The menu is what my 25 yr old daughter and friends have requested that I make for her casual pool/birthday party. Most everything is completely home made and from scratch. I have made my baked ziti (lasagna style), hot 7 layer taco dip, salsa, spinach dip, shrimp platter and have my london broils marinating in fridge. I still have to chop veggies for a crudite platter (dips made), bread and fry chicken cutlets for chicken parmigiana, make 3 batches of brownies (boxed but altered cake-like brownies-2 plain/1 with peanut butter swirl), chop fruit for fruit salad (watermelon, cantaloupe, honey dew melon, grapes and pineapple). Bake a 7 layer cake (cake is boxed) but filling and frosting are from scratch. and lastly-make, bake, fill and dip chocolate covered cream puffs. I am trying to figure out which 1 or 2 of those things left to do I can do without compromising the end result as a result of it now being around 40 hrs before party begins. Google search says cut veggies will last 1 day; I know that cut fruit salad gets mushy and watery if left for more than 16 hours in fridge. I am also concerned with the humidity and heat (raining and humid now) with extreme heat tomorrow-causing the brownies to change and my husband insists that for great chicken cutlet parmigiana-the cutlets should be topped with sauce and cheese while the chicken cutlets are freshly fried (not refrigerated before topping and serving). What has anyone successfully prepared within 24-32 hours before serving and if so-what can I do to make sure I am not compromising the taste of. I'm thinking cake is the only thing I can do tonight or early tomorrow morning but was hoping for 1 more item to scratch off my list so I am not stressed out saturday morning. Any suggestions?