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Puddings and Creams
Peacherino Sundae (using sliced peaches, oranges and ice cream; topped with whipped cream)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Tutti-Fruiti Tortoni (using vanilla ice cream, candied fruits and raisins)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "Meals with a Foreign Flair" (Meredith Press, 1963)

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Peach Sherbet (using peach pulp, sugar and orange juice)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Fruit Sauce/Salsa per Frutta (using peach, lemon and orange juice)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Jelly Sauce (using jelly, orange rind and orange juice)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Fruit Whip/Crema Battuta con Frutta (using milk, egg whites and powdered sugar)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Apple Ice (Frozen dessert using cider, sugar and orange juice)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Frozen Peaches (using sugar, water and whipped cream)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Maraschino Sauce (using cream, maraschino liqueur and powdered sugar)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Macaroons/Biscottini (Wine-soaked almond macaroons, topped with whipped cream and red wine)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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