One of the hottest summers on record? Personally, I blame the ever-controversial global warming.
While there may not be much we can do about the sizzling temps, we do have control over how we choose to cool off. Frozen treats can go a long way towards doing just that.
Bathing suit getting a little tight? Go ahead and blame these decadent desserts:
2 packages Nabisco Vanilla wafers
½ cup butter
1 ½ cup powdered sugar
2 eggs, separated
2 tsp. vanilla extract
1 pint whipping cream
1 lb. fresh strawberries, blueberries or peaches (may substitute 2 ½ cups canned peaches, drained)
Cream butter. Add sugar gradually. Beat well. Add beaten egg yolks. In a separate bowl, whip the egg whites and vanilla until stiff. Fold into the sugar and egg yolks. Beat until smooth.
Crush one package of vanilla wafers. Press crumbs to form a layer on the bottom of a 9”x13”glass baking dish. Next, spread the custard over the crumbs, then a layer of sliced fruit. Spread whipped cream over fruit. Roll other package of vanilla wafers into fine crumbs and sprinkle over whipped cream. Freeze overnight and let soften slightly before serving.
Fluffy Strawberry Torte
1 cup flour
¼ cup brown sugar
½ cup chopped walnuts
½ cup butter
Preheat oven to 350 degrees. Mix ingredients and spread 2/3 of mixture in bottom of 9” x 13” glass pan. Do NOT pat down firmly. Bake for 20 minutes or until golden brown, stirring occasionally with a fork. When done, set aside to cool while making filling.
2 egg whites
1 cup sugar (or less, depending on taste)
2 cups thinly sliced washed and hulled strawberries
1 cup whipping cream
1 tsp. vanilla extract
Beat egg whites until stiff, adding sugar gradually. In a separate bowl, combine whipping cream and vanilla extract, then fold into egg mixture. Spread strawberries over crust. Spoon egg and cream mixture over the fruit. Top with remaining crust crumbs. Freeze overnight and let soften slightly before serving.
Peanut Butter Dessert (also known as “The Next Best Thing to Robert Redford”)
1 stick butter, melted
12 ounces Oreo cookies, crushed
In a large bowl, combine the butter and Oreos. Press mixture into a 9” x 13” pan.
2/3 cup chunky peanut butter
8 oz. cream cheese, softened
1 cup milk
2 cups powdered sugar
16 oz. non-dairy whipped topping
1/3 cup chocolate syrup
In a large bowl, cream the peanut butter and cream cheese. Add the milk and powdered sugar. Mix. Fold in the non-dairy whipped topping. Pour the mixture over the crust. Drizzle chocolate syrup over the top. Freeze. Soften slightly before cutting into squares.