I would like some real easy recipes for cool pies or cool deserts to serve since it is so hot. Maybe something with cool whip that doesn't need to be cooked. Thanks.
For a quick, & healthy desert with very low calories I freeze the whipped Yoplait brand yogurts (especially the chocolate mousse flavor) in my freezer. When I get a sweet tooth I'll pull one out. The chocolate has only 160 calories and 4 grams of fat. Pretty good for a desert that satisfies a chocolate craving!
* The whipped yogurt freezes the best (any flavor). Other types don't work as well. The Low-Fat Yoplait coconut is also pretty good. You'll have to experiment!
I think I got this recipe off this site.
One box of vanilla pudding (as directed)
add fresh strawberries, bananas, crushed pineapple(drained).
Add a dollop of of cool whip or whip cream and/or a squirt of chocolate syrup. (optional for any of these) A wonderful alternative to ice cream!
Peel and dip whole bananas in melted chocolate and then wrap in foil and freeze. They are healthy, appeases the appetite and tasty.
Get a graham cracker pie crust.
Mix together: 1 Can sweetened condensed milk
1 small container whipped dairy cream
Add: 1 small container frozen concentrate lemonaid
Pour into your pie crust and place in freezer until everything if frozen to your liking. Umm!
Now you have a yummy cold lemonaid pie.
Frozen Strawberry Cheesecake
Recipe courtesy Tyler Florence
Prep Time: 15 min Inactive Prep Time: 30 min Cook Time: 5 min Level:
8 servings Ingredients
1/2 gallon good-quality strawberry ice cream
1 1/2 cups fine graham cracker crumbs
6 tablespoons melted butter
1/4 cup plus 2 tablespoons sugar
1 store-bought cheesecake (8 or 9 inch), room temperature
1 pint strawberries, hulled and cut into pieces
1/2 lemon, juiced
Set the ice cream out at room temperature to soften for about 30 minutes. Meanwhile, use a fork to mix together the graham cracker crumbs, butter, and 1/4 cup sugar in a bowl. Press this mixture over the bottom and sides of a 9-inch springform pan with your fingers; then press all over with the flat bottom of a glass to get the crust really well pressed together and compact. Set aside.
When the ice cream has softened, cream it in a mixer with a paddle attachment (or by hand in a bowl with a wooden spoon) until soft and creamy, but not melted. Break the cheesecake into pieces and beat or fold it into the ice cream. Pour the mixture into the prepared springform pan and smooth the top. Put that in the freezer to set.
Now combine the strawberries, the remaining 2 tablespoons sugar, and the lemon juice in non-reactive saucepan and warm over medium heat just until the strawberries begin to break down and give off their juice, 3 to 5 minutes. Stick that into the refrigerator to chill.
When you're ready to serve, remove the sides of the springform pan and put the frozen cheesecake on a cake plate. Spoon the strawberries over the top and serve.
Lemon Icebox Pie
graham cracker crust
can eagle brand
small bowl cool whip
1/4 to 1/2 cup of lemon juice after all mix together taste and add more lemon if you want. I like mine real lemony.
1 egg yolk
Mix all together and pour in crust. Refrigerate for couple hours and eat. So easy and so good.
<b>Sinfully Easy Chocolate Eclair Cake:</b>
2 (3.5 ounce) packages instant vanilla or french vanilla pudding mix
1 (8 ounce) container frozen whipped topping (cool whip), thawed
3 cups milk
1 (16 ounce) package graham crackers
1 (16 ounce) tub prepared chocolate frosting
Pour the dry pudding mix into a medium size bowl and measure out 3 Cups of milk. Pour into the bowl and whisk the pudding until blended and begins to thicken. If you don't have a whisk a spoon works just as good. add the thawed cool whip and gently fold into the pudding mixture. Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan. My big baking dish had something in it at the time, so i used a smaller pan which i do not recommend. We packed this dish to the top and it almost overflowed. LOL so by all means use a 9x13 inch pan. You can tell there was no stopping us on making this dessert today.
Evenly spread half of the pudding mixture over the crackers. Top with another layer of graham crackers, then the remaining pudding mixture. Top with a final layer of graham crackers. Now it is time for the frosting. I put my chocolate frosting in the microwave for just a bit on defrost! Don't choose cook or you will have a clumpy mess. Microwave it for about 20 -30 seconds just to get it nice, smooth and pourable. Pour the frosting over the whole cake and spread it all around up to the edges of the pan. Whew look how much we got in that little old pan I was worried for a minute but i think we are OK, we really want this cake.
OK now for the bad news! Sorry but you gotta do this part chill the cake overnight or 12 hours before serving. This will insure that the crackers soften up and be just like a eclair.
<b>Strawberry Punch Bowl Cake</b>
1 pkg Angel Food Cake or Pound Cake
1 large box (5 ounce) instant vanilla pudding mix
3 - C milk (can use skim)
1 - (16 oz) carton whipped topping
1 pint fresh strawberries, washed and hulled
Trim brown from cake. Tear cake into small pieces. Prepare pudding as directed. Fold in cool whip. Place 1/3 cake pieces in a bowl. Top with 1/3 pudding mixture and 1/2 strawberries. Repeat and top with remaining pudding mixture. Garnish with strawberry. Refrigerate.
* This recipe can be diet friendly by using sugar free pudding, fat free or light cool whip and skim milk. The Angel Food Cake is low in fat and the strawberries are fruit so low fat on that part * Tina at Mommy's Kitchen
Here is one I like to have in freezer during the summer.
1 pkg choc sandwich cookies
8 oz whipped topping
2 quarts ice cream
Crush 1 pkg of chocolate sandwich cookies (like Oreo) reserve about 1/3 cup of the crumbs, mix remaining with 8 oz of thawed whipped topping. Spread this in 9 X 13 pan. Cover with 2 quarts of softened ice cream. sprinkle the reserved crumbs on top. Put in freezer, keeps indefinitely. My favorite combination is peppermint stick ice cream, but you can usually only buy that at Christmas time. Have used Mint with Choc fudge in, or banana split or strawberry. No ice cream seems to come in 2 quarts anymore, but I just use one of the new sizing.
Graham cracker crust.
1 small container fruit yoghurt
1 small fruit jello (same fruit is best)
Mix jello with boiling and cold water or fruit juice.
Put in fridge until it's gloppy but not set.
Put jello in bowl with mixer on high and start to mix.
Add yoghurt, keep mixing, scrape and mix.
Put into pie shell. Add whipped cream or cool-whip on top if wanted. This needs to set in the fridge, maybe 4 hours. Use all low-cal ingredients without the crust and it's almost sinless if you're counting calories.
I make what I call Ice Cream Jello - you make the jello in whatever flavor you want and when it's almost set ( soft-set) you mix in Cool Whip. If you use a small Jello only use half of the Cool Whip, and then put it back in the fridge to firm up. Even my hubby likes it and he's a very picky eater. If you want low calorie use sugarfree Jello and the sugarfree CoolWhip or even low fat. Creamy tastes very good according to hubby.
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