all my favorite desserts are already made.

it depends wat type of desert your'e after because there are many different ones 4 different audiences tell m wat type of desert you're after and i'll let u know asap

Get one graham cracker crust, one can of sweet and condesed milk, one 12 oz frozen lemonade concentrate, One conatiner of cool whip. Get a bowl, whip cool whip milk lemonade Dump mixture into the graham cracker crust and let sit in freezer aprox 1-2 hrs. This is called Lemonade Pie!

Lemon Meringue Pie 1 pre-baked prepared or home-made pie crust shell Preheat oven to 300°F. Filling: 7 tablespoons cornstarch 1 tablespoon flour 1 3/4 cups granulated sugar 2 cups water, boiling 4 egg yolks, beaten grated rind of two lemons 1 tablespoon butter 1/4 teaspoon salt 1/2 cup unstrained lemon juice Sift together cornstarch, flour, and sugar. Whisk in boiling water, continuing to stir until mixture becomes smooth. Cook the mixture in top of a double boiler for five minutes. Be sure the water in the double boiler is simmering before the five-minute count begins. Meanwhile, beat four egg yolks. Stir several tablespoons of the hot mixture into the beaten egg yolks (to temper), then slowly combine the egg yolks entirely with the remaining hot mixture. Stir in grated lemon rind, butter, salt, and lemon juice. Stir constantly, continuing to cook until the egg yolks become smooth and thick. Pour the filling into the baked pie shell. Cover with meringue (see below) while still warm, but not hot. Meringue: 5 egg whites, stiffly beaten 1/4 teaspoon salt, scant 9 tablespoons granulated sugar 1/4 teaspoon lemon juice Place salt and lemon juice in bowl and beat egg whites until stiff, but not separating. While beating, gradually add sugar. Spread meringue on top of lemon filling. Bake pie at 300°F until the meringue takes on a delicately golden color with lightly browned tops. Allow to cool before serving. Garnish with thinly sliced rounds of lemon dipped into coarse sugar or a fresh sprig of mint.

Pavlova: Ingredients 3 large fresh egg whites 6 oz (175 g) caster sugar For the topping: 10 fl oz (275 ml) whipping or double cream, whipped 12 oz (350 g) prepared mixed soft fruits, such as raspberries, strawberries and redcurrants a little icing sugar . Alternatively, for the topping, I stir two passion fruit through the whipped cream and put that on top. method: Place the egg whites in a large clean bowl and have the sugar measured and ready. Now whisk the egg whites until they form soft peaks and you can turn the bowl upside down without them sliding out (it's very important, though, not to over-whisk the egg whites because, if you do, they will start to collapse). When they're ready, start to whisk in the sugar, approximately 1 oz (25 g) at a time, whisking after each addition until all the sugar is in. Now take a metal tablespoon and spoon the meringue mixture on to the prepared baking sheet, forming a circle about 8 inches (20 cm) in diameter. Then spoon round blobs next to each other so that they join up to form a circle all around the edge. Now, using the tip of a skewer, make little swirls in the meringue all round the edge, lifting the skewer up sharply each time to leave tiny peaks. Now place the baking sheet in the oven, then immediately turn down the heat to gas mark 1, 275°F (140°C) and leave it to cook for 1 hour. (For important information about cooking at gas mark 1, click here. )Then turn the heat right off but leave the Pavlova inside the oven until it's completely cold. I always find it's best to make a Pavlova in the evening and leave it in the turned-off oven overnight to dry out. It's my belief that the secret of successful meringues of any sort is to let them dry out completely, which is what this method does perfectly. To serve the Pavlova, lift it from the baking sheet, peel off the paper and place it on a serving dish. Then just before serving, spread the whipped cream on top, arrange the fruit on top of the cream and dust with a little sifted icing sugar. Serve cut into wedges. In fairness, I did not create this recipe- I got it from : http://www.deliaonline.com/recipes/pavlova,1219,RC.html But Delia explains it a lot better than I can. Try it - it is delicious!!