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    Coffee-Coconut Ice Cream Bombe: With just five ingredients and a large bowl you can make this incredible, showstopping creation.

    Chocolate-Banana Ice Cream Pie: Make a cookie and coconut crust for vanilla and chocolate ice cream and a layer of banana. Then top with whipped cream and toasted coconut.

    Ice Cream Cake: With store-bought ice cream and just a few additional ingredients you can make a delicious ice cream cake at home.

    Chocolate-Hazelnut Ice Cream Cupcakes: Make mini coconut-hazelnut crusts and fill them with cocnut ice cream and chocolate ice cream. They can be made and then frozen for up to two days.

    Patriotic Berry Trifle: Use store-bought angel food cake to cut down on the prep time for Sunny Anderson's colorful trifle.

    Vanilla Ice Cream with Honey: Use vanilla beans, split lengthwise and scraped, to get the best flavor from Ted Allen's homemade ice cream. Top it with fresh berries for patriotic red, white and blue flair.

    Rachael Ray's 10-minute Red, White, and Blue Fruit Cups is chock-full of fresh fruit: strawberries, blueberries and blackberries.

    Ice Cream Bombe: This classic bombe shape is created by layering mango and raspberry sorbet plus strawberry ice cream in a bowl and then freezing the dessert until it sets.

    Cornbread Salad: Assemble this salad as you would a trifle. Layer store-bought cornbread with corn, tomatoes, peppers, cheese and more.

    Prepare this classic Coleslaw the night before a big cookout — that way, the cabbage and carrots have time to soak up the tangy dressing.

    These creamy, zesty lime bars are just the thing to top off a picnic. For the neatest presentation, use a metal spatula or a baker's scraper to remove the bars from the pan.

    Ellie Krieger's refreshing cucumber salad is an easy addition to any picnic or cookout.

    Antipasto Salad: Giada De Laurentiis gives a classic pasta salad an Italian twist, tossing traditional antipasto ingredients like salami, cheese, peppers and olives with fusilli.

    Chicken Tostadas: With help from refried beans and fully cooked chicken, this recipe couldn't get much easier. Just pile on all the ingredients and top with your freshly blended salsa for a quick weeknight fiesta.

    Baja Style Fish Tacos: Mexican beer makes the batter on the fish extra light and crispy, while a citrus-packed cream sauce cools everything down. Make the filling and prepare the toppings while everyone creates their own taco.

    Dulce de Leche Banana Cream Pie: With a four-ingredient crust, this isn't nearly as hard to tackle as it looks. The filling gets most of its flavor from store-bought dulce de leche and sliced bananas, so you can spend more time enjoying the result.

    Corn muffin mix is the secret ingredient in this quick and easy take on churros.

    Sopaipillas with Chocolate Sauce: These fried pockets of dough are a specialty in New Mexico. Crispy on the outside and tender on the inside, these are drizzled with a chocolate sauce.

    Churros: Sweet Mexican crullers are coated with cinnamon and sugar and served immediately for the best crispy finish.

    Hazelnut and Nutmeg Gelato: Add Nutella to homemade gelato for the ultimate Mother's Day indulgence.

    Take a bite out of the Spring Belgian Chocolate Gourmet "Devil Style" Cupcakes, available at the Food Network Store.

    Treat yourself with the Pastel Truffle Cake Stix Box of 6, available at the Food Network Store.

    Hop into spring with the Spring Fling Giant Fortune Cookie, available at the Food Network Store.

    The potatoes in this German Potato Salad are tossed in a mustard sauce and sprinkled with chopped herbs and bacon.

    Sweet Pepper Crostini: This easy open-face sandwich is great for an easy appetizer or a quick snack.