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Desserts

You lucky devil. You just found copycat recipes for all of your favorite famous foods! Bestselling author and TV host, Todd Wilbur shows you how to easily duplicate the taste of iconic dishes and treats at home. See if Todd has hacked your favorite desserts here. New recipes added every week.

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    Score: 5.00. Votes: 8

    Menu Description: "Vanilla ice cream rolled in toasted coconut, covered in chocolate sauce and topped with whipped cream."

    Here's an easy-to-make dessert that will give you a cool way to use the vanilla ice cream that's gathering ice crystals in the freezer. The key to this recipe is to plan ahead a bit by placing your serving plates into the freezer (give 'em at least 30 minutes). While the plates are chilling out, toast some coconut in the oven, then roll scoops of ice cream in it. Top your masterpiece with canned whipped cream or make your own from the simple recipe included here.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 5.00. Votes: 1

    Menu Description: "Fresh ripe bananas in our rich vanilla cream, topped with fresh whipped cream or fluffy meringue." 

    Bakers get to work by 5 a.m. at Marie Callender's to begin baking over 30 varieties of pies. Huge pies. Pies that weigh nearly three pounds apiece. The fresh, creamy, flaky delicious pies that have made Marie Callender's famous in the food biz. On those mornings about 250 pies will be made at each of the 147 restaurants. Modest, I suppose, when compared with Thanksgiving Day when the stores can make up to 3,500 pies each.

    For now though, we'll start with just one—banana cream pie with flaky crust, whipped cream, and slivered almonds on top. This recipe requires that you bake the crust unfilled, so you will have to use a pie weight or other oven-safe object to keep the crust from puffing up. Large pie weights are sold in many stores, or you can use small metal or ceramic weights (sold in packages). Or place dried beans on the crust which has first been lined with aluminum foil or parchment paper.

    Try more of my Marie Callender's copycat recipes here

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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    Gerald Kingen is a man with a mission. In 1985 he sold his successful Red Robin chain of restaurants to Tokyo-based Skylark Co. Ltd. Unhappy with the changes the new owners were implementing, Jerry and a partner purchased a "substantial equity position" of the Irvine, California based Red Robin in March of 1996. Now Jerry is once again at the helm of the company, with a goal of reviving old menu items and living up to the old slogan: "The world's greatest gourmet burger maker & most masterful mixologists."

    A unique signature dessert item is the Mountain High Mudd Pie, which servers claim is one of the most ordered desserts on the menu. Save room for this giant-sized sundae made from chocolate and vanilla ice cream with peanut butter, caramel, and fudge sauce. There are several stages of freezing, so give yourself at least seven hours to allow for these steps. This dessert is big and serves at least a dozen, so it's good for a small party or gathering, or as a birthday cake. If there's only a few of you, leftovers can be frozen in a sealed container for several weeks.

    Check out my hacks for Red Robin's famous burgers and more here.

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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    Score: 5.00. Votes: 1

    Menu Description: "Vanilla ice cream between two pieces of devil's food cake. Served with hot fudge, creamy topping and a cherry."

    One of Shoney's signature dessert items is this Hot Fudge Cake, an ice cream fudge cake dessert worshipped by all who taste it. To make construction of this treat simple, the recipe calls for a prepackaged devil's food cake mix found in any supermarket baking aisle. Try to find vanilla ice cream in a box, so that the ice cream can be more easily sliced to fit on the cake. Leftovers can be frozen and served up to several weeks later.

    You've got dessert down, how about Shoney's pot roast, or country fried steak as the main dish?

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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    Score: 5.00. Votes: 4

    Mastro’s signature dessert is sinfully good. How can it not be? It’s buttery pound cake with a warm cream cheese filling, crowned with vanilla ice cream and a drizzle of homemade raspberry sauce. This formula makes 3 cakes when you bake them in 5-inch ramekins, which gives you cakes that are the same size as those served in the restaurant. And each one will easily serve two people. You can make this dessert the day before you plan to serve it just as the chefs at the restaurant do. When each butter cake order comes into the Mastro’s kitchen, a cake is microwaved until hot, the sugar topping is melted with a chef’s torch (the kind used for crème brulee), then the cake is topped with ice cream and raspberry sauce. If you don’t have a torch to melt the sugar crystals, you can just skip that step and serve the cake with the raw sugar un-torched. It still tastes great.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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    Score: 4.88. Votes: 16

    Menu Description: "Our famous Original cheesecake recipe! Creamy and light, baked in a graham cracker crust. Our most popular cheesecake!"

    Oscar and Evelyn Overton's wholesale cheesecake company was successful quickly after it first started selling creamy cheesecakes like this clone to restaurant chains in the early 1970's. When some restaurants balked at the prices the company was charging for high-end desserts, Oscar and Evelyn's son David decided it was time to open his own restaurant, offering a wide variety of quality meal choices in huge portions, and, of course, the famous cheesecakes for dessert. Today the chain has over 87 stores across the country, and consistently ranks number one on the list of highest grossing single stores for a U.S. restaurant chain.

    Baking your cheesecakes in a water bath is part of the secret to producing beautiful cheesecakes at home with a texture similar to those sold in the restaurant. The water surrounds your cheesecake to keep it moist as it cooks, and the moisture helps prevent ugly cracking. You'll start the oven very hot for just a short time, then crank it down to finish. I also suggest lining your cheesecake pan with parchment paper to help get the thing out of the pan when it's done without a hassle.

    This recipe is so easy, even a 2-year old can make it. Check out the video

    More amazing Cheesecake Factory copycat recipes here

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 4.40. Votes: 5

    Menu Description: "Our melt-in-your-mouth cream cheese pie with a tangy lemon topping."

    Here's a great double-layered pie with lemon topping covering a creamy cheesecake filling. It's two great pies in one dessert. This creation has been huge seller for Marie Callender's, and I've heard nothing but raves from anyone who's tried it. Make the crust from scratch like the pros using this Marie Callender's lemon cream cheese pie recipe here, or take the easy route with a pre-made graham cracker crust found in the baking aisle. Either way it's pie heaven. 

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 4.96. Votes: 25

    Menu Description: "Warm chocolate cake w/chocolate fudge filling. Topped w/vanilla ice cream under a crunchy chocolate shell."

    Get out your "easy" button for this one. The clone recipe for this top-requested Chili's dessert is easy to make—and can even be made days ahead of time. A chocolate fudge cake mix is all you need for the cake part of the recipe. The cake batter is poured into the large cups of a Texas-size muffin pan. When the cakes are done and cooled, you make a secret hole where the hot chocolate is loaded. Now you can keep the cakes chilled until dessert time. To serve, heat a cake, plop a scoop of vanilla ice cream on top, and top it off with some Magic Shell, (a chocolate topping that hardens on ice cream) that you can make from scratch with my recipe here. When your diners dig into the cake, the delicious hot fudge center oozes out of the warm chocolate cake.

    For a live demonstration of this clone recipe check out this video.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.
    Try my improved version in Top Secret Recipes Step-by-Step.

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    Score: 4.50. Votes: 6

    Menu Description: "This tart and tangy layer of graham cracker crumbs, key lime filling and whipped cream is a little taste of heaven."

    While working on this clone, I couldn't help thinking of Steve Martin and Bernadette Peters in The Jerk enjoying "the best pizza in a cup ever." Applebee's has taken a slice of key lime pie out of the pie pan and put it into a 6-ounce rocks glass. The key lime filling for this clone is thickened on your stovetop, and the topping is made by combining key lime juice and sweetened sour cream. Try to find key limes for this recipe, but any lime juice will work in a pinch if key limes or bottled key lime juice is hard to track down. Chill the filling for a few hours in your fridge before building these 4 servings with graham cracker crumbs on the bottom, and whipped cream on top. It's really good stuff. Probably the best key lime pie in a cup ever.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
     

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    Score: 5.00. Votes: 1

    The Cheesecake Factory’s latest decadent dessert goes extreme with America’s favorite cookie. You’ll find Oreos in the middle of the cheesecake, in the cookie mousse layer, pressed onto the edge, sprinkled on the whipped cream, and even up on top where an Oreo wafer crowns each slice. In fact, I’ve designed this copycat Cheesecake Factory Oreo cheesecake recipe to use every Oreo in a standard size-package—all 36 of them!

    This beautiful cheesecake starts with a chocolate cake layer, topped with a layer of chocolate buttercream icing, followed by a no-bake cheesecake layer, Oreo cookie mousse, and more chocolate icing. It’s a chocolate lover’s—and Oreo lover’s—dream, and not surprisingly, one of Cheesecake Factory’s best sellers.

    When creating your own version of this dessert masterpiece at home, be sure to use a 10-inch springform pan. This is a big cheesecake, so you'll get 12 large slices out of it. The restaurant charges around 56 bucks for a whole cheesecake this big, but thankfully, a homemade version will cost you much less than that.

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I'm Todd Wilbur,
Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

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