What is the new Popeye’s dessert proposal that has its customers excited?

Popeyesthe famous place that offers to eat fried chicken in the purest style of New Orleans since 1972 it has added a couple of seasonal desserts to its menu. These new members are attracting the attention of the most enthusiastic lovers of sweet cupcakes and receiving good reviews.

The chain restaurants have a number of desserts like pies and banana cream pudding, but it’s the hand cakes that are being the favorites of their customers.

One of the new menu selections that arrives with fall are the fritters of chocolate with a French cake that is fried to order, filled with a sauce of sweet chocolate and is generously covered with powdered sugar.

The fritters are available in three, six, and 12-piece options. Chew Boom he notes that they are priced at $1.99, $3.99, and $7.49 respectively. They are a limited edition offer at specific restaurant locations and prices may vary by location.

La irresistible

The second new addition that some find irresistible is a deep-fried pie of cheesecake and raspberry. It has raspberry graham cracker crumbs and cheese, all inside a roll-shaped fried base. This treat will also be available for a limited time and can be found at participating locations across the country. Its suggested price of 99 cents.

Foodlovers have not been slow to give their opinion to the Popeyes desserts through their social networks and make the famous “review” to give the go-ahead or bad, and what we see is that they are loving these tarts.

“It has that nice creamy raspberry. You get that slight bitterness from the cheesecake,” says Chris of Melz & Chris.


Still there is no exact date for the end of the offer of the newly admitted pies, but for the moment you can enjoy them to complete your favorite version of chicken, such as the sandwich Chicken Po-Boy.

Desserts aren’t the only addition to the Popeyes menu in recent times. In early September they brought back the famous Ghost Pepper WingsPopeyes Bonafide wings that are marinated for 12 hours in an exotic blend of peppers, then battered and breaded in a crispy southern-style coating and deep-fried.

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