Desserts. Just the word sends the imagination into delectable territories of the brain where chocolate and sweets of different tastes and textures take life in my very vivid imagination.

For Easter, ham and deviled eggs may take center stage, but it’s the dessert that will be the end game. An easy dessert is also good when one has been slaving over a stove, slow cooker or barbecue grill, and this particular dessert gets kudos for ease.While chocolate bunnies keep the youngsters occupied, start melting blocks of chocolate and sweetened condensed milk in the slow cooker. Get out a bag of large marshmallows, canned pineapple chunks (or cut up a fresh one), fresh strawberries, bananas and whatever else you like.

Remember the fondue pot? It’s still around, but you can do this in the slow cooker as well. It won’t take long to make the chocolate sauce, about an hour on High. Stir and when thoroughly melted, dip fruit. Chocolate will set up fast.

If it does set up, add more sweetened condensed milk and stir well. I found that I had to shape the chocolate around some of the fruit, using the back of a spoon when it got too firm to dip. Set the chocolate-covered fruit out on a platter.

Julie Kay is a columnist for The Advocate. She can be reached at