My standard 'go-to' dessert for large dinner parties was always Bananas Foster. I had several dozen cocktail 'rocks' glasses & day before, I'd put a couple of scoops of ice cream in each one and then stack them on trays in the freezer. I had a very large and beautiful copper chafing dish and I'd pre-measure the butter, brown sugar and cinnamon and put that in. I liked having the bottles of Creme de Banana & Meyers Rum on the table so I'd also measure how much I needed of each and be sure there was only that amount in each bottle. At the appropriate time, I'd make the sauce and flame it to great effect. Then I'd enlist all those folks that had offered to help to retrieve the ice-cream glasses from the freezer and I'd ladle that sauce over each one. I routinely did this for dinner parties of 30-50 and the occasional dinner party of up to 80.
This may sound tricky but I assure you it's blazingly easy. The planning ahead & enlisting help at serving time is the key.
