Serves: 0

* See note below.

* Snowballs: Roll scoops of ice cream in flaked coconut, then store in the freezer until ready to serve. Place each in a stemmed dessert dish and spoon a small amount of fruit-flavored topping or melted jelly around each ball. Mock Cheesecake: Slice frozen pound cake and place each slice on a dessert plate. Generously spread with softened cream cheese. Let cake slices stand at room temperature at least 10 minutes to thaw. Top with fruit pie filling, sweetened sliced fresh fruit or drained canned fruit such as apricots or fruit cocktail. Trifle Parfaits: Place 1 1/2 cups cubed leftover cake or coarsely crushed cookies in a medium bowl. If desired, sprinkle with 1 tablespoon sherry or rum and toss to mix. Gently stir in 1 container (4 oz.) thawed frozen whipped topping. Spoon into parfait glasses and top with sliced fruit, jam or jelly and toasted sliced almonds. Makes 4 servings. Caribbean Treat: Place a cantaloupe ring or canned pineapple slice on a dessert plate. Top with a scoop of sherbet or ice cream and sweetened berries.

Fruit-Cheese Tray: Arrange fresh fruit with cheese on a large plate or wooden board with a serving knife or cheese slicer. Apples, pears and small clusters of grapes go well with Monterey Jack, Swiss or Gouda cheese.

Pudding Parfaits: Alternate layers of pudding and crumbled cookies or sliced fruit such as bananas in a tall parfait glass.

Banana Sundae: Slice a banana into a dessert dish. Cover with a scoop of nutty ice cream. Drizzle with warmed caramel or chocolate topping.

Brownie Sundae: Place a scoop of vanilla or chocolate ice cream on top of a brownie. Drizzle with warm hot fudge sauce.

Dessert Topping: Stir together 1/2 cup thawed frozen whipped topping, 1/2 cup dairy sour cream and 1 tablespoon sugar until blended.

More Recipes from the Cooking On The Run Cookbook:
Butter Nut Crisps
Cakes Suzette
Creamy Fruit
Fast Desserts
Fruit And Creme Parfaits
Rich Chocolate Cream
Strawberry-Banana Sorbet