Do you mean in general or for Pesach?
I make something really beautiful for a special dessert – a layered trifle. You need a clear 8″-9″ trifle bowl (preferably on a pedestal), a chocolate devil’s food cake baked in two layers then partially frozen (to make it easier to cut) and split horizontally so you now have four layers, a couple of packages of instant chocolate and vanilla pudding (and I personally prefer Ko-Jel pudding over other brands -I have tried them all), some Rich’s pareve creamer and Rich’s whip, or Haddar whip. You also need a big ziploc bag of Viennese Crunch, which you need to break up finely/coarsely by banging it with a hammer.
Prepare the chocolate pudding (2 packages) with 3 cups of pareve “milk.”
In a separate bowl prepare one package of vanilla pudding with an 8 oz. container of whip (whip the cream until it starts to ebcome fluffy and add in the pudding). Now you are ready to layer your trifle. Put down a layer of chocolate cake follow with a layer of chocolate pudding (does not need to be an even layer, think of a sand sculpture as you do this). then sprinkle a generous layer of crushed viennese crunch to cover the pudding layer. Now, put another cake layer, then a vanilla layer, more crunch, then cake, then chocolate pudding, crunch, cake, vanilla pudding, and the rest of the crunch. It should be at the top of the trifle bowl by now. Be very generous with the crunch and make sure it is very visible at the outer edges of the glass bowl. Cover completely with plastic wrap and freeze for several hours (overnight is best). I usually take it out at the beginning of a meal, and then serve it for dessert. By that time it is usually the right consistency. In my family we like it more on the frozen side, so I might wait until mid-meal, if we don’t have guests. This is awesome, and I am always asked to make it for a vort or bridal shower. It is a bit of effort, but so worth it!