Summer's Best Potluck Dish: Three Bean Salad

Frozen Peppermint Cheesecake with Chocolate Cookie Crust
Frosty Pies – Summer’s Answer to Easy Entertaining

Summertime is for easy living. Entertaining need not be stressful or require meticulous planning. Leave homemade pie crusts and show stopper desserts for the cozy days of winter, and embrace easy, press-in crusts, with no-bake, frosty fillings. 

Simple is often delicious, and I have 3 do-ahead treats that you can prep in 30 minutes or less (plus freezing time). Capping your summer gathering with a frosty slice of pie is definitely the way to go.

Frozen Peppermint Cheesecake with Chocolate Cookie Crust

Chocolate sandwich cookies form the crust and a peppermint cream cheese mousse makes up the filling. Topped with a bit of whipped cream and more crushed cookies, this one is a crowd pleaser. The key to this dessert’s success is serving it at the right temperature. Too cold and it will be hard to get a fork through it, and you won’t be able to appreciate the creamy texture of the cheesecake mousse. Take it out of your freezer 15-20 minutes before slicing for optimal flavor and texture.
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Lemon Raspberry Ice Cream Pie

Make a simple no-churn ice cream, fold in raspberries and swirl in lemon curd for a simple summertime treat. This has sweet fruit flavor, and a lemony tang tamed by the creamy ice cream filling. Nestled in a graham cracker crust, it’s a fun, frozen twist on a lemon meringue pie. Take it out of the freezer at least 10 minutes before serving for easier cutting and serving, and for optimal texture of the ice cream filling.
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Dulce de Leche Swirled Cinnamon Ice Cream Pie

On the surface, the title would indicate a complex dessert that requires a bit of effort to put together. In reality, store-bought ingredients make quick work of the steps. As per usual, you get out what you put in, so make sure to buy good quality ice cream and jarred dulce de leche for the best results. I like to make this in a false-bottom tart pan, however if you do not own one, go ahead and use a regular pie pan. Make sure to press the crust up the sides of the pan, otherwise the filling will stick and you won’t get a clean slice.
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