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What should I fix for dessert?

We are having guests over tonight and I will be making an Italian sausage baked penne. What should I serve for dessert?

Answer Question

Asked by JeremysMom at 3:30 PM on Oct. 13, 2010 in Food & Drink

Level 35 (75,344 Credits)
Answers (7)
  • fruit and cool whip lol thats one of my favrites its cheap and easy too

    Answer by skin172 at 3:31 PM on Oct. 13, 2010

  • cheese cake mmmmm

    Answer by 2BlondeBabies at 3:35 PM on Oct. 13, 2010


    Picture of Key Lime Tarts Recipe


    Key Lime Tarts! They are super easy and TASTY!

    I could not find cooler cookies, so I crunched up some nilla wafers and added some lime zest to it and put a small layer in the bottom of the cups. A fresh raspberry on top of the whipped cream so lovely and adds just the right sweet.


    Answer by SleepingBeautee at 3:41 PM on Oct. 13, 2010

  • One of the recipes I use for guests is simple and always liked. It is cool(no cooking) and not heavy.
    Cherry Parfaits
    1 can cherry pie filling
    1 quarter tsp almond extract
    1 cup (8oz) sour cream
    1 cup cold milk
    1 pkg. (3.4 oz) instant vanilla pudding mix
    Whipped topping and a sprig of fresh mint is optional
    Combine the pie filling and almond extract, set aside. In mixing bowl combine sour cream and milk. then stir in pudding mix beating on low speed for 2 min. Spoon half into dessert glass or bowl, top with half of the pie filling, and repeat layers. Top with whip cream and mint sprig. Refridgerate until served. Makes 4-6 servings and it is easy to double if needed.

    Answer by HelenCarlene at 3:42 PM on Oct. 13, 2010

  • Strawberry Cheesecake

    Answer by ajc88 at 3:45 PM on Oct. 13, 2010

  • Ice crea with fruit topping (pineapple or strawberry) and whipped cream.

    Answer by SweetLuci at 4:32 PM on Oct. 13, 2010

  • OMG, all of these sound so yummy!! I think the ice cream with fruit topping sounds good, but you could go with gelato (sp?) or some kind of italian ice cream

    Answer by KimPippin at 6:25 PM on Oct. 13, 2010

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