Impress friends and family with fluffy chocolate mousse topped with a sweet raspberry sauce.

Celebrate spring with a memorable sweet ending to a special meal.

When you entertain friends and family, present the creamiest citrus cheesecake, coconut and lemon torte, or peanut butter pie on an elevated glass cake stand or a decorative plate. Serve the easiest and most luscious chocolate mousse, garnished with raspberries, in a large glass bowl. Offer no-bake apricot almond cookies on a doily-lined plate.

All these easy desserts feature two "must have" ingredients for spring — the ultimate dessert-maker's convenience of sweetened condensed milk and your own special touch.

4 (1-ounce) squares unsweetened chocolate1 (14-ounce) can sweetened condensed milk (NOT evaporated milk)2 teaspoons vanilla extract2 cups (1 pint) whipping cream, whipped2/3 cup water1/4 cup red raspberry jam3 tablespoons confectioners' sugar1 tablespoon cornstarch1 cup frozen raspberriesIn a heavy saucepan, over medium-low heat, melt chocolate and sweetened condensed milk; stir in vanilla.Pour into a large bowl; cool to room temperature, about 1 hours. Beat until smooth. Fold in whipped cream.Spoon into 8 to 10 dessert dishes. Chill thoroughly.In small saucepan, combine water, red raspberry jam, confectioners' sugar and cornstarch. Cook and stir until thickened and clear. Cool. Stir in raspberries.Top each dish of mousse with raspberry topping and serve. Store leftovers covered in refrigerator.Makes 8 to 10 servings.

1 cup graham cracker crumbs1/4 cup sugar1/4 cup butter or margarine, melted3 (8-ounce) packages cream cheese, softened1 (14-ounce) can sweetened condensed milk (NOT evaporated milk)3 eggs2 teaspoons grated lemon rind2 teaspoons grated orange rind2 teaspoons vanilla extractPreheat oven to 300 degrees. Combine graham cracker crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan.In large bowl, beat cream cheese until fluffy. On low speed, add sweetened condensed milk; mix until smooth. Add eggs, lemon and orange rind and vanilla; mix just until blended. Pour filling into pan.Bake 50 to 55 minutes or until center is set. Cool. Chill. Garnish as desired. Store leftovers covered in refrigerator.Makes 1 9-inch cheesecake.

4 cups finely chopped dried apricots (about 1 pound)4 cups flaked coconut or coconut macaroon crumbs (about 21 macaroons)2 cups slivered almonds, toasted and finely chopped1 (14-ounce) can sweetened condensed milk (NOT evaporated milk)Whole almonds (optional)In a large bowl, combine all ingredients except whole almonds. Chill 2 hours.Shape chilled dough into 1-inch balls. Top each with whole almond (optional). Store leftovers tightly covered in refrigerator.Makes about 7 dozen cookies.<br></br>

1 (14-ounce) can sweetened condensed milk (NOT evaporated milk)2 egg yolks1/2 cup lemon juice1 teaspoon grated lemon rind (optional)Yellow food coloring (optional)1 (18.25 or 18.5-ounce) package white cake mix1 (4-ounce) container frozen non-dairy whipped topping, thawedFlaked coconutIn a medium saucepan, combine sweetened condensed milk, egg yolks, lemon juice, lemon rind (optional) and food coloring (optional).Over medium heat, cook and stir until slightly thickened, about 10 minutes. Chill.Preheat oven to 350 degrees. Prepare and bake cake mix as package directs. Pour batter into 2 well-greased and floured 9-inch round layer cake pans. Bake 30 minutes or until lightly browned. Remove from pans; cool thoroughly.With a sharp knife, remove crust from top of each cake layer. Split layers. Spread equal portions of lemon mixture between layers and on top to within 1 inch of edge.Frost side and 1-inch rim on top of cake with whipped topping. Coat side of cake with coconut; garnish as desired. Store leftovers covered in refrigerator.Makes 1 9-inch cake.

1/2 cup butter or margarine2 cups finely crushed crème-filled chocolate sandwich cookies (about 20 cookies)1 (8-ounce) package cream cheese, softened1 cup smooth or crunchy peanut butter1 (14-ounce) can sweetened condensed milk (NOT evaporated milk)3 tablespoons lemon juice1 teaspoon vanilla extract1 cup whipping cream, whippedIn a small saucepan, melt butter; stir in cookie crumbs. Press crumb mixture firmly on bottom and sides of 9-inch pie plate; chill while preparing filling.In a large bowl, beat cream cheese until fluffy; add peanut butter and sweetened condensed milk, beating until smooth. Stir in lemon juice and vanilla; fold in whipped cream.Pour into crust. Chill 4 hours or until set. Garnish as desired. Store leftovers covered in refrigerator.Makes 1 9-inch pie.

Traditionally rich cheesecake takes lighter turn when the flavors of orange and lemon are added.

Submitted PhotoThese apricot almond chewies can be assembled quickly and stored well in advance of an spring picnic or shower.

A lemon cream filling and a coating of fluffy white coconut dresses up a basic white cake mix, creating a refreshing spring dessert.

As weather gets warmer, ovens go off, but tasty desserts, like this fluffy peanut butter pie can still be made, no baking required.