- Special Sections
- Public Notices
Having summer guests for dinner or overnight company for a week’s vacation? With the heat of summer and the fact that you want to prepare dessert for your company, the thought of not wanting to heat up the kitchen and/or the entire house by baking a pie or cake leaves you in a dilemma.
There is an answer and that is refrigerator desserts or ice cream pies. I hope you enjoy the cool, cool possibilities for dessert during the middle of summer or anytime.
For those of you that love O’Charley’s caramel pie, you will love the Caramel Banana Pie. Of course you can always leave the bananas off.
Nora Sweat, author of Mama and Me is a native of HardinCounty and a retired home economics/family and consumer science teacher. She can be reached at email@example.com by mail at 408 W. Dixie Ave., Elizabethtown, KY 42701.
Mocha Fudge Ice Cream Dessert
3-3/4 cups crushed cream-filled chocolate sandwich cookies
1/2 cup butter, melted
16 ounces hot fudge ice cream topping, warmed
1/2 gallon coffee ice cream, softened
8 ounce carton frozen whipped topping, thawed
Chocolate curls or sprinkles, optional
Combine cookie crumbs and butter; press onto the bottom and 1 in. up the sides of a 13-in. x 9-in. dish. Freeze for one hour or until firm. Spread hot fudge topping evenly over crust; freeze for 30 minutes.
Layer the ice cream and whipped topping. Cover and freeze for eight hours or overnight. Garnish with chocolate curls or sprinkles if desired. Yield: 15 servings.
1 box (of 10) Hostess Twinkies (9 for cake, one to have with coffee or tea)
4 large bananas, sliced
20 ounce can crushed pineapple (drained, but not pressed dry)
12 ounce Cool Whip
Maraschino cherries and pecans for garnish (optional)
Remove Twinkie cakes from wrappers. Cut each in half lengthwise from top to bottom.
Place Twinkie halves in 9” x 13” baking dish with cream side facing up. Layer sliced bananas, pineapple, pudding, and Cool Whip over Twinkies in that order. Sprinkle chopped cherries (drained well on paper towels) and chopped pecans over the top. Keep refrigerated.
Caramel Banana Pie
2-12 ounce cans Dulce De Leche*
9 inch Graham cracker crust
Open cans and spread caramel into bottom of graham cracker crust. Cover and refrigerate at least an hour.
Cut bananas into slices and top each slice of pie with sliced bananas and whipped cream just before serving.
Store the leftovers in refrigerator.
*This is commonly found in the Mexican section at grocery stores but sometimes on the baking aisle next to the sweetened condensed milk
Frosty Key Lime Pie
14 ounce sweetened condensed milk
6 tablespoons key lime juice
2 cups heavy whipping cream, whipped, divided
9 inch graham cracker pie crust
In a large bowl, combine condensed milk and lime juice. Refrigerate 1/4 cup whipped cream forgarnish. Fold a fourth of the remaining whipped cream into lime mixture; fold in the remaining whipped cream. Spoon the mixture into crust. Cover and freeze overnight.
Remove from freezer 10-15 minutes before serving. Garnish with reserved whipped cream.
Source: Taste of Home Best Loved Pies, p. 60
Frozen Banana Split Pie
3 tablesppons chocolate hard shell ice cream topping
9 ihch graham cracker crust
2 medium bananas, sliced
1/2 teaspoon lemon juice
1/2 cup pineapple ice cream topping
1 quart (1/2 of a half gallon) strawberry ice cream
2 cup whipped topping
1/2 cup chopped nuts, toasted
8 Maraschino cherries with stems
Pour chocolate topping into crust; freeze for 5 minutes or until chocolate is firm. Meanwhile, place bananas in a small bowl and toss with lemon juice to prevent darkening. Arrange bananas over chocolate topping. Layer the pineapple topping, ice cream, whipped topping and walnuts. Cover and freeze until firm. Remove from the freezer 15 minutes before cutting. Garnish with chocolate syrup and cherries.
Source: Taste of Home Best Loved Pies, p.59
Peanut Butter Freezer Pie
8 ounce fat free cream cheese
3 tabelspoons skim milk
2/3 cup confectioners’ sugar
1/2 cup reduced fat creamy peanut butter
8 ounces frozen reduced fat whipped topping, thawed, divided
3/4 cup mini semi-sweet chocolate chips, divided
Chocolate crumb crust
In a large bowl, beat cream cheese and milk until smooth. Beat in the confectioners’ sugar and peanut butter. Refrigerate1/2 cup whipped topping for garnish. Beat 1/2 cup whipped topping into peanut butter mixture and then add remaining whipped topping. Set aside 3 tablesppons chocolate chips for garnish. Fold remaining chips into filling. Fold filling into crust.
Cover and freeze for 3-4 hours or until firm. Remove from the freezer 20 minutes before serving. Garnish each slice with 1 tablesppon whipped topping and 1 teasppon chocolate chips.
Source: Taste of Home Best Loved Pies, p. 68