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Items38
1
Chocolate Éclair Icebox Cake
Layer graham crackers and fluffy vanilla pudding in a covered baking dish, then spread a cocoa glaze over the top. Chill it overnight so the crackers soften into layers you can cut with a spatula.
2
Salted Brown Butter Crispy Rice Treats
Brown the butter before melting the marshmallows, then fold in crisp rice cereal and a pinch of salt. Let the slab cool, cut it at home, and pack the squares in a tin with parchment between layers.
3
No-Bake Vanilla Cheesecake
Pack a graham cracker crust into a springform pan and fold whipped cream into the cream cheese filling. Chill the cheesecake overnight and carry it in the pan so the sides stay supported until serving.
4
Mango Sago Cups
Simmer tiny tapioca pearls until clear and fold them into a blended mango and coconut milk base. Chill the pudding and top individual lidded cups with diced mango so nobody needs to portion it at the potluck.
5
Carlota de Limón
Layer María cookies with a blended filling of key lime juice, evaporated milk, and sweetened condensed milk. Give the covered pan at least four hours in the refrigerator so the cookies soften and the cake sets. Add lime zest and fresh cookie crumbs when you get there.
6
Strawberry Icebox Cake
Layer graham crackers with freshly sliced strawberries and lightly sweetened whipped cream. Use a covered pan for the overnight chill and the drive. Save a handful of berries to scatter over the cake when you arrive.
7
Peanut Butter & Raspberry Swirl Pie
Freeze the pressed buttery cracker crust for 20 minutes before filling it with whipped peanut butter and cream cheese. Swirl in raspberry preserves and let the assembled pie firm up in the refrigerator. Carry it flat and add the raspberries just before slicing.
8
Mascarpone Tiramisu
Dip store-bought ladyfingers quickly in cold espresso and layer them with sweetened mascarpone whipped cream. Give the pan three to four hours in the refrigerator, or chill it overnight. Leave out the optional coffee liqueur if you’re serving a mixed crowd.
9
Berry & Lemon Curd Trifle
Brush slices of store-bought pound cake with warmed strawberry jam and orange juice. Layer with fresh berries and lemon curd folded into whipped cream. Build it in a clear, lidded container so the layers show and you can take it straight from cooler to table.
10
Dark Chocolate Ganache Tartlets
Mix crushed chocolate sandwich cookies with melted butter and press them into individual molds. Fill the unbaked shells with dark chocolate ganache and let them chill at least four hours. Carry them in a shallow container so the crumb shells stay intact.
11
Chessmen Banana Pudding
Line a rectangular dish with Chessmen shortbread, add sliced bananas and a cream cheese pudding filling, then finish with a second layer of the cookies. Keep the dish covered in the cooler and use the patterned cookies as a guide for serving.
12
Vanilla Bean Panna Cotta
Warm milk gently to dissolve the gelatin, then add vanilla bean and cream. Use little lidded cups if you’re taking the panna cotta across town and chill until set. Pack berry sauce in a separate jar so you can add it just before serving.
13
Steamed Leche Flan
Line a small flan mold with stovetop caramel and pour in an egg-yolk custard with condensed milk and vanilla. Cover the mold and steam it, then refrigerate the flan. Keep it in the mold on the drive and turn it out onto a rimmed plate for the caramel.
14
Cathedral Window Gelatin
Chill red, green, and yellow gelatin separately and cut the slabs into cubes. Drop them into a mold of clear gelatin mixed with table cream and condensed milk. Travel with the dessert still in its mold, then turn it out at the potluck to reveal the colored pieces.
15
Japanese Coffee Jelly
Set strong brewed coffee with kanten, an agar powder, and allow five hours in the refrigerator. Cut the firm jelly into cubes and pack them in lidded cups. Pour a little condensed milk mixed with milk over each serving at the potluck.
16
Rosewater Mahalabia
Thicken milk with cornstarch on the stove, then stir in rosewater and pour into individual cups. Leave room for the strawberries and set aside two to three hours to chill. Bring the pistachios separately so you can sprinkle them over just before serving.
17
Cinnamon Arroz con Leche
Simmer long-grain white rice with cinnamon sticks, then stir often as it thickens with milk and sugar. Give it two hours in the refrigerator if you’re bringing it cold. Pack cinnamon or raisins separately to finish the cups.
18
Buko Pandan Salad
Set pandan-scented agar in coconut water and cut it into green cubes. Fold in shredded young coconut, coconut jelly, palm fruit, and sweetened cream. Chill for one to two hours, then pack in individual containers or serve from one chilled covered bowl.
19
Chocolate Dirt Pudding Cups
Press crushed chocolate sandwich cookies into cups with a little melted butter, then add layers of cream cheese filling, chocolate pudding, and whipped topping. Refrigerate the cups with their lids on and bring the final cookie crumbs separately to keep the topping crisp.
20
Marshmallow Chocolate Mousse
Melt mini marshmallows with bittersweet chocolate and butter on the stove, then fold in softly whipped vanilla cream. Portion into little cups and refrigerate until serving. Make it the day of the potluck if you prefer the lighter texture it has before a long chill.
21
Ambrosia Salad
Drain the mandarin oranges, pineapple, and cherries well before folding them into the whipped topping and vanilla yogurt with coconut and mini marshmallows. Chill the covered bowl at least two hours and pack a serving spoon for scooping.
