These brownie cups bake cookie-dough topping together with brownie batter in a muffin pan. Despite the original name “brownie bombs,” the linked method does not wrap an unbaked dough center in a finished brownie. Both mixtures are baked, and the topping is not intended to be eaten raw or spooned onto the cups after baking.
Cream cheese, sour cream, lemon, and blueberries make a scoopable cheesecake-style dip without a crust. A swirl of blueberry sauce provides contrast on top of the pale filling. This is a dip, not a set cheesecake: it does not need to stand in neat slices, and adding gelatin or baking it would create a different dessert.
Banana pudding mix, crushed pineapple, and whipped topping make a soft dessert salad with the flavors of a banana split. The pineapple juice supplies the liquid for the dry pudding mix in this version. Do not prepare the pudding with milk first: that would introduce extra liquid and change the consistency of the finished bowl.
Orange soda, sweetened condensed milk, and whipped topping make this freezer dessert with a short ingredient list and no churning. The finished texture is lighter than a dense frozen custard, but it will still firm up considerably in a home freezer. Start with chilled soda and thawed whipped topping so the mixture combines without forcing out all the air.
