We have an all girls potluck on second day of eid and i have been assigned to make dessert. I want some creative and delish dessert ideas :halo: …Thanks in advance 
Re: Dessert at Potluck!
http://www.paklinks.com/gs/household-affairs-and-cuisine-corner/515442-mango-sunrise-trifle.html
i posted this recipe last week…it is always a hit! you can change it up however you like, substitute fruit/filling combinations…
Re: Dessert at Potluck!
Yeah i remember it, looks so tempting!
Re: Dessert at Potluck!
Khuda kare k merii POT koi na khole aur Khudaa kare k maiN jo pot kholuuN vo muraGhGhan ho...aameen :D
Re: Dessert at Potluck!
Was also going to suggest a triffle…this one is so easy and fast to throw together and looks and tastes so amazing!!
You can use a box brownie mix if you like, as well as ready made pudding packs. Have made this so many times and everyone always loves it! You can make the day before and let it sit in the fridge overnight, its tastes better that way
Re: Dessert at Potluck!
mixed fruits,cream,jelly,nuts....
Re: Dessert at Potluck!
Here's something easy to make and that I've tried...it's delicious. It's very light, but refreshing, so it makes for a great summer desert. Plus, I like how it holds its shape.
Ingredients:
2 cups of finely chopped vanilla wafers
1/4 cup of melted butter
2 cups of frozen and sweetened raspberries
1 cupof half and half
1/2 cup of sugar
3/4 cup of sour cream
Procedure:
1) Combine the wafers and butter and press half of this mixture onto the bottom of a pan to form a crust. Reserve the remaining half of the mixture for the topping.
2) Spread out the berries on top of the crust in the pan.
3) Whisk the half-and-half and sugar in a bowl. In a separate bowl, whisk the sour cream until it's smooth.
4) Slowly mix the sour cream into the half-and-half mixture. Pour this mixture over the berries. Sprinkle with remaining wafer crumbs.
5) Cover and freeze the dish for 4 hours or until solid. Cut into squares. Soften at room temperature for 20 minutes before serving.
Re: Dessert at Potluck!
You could make truffles. My sister makes these amazing truffles that are a huge hit. Don't know the recipe, but I know that she creates a mixture of cream cheese and crushed oreos, which she shapes into balls and coats with melted chocolate. Sets them in the fridge and then serve in small fluted paper cups.
Re: Dessert at Potluck!
Thankyewww girls, i am loving the ideas 
Re: Dessert at Potluck!
This White Chocolate Raspberry cheesecake recipe sounds nice:
Ingredients
- 1 cup chocolate cookie crumbs
- 3 tablespoons white sugar
- 1/4 cup butter, melted
- 1 (10 ounce) package frozen raspberries
- 2 tablespoons white sugar
- 2 teaspoons cornstarch
- 1/2 cup water
- 2 cups white chocolate chips
- 1/2 cup half-and-half cream
- 3 (8 ounce) packages cream cheese, softened
- 1/2 cup white sugar
- 3 eggs
- 1 teaspoon vanilla extract
Directions
- In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
- In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
- Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
- In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
- Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.
Re: Dessert at Potluck!
Ferrero Rocher cupcakes:
**cake
**
2⅔ cups all-purpose flour
1¼ cups plus 2 tablespoons premium dark cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup sour cream
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
1 cup butter
2 cups granulated sugar
2 eggs
1¼ cups strong [french vanilla] coffee, room temperature
…
n u t e l l a g a n a c h e f i l l i n g
2 cups heavy cream
2 cups nutella
…
**c h o c o l a t e h a z e l n u t b u t t e r c r e a m **
1 jar (13 ounces) nutella
1 cup unsalted butter, room temperature
1 pound (half a bag) of confectioner’s sugar
pinch of salt
1 tablespoon pure vanilla extract
8 tablespoons heavy cream
finely chopped hazelnuts (for garnish)
***Cake
Sift together the flour, dark cocoa powder, baking powder, baking soda and salt in a large bowl. Set aside.
In a medium bowl, combine the sour cream, and vanilla and almond extracts. Set aside, as well.
Cream the butter and sugar in the bowl of a standing mixer fitted with a paddle attachment. Keep the mixer on medium speed until smooth, then set it on low speed as you add the eggs, one at a time, until combined.
Starting and ending with the flour mixture, add the dry ingredients and wet ingredients mixtures in an alternating fashion. Scrape the sides of the bowl between additions and ensure each is properly combined before switching bowls.
With the mixer still on low, slowly add the [room temperature] coffee into the batter and beat until combined.
Preheat the oven to 350ºF. Divide the batter evenly into liner lined cupcake pans, filling each cup to about ½ full. Bake for 20 to 25 minutes, or until a toothpick comes out barely clean [so as not to over-bake], then set aside to cool.
***Nutella Ganache
***While the cupcakes are cooling, prepare the ganache:
In a saucepan over medium heat, warm the heavy cream; slowly add in the Nutella, small measured spoonfuls at a time, stirring between additions until combined. When all of the Nutella has been added, set the saucepan aside to cool and thicken slightly.
Using a butter knife, cut a circle in the cupcake about an inch wide and thins into a cone shape, being careful not to cut too deep, through to the bottom. Remove the piece of cake and cut off the cone so the circle becomes a coin. Repeat this step for all of the cupcakes.
When the Nutella ganache has cooled, spoon into each cupcake, leaving room to replace the coin top into the hole until it is level with the rest of the cupcake top; ensure no filling overflows, and if it does, lightly scrape the surface of the cupcake clean. Set aside.
Buttercream
***Preparing the buttercream:
In the bowl of your stand mixer, cream the butter and Nutella until combined. Add in the confectioner’s sugar in one cup increments, allowing each addition to combine before adding the next; continue creaming the mixture until well blended.
Adjust the mixer speed to low and add the salt and vanilla extract to the mixture. Add the heavy cream, one tablespoon at a time, until your buttercream consistency is right.
Adjust the speed setting to high to fluff the frosting, then transfer to a piping bag or tool. Pipe onto the cupcakes, and top with finely chopped hazelnuts.
Makes 36 cupcakes. Filling and buttercream recipes will make enough for approximately 24 cupcakes.
Re: Dessert at Potluck!
This banana cake sounds so yummy
- 1 1/2 cups bananas, mashed, ripe
- 2 teaspoons lemon juice
- 3 cups flour
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 3/4 cup butter, softened
- 2 1/8 cups sugar
- 3 large eggs
- 2 teaspoons vanilla
- 1 1/2 cups buttermilk
Frosting
- 1/2 cup butter, softened
- 1 (8 ounce) package cream cheese, softened
- 1 teaspoon vanilla
- 3 1/2 cups icing sugar
Garnish
- chopped walnuts
Directions:
Preheat oven to 275°.
Grease and flour a 9 x 13 pan.
In a small bowl, mix mashed banana with the lemon juice; set aside.
In a medium bowl, mix flour, baking soda and salt; set aside.
In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
Beat in eggs, one at a time, then stir in 2 tsp vanilla.
Beat in the flour mixture alternately with the buttermilk.
Stir in banana mixture.
Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
For the frosting, cream the butter and cream cheese until smooth.
Beat in 1 teaspoon vanilla.
Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
Spread on cooled cake.
Sprinkle chopped walnuts over top of the frosting, if desired.
Read more: http://www.food.com/recipe/best-ever-banana-cake-with-cream-cheese-frosting-67256#ixzz1WRuWDPG5
Re: Dessert at Potluck!
Can someone post tried and tested recipe of Akhroot ka halwa ?
Re: Dessert at Potluck!
this looks amazing! Thanks so much for sharing! Im gonna try to make it for Eid inshallah 
Re: Dessert at Potluck!
Yogurt and Rolled Wafer Trifle
1 1/2 cups water
1 cup each dried cranberries, apples and apricots, chopped
1 cup packed brown sugar
1 cinnamon stick
1 tablespoon grated orange peel
2 containers (32 ounces each) vanilla low-fat yogurt
1 can (13.5 ounces) Pepperidge Farm® Pirouette® Chocolate Fudge Rolled Wafers (or your favorite variety)
1 cup pecan halves, toasted and coarsely chopped
1/2 cup pure maple syrup
1.Heat the water, cranberries, apples, apricots, brown sugar, cinnamon and orange peel in a 3-quart saucepan over medium-high heat to a boil. Remove the saucepan from the heat. Let stand for 30 minutes. Discard the liquid and the cinnamon stick. Drain the fruit on paper towels.
2.Spoon 2 cups yogurt into a trifle or other glass bowl.
3.Stand the wafers side-by-side in the yogurt to form a complete circle. Add the remaining yogurt. Top the yogurt with the fruit and pecans. Spoon the syrup on top and serve immediately.
Re: Dessert at Potluck!
Raspberry Tiramisu Trifle
package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1/4 teaspoon ground cinnamon
1 cup heavy cream, whipped
1 package (6 ounces) Pepperidge Farm® Milano® Cookies
1/3 cup brewed black coffee
1 cup sweetened frozen raspberries, thawed and drained
1/4 cup grated semi-sweet chocolate
1.Beat the cream cheese in a medium bowl with an electric mixer on medium speed until smooth. Beat in the sugar and cinnamon. Fold in the whipped cream.
2.Spoon 1 cup cheese mixture into a 4-cup trifle bowl. Dip 6 of the cookies, one at a time, into the coffee and place over the cheese layer, overlapping slightly. Spoon 2 tablespoons raspberries over the cookies. Repeat the layers. Spread the remaining cheese mixture over the top. Garnish with the remaining cookies and raspberries. Refrigerate for 1 hour.
3.Garnish with the chocolate before serving.
Re: Dessert at Potluck!
Try lab-e-Shereen
Re: Dessert at Potluck!
Can someone post tried and tested recipe of Akhroot ka halwa ?
Is this what your after? sorry didnt have a written version
but this lady is good i have made most of her recipes
good luck :)
Re: Dessert at Potluck!
Is this what your after? sorry didnt have a written version
but this lady is good i have made most of her recipes
good luck :)
Did you forgot to post the link.
Re: Dessert at Potluck!
oops i did forget didnt i !! :smack:
here it is >> http://www.youtube.com/watch?v=nlnGNxM28d8
good luck