What’s Cooking?: Keep Your ‘Cool’ With No-Bake Desserts | Whatsocking

What is Teresa Hatchell cooking?

My local library had an “ice cream social” culminating in a big summer reading program last week. And, to everyone’s delight, we were each given a generous scoop of vanilla ice cream with a bit of our favorite toppings. It was delicious and quickly cooled off the harshness of August. After the library program, I went to a nearby grocery store. As I pushed my buggy to the frozen food section, I thought about how any kind of dessert can be wonderful on really hot days. And, yes, I try to keep some candy on hand to enjoy throughout the summer.

Perhaps you too have a taste for sweet treats, but don’t want to heat things up in your kitchen by baking sweets. take heart There are many quick, effective recipes. You should remember to keep cookie-based pie crusts, graham crackers, instant pudding mixes, heavy and/or light whipped cream, frozen lemonade or limeade, caramel and/or chocolate syrup, and your favorite fruit on hand. You want to stir the no-bake dessert when the “application” hits you.

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To narrow down the vast number of choices, I carefully reviewed my files and found several delicious, almost foolproof special treat recipes that I hope will appeal to almost everyone’s taste buds. If you follow simple instructions, people around you can enjoy these homemade items for a few days. These custom creations are great for all kinds of parties, receptions and even showers. Remember to refrigerate them before serving or eating them.

What’s cooking?: Tis the season for venison dishes

Million dollar pie

1 Condensed milk can be sweetened

4 cups of your favorite whipped topping

1 cup chopped pecans (lightly toasted pecans are best)

A 20-ounce can crush pineapple, draining well

1 cup flaked coconut (optional)

2 graham cracker pie shells or 2 lightly baked regular pie shells

In a large bowl, stir together the condensed milk and lemon juice until they are well combined. Then, add the rest of the ingredients. Stir well and pour pie mixture over graham cracker balls. Refrigerate overnight or for several hours before serving.

What’s Cooking?: Boiled or Roasted… It’s time to ‘nut’.

Caramel-Banana-Nut Pie

1 Prepared graham cracker pie crust

1 container of caramel dip

1/2 cup chopped pecans or walnuts

1 small container cool whip

Cut bananas into pie shells. Mix pecans or walnuts with the caramel dip. Spread the mixture over the bananas. Top with whipped cream. Refrigerate for two to three hours. Options: Sprinkle nuts on top of whipped cream or top with cherries. Lightly roasted nuts are much better than “raw” nuts in many recipes.

What’s Cooking?: Cheesecake Celebrated Nationwide

Do not cook the banana pudding

1 large box instant vanilla pudding mix

8-ounce container sour cream

9-ounce container Cool Whip

6 large, ripe bananas, diced

In a large bowl, beat the milk and vanilla pudding mix until they are smoothly combined. Mix in sour cream and cool whip and make a great “custard”. Layer a pretty glass dish with vanilla wafers, then banana, then custard, then vanilla wafers, then banana, then custard. Sprinkle the top with vanilla wafer crumbs. Refrigerate this pudding dish until you are ready to serve it.

What’s Cooking?: ‘Flavor Packed’ Recipes with Summer Fruits

Extraordinary Chocolate Eclair

1 large box French vanilla pudding

1 tub fudge chocolate frosting.

In a large bowl, make the vanilla pudding according to the directions on the box. Stir in a cool whip until the mixture is a uniform consistency.

Use a 9×13 glass dish to make the eclair. Place a layer of graham cracker squares in the bottom of the dish and top with a layer of the pudding mixture. Place another layer of graham cracker squares and top them with a layer of pudding mixture. Place another layer of graham cracker squares on top of the pudding mixture.

Remove the foil cover from the tub of chocolate frosting and microwave the frosting on HIGH for about 30 seconds. Stir to make sure the frosting is pretty much melted. Pour the frosting over the top of the graham crackers and smooth it down to cover the graham crackers evenly. Refrigerate for several hours. This recipe makes a lot to serve a crowd.

As easy as 1-2-3-4 lemon or lime pie

4 cups of your favorite whipped topping

1 large frozen lemonade (or limeade)

1/4 teaspoon lemon extract (or lime extract)

1 Condensed milk can be sweetened

2 graham cracker pie crusts

In a large bowl, whisk together the whipped topping, half a can of frozen lemonade (or limeade), the extract, and the can of sweetened condensed milk until the mixture is very smooth. Pour half of the mixture into each pie crust; Cover these pies loosely and refrigerate them overnight or until you’re ready to serve them. These pies can be assembled and taken out to thaw in minutes.

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