9 Refreshing Summer Desserts to Fill Up Your Tummy

Summer has arrived, and nothing’s better than a fresh plate of dessert that’s delicious and easy to prepare! The good news is that you can put together your most loved desserts– in advance– without actually cooking!

Don’t believe us? Well, have we got a treat(s) for you! Coffee, fruits, refreshing semifreddo– all these simple recipes can be quickly prepared at home in just a few steps, whether you’re a skilled pastry chef or not! So what are you waiting for? Grab your apron and start mixing!

Here are 9 Refreshing Summer Desserts to Fill Up Your Tummy.


Mom’s Ice Cream Dessert

Enjoy a peanuty twist to your favorite mud pie! This tasty summer treat is sure to make Mom proud!

What You’ll Need:

  • 1 (20 ounces) package of chocolate sandwich cookies
  • ½ cup margarine, melted
  • 1 ½ cups chopped Spanish peanuts
  • ½ gallon vanilla ice cream softened
  • 2 cups confectioners’ sugar
  • 1 (12 fluid ounce) can evaporate milk
  • ⅔ cup semisweet chocolate chips
  • ½ cup margarine
  • 1 teaspoon vanilla extract

Directions:

  1. Crush all but 10 of the cookies. Combine crushed cookies in a large bowl with melted margarine and peanuts. Press mixture into a 9×13 inch baking dish and freeze until cold.
  2. Spread softened ice cream over a cold crust and freeze until set.
  3. Combine confectioners’ sugar, evaporated milk, chocolate chips, 1/2 cup margarine, and vanilla in a large saucepan and bring to a boil over medium heat. Boil for 7 minutes, stirring constantly.
    4. Remove from heat and cool completely; pour mixture over ice cream and freeze until set.

No-Bake Cheesecake

Our favorite cheesecake is as quick and easy as no-bake cheesecake recipes can get. With just cookies and graham crackers for the crust and a refreshing cup of your favorite berries, you’ve got yourself a delicious summer treat EVERYONE will love!

What You’ll Need:

  • ¾ cup finely ground graham cracker crumbs
  • ¾ cup pecan Sandies cookies
  • 3 tablespoons butter
  • 3 tablespoons white sugar
  • 8 ounces cream cheese
  • ⅓ cup white sugar
  • 2 tablespoons lemon juice
  • ½ cup heavy whipping cream, whipped
  • ½ cup sliced fresh strawberries (optional)

Directions:

  1. In a bowl, mix together crushed cookies and graham crackers with melted butter and the 3 tablespoons of sugar.
  2. Press into a 7-inch springform pan. Place in refrigerator until ready for use.
  3. In another bowl, beat cream cheese, 1/3 cup of sugar, and lemon juice.
  4. Whip cream, and fold into cream cheese mixture.
  5. Spread into pan. Top with sliced strawberries (optional). Freeze for 1 hour, covered with foil.
  6. Place in refrigerator 30 minutes before serving.

Rich Chocolate Truffle Pie

Spell summer with the best of three worlds– rich, chocolatey, and quick! This recipe is an easy-peasy way to start the sunny season, and it can be made with either an eight or nine-inch pan!

What You’ll Need:

  • 12 ounces semisweet chocolate chips
  • 1 ½ cup heavy whipping cream
  • ¼ cup sifted confectioners’ sugar
  • 1 tablespoon vanilla extract
  • 1 (9 inches) prepared chocolate cookie crumb crust

Directions:

  1. In the microwave dish combine chocolate chips and 1/2 of the cream. Cook on high for 1 to 2 minutes, stirring every 30 seconds until smooth. Cool to room temperature. Stir in sugar & vanilla. Set aside.
  2. In a small bowl, beat the rest of the cream until soft peaks form. Beat in chocolate mixture on high speed 1/3 at a time. mix well and spoon into crust.
  3. Refrigerate at least 8 hours before serving.

Five Layer Ice Cream Bars

Ice cream is always a good idea, especially on a hot summer day! And if you love having a Buster Bar® at Dairy Queen, we’ve got a better “dupe” for you!

What You’ll Need:

  • 1 ½ cups evaporated milk
  • ⅔ cup chocolate chips
  • ½ cup butter
  • 2 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1 pound chocolate sandwich cookies, crushed
  • ½ cup melted butter
  • ½ gallon vanilla ice cream softened
  • 1 ½ cups roasted Spanish peanuts
  • 1 (12 ounces) container of frozen whipped topping, thawed

Directions:

  1. In a saucepan over medium heat, combine evaporated milk, 1/2 cup butter, chocolate chips, and confectioners’ sugar. Bring to a boil, and cook for 8 minutes, stirring constantly. Remove from heat, and stir in vanilla extract. Allow cooling thoroughly.
  2. In a large bowl, mix together crushed chocolate sandwich cookies and 1/2 cup melted butter. Press onto the bottom of a 9×13 inch pan; freeze until firm. Spread softened ice cream over the crust, then freeze until firm. Spread top with cooled fudge sauce, and sprinkle with peanuts; freeze until firm. Spread with whipped topping, and freeze until firm, or overnight.

Strawberry Cheesecake in a Jar

Do you want something easy-to-make and can be eaten on the go? This cheesecake in a jar is delicious and so compact you can bring it with you on your drives!

What You’ll Need:

Crust:

  • 1 ½ cups graham cracker crumbs
  • ½ cup butter, melted
  • ¼ cup white sugar
  • 4 half-pint canning jars with lids and rings

Cheesecake:

  • 1 (8 ounces) package of cream cheese, softened
  • 1 (8 ounces) container of frozen whipped topping, thawed
  • ⅔ cup white sugar
  • 1 teaspoon vanilla extract
  • 4 fresh strawberries, sliced

Directions:

  1. Mix graham cracker crumbs, melted butter, and 1/4 cup sugar together in a bowl. Press 1/4 of the graham cracker mixture into the bottom of each jar.
  2. Beat cream cheese and whipped topping together with an electric mixer in a bowl until well blended. Beat 2/3 cup sugar and vanilla extract into the cream cheese mixture until smooth and fluffy. Spoon 1/4 of the cream cheese mixture onto the graham cracker crust in each jar. Top each cheesecake with sliced strawberries. Refrigerate cheesecakes until serving time.

No Bake Lime Mousse Torte

Summer is best enjoyed with something sweet, tart, and tangy! This no-bake Lime Mousse Torte will have everyone raving, especially when they taste those dollops of whipped cream, raspberries, and fresh mint leaves!

What You’ll Need:

  • 2 cups gingersnap cookie crumbs
  • 2 tablespoons white sugar
  • 5 tablespoons melted butter
  • 1 (.25 ounce) envelope of unflavored gelatin
  • ⅔ cup lime juice
  • 2 ½ cups heavy cream, divided
  • 9 ounces white chocolate, chopped
  • 3 (8 ounces) packages of cream cheese, softened
  • 1 cup white sugar
  • 2 tablespoons grated lime zest

Directions:

  1. Combine cookie crumbs and sugar in a large bowl. Pour in melted butter, and mix thoroughly. Press into the bottom and one inch up the sides of a 10-inch springform pan.
  2. Sprinkle the gelatin over the lime juice in a small bowl, and set aside to soften. Bring 1/2 cup of whipping cream to a simmer in a heavy pan. Remove from heat, and pour over the chopped white chocolate. Let soften for two minutes, then whisk until smooth. Mix the gelatin into the warmed chocolate until melted; set aside to cool to room temperature. Beat remaining 2 cups of cream to stiff peaks in a large bowl, and set aside.
  3. Beat the cream cheese with the sugar with an electric mixer until well blended. Slowly blend the white chocolate mixture into cream cheese, then mix in lime zest. Fold the whipped cream into the cream cheese mixture, and pour it into the prepared crust. Cover pan with plastic wrap, and refrigerate overnight.

Watermelon Pie

Watermelon? In a pie? Well, doesn’t that sound just right for the summertime?

What You’ll Need:

  • 1 (3 ounces) package watermelon flavored Jell-O®
  • ¼ cup water
  • 1 (12 ounces) container of frozen whipped topping, thawed
  • 2 cups watermelon
  • 1 (9 inches) prepared graham cracker crust

Directions:

  1. Mix together the watermelon gelatin and water. Fold gelatin mixture into the dessert topping. Add cut watermelon.
  2. Pour mixture into graham cracker crust. Cool in refrigerator for about 3 hours.

Lemon Icebox Pie

The summer heat deserves a no-bake, fast pie that captures the taste of the sunny season perfectly! This delicious Lemon Icebox Pie is gorgeous when garnished with whipped cream and mint leaves!

What You’ll Need:

  • 1 (9 inches) prepared graham cracker crust
  • 2 (8 ounces) packages of cream cheese, softened
  • 1 (14 ounces) can sweet condensed milk
  • 2 lemons, juiced
  • 1 teaspoon lemon zest

Directions:

  1. In a medium mixing bowl, beat cream cheese until fluffy. Add condensed milk, lemon juice, and lemon rind. Mix until smooth. Pour mixture into crust. Refrigerate at least 2 hours before serving. Garnish with whipped cream and mint leaves if desired.

Peanut Butter Pie

If you love peanut butter, you’re going to go crazy for this recipe! Our Peanut Butter Pie is easy to put together, has a light peanut butter taste, and is visually pleasing!

What You’ll Need:

  • 1 (9 inches) prepared graham cracker crust
  • 1 cup heavy whipping cream
  • 1 (10 ounces) package of peanut butter chips
  • 2 ounces smooth peanut butter
  • 2 teaspoons vanilla extract
  • 2 cups heavy whipping cream
  • ¼ cup white sugar
  • ½ cup chocolate syrup

Directions:

  1. Place 1 cup of cream in a small saucepan. Heat to just below the boiling point. Place peanut butter chips, peanut butter, and vanilla extract in a food processor. With the processor running, slowly drizzle hot cream down the pouring chute. Process until mixture is completely smooth. Set aside to cool.
  2. In a large bowl, whip cream until soft mounds form. Slowly add sugar while continuing to beat, until the cream forms stiff peaks. Gently fold in the cooled peanut butter mixture. Do not incorporate completely; leave some white streaks in the mixture.
  3. Pour mixture into graham cracker crust and chill for at least 6 hours. Drizzle each plate with chocolate syrup before serving.

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