A really good SUMMER dessert?

Question

What is a really neat, refreshing, summer dessert?

Answer 1

It's probably not in your area,but Monster Desserts serve up good summer desserts.=)

Answer 2

Raspberry Summer Sensation Dessert 12 servings 3¼ hours 15 min prep 2 cups raspberry sorbet or sherbet (I used President's Choice fat free raspberry gelato and it worked great) 1 cup cold milk 1 (106 g) package instant vanilla pudding (or try chocolate for an extra special treat!) 3 cups Cool Whip, thawed 1 cup raspberries Line a 9x5 inch loaf pan with foil, spoon sorbet into pan and put in the freezer for 10 minutes. Pour milk into a large bowl and add dry pudding mix. Whisk until well blended and fold in whipped topping. Spread pudding mixture over sorbet in pan. Freeze for at least 3 hours or ovenight. Wrap securely and label if freezing longer than 24 hours. Unmold loaf pan onto a serving platter and top with fresh raspberries just before serving. It will be easier to cut if it rests for 15 minutes. Enjoy!

Answer 3

COOL SUMMER DESSERT

1 pkg. pistachio instant pudding
1 (8 oz.) Cool Whip

Drain and save juice from:

1 sm. can fruit cocktail
1 can mandarin oranges
1 sm. can crushed pineapple

Mix pudding using juices from fruit. Add fruit and Cool Whip and beat together. 6 to 8 servings.

EASY SUMMER DESSERT

Combine in a glass 6x10 baking dish ripe peaches, plums, nectarines, blueberries. Use any one or all of the above fruits. Add sugar depending on sweetness of fruit. Add: 1 tsp. cinnamon or nutmeg 1 tbsp. cornstarch Pat of butter

TOPPING:

2 c. Bisquick
2 tbsp. melted butter
1/3 c. sugar
Dash of vanilla

Add water to make a mealy mixture. Drop topping on fruit and bake at 350 degrees until fruit is bubbly and topping is brown. May add whipped cream.


OREO SUMMER DESSERT

2 lbs. Oreo cookies
2 pkgs. Dream Whip
1 c. milk
1 tsp. vanilla
2 drops red food coloring
1 can crushed pineapple
1 can Eagle Brand milk
1 (6 oz.) can frozen lemonade

Crush cookies and put 3/4 in a 9"x13" pan. Mix Dream Whip, milk and vanilla until stiff. Add food coloring, pineapple, lemonade and Eagle Brand milk. Spread over cookie crumbs. Sprinkle with remaining crumbs; refrigerate.


SUMMER ICE CREAM DESSERT

1 1/2 c. crushed butter flavored crackers
4 tbsp. sugar
7 tbsp. melted butter

FILLING:

2 qt. vanilla ice cream
2 qt. lemon or lime, or lemon-lime-raspberry swirl sherbet

TOPPING:

4 tbsp. lemon juice or 3 tbsp. lemon juice concentrate
1 c. sugar
2 tbsp. butter
2 beaten eggs

Mix together first 3 ingredients until crumbly and press into 9 x 13 x 2 inch pan. Soften the ice cream and sherbet and stir together. Spread mixture over the crumbs and freeze. Combine the topping ingredients and cook over low heat until dissolved. Cook until thick, remove from heat and cool. Spread topping over frosting ice cream and freeze until serving.



Hope all these will keep you cool for this summer !!
Enjoy !!!

Answer 4

Without a doubt,,,strawberry shortcake! Fresh, juicy strawberries, sliced, sprinkled with a little sugar and allowed to "juice" for a few hours in the fridge, spooned over soft cake (sponge, ladyfingers or pound cake) and topped with (fresh-made!) whipped cream! Mmmmmmm!!!!

Answer 5

Fresh strawberries on a quality vanilla ice cream, with a drizzle of balsamic vinegar reduction.

Damn. I'mma get me some now.

Answer 6

well i dont know how refreshing this is, but my all-time favourite dessert is a warm brownie topped with hot fudge and vanilla icecream. hmmm i want some now

Answer 7

Schwans double lemon supreme pie with hot Brandie on the plate

Answer 8

grilled(lightly) peaches, concentrates the sugars. serve sliced over a scoop of quality vanilla ice cream. Sprinkle some chopped fresh mint leaves on top.........enjoy.

Answer 9

take 1 8oz block cream cheese and 1 8oz container cool whip mix together with one cup powdered sugar and pour into a Gram cracker crust or chocolate cookie pie crust and top with cherry pie filling!It's delish or you can take two fruit on the bottom containers of yogurt and mix with 1 8oz container of cool whip, pour into Gram cracker pie crust and freeze take out of freezer about 30 min before ready to serve.

Answer 10

SUMMER DESSERT FUN

1 can fruit cocktail (1 lb. can)
1 sm. can mandarin oranges
1 (20 oz.) can crushed pineapple
1 lg. container of Cool Whip
1 pkg. pistachio pudding (instant)

In a large bowl, place undrained pineapple. Sprinkle pistachio pudding powder over pineapple and fold in Cool Whip. Drain fruit cocktail and mandarin orange and add to pineapple mixture. Chill.
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SUMMER DESSERT

1 pkg. VandeKamps macaroons
1 (9 oz.) Cool Whip
1 qt. any flavor sherbet

Crumble macaroons into bowl and mix well with Cool Whip. In a pie plate put gobs of Cool Whip mixture in various places, alternating with sherbet for marble effect. Cover with Saran Wrap and freeze. Serve frozen. Serves 8.
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EASY SUMMER DESSERT

1 yellow cake mix
1 (11 oz.) can mandarin oranges with juice
4 eggs
1/2 c. oil

Mix at high speed 3 minutes. Bake as on cake mix in a 9x13 pan.

TOPPING:

1 box instant vanilla pudding
1 (11 oz.) can crushed pineapple with juice
1 (8 oz.) Cool Whip

Beat together in a big bowl. Spread on cake and refrigerate.
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Summer Delight Cake

INGREDIENTS:

1 angel food cake, homemade or purchased
1 quart orange or lime sherbet, softened
1 quart lemon sherbet, softened
16 ounces frozen whipped topping, thawed

PREPARATION:

Sliced cake horizontally into 3 layers, place each layer on a plate. Spread orange sherbet on 1 cake layer, and freeze. Spread lemon sherbet on 1 cake layer, and freeze. Place lemon layer on top of lime layer, and top with remaining cake layer.

Spread whipped topping on top and sides of cake. Freeze. Once completely frozen, wrap in aluminum foil until ready to serve.

Serves 10 to 12 people.
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Honeymoon Ice Cream

4 oz Unsweetened chocolate
1 cup Milk
2 lg Eggs
1 cup Sugar
1 cup Heavy or whipping cream
1 tsp Vanilla
1 pinch Salt
1 Tsp ground cinnamon

Melt the unsweetened chocolate in the top of a double boiler over hot, not boiling water.

Gradually whisk in the milk and heat, stirring constantly, until smooth. Remove from the heat and let cool.

Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes.

Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.

Add the cream, vanilla and salt and whisk to blend.

Add cinammon, whisk in. Pour the chocolate mixture into the cream mixture and blend.

Cover and refrigerate until cold, about 1-3 hours, depending on your refrigerator.

Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions. Makes 1 generous quart.
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