Posted on 07/31/2022 1:09:47 PM PDT by Jamestown1630
We have another month or so of Summer left, and I received a suggestion that we do a thread on ‘Summer Desserts’ - preferably no-bake ones, as my correspondent was recalling days before air conditioning :-).
From the website ‘Catherine’s Plates’, comes a ‘Pina Colada Cream Pie’, made with pineapple, coconut and rum extract:
https://catherinesplates.com/pina-colada-cream-pie/
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Freeper 'Nopardons' has submitted some of her recipes, including this
‘No Bake Strawberry Jello and Cool Whip Pie’:
1 package of strawberry Jello
2/3 cups of boiling water
1 cup of ice cubes and cold water
8 oz of thawed Cool Whip
1 cup of cut up fresh strawberries
1 ready made graham cracker pie crust
Dissolve the Jello in the boiling water in a large bowl and mix until dissolved completely.
Add the ice and water and keep stirring until slightly thickened.
Remove any remaining cubes/parts of cubes.
Whisk in the Cool Whip and then stir in the sliced strawberries.
Refrigerate this mix, in the bowl, for a about 30 minutes, or until the mixture is VERY thick and then spoon into the pie crust.
Refrigerate pie for at least 4 hours, but best overnight, to make sure it is set.
If desired, garnish the pie with an edge of fresh berries. Serves around 8.
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Also from Nopardons is a recipe for Peach Melba (she suggests using the prepared Melba sauce by Roland):
“Peach Melba
“You can use either fresh ( best in the summer ) or canned peaches.
Vanilla ice cream
Melba Sauce ( Classic Style Melba Sauce, by Roland ); making it fresh is a royal pain in the neck and prep intensive.
For fresh peaches: Drop peaches in boiling water for 2 seconds, remove them and put them in water with ice cubes and when cool, peel and depit them.
Sprinkle with a scant bit of sugar and place in the icebox for an hour or so before making the actual dessert.
Use either halves or slices ( one 1/2 peach per dish, or 1/2 peace slices )
Top with a scoop of vanilla ice cream
Top with lots of Melba sauce
Add whipped cream if desired.
For canned peaches...the same as above minus the boiling.
The number of fresh peaches one uses, depends upon how many servings one wants to make; it’s 1/2 a peach per person.”
Created in 1892 by Georges Auguste Escoffier, and named after the opera singer Nellie Melba, the sauce for this dish is a raspberry sauce. If you are up for trying it from scratch, here is a recipe and tutorial for the original Escoffier recipe:
https://www.escoffieronline.com/how-to-make-escoffiers-legendary-peach-melba-recipe/
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When I was a kid and we would get some nice peaches in the Summer, my Grandmother would peel and slice them, pack them in layers sprinkled with sugar, and freeze them. One of my great ‘food memories’ is having those peaches long into the fall and winter, on top of ice cream. They macerate into a wonderful, thick, peachy sauce.
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'Diana in Wisconsin' reminded us that Friday was ‘National Cheesecake Day’, and I promised that I would post an instant-pot cheesecake recipe. Here, from ‘Twin Cities Adventures’ is the procedure for making a cheesecake in the Instant Pot (most people will need to find a pan that fits into their Instant Pot, as the average pans used for cheesecake might not fit. Ours is an 8-qt pot, and a 7-inch springform pan works in it):
https://www.youtube.com/watch?v=2qwhQZqbVn0
And for those who are doing ‘low-carb’, ‘I Can’t Believe It’s Low Carb' has a low-carb, no-bake cheesecake. This is an exhaustive post on ingredients and methods, even to how to cut a Low Carb Cheesecake without making a mess of it:
https://icantbelieveitslowcarb.com/keto-no-bake-cheesecake/
-JT
This month: Summer Desserts.
(If you would like to be on or off of this monthly cooking thread ping-list, please send a private message.)
-JT
“ No Bake Strawberry Jello and Cool Whip Pie”
That ought to work with peaches, too.
Here’s one that I have done in the past. The only change I made was to add a package of Know unflavored gelatin to it for a better set. This is the one that is very interchangeable with peaches.
Retro Jello Strawberry Pie
https://www.tablespoon.com/recipes/retro-jello-strawberry-pie/29c556f2-218d-4e65-acd5-7f9720480245
Knox, not Know…..
Yay, I was seriously jonesing for this thread!
Two scoops vanilla ice cream, two ounces of Scotch, two ounces of 70% coco chocolate.
Yummy!! My aunt used to make Icebox Cakes. Some kind of cookie or graham cracker, layered with whipped cream, pudding, cream cheese mixed with sugar and vanilla, or Cool Whip.
Optional add-to’s were chocolate chips or curls, jams, fruit, chocolate or butterscotch syrups ... My favorite was mint cookies layered with probably Cool Whip, 10 layers high, then left to sit in the fridge for a few hours.
I think I recall making some in a loaf pan lined with plastic or foil (for easy lifting out) to make something hold its shape better.
Of course, a store bought pound cake chopped up and mixed with whipped cream, pudding, and jam makes a super easy Trifle.
I must make sure to make one of these with the grands this week. ..... That said, the grands are so picky they’ve taken most of the fun out of cooking with them.
Is that a dessert, or a cocktail...
Someone has told me that they have a recipe that sounds like this. I’ll post it when she sends.
Here’s one I found, the pics look delicious :)
https://www.theseasonedmom.com/icebox-cake/
Old-Fashioned Icebox Cake
Prep Time 15 minutes
Cook Time 0 minutes
Chilling Time 4 hours
Total Time 4 hours 15 minutes
Servings 16 slices
Ingredients
3 ½ cups very cold heavy whipping cream
½ cup powdered sugar
1 teaspoon vanilla extract
¼ teaspoon salt
40 chocolate graham crackers (or more or less, depending on the shape of your dish)
Optional garnish: sprinkles, grated chocolate, crushed chocolate grahams
Instructions
In a large bowl, use an electric mixer to beat heavy cream, powdered sugar, vanilla and salt until stiff peaks form.
Spread a very thin layer of the whipped cream in the bottom of a 9 x 13-inch dish.
Place a layer of the graham crackers or chocolate wafers in the bottom of the dish, breaking them as necessary in order to fit.
Gently spread ¼ of the whipped cream on top of the crackers. Top with a second layer of crackers and then another layer of whipped cream.
Repeat the layers until you have used a fourth layer of crackers and the final ¼ of the cream.
Garnish the cake with crushed chocolate grahams, sprinkles, or grated chocolate.
Cover loosely and refrigerate for at least 4 hours, or up to overnight.
Notes
How to store Icebox Cake: Icebox Cake needs to be refrigerated. Covered loosely, it will last in the refrigerator for 3-4 days (but it’s best within the first two days).
The cream needs to be very cold when you whip it, so keep it refrigerated up until the last minute. I also like to chill my mixing bowl in the refrigerator for at least 15-30 minutes before using it to whip the cream.
Icebox Cake with Cool Whip: I stuck with the old-fashioned version and used homemade whipped cream here, since it only requires a few extra minutes of prep. That said, you can also make the cake using thawed Cool Whip. You’ll need about 7 total cups of Cool Whip.
Use either chocolate graham crackers or chocolate wafers for a classic taste, or mix up the cookies for different flavor combinations. You can use regular graham crackers, Oreo cookies, sugar cookies or gingersnaps.
Add fruit to the layers in your icebox cake. You can use sliced bananas, sliced strawberries, or spread thin layers of lemon curd throughout.
Simple no-cook pumpkin ice cream dessert squares:
1 pkg gingersnap cookies
1/2 gallon vanilla ice cream
2 cups pumpkin puree (not pumpkin pie mix)
1 cup white or brown sugar
1 tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
Let ice cream soften for 30-45 minutes. Mix in next six ingredients. Line bottom of 9x11 cake pan with gingersnap cookies. Pour half of ice cream mixture on top. Add another layer of cookies and rest of ice cream mixture. Crush some cookies into powder and place on top of ice cream layer. Freeze at least four hours.
Strawberry Cream Cheese Icebox Cake
https://happyhomeschoolnest.com/strawberry-cream-cheese-icebox-cake/
1 tsp vanilla extract
1 container, 8 ounces Cool Whip
½ can sweetened condensed milk
1 box Cheesecake Pudding mix
1 ½ cups of milk
4 ounces cream cheese, softened
1 package Graham crackers(1 pack out of box)
1 pound of strawberries, sliced
Place a layer of graham crackers at the bottom of a baking dish, (or cookies)
Mix together the cream cheese and the sweetened condensed milk until smooth
SECOND STEP:
Add in the pudding mix, vanilla extract and milk, beat until this thickens
Fold in 1 cup of whipping cream
Spread ½ the cream cheese mix on the layer of graham crackers
THIRD STEP:
Layer ½ of the strawberries on the layer of cream cheese mixture
Another layer of graham crackers over the strawberries
FOURTH STEP:
Layer the other half of the cream cheese mixture over the layer of crackers
Top with the final layer of Strawberries
FIFTH STEP:
Place the cake into the refrigerator
Allow to chill and set for 6 to 8 hours
When ready to serve, remove from the refrigerator and top with the other half of the whipped cream
The Mint Icebox Cake!
https://www.tastemade.com/recipes/thin-mint-icebox-cake
Ingredients
Thin Mint Icebox Cake
1 can sweetened condensed milk
About 20 drops green food coloring
2 teaspoons peppermint extract
2 1/2 cups cold heavy cream
1/2 cup mini chocolate chips
2 sleeves Thin Mint cookies, plus extra for garnish
Steps
Whisk condensed milk, green food coloring and peppermint extract in a bowl; set aside.
Beat the heavy cream until stiff peaks form. Pour condensed milk mixture into whipped cream and whip until incorporated. Fold in chocolate chips.
Line a loaf pan with plastic wrap, hanging some over the edges on all sides.
Add Thin Mints in a single layer, breaking them into pieces to fill any big gaps.
Spread half of the peppermint whipped cream over the cookies, then top with another layer of cookies, then top with more whipped cream.
Repeat with another layer of cookies, then whipped cream until pan is full. Cover the pan with plastic wrap and freeze for at least 6 hours.
Dip pan in warm water to loosen sides and un-mold.
Uncover the cake and run a thin knife around the edges to loosen.
Remove the springform ring; smooth the sides of the cake using an offset spatula.
Garnish the top with crushed Thin Mints and whipped cream.
Not food, but I fixed a very refreshing drink by adding Sprite to cranberry juice cocktail NO alcohol, just juice;)
I love it!
It depends on if the ice cream is melted or frozen I guess.
More of a dessert, really - could be shaped into freezer pops.
bkmk
That looks good!
That sounds very good - but how do you feel about Sprite changing its green bottles to clear ones?
Seems kind of dumb to me - the green bottle has always been their most recognizable ‘trademark’.
https://www.cnn.com/2022/07/27/business/sprite-green-bottle/index.html
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