To round out the meal, Eve serves Berry Special Pie. She developed the refreshing dessert after tasting something similar at a restaurant.
"It's light and not too sweet," she says. "Thanks to a prepared crumb crust, it goes together quickly. We love it with raspberries, but you can substitute any fresh berries.
This unusual dessert came from a little book I bought at a flea market many years ago. The broiled orange-coconut topping really dressed up a boxed gingerbread mix. When I bring it to potlucks and family get-togethers, it never lasts long!
-Paula Hartlett, Mineola, New York
My family and friends love this dessert, and I've shared the recipe several times. The crunchy nut crust and colorful raspberry filling make it special enough for guests. During the holidays, I substitute a can of whole-berry cranberry sauce for the raspberries.
"I do a lot of cooking and baking in spring and early summer when the rhubarb is tender," writes Lorraine Guzek of Thief River Falls, Minnesota. "This tangy-sweet sauce is delicious over ice cream and so easy to make."
"With its thick peanut and fudge topping, this ice cream cake is always a hit with our family," writes Kathy Pahl of Medicine Hat, Alberta. "It can be prepared well in advance and appeals to both children and adults."
"You’ll have no hassle, no fuss and no leftovers with this dessert," Sue Shank promises from Harrisonburg, Virginia. "It looks impressive, but it’s actually so simple. It can be prepared in a 9- or 11-inch pan and tastes wonderful served warm with ice cream or whipped topping."