creator: After a big Christmas dinner, we love the cool refreshment of a frozen lemon pie. Limoncello brings a little sophistication to each smooth, creamy slice. —Jessie Grearson-Sapat, Falmouth, Maine

From the Recipe Creator: A tower of creme de menthe-flavored puffs makes a spectacular centerpiece for your dessert table. Guests will have this sumptuous pyramid deconstructed in no time at all! —Agnes Ward, Stratford, Ontario

From the Recipe Creator: I love when fresh peaches are in season! This recipe is sweet from the peaches, yet it also has a slight tang from the whiskey. It stars as a perfect after-dinner treat but is just as good with morning coffee. It also makes a welcome gift for neighbors and friends. —Anne Ormond, Dover, New Hampshire

From the Recipe Creator: The idea for these bite-sized tarts started with little chocolate bottles of brandy. For an extra dash of fabulous, I place chocolate in the bottom of each pastry cup. —Arlene Erlbach, Morton Grove, Illinois

From the Recipe Creator: My grandmother handed down the recipe for these gooey bars that we all love. The candied cherries are a must. —Deborah Pennington, Falkville, Alabama

From the Recipe Creator: This Kentucky bourbon pecan cheesecake will wow your guests and your taste buds. Serve in spring during the Kentucky Derby or at any other special occasion throughout the year. — Rashanda Cobbins, Aurora, Colorado

From the Recipe Creator: This refreshing dessert looks just like a glass of bubbling champagne.—Vickie McLaughlin, Kingsport, Tennessee

From the Recipe Creator: Jazz up plain cake with raspberry gelatin and frozen berries. Spread with a light, fruity whipped topping (or this whipped topping substitute), the festive results make a cool and refreshing dessert. —Marion Anderson, Dalton, Minnesota

From the Recipe Creator: This is an update to a recipe that's been in our family for three generations. The combination of white chocolate and amaretto mingled with seasonal cranberry is my favorite way to end any celebration's meal. —Jennifer Evans DaCastello, Virginia Beach, Virginia

From the Recipe Creator: When pears are in season, I love to make this family favorite. It's moist and keeps well, and makes a wonderful dessert as well as a breakfast or brunch cake.

From the Recipe Creator: My mother makes incredible apple crisp, and I've added a few twists of my own. We think it's best warm, with ice cream on the side. —Nancy Heishman, Las Vegas, Nevada

From the Recipe Creator: Growing up in Cyprus, we would see this cookie everywhere during the holidays. Every year my mother, Thelma, would make plate after plate of these all Christmas long. It's just not the holidays without them. —Paris Paraskeva, San Francisco, California

From the Recipe Creator: This layered bar hits all the sweet spots: It’s airy, creamy, crunchy and the perfect mix of cool mint and rich chocolate. It has a vintage dessert appeal that no one in our family can resist. —Marilyn Blankschien, Clintonville, Wisconsin

From the Recipe Creator: Pumpkin isn’t only for pies. Now you can take the classic fall vegetable and enjoy it in a tiramisu-style dessert. I promise that after one bite, you’ll add this recipe to your keeper files. —Pam Peters, Fernie, British Columbia

From the Recipe Creator: We use creme de menthe liqueur (the term means "mint cream" in French) to add a cool touch to these impressive mascarpone-frosted cupcakes. —Keri Whitney, Castro Valley, California

From the Recipe Creator: Red wine and chocolate make an amazing pairing, especially in these rich, elegant cupcakes I make each year for my mother’s birthday. She adores them! —Candace Cheney, Fort McMurray, Alberta

From the Recipe Creator: Remember the days at Grandma and Grandpa's house when you made these wonderfully traditional treats? We love these Kentucky Derby bourbon balls—the blended taste of bourbon and pecans is irresistible! —Taste of Home Test Kitchen

From the Recipe Creator: After testing many apple cake recipes with fresh apples, I found this old-fashioned easy apple cake that is moist, dense and down-home delicious. Even better, it's quick to fix, and when it's served warm with whipped cream or a dollop of frozen custard, it's one of my family’s very favorites. —Sherry Ashenfelter, Waterville, Ohio

From the Recipe Creator: Time to give rum cake a little competition! If this boozy take on monkey bread is too strong for your taste, cut back on the bourbon or use milk as a non-alcoholic substitute. —James Schend, Plesant Prairie, Wisconsin

From the Recipe Creator: Here's a fun and festive way to serve brownies. Family and friends will love topping their pieces with whipped cream and strawberries. —Johnnie McLeod, Bastrop, Louisiana

From the Recipe Creator: I love serving this for holiday get-togethers because it's festive, easy to make and is a great way to incorporate fruit in a buffet type setting. I also serve it frequently as a light dessert. Chambord often can be found at your local liquor store in small airplane-sized bottles, which work great for this. During the Christmas season, I always like to include starfruit to make it even more festive. —Brittany Allyn, Mesa, Arizona

From the Recipe Creator: We like a touch of rum for the holidays, and this orangy rum cake is decadent alone or with big swoops of whipped cream. —Nancy Heishman, Las Vegas, Nevada

From the Recipe Creator: This is my version of a recipe I tasted years ago—my family loves it. The flaky cookies are filled with a scrumptious combination of dried cranberries, cinnamon, lemon and a hint of port wine. —Leslie Forte, Oakhill, Virginia

From the Recipe Creator: I get tired of people bad-mouthing fruitcake. It's one of my favorite holiday flavors and I look forward to it every year. This year, I decided to combine it with everyone's favorite, upside-down cake. Try to say no to this fruitcake—I dare you! —James Schend, Pleasant Prairie, Wisconsin

From the Recipe Creator: Pineapple, rum and sugar have a longstanding and flavorful relationship that takes on new meaning when you add ginger and butter and turn up the heat. —Jamie Miller, Maple Grove, Minnesota

From the Recipe Creator: My sister gave me this recipe a few years back when I was looking for an elegant fruit dish to serve guests. I sometimes serve this party-pretty fruit treat at brunch—just before the main dish. It’s also sparkly and special enough to double as a light dessert. —Andrea Barnhoom, Scottsville, New York

From the Recipe Creator: These grilled bananas are the perfect dessert following a cookout. My family was skeptical at first, but everyone tried the recipe and they all agreed it was delicious. I use coconut rum from the Bahamas. —Lori Wendt, Mahomet, Illinois

From the Recipe Creator: You can't beat the combination of almond flavor with cherries. These light and fluffy dumplings are heavenly. Topped with the sauce and ice cream, it makes for a scrumptious dessert. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

From the Recipe Creator: We came up with this fresh and fruity summer snack idea. It's easy to make ahead and carry to the ballpark, beach or playground, and the cinnamon-spiced yogurt dip adds a fun touch kids love. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

From the Recipe Creator: I always double this recipe so everyone gets a piece. For a glaze with deeper flavor, use 1 ounce unsweetened chocolate and 2 ounces semisweet.—Lorraine Caland, Shuniah, Ontario

From the Recipe Creator: I don’t drink alcohol, so after I’ve had company over for dinner, I have to do something with the leftover wine. These unusual jelly candies make a nice hostess gift during the holidays. I make the mulled red wine version for the winter holidays, and a white wine variation in spring and summer.—Jennifer Mack, Pensacola, Florida

From the Recipe Creator: Santa’s eyes twinkle when he finds this very adult brownie on the cookie tray. With chocolaty liqueur and other spirits, it’s definitely a merrymaker for grown-ups. —Teri Rasey, Cadillac, Michigan

From the Recipe Creator: I was running out of ideas on what to make for a friend for her upcoming 50th so I made this cake and she was ecstatic. I knew that after dinner she enjoyed a glass of milk with an ounce of Grand Marnier mixed in, so what better way to surprise her than with this decadent birthday cake? —Lorraine Caland, Shuniah, Ontarior

From the Recipe Creator: My mom has made rum balls for as long as I can remember. They look beautiful on a dessert spread and can be packaged in a decorative tin as a gift. I substituted coconut rum for the traditional rum and added shredded coconut. —Jana Walker, Macomb, Michigan

From the Recipe Creator: We can’t resist brownie sundaes. I combined an affogato (coffee-based beverage) idea with a brownie to get this decadent sundae that mixes it all in there: warm, cold, sweet and salty. —Julie Merriman, Seattle, Washington