All I have right now is Lou's Fluffy Cheese Cake.
Can be Googled .
Three are others with many good recipes. I'm shure you will get a lot of help.
Lou

It depends on how long you will be away as this recipe needs to be in the fridge for 8 hours or more, but I've never tried to freeze it. Here's how I posted the recipe some time ago:

One day at our neighbourhood Austrian restaurant, the owner, Teresa brought us a sample of her homemade fridge dessert which was creamy and delicious! I asked here how she made it. Talk about an easy dessert....but as she doesn't measure....I'm passing on the rather vague amounts. I don't think it matters a bit as you can't really make a mistake with this one:

Creamy Refrigerator Dessert

whipping cream....about 1 quart (1 liter)

loaf pan
tin foil to line pan

1. Place ladyfingers on a large plate and sprinkle with a mixture of lemon and pineapple juices......just enough to give them some flavour.

2. Whip cream and quark together, adding sugar and vanilla.
Line loaf pan with tin foil and spread a layer of the whipped mixture.

3. Add a layer of ladyfingers, pointing all in the same direction......add more of the cream mixture.

4. Add another layer of ladyfingers, this time arranging them at a 45 degree angle to the first (lattice style).

5. Add more whipped mixture and ladyfingers as in step 3. Continue alternating for total of three or four layers. Top with the rest of the whipped mixture.

6. Cover with foil and refrigerate overnight or longer: 8 hours or more.

7. Unmold carefully by turning upside down onto long plate or platter and slice crosswise.

Courtesy of Teresa of "Tiroler Alm Restaurant"
Puerto de la Cruz, Tenerife.

SharonCb

I make this all the time and freeze it, it comes out beautiful and elegant every time.

Chocolate Mousse Pie
Crust
21 chocolate sandwich cookies (such as Oreos)
1/4 cup (1/2 stick) unsalted butter, cut into pieces, room temperature
Mousse
12 ounces semisweet chocolate, finely chopped
1 teaspoon vanilla extract
Pinch of salt
3 3/4 cups chilled whipping cream
1/4 cup sugar
Chocolate shavings (optional)
For Crust:
Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Finely grind cookies in processor. Add butter and process until mixture is evenly moistened. Press crumb mixture onto bottom and up sides of prepared pan to form thin crust. Bake crust 5 minutes. Transfer crust to rack and cool completely.
For Mousse:
Combine chocolate, vanilla and salt in processor. Bring 1 cup cream to boil in heavy small saucepan. With processor running, gradually pour hot cream through feed tube and process until chocolate is melted and smooth. Transfer mixture to large bowl. Cool to room temperature, stirring occasionally.
Beat 2 cups cream and sugar in large bowl to stiff peaks. Fold into chocolate mixture. Pour mousse into prepared crust. Chill until set, about 6 hours. (Can be prepared 1 day ahead.)
Beat remaining 3/4 cup cream in medium bowl to firm peaks. Transfer to pastry bag fitted with medium star tip. Pipe rosettes of cream around edge of cake. Garnish with chocolate shavings.

Enjoy!
Gina

Thanks for the ideas. I should clarify what I need a bit. I want to make the dessert now, freeze it for a week and then take it to the auction, where it will have to sit out for about 3 hours at room temperature. So I can't do anything that has to stay cold. The mousse might work, but I'm nervous about it sitting out that long. Do you think it could handle that?

I would do a nut bread like pumpkin-walnut or date-nut or banana-nut. Lemon pound cake would be good too. Perhaps you can thaw it and add a glaze at the auction.

Oh never mind, those aren't elegant!

If you are thinking of banana breads or something on that order. How about the pumpkin scones? It seems like a lot of people make quick breads so a scone seems more elegant, but then again maybe not :)

The recipe that was posted is one of the best scones we have ever had. Made them yesterday and now they are gone!

Oh I see you did an oops!

Here is a link that might be useful: Pumpkin Scones

How about making Chocolate Decadence? That will freeze nicely. You can place in on a plate on top of raspberry puree or chocolate sauce for the auction.

Carrot cake, freeze unfrosted and then frost on that day. Frozen, but unbaked molten lava cakes (but you would have to print out baking directions and probably donate the ramekins), a coffee cake with a bag of gourmet coffee (perfect for the morning) or AnnT's scones along with an assortment of teas...
jo

How about Apple Strudel- can be assembled ahead, frozen and baked off that day. Baklava- for best flavor needs to be baked several days in advance, no need to freeze. I have a great recipe for a Cranberry Crumb Tart that can be frozen unbaked or baked - but fresh cranberries might not be available yet (you could used frozen) Let me know if you want the recipe, and I'll dig it up...

I found this chocolate cake on Foodbeam blog awhile back and served it at a dinner party drizzled with caramel sauce and pecans. You could dress it up with just about anything. I think it would freeze well.

Fondant au chocolat

for a 24cm-wide cake pan or sixteen 6cm-wide cercles

200g dark chocolate, slightly bitter works well (I love ValrhonaÂs Guanaja here)
240g butter
8 eggs (400g if, unlike me, youÂre super accurate)
400g sugar
130g flour

Preheat the oven to 170°C, and generously butter a 24cm-wide cake pan.

In a bowl, melt the chocolate and butter.

In a heatproof bowl, mix the eggs and sugar, and place over medium heat (or as said above, on a water bath). Keep on mixing until not cold anymore. It shouldnÂt be hot either. Just at room temperature. This step is done, as we say in French, to casser le froid [break the coldness].
Pour the chocolate over the egg mixture, and homogenise. Sprinkle the flour over and using a rubber spatula, gently incoporate it iuntil just smooth.

Pour the batter into the prepared pan and bake for 30 minutes until just set.

Oly

I was also thinking carrot cake, make in three layers and freeze each layer. On the day of the sale frost between the layers with cream cheese frosting and around the sides and top and then coat the sides with chopped pecans.

I also was scrolling like mad to suggest carrot cake!

I was thinking peanut butter pie or pumpkin roll but they would not handle sitting out for 3 hours. Let us know what others served.

Thanks everybody for all of your suggestions. I think I'm going to go with a cheesecake and then top it with raspberries at the event. I have a zillion frozen raspberries and some too sweet grape jelly that I can make into a topping (I'm always all about using something up!)
Also, I can just pile that on top and don't have to do anything fancy with frosting (I'm not too good with layer cakes). Hopefully the raspberries won't soak in too badly while it sits. Do you think that will work?