Sweet summer treats

Published 12:00 am Tuesday, June 21, 2011

By Katie Scarvey
This recipe for Take-Your-Choice Pie is from Katrina Cowger, who says her summer choice is peach.
Take-Your-Choice Pie
1 package peach Jello (or any
flavor, depending on fresh
fruit used)
1 package vanilla pudding — NOT instant
11/2 C. water
1 4-ounce container Cool Whip Lite ( 11/2 C.)
1 C. chopped peaches (or
any fresh fruit — remember
to coordinate the jello
1 baked pie shell
Put jello, pudding, and water in a pan and bring to boil, stirring to dissolve. Remove from heat and chill until thick. (To hurry this along, place pot in a pan of ice cubes.) Either way, stir occasionally while chilling to keep mixture smooth.
Fold in Cool Whip and fruit.
Pour into baked shell and chill at least 2 hours.
Top with additional cool whip and garnish with fruit.
Very Vanilla Fruit Salad
— Recipe adapted from McCormick
2 C. strawberries, halved
1 C. blueberries
1 C. pineapple chunks
1 C. cantaloupe chunks
2 kiwis, peeled and sliced
1/4 C. confectioners’ sugar
2 tsp. pure vanilla extract (or
raspberry extract if you like)
Mix fruit, confectioners’ sugar and vanilla in large bowl. Cover. Refrigerate 1 hour or until ready to serve. Makes 10 half-cup servings.
Ice Cream Cake
Start to finish: 3 hours (30 minutes active). Serves 16.
Two 11/2-quart containers of ice cream (two complementary flavors)
12 chocolate sandwich cookies, crushed
1 cup jarred hot fudge sauce
Half of an 8-ounce tub frozen whipped topping, thawed 1/4 C. purchased caramel sauce
1/2 C. chopped toasted almonds, divided
Maraschino cherries, to serve
Wrap the outside of a 9-inch springform pan with foil (to prevent leaks).
Allow one container of ice cream to sit at room temperature for 10 to 15 minutes, or until slightly softened.
In a medium bowl, mix all but 1/4 cup of the chocolate sandwich cookies and the hot fudge sauce. In another bowl, stir together the whipped topping, caramel and 1/4 cup of the almonds.
Spread the full container of softened ice cream into the bottom of the prepared pan. Spread the ice cream so that it is flat, even and has no air bubbles. Top with the hot fudge mixture, then freeze for 15 minutes.
While cake freezes, allow the second container of ice cream to soften.
Spread the second flavor of ice cream over the hot fudge mixture. Spoon and spread the caramel-nut topping over the second flavor of ice cream. Sprinkle the top with the reserved cookies and almonds. Decorate with maraschino cherries and freeze until firm, at least 2 hours.
To serve, remove the sides and bottom of the springform pan and transfer to a serving plate.
— Alison Ladman (AP)