8 desserts 1 pan

by Barry Lewis

Prep time
45 mins
Bake time
60 mins



600g chocolate chip cookie dough

Small bag M&M’s

400g brownie mix pack, prepared with half of the recommended water8 sheets graham crackers or digestive biscuits

150g chocolate

50g mini marshmallows

2 sheets shortcrust pastry

1 tin apple pie filling


For the Cheesecake:

125g mascarpone

300g soft cheese

1egg, plus 1 yolk

Juice and zest of a lemon

4tbsp plain flour

100g caster sugar


For the pumpkin Pie:

1 egg

50g caster sugar

50g light brown sugar

200g pumpkin puree

100ml double cream

1tsp vanilla extract

1 heaped tsp mixed spice


For the Banana Bread:

70g butter, softened

70g sugar

1 egg

70g self raising flour

1tsp baking powder

1 banana, mashed

Alrighty then welcome to another MVK tries, the series in which we tackle established recipes and see if they are as good as they say they! We’ve done Heston Blumenthal’s egg ice cream and Gordon Ramsay’s Beef Wellington to name a few… this one is from Tasty and can be found here orignally. I had to do some tweaking including using my own recipes for the banana bread, cheesecake and pumpkin pie! Enjoy….. if you dare! I highly recommend using this video and Tasty’s for reference throughout!

First lets get the batter making out the way as it was hard to find pumpkin pie mix, banana bread or cheesecake ready made stuff.

For the cheesecake:

Whisk all the ingredients in a bowl until smooth!

For the pumpkin pie:

Whisk eggs and sugar til smooth in a bowl, add remaining ingredients and whisk until smooth.

For banana bread:

Cream sugar and butter together until smooth. Add in remaining ingredients whisk until batter formed.

Start off by getting a large baking deep tray and lining it with baking parchment. I found that having some baking parchment overlapping the sides worked well to lift out later.

Push half the cookie dough into one corner, use a tape measure if you want to even it out and get an accurate shape, this sets the shape for the rest of the gaps.

Knead the m&m’s into the other cookie dough and push into place below and to the right one of the other dough so the corners are touching (video shows this well).

In the bottom left of the pan empty pocket using the graham crackers fill the bottom and sides with them to create a boundary around the dough, place the chocolate into it in one layer covering the base of graham crackers, then sprinkle marshmallows on top.

Add the mixed (make sure its very thick!) brownie mix to the space above the M&M cookie dough, we are now halfway there!

Unravel a pastry sheet and put another pastry sheet on top. Using a rolling pin roll the pastry together so it joins and creates a thicker pastry (I did not massively see the benefit of this actually, so maybe make that call if you want to make it with one strip, I guess it makes it stronger.

Layer the pastry in the opposite side of the pan covering the base and sides. This will fill two sections so trim neatly along the base to leave 2 more gaps. Create a boundary with the pastry and a dam so that the fillings won’t merge, trim to make neat and tidy. You should have created two ‘sections’ for pie filling.

Pour the tinned apple filling in one, and the pumpkin pie filling in the other. Make sure it’s all holding together!

For the last two sections add in the banana bread filling using graham crackers to create a dam that then separates the cheesecake filling. Make sure everything is straight and even and hasn’t moved much, then bake in the oven for 60minutes! Oven was at 150c or equivalent see temperature conversion charts.

Allow to cool fully before lifting up and slicing serving different combos!

Recipe orginates from tasty.co/recipe/8-desserts-in-1-pan