Updated: 06/01/2012 3:50 PM
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Easy No-Cook Summer Desserts
With temps expected to be in the 80’s next week, the last thing you want to do is turn on the oven. Don’t worry – chef John Michael Lerma (Garden County Cooking) has you covered with some dessert recipes that require no heat at all!
CHAMPAGNE WITH FROZEN FRUITS & BERRIES “SLURRY”
One (750ml) bottle of good quality, but inexpensive, dry champagne. Approximately 1 pound of mixed frozen fruit (peaches, pineapple, grapes, melon, and strawberries) and/or berries (raspberries, blueberries, golden berries, and strawberries). Be creative with your combinations.
- Place frozen fruit and/or berries in a punch bowl, decorative large container, or pitchers.
- Pour champagne over frozen fruit/berries. Let stand 1 to 2 hours as fruit/berries will thaw and chill champagne. Serve in glasses garnished with fresh mint.
Taken from John Michael Lerma’s Garden County—Where Everyone is Welcome to Sit at the Table
MOM’S BLUEBERRY DESSERT
~This recipe is from Duckworth #4, a one-room school house that my mother attended as a child in Grand Forks County~
1 package (6 serving size) of Jell-O Brand Vanilla flavor Instant Pudding & Pie Filling
1 cup Cool Whip
1 Can (21 ounces) Blueberry Pie Filling (Wilderness is best)
- Line cake pan bottom with graham crackers breaking to fit if necessary.
- Prepare pudding mix as directed on package for pudding. Let stand 5 minutes—put in Cool Whip and whip them.
- Spread half the pudding mixture over the crackers. Add another layer of crackers and then the rest of the pudding mixture. Finish with a last layer of crackers and evenly spread blueberry pie filling as topping.
- Chill for 3 hours. Also good with Cherry Pie Filling. Serves 12-15
Crust: (~ buying crust is not a sin!)
1 ¾ cups graham cracker crumbs
2 tablespoons light brown sugar, firmly packed
½ teaspoon ground cinnamon
Pinch of salt
6 tablespoons unsalted butter, melted
Crisco cooking spray
- Preheat oven to 350F degrees. Spray pie plate with cooking spray and set aside.
- Combine the graham cracker crumbs, brown sugar, cinnamon, and salt in a large mixing bowl. Using your fingers, mix together. Add the butter and incorporate well, mixing first with a fork, then with your hands, rubbing thoroughly to form evenly dampened crumbs.
- Spread the crumbs evenly and loosely in the pie plate, pressing them into the bottom and up the side. Refrigerate for 10 minutes.
- Bake for 8 to 10 minutes. Cool on a rack. Refrigerate 15 minutes before filling. Makes one 9-inch graham cracker crust.
1 quart vanilla ice cream
1 quart orange sherbet
- Soften the ice cream and sherbet slightly by placing them in the refrigerator for about 15 minutes before assembling the pie. Using an ice cream spade or a large metal spoon, randomly spoon the ice cream and sherbet into the chilled pie shell in no particular pattern. Use the back of the spade or your fingers to pack it into the shell, being careful not to crack the crust. Smooth the top, mounding it slightly. Freeze until fairly firm, 1 to 2 hours.
Topping Recipe—May also use Cool Whip
1 cup cold heavy whipping cream
1 tablespoon frozen orange juice concentrate, thawed
1 teaspoon pure vanilla extract or vanilla bean paste
1/3 cup confectioner’s sugar, sifted
- Using a chilled medium-size mixing bowl and chilled beaters, beat the cream with an electric mixer until it holds soft peaks. Blend in the orange juice concentrate and vanilla. Add the confectioner’s sugar and continue to beat until stiff but not grainy. Spread the whipped cream over the pie, smooth it with a spoon. Freeze for at least 30 minutes or overnight.
Canned mandarin orange segments, drained
Fresh mint leaves (optional)