Lucky us, we’re not in Arizona where last month the outside temperatures reached 110 and higher for too many days in a row. But our own high-80s and mid-90s is more than hot enough to stay away from the kitchen stove and oven. So it’s cold platters, hearty salads, and no-cook desserts for the summer table.
Try these super easy, quick to make, and sweetly delicious desserts to pamper your family and friends without breaking a sweat.
1 packaged graham cracker crust
1 ½ C chocolate chips, dark or milk chocolate
11 oz. cream cheese, softened
½ C sugar
¼ C butter, softened
2 C frozen non-dairy whipped topping, thawed, plus additional for serving if desired
Put chocolate chips into a microwave-safe bowl and microwave at medium power for about one minute. Continue to microwave 15-30 seconds at a time, stirring after each heating until the chips are completely melted. Set aside to cool.
In the bowl of a stand mixer, using the paddle attachment at medium speed, beat together the softened cream cheese, sugar and butter until light and creamy. Scrape down the sides of the bowl, then, with the mixer at low speed, slowly drizzle in the melted chocolate. Mix until completely blended together.
Replace the paddle attachment of your stand mixer with the whisk attachment, and at low speed, fold in the softened whipped topping until well blended. Spoon the mixture into the pie crust.
Refrigerate until firm, about two hours. When ready to serve, cut into slices and serve with additional whipped topping. Makes 8 servings.
So easy and cool and cookie-licious
1 (15 or 18-oz) package chocolate chip cookies (recipe uses 26 cookies)
1 C milk
1 (9-oz) packaged graham cracker pie crust (“extra serving” or “deep dish” size)
1 (8-oz) container frozen whipped topping, thawed.
Dip 8 cookies in milk, then place in a single layer in the graham cracker crust. Top with one-third of the whipped topping. Repeat the above so you have a total of three layers of cookies and whipped topping.
Crumble 2 chocolate chip cookies, and sprinkle over the pie. Cover and chill 8 hours before serving. Yields 8 pie slices.
TIP: Garnish with fruit or chocolate syrup to dress up.
PARTY FRUIT AND CREAM TRIFLE
Refreshing. Adapted from Cookingchanneltv.com
1 C cold milk
3 1/4-ounce package instant vanilla pudding mix
1 16 oz. container refrigerated whipped cream
1 C sour cream
Store-bought pound cake, cut into cubes (6 Cs)
2 C strawberries, sliced
1 C blackberries
1 C blueberries
Zest of 1 lemon, for garnish
Mint sprig, for garnish
In a large bowl, beat the sour cream, milk and pudding mix until thickened. Fold in the whipped cream and set aside.
Place half of the cubed pound cake in the bottom of a trifle dish or other deep serving dish. Arrange a third of the strawberries, blackberries and blueberries over the cake. Top with half of the pudding mixture. Repeat with the remaining pound cake, another third of the berries and the remaining pudding. Top the final layer of pudding with the remaining berries. Refrigerate for 2 hours. Just before serving, garnish with lemon zest and a sprig of mint. Serves 12.
TIP: You can use other flavors of instant pudding. You can also vary the fruit. Pitted cherries, halved, or slices of mandarin orange (peeled, of course), for example.
By Jean Redstone