Desserts at Sara Lee

Cream cheese filling swirled with salted caramel on a crumbly biscuit base.

Sliced apple in a cinnamon-sugar sauce under a golden pastry lid, deep filled.

Layered chocolate mousse on a biscuit base, lighter than a cheesecake.

Cheesecake topped with a medley of berries - strawberry, blueberry, and raspberry together.

Intensely chocolatey ice cream - dark, rich, and uncompromising on cocoa.

Chocolate ice cream with marshmallow, nuts and chocolate pieces in a 1 litre tub.

Flaky laminated pastry around a spiced apple filling, sold frozen.

Creamy vanilla cheesecake on a biscuit base - the classic Sara Lee that's been in freezers for decades.

Frozen chocolate cake - moist, rich, and ready to serve after thawing.

Strawberry and cream ice cream with a fruity berry flavour in a 1-litre tub.

Laminated croissant pastry wrapped around a chocolate centre, baked from frozen.

Frozen butter croissants made from laminated dough and baked from frozen.

Vanilla cheesecake with a strawberry topping - the most popular Sara Lee cheesecake flavour.

Dense date pudding with butterscotch sauce - the Australian pub dessert, from the freezer.

Lemon cheesecake with a tangy citrus filling on a crumbly biscuit base.

Apple and blackberry under a buttery crumble - the berry addition that darkens and deepens the flavour.

Dense, rich, baked cheesecake - heavier and more decadent than the standard Sara Lee.

Apple pie with a crumble topping instead of pastry - buttery, crunchy, and more textured.

The dense baked cheesecake with strawberry - New York heaviness meets berry freshness.

A custard-style vanilla ice cream made with egg yolk for a denser scoop.