Mother's Day Comfort: Just 4 ingredients. I make this simple treat when I want dessert handled hours ahead of time with zero fuss.

This 4-ingredient slow cooker sweet cream dessert is the kind of thing I pull out for Mother’s Day or Sunday supper when I want dessert handled hours ahead with absolutely no fuss. It reminds me of the custardy church-basement puddings and potluck cobblers I grew up with here in the Midwest—simple pantry staples, set to bubble away until the edges turn golden and the center stays soft and spoonable. The marbled cream cheese bakes into a velvety, ivory-and-caramel swirl that looks like you fussed, even though the slow cooker does all the work while you visit, nap, or put your feet up.

Serve this warm and spooned straight from the slow cooker into small bowls. It’s wonderful just as it is, but a little dollop of whipped cream or a scoop of vanilla ice cream melts into the hot, gooey center and makes it extra special for a holiday like Mother’s Day. A few fresh berries on the side add a bright note against the rich sweet cream, and a cup of coffee or hot tea balances the sweetness nicely. If you’re serving a big family meal, this pairs well after simple comfort foods like roast chicken, ham, or a pot roast supper.

Servings: 6–8

8 oz marbled cream cheese, softened and cut into cubes

Lightly grease the inside of a 4- to 6-quart slow cooker with butter or nonstick spray to help prevent sticking and make cleanup easier.

In a medium bowl, whisk together the sweetened condensed milk, heavy cream, and granulated sugar until the sugar is mostly dissolved and the mixture is smooth.

Scatter the cubes of marbled cream cheese evenly over the bottom of the greased slow cooker. They do not need to be perfect—those uneven bits will create the pretty marbled look as they melt and bake.

Slowly pour the sweet cream mixture over the marbled cream cheese cubes, making sure all the pieces are nestled in the liquid. Gently nudge any pieces that are sitting too high so they are mostly submerged but still visible here and there on top.

Cover the slow cooker with the lid. Cook on LOW for 2 1/2 to 3 1/2 hours, until the edges are set, puffed, and lightly golden-brown and the center is still soft and slightly wobbly. Do not stir while it cooks; leaving it undisturbed helps the marbling and the custard-like texture develop.

Once the edges are golden and the top looks glossy and bubbling, turn off the slow cooker. Prop the lid open slightly with a wooden spoon and let the dessert rest for about 15 to 20 minutes. It will thicken a bit as it cools but should stay soft and spoonable in the center.

Serve the dessert warm, scooping it out with a large spoon so you catch some of the golden edges and the gooey, creamy middle in each portion. If you like, drizzle any pooled sweet cream from the bottom of the crock over the top of each serving for extra richness.

Refrigerate any leftovers within 1 to 2 hours of cooking. Once cool, cover the crock insert or transfer the dessert to an airtight container and store in the refrigerator for up to 3 days. Rewarm gently in the microwave or on LOW in the slow cooker with the lid on until just heated through.

For a lighter version, you can use half-and-half in place of part of the heavy cream, though the dessert will be a bit less rich and not quite as thick. If you prefer a deeper caramel flavor, sprinkle 2 to 3 tablespoons of brown sugar over the cream cheese cubes before pouring on the cream mixture; it will melt into a darker, toasty glaze around the edges. A pinch of salt and 1 teaspoon of vanilla extract whisked into the cream mixture will add a little more depth without changing the simplicity. For a subtle citrus note, finely grate a bit of lemon or orange zest into the cream before cooking. You can also portion this into well-greased heatproof ramekins and set them in a larger slow cooker with a bit of water around them for more individual servings, though that adds a touch of fuss. Food safety tips: Always keep dairy-based desserts refrigerated once they’ve cooled; do not leave this dessert at room temperature for more than 2 hours (or 1 hour if your kitchen is very warm). Make sure the slow cooker is functioning properly and set to LOW; cooking on HIGH can cause the dairy to scorch or curdle. Reheat leftovers only until warm, not boiling, and discard any portions that have sat out too long or show an off smell or appearance.