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
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.
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!
More of a dessert, really - could be shaped into freezer pops.
bkmk
Sugar Spun Run Key Lime Cheesecake
The neat thing about this version is you make a key lime curd with the juice, egg yokes and butter and cool it to room temperature before adding it to the cream cheese mixture. This method ensures a creamy and smooth consistency with plenty of tanginess that you wouldn't be able to get by just adding lime juice instead of vanilla. I'm looking forward to trying it out.
PLUS!!! I found real key limes at the Fresh Market today. YAY. I bought two bags so I'd be sure to have enough for the recipe.
This is an easy dessert to make, but not low calorie.
Cut the pie when it is partially defrosted, as it is easier to do. Pie should be totally defrosted when trifle is served.
https://www.tasteofhome.com/recipes/easy-key-lime-pie-trifle/