The only two things I ever saw her make for dessert were the rabbit-shaped coconut cake complete with pink paper ears and jelly-bean eyes and nose that she brought over for every Easter lunch, and the ambrosia she made during the rest of the year.
For dessert, make one of my quick and easy favorites: top two scoops of vanilla ice cream with a shot of espresso or coffee, and put biscotti on the side (you can find these in the cookie section of most grocery stores).