Here are 20 easy answers to the question “What should I bring?” All these crowd-pleasing desserts travel well and are simple to serve.

 

Take the graham-cracker crust and bright, tart filling of a traditional key lime pie and reinvent it in a cookie.

A riff on tres leches, this coconut-spiked sponge cake is soaked in condensed milk, heavy cream, and -- in place of the usual evaporated milk -- coconut milk. Serve it with mixed berries and whipped cream.

This dessert belongs in everyone's "outdoor entertaining" file. The cake squares, embellished with moist fruit and a crunchy topping, are meant to be eaten out of hand.

For an even sweeter summer, take advantage of the season's perfectly ripe peaches in this easy crowd-pleaser of a dessert. The topping freezes well, so why not make a double batch and save half for another day?

Because this tart uses frozen puff pastry, making it is easier than it looks. Alternating black and red plums to create "stripes" is optional.

This unbeatable blondie recipe combines the buttery flavor and chocolate chips from everyone's favorite cookies with the appealing texture of the best brownies.

Buttermilk and lots of coconut make this cake tender, moist, and scrumptious. Rum gives it a lighthearted tropical kick, but if you like, use orange juice instead for a kid-friendly version.

That summer favorite, zucchini bread, is transformed into irresistible cookies, made extra chewy with the addition of oatmeal. Sandwich pairs of cookies together with sweetened cream-cheese filling.

These moist white cupcakes crowned by a meringue buttercream made with strawberry jam will be the hit of any summer potluck. Top each cupcake with a fresh strawberry just before serving.

Orange juice and zest add a fresh twist to this blackberry crisp. If you like, use a combination of berries in this recipe.

Also known as seven-layer bars or hello dollies, these rich bar cookies begin with a crust made from graham cracker or chocolate wafer crumbs, then pecans, chocolate chips, and coconut are layered on top. Sweetened condensed milk poured over the top sweetens the bars and helps the layers adhere.

Purchased puff pastry is a wonderful shortcut for making summer fruit pies. Here, a sheet of the thawed pastry is topped with toasted walnuts, brown sugar, sliced apricots, and blackberries, and baked to a tender golden brown.

Simmer fresh apricots with sugar and then puree with a touch of lemon juice to make the sunny filling for these handheld cheesecake bites. Make decorative patterns in the filling by swirling with a skewer.

Press mini peanut butter cups into peanut butter cookie dough to make these crowd-pleasing cookies. If you like, you can use other candies for the topping as well, such as chocolate-covered caramels or halved mini candy bars.

Puree fresh blackberries with a bit of sugar to create the fruity filling that's swirled throughout this sour cream pound cake. Try warming slices of cake on the grill, and serve with dollops of whipped cream.

Made in a 10-by-14-inch jelly roll pan, this big blueberry pie feeds a crowd. Add a finishing touch by brushing the crust with beaten egg and sprinkling with sanding sugar before you put the pie in the oven.

These cakelike bar cookies are a portable handheld version of summer berry crumble. Use fresh blackberries as called for in the recipe, or try raspberries instead.

Chocolate wafer cookie crumbs, evaporated milk, and lots of bittersweet chocolate form the base of these dense and fudgy no-bake brownies. Sweetened shredded coconut and salted peanuts to add an exciting balance of flavors and textures.

The biscuit topping on this classic cherry cobbler is extra rich and tender thanks to the addition of heavy cream. Use fresh cherries in this recipe if you like, or save time by choosing frozen cherries.

Use your food processor to prepare the easy crust of these bar cookies made with toasted almonds, flour, sugar, baking powder, and eggs. The filling is simply blueberry jam, and the crunchy topping is homemade granola -- but feel free to use your favorite prepared variety instead.