Looking for ways to cool off this summer? These tempting recipes will have your taste buds cheering as the first cold bites hit your tongue. Plus, they’re perfect for sharing at family gatherings, neighborhood barbeques, and pool parties.
Ice Cream Sandwich Cake
• 24 regular sized ice cream sandwiches
• 16 oz Cool Whip
• 7.25 oz Magic Shell ice cream topping
• 12 oz caramel topping
o In a 13×9 pan, line bottom with ice cream sandwiches. Spread about a half-inch layer of Cool Whip on top, then drizzle caramel and Magic Shell. Repeat the layers. Cover with foil (use toothpicks to hold the foil up to prevent it from sticking to the dessert) and freeze for at least one hour before serving.
Cucumber Wrap Hors d’Oeuvres
• One large cucumber, halved lengthwise and seeds removed
• 1 cup pre-cooked chicken breast
• 3 Tablespoons mayonnaise
• ¼ tsp dill
• ½ cup chopped walnuts
• 1 Tablespoon relish
o Mix ingredients in a large bowl until well blended. Spoon mixture into one half of cucumber, then place other half on top, stacking like a sandwich. Wrap in plastic cellophane and refrigerate for an hour. Remove cellophane and slice into bite sized pieces.
• 1 bottle Chardonay
• 1 bottle Moscato d’Asti
• 1 bottle Pino Grigio
• 1 cup green seedless grapes
• 8 oz juice from canned pineapple, frozen in ice cubes
• 1 cup fresh strawberries, halved
o Combine all ingredients into pitchers and refrigerate overnight, saving pineapple ice cubes until ready to serve.
Chocolate Éclair Cake
• 1 box graham crackers
• 2 boxes instant French vanilla pudding
• 3 cup milk
• 8 oz Cool Whip
• ¼ cup butter
• ¼ cup milk
• 1 cup sugar
• 1/3 cup unsweetened cocoa
o Line 13×9 inch pan with whole graham crackers. Mix milk with pudding and beat. Fold in Cool Whip. Pour ½ of pudding over crackers. Layer crackers and remaining pudding. Cover with crackers. Combine remaining ingredients and heat to boiling. Let cool slightly and pour over top. Refrigerate for at least one hour.