Here's a smooth make-ahead dessert sauce that offers an easy way to get cheesecake flavor. Serve it over fresh fruit or layer in a parfait glass with fruit and cookies or cake for a special-occasion dinner finale.
Basic dessert sauces and their variations make wonderful toppings for ice cream, fruit or cake.
Our Dark Chocolate Fudge Sauce (at left in photo) combines brown sugar, cocoa powder, butter, buttermilk, chocolate and whipping cream. Our recipe also tells you how to make Amaretto-Fudge, Espresso-Fudge and Peanut Butter-Fudge flavors.
Raspberry-Wine Sauce (at right in photo) is a simple, quick-cooking recipe that uses either Zinfandel wine or apple juice. We also tell you how to make Double Berry, Cherry-Berry and Peach-Berry Wine Sauce.
See the next slide for Warm Caramel Sauce.
Our Warm Caramel Sauce, pictured over Dark Roast Coffee Ice Cream, is a creamy blend of white sugar, brown sugar, whipping cream, corn syrup and butter. Variations in the recipe include Warm Praline-Caramel Sauce and Warm Caramel-Apple Sauce.
Warm Caramel Sauce 
This super-easy homemade ice cream topping doesn't harden quite as fast as that magical store-bought stuff, but it packs a lot more chocolate flavor. Plus, it's totally customizable with different flavors of chips! Store it in the pantry to zap in the microwave whenever you want to crack your spoon into something delicious.
Sweet and healthy, blueberries are a Midwestern favorite. Serve this blueberry sauce over anything that could use a good dessert sauce, from fresh-off-the-griddle pancakes to scoops of ice cream.
This is the Italian version of a trifle from LoRusso's Cucina in St. Louis. The rich dessert layers custard with a syrup, pound cake and fresh raspberries, and tops it all off with whipped cream and chocolate curls.
If you're looking for a faster dessert, the orange-flavored syrup alone could be used as a topping for fresh fruit or store-bought cake.
Zuppa Inglese 
Oven-roasted nectarines or peaches create their own vanilla syrup as they're baked in vanilla-flavored sugar with water. They're heavenly with ice cream and syrup drizzled over the top.
Serve the custardlike nutmeg vanilla sauce over chocolate crepes, as in our picture, or try it over brownies, chocolate cheesecake or any chocolate cake.