Some chilled desserts are more deeply chilled than others, or even partially frozen. Others are composed of a combination of frozen ingredients like ice cream or sherbet and nonfrozen ingredients like fruit, sauces, nuts, and other edible decorative elements, such as sprinkles or jimmies. See ice cream; sauce; sherbet; and sprinkles.

See also blancmange; charlotte; cheesecake; chocolate pots and cups; cream; custard; desserts, frozen; fools; mousse; tart; and trifle.

1. Black, Keda. Sugar and Spice. London: Hamlyn, 2008.
2. “More Perfect than a Parfait.” http://www.itchefs-gvci.com/index.php?option=com_content&view=article&id=284&Itemid=628 (accessed 25 January 2014).
3. Tate & Lyle Refineries. Sweet Success: The Tate & Lyle Cookbook. London: Sackett and Marshall, 1977.