It’s easy to quickly fill your menu up with appetizers, meats, sides, and salads, but don’t run out of steam before dessert! Beyond just a sweet meal-ender, a great dessert conveys love — yes, we said it — like nothing else can. Find your favorites and stock your freezer because, spoiler alert: There are a lot of meals ahead of you.

Vanilla-Raspberry Custard Trifle

This is a winning recipe made all the better for the ready-made ingredients in it. Enjoy!

• 1 white cake recipe (use a boxed cake mix)
• 1 10-oz (285-g) container raspberry doughnut filling
• 12 pieces Viennese crunch
• 1 12-oz (340-g) container vanilla custard
• 1 16-oz (450-g) container pareve whipping cream
• ¼ cup confectioners’ sugar
• 2 Tbsp amaretto liqueur

Crumble half of the white cake and lay on the bottom of your trifle bowl. (Use the second half for coffee and cake or freeze for future use.)

Carefully place small spoonfuls of raspberry doughnut filling all around the edge of the bowl, over the crumbs. (The more neatly you work, the more professional-looking dessert you will get.) Start from the outside and create a circle in the visible part of the bowl, then smear the filling over your layer of crumbs. Work slowly and don’t be concerned if it’s not a perfect layer.

Place the Viennese crunch in a ziplock bag and crush finely. Sprinkle over the raspberry filling, once again starting from the outside edge and working inward to ensure that you have a visible layer at the outer part of the circle.

Next, spoon your custard over the crunch layer, then smooth out.

In a large bowl, beat the whipping cream until you have soft peaks. Add the confectioners’ sugar and amaretto. Continue beating until you have stiff peaks.

Spread a layer of whipped topping over the custard. Fill a decorating bag with the remaining topping and pipe rosettes or the design of your choice.

—Rivky Kleiman, recipe columnist

Mint Chocolate Cookies

I was always a big fan of Girl Scout cookies, and one of my favorites was the Thin Mint cookie. This recipe is super easy and a big treat for mint chocolate fans! They’re really good frozen!

• 6 3oz chocolate bars (I use Carmit)
• 1 tsp peppermint extract
• tea biscuits

Melt the chocolate in a double boiler. Once smooth, remove from heat and slowly add the peppermint extract. If the chocolate changes consistency, add canola oil an eighth of a teaspoon at a time until the chocolate is smooth again.

Dip the front of a tea biscuit into the chocolate so the entire surface is covered. Lay flat to dry.

You can store the biscuits at room temperature once the chocolate is set or freeze them. Serve alone or with ice cream. Enjoy!

—Sarina Laghaei, ad design

Chocolate Coffee Tart/Cups

I found an iteration of this recipe when I was newly married. You see, kids, in the olden days, cookbooks didn’t have pictures. And there were multiple recipes on a page! And the authors of the recipes were people you davened with! (The word influencer hadn’t been invented yes. Yes, I am that old.) I tweaked it and came up with this! Enjoy.

• 12 oz (340 g) chocolate (I use 3 Rosemarie chocolate bars)
• 1 Tbsp sugar
• 4 eggs
• 4 Tbsp coffee liqueur
• 2 graham cracker crusts
• pareve whipping cream, beaten, or prepared whipped cream
• crushed cookie crumbs of choice

Melt chocolate in a double boiler, stirring constantly. Add sugar. Add eggs one at a time and quickly mix them in before they curdle. Add liqueur and mix until smooth. Pour into a tart pan and let cool. Add whipped topping. Alternatively, divide among mini glasses or ramekins, add crumbs, and layer till almost the top, then cover with whipped cream. Freeze.

—Chaia Frishman, columnist