need dessert for crawfish boil

"crawfish boil" (cajun boil I call it). I'm throwing one here in landlocked New Mexico for a friends retirement party for 15-20 people. Have all the usual ingredients  and equipment including the Zydeco tunes! I need IDEAS FOR A SIMPLE MAKE AHEAD COLD OR ROOM TEMP. DESSERT. Preferably something dippable in a casserole dish......... questions welcome.

Skip dessert.  Eat more crawfish.

Or hire the Pie Lady of Pewaukee.

Brad

Cut fruit. Simple. Refreshing.

 

Watermelon is required eating.

mark

Thanks. Great suggestions thus far. Brad "more crawfish" is a good idea, however, do you realize the COST of shipping crawfish to New Mexico??
Divefl, fresh fruit is a very good thought!

Ice cream!

More beer.

I like the more crawfish answer, but in NOLA it would be Bread pudding.

Or Bananas Foster.

I finished off the boiled crawfish I had in Louisiana with some Key Lime Pie.

This dessert is easy, make-ahead, delicious, and looks like you labored long in the kitchen - and you really didn't! We have it with extra warm fudge sauce when it is served.

Ice Cream Sandwich Dessert


19 ice cream sandwiches
1 (12 ounce) container frozen whipped
topping, thawed
1 (12 ounce) jar hot fudge ice cream topping
1 cup salted peanuts
Directions:
1. Cut one ice cream sandwich in half. Place one whole and one half sandwich along a short side of an ungreased 13-in. x 9-in. x 2-in. pan. Arrange eight sandwiches in opposite direction in the pan. Spread with half of the whipped topping. Spoon fudge topping by teaspoonfuls onto whipped topping. Sprinkle with 1/2 cup peanuts. Repeat layers with remaining ice cream sandwiches, whipped topping and peanuts (pan will be full). 2. Cover and freeze for up to 2 months. Remove from the freezer 20 minutes before serving. Cut into squares.

Try the Cafe des Amis site for ideas, and the cafe has its own site as well. The Oreille de Couchon sounded great, though I'd probably leave out the boudin; and the Gateau Sirop sounds fantastic and possibly not too hard to prepare.

Actually, just about any fairly dense, sweetish cake or bread doused with real cane syrup would probably do the job. Good luck!

Rick

Peach cobbler, in a big aluminum pan.

you could make an ambrosia salad and serve with some kind of plain butter cookie or lady fingers.   nice and light - would be a nice change for the palate after eating all the cajun spices.

it's cut fruit mixed with small marshmallows and, i think, sour cream.  could be heavy cream.  i'll check my recipes when i get home.

i'm sorry i didn't get back to this sooner!!!

i can not find the card with the recipe :(

it's been quite a while since i've made it...

1 can peaches (the mid-sized can)
1 can pears (mid size)
1 small jar marachino cherries
1 small can mandarin oranges
1 small can grapes
1 small can crushed pineapple
1 bag small marshmallow
1 pint cream - i'm pretty sure it's heavy cream

drain all liquids from the various fruits and chop up the larger pieces (the pears and peaches).  i also cut the cherries and grapes in half...just to try to keep everything uniform in size.  reserve some of the liquids - about a cup or so.
 
mix everything together in a large bowl add the marshmallows and then the cream and mix well.  refridgerate for a couple hours; mixing it every hour.

at serving time, if it's not liquidy enough for you, add some of the reserved juice and mix it in well.

you can serve it in a big bowl with nilla wafers  or lady fingers on the side or do individual dishes and put a few of the cookies/cakes in or on top for decoration.

the recipe i have does not call for coconut...you can add it if you want. i'd think a cup would be more than enough.  you can also use i very large can of cocktail mix instead of the cans of peaches and pears and grapes.  if i use the cocktail mix, i still add the jar of cherries cuz i really like them :)  and you'll still need the pineapple and oranges... 

Not a casserole dessert, but it is a cold dessert for sure ... Italian Lemon Ice.
Would stand up great to the rest of the menu.

Another cold one ... an ice cream dessert called a "Tumbleweed". 
This was a dessert that was a big seller when I worked at Steak & Ale long, long ago. 
French Vanilla ice cream just slightly soft, blended with both Kahlua and White Creme de Cacao untill combined and smooth and then refrozen (generally in the serving glasses).  Though it was a dessert at the restaurant, it is based on the bar drink called a tumbleweed which also includes Frangelico, brandy and cream besides the Kahlua and creme de cacao.
I'd think the Tumbleweed dessert could be kept cold (ice bath etc)  and served from a larger container so that people could dip their own.