Cool summer desserts seem perfect for hot summer days. Once Independence Day is over it seems like the rest of summer goes by so quickly, so we better get in a few of these cold dessert recipes while we can.

Fresh fruit, ice cream, cakes, layered desserts and so many more recipes are wonderful desserts perfect for this time of year.

Hurry while time allows for one or more of these delicious hot weather desserts.

Peach Pretzel Dessert

An easy and delicious, sweet and salty, peach dessert that everyone will enjoy!

For the gelatin:

n 2 (3-ounce) boxes peach gelatin

n 2 cups boiling water

n 2 cups fresh ripe peaches, diced

For the crust:

n 2 cups pretzels, crushed

n 2/3 cup butter, melted

n 1/4 cup sugar

For the Filling

n 8-ounce cream cheese

n 1 cup powdered sugar

n 1 teaspoon vanilla

n 8-ounce cool whip, thawed

For the gelatin layer: Dissolve gelatin in boiling water. Stir in peaches then refrigerate for 90 minutes until partially set.

For the Crust: In a small bowl, mix pretzels, sugar, and butter together. Press firmly into a 9-inch-by-13-inch baking dish and bake at 350 degrees for 10 to 12 minutes. Remove from oven and let cool completely.

For the Filling: Beat cream cheese, powdered sugar, vanilla and cool whip together until smooth. Spread over cooled pretzel crust. Place in the fridge until cool.

Spoon gelatin mixture over the top of the cream cheese. Spread evenly.

Cover with plastic wrap and place in the fridge for four to six hours until gelatin has set.

Source: www.deliciouslyseasoned.com

Blueberry Cream Cheese Squares

Blueberry bars with a cream cheese and whipped topping filling, sandwiched between two crunchy graham cracker layers.

n 1 (14 ounce) box graham crackers

n 3/4 cup butter, melted

n 3 cups blueberries

n 2 cups granulated sugar, divided

n 2/3 cup water

n 1/2 cup cornstarch

n 1 tablespoon lemon zest

n 16 ounces cream cheese, softened

n 1 (8 ounce) tub whipped topping, thawed

Preheat oven to 350 degrees.

In a food processor or zipped top bag (using a rolling pin), crush graham crackers until very fine. You will need to do in batches. In a large bowl, combine graham crackers with melted butter. Spray a 9-inch-by-13-inch baking dish with cooking spray and press half of the graham cracker into the bottom of the form, forming the crust. Bake for 15 minutes and let cool completely.

In a medium sized saucepan, over medium heat, cook together blueberries, 1/2 cup sugar, water, cornstarch and lemon zest, stirring constantly, until thickened. Set aside and let cool completely.

In another bowl, beat together cream cheese and the rest of the sugar until fluffy and sugar is completely dissolved. With a rubber spatula, slowly fold in whipped topping.

Assemble dessert by placing half the cream cheese mixture inside the cooled crust. Spread slowly and evenly until crust is completely covered. Continue with cooled blueberry mixture over the cream cheese layer and top with remaining cream cheese mixture and then remaining graham cracker crumb mixture. Press crumbs softly into the cream cheese mixture.

Let sit overnight in the refrigerator before slicing into squares. Serve cold.

Source: www.noblepig.com

Peaches and Cream No-Bake Cheesecake

Very, very rich but soooo delicious!

n 2 cups graham cracker crumbs

n 6 tablespoons butter, melted

n 1 cup granulated sugar, divided

n 4 (8 ounce each) packages Neufchatel cheese

n 1 (3 ounce) package peach flavored gelatin

n 1 (16 ounce) can sliced peaches, drained and diced

n 1 (8 ounce) carton whipped topping, thawed

Mix graham cracker crumbs, margarine, and 1/2 cup of sugar. Press into a 9-inch-by-13-inch pan. Put into the refrigerator to cool.

Beat Neufchatel cheese and the remaining 1/2 cup sugar until blended. Add the dry gelatin and mix. Stir in the chopped peaches and whipped topping.

Spoon the mixture over the cooled graham cracker crust and cover. Refrigerate until firm. I prefer to refrigerate overnight.

Source: www.justapinch.com

Heaven On Earth Cake

Easy no-bake heaven on earth cake is layered with fluffy angel food cake, sweet-tart cherry pie filling, and creamy pudding layer. It’s a trifle in a 9-inch-by-13-inch dish!

You can use store bought angel food cake or make your own from scratch or a box mix. For added color and flavor, stir in fresh blueberries into the filling or sprinkle around over the filling layers.

n 1 (14-ounce) prepared Angel food cake, cut into 1-inch cubes

n 1 (3.5-ounce) box instant vanilla pudding

n 1 1/2 cups milk

n 1 cup sour cream

n 1 (21-ounce) can cherry pie filling

n 1 (8-ounce) tub whipped topping, thawed

Layer half of the cake pieces evenly on the bottom of a 9-inch-by-13-inch baking dish. Pour 2/3 of the cherry pie filling evenly over the cake. Layer the remaining cake pieces over the cherry filling.

In a medium mixing bowl, stir together pudding mix (1 box), milk (1 1/2 cups), and sour cream (1 cup), till smooth. Spoon an even layer over the cake.

Spread whipped topping (1 tub) evenly over pudding.

Garnish the top with the remaining pie filling and sliced almonds.

Chill for four to five hours. Cut into servings.

Notes: In lieu of Angle food, try pound cake, chocolate cake, a simple vanilla sponge cake or even brownies. If you make a homemade Angel food cake, use a tube cake pan. If you want to step it up from my basic recipe, use a boxed angel food cake mix.

Source: www.gonnawantseconds.com

Drumstick Torte

Have several copies of this recipe handy if you serve this to company or bring it to a potluck. People are going to want this recipe!

n 5 ounces sugar cones, crushed well

n 1 stick butter, melted

n 1 1/3 cup unsalted Spanish peanuts, crushed, divided

n 8 ounces cream cheese, softened

n 1/3 cup peanut butter, crunchy or smooth

n 1 cup powdered sugar

n 16 ounces whipped topping, thawed, divided

n 2 (3.9 ounces each) box instant chocolate pudding

n 3 cups milk

n 1 large chocolate bar, refrigerated

Preheat oven to 350 degrees. Mix the crushed sugar cones, melted butter, and 1 cup crushed Spanish peanuts. Press into the bottom of a 9-inch-by-13-inch glass baking dish. Place in the oven and bake for 10 minutes to set.

Remove from the oven and cool completely before adding the other layers.

For the next layer, blend softened cream cheese with peanut butter and powdered sugar. Blend until smooth. Fold in 2 cups of softened whipped topping.

Spread this over the sugar cone crust layer.

Next, mix up instant chocolate pudding with 3 cups of milk. Spread evenly over the second layer.

Take the remaining whipped topping and spread it over the chocolate pudding. Sprinkle the remaining 1/3 cup crushed peanuts over the whipped topping. Grate the chocolate bar over the torte.

Put in the freezer until partially frozen. Be careful not to freeze all the way. This dessert is best served half-frozen.

Source: www.justapinch.com

No Bake Pineapple Dream Dessert

Graham cracker crust:

n 1 cup granulated sugar

n 1 cup unsalted butter, melted

n 2 1/2 cups graham cracker crumbs

Pineapple filling:

n 1 (8-ounce) package cream cheese, softened

n 1 cup powdered sugar

n 1 cup crushed pineapple, drained

n 1 (8-ounce) container of whipped topping, thawed

Whipped pineapple topping:

n 1/4 cup toasted shredded coconut for topping

n 1/4 cup pineapple chunks for topping

n 1 (8-ounce) whipped topping, thawed

n 1 teaspoon pineapple extract

n 1-2 drops yellow gel food coloring

n Cherries and pineapple chunks for garnish

Graham cracker crust: In a large mixing bowl, mix the crushed graham crackers, granulated sugar and melted butter until well combined. Press mixture into a 9-inch square baking dish and set aside.

Pineapple filling: Using a standing mixer, cream the cream cheese until smooth and creamy.

Gradually mix in the powdered sugar until well combined. Mix in the whipped topping and beat until fluffy. With a spatula, fold in the crushed pineapple.

Spoon the filling over the crust, and smooth with an angled spatula until even.

Pineapple topping: In a medium bowl, combine the whipped topping, pineapple extract and yellow food coloring. Mix until combined.

Using an angled spatula, spread the topping evenly over the pineapple filling. Sprinkle with toasted coconut and pineapple chunks.

Refrigerate overnight so the dessert becomes firm.

Source: www.myincrediblerecipes.com

Strawberry Refrigerator Cake

This strawberry refrigerator cake has all the flavors of summer strawberries and it is moist and delicious!

n 1 Duncan Hines Supreme Strawberry Cake Mix

n Ingredients listed on back of cake box (egg, water, oil)

n 2 (10 ounce) boxes of frozen strawberries in syrup

n 1 cup of cold milk

n 1 (3.5 ounce) box of vanilla instant pudding

n 1 (8 ounce) container of whipped topping, thawed

n 1-pint strawberries (with tops removed and strawberries cut in half), thawed

n 1/3 cup chopped pecans, optional

Make the boxed cake according to the package directions. Once done and baked, allow to cool completely.

Once cooled, use the handle of a wooden spoon to make small holes all over the top of the cake.

In a food processor or blender puree down the thawed strawberries. Pour the strawberry puree over the cake and allow it to soak in completely.

In a separate bowl, combine the vanilla pudding and only 1 cup of milk. Fold in the thawed whipped topping into the pudding mixture.

Spread the mixture over the top of the cake. Top with sliced strawberries and chopped pecans (optional). Refrigerate until ready to serve.

Source: www.crystalandcomp.com

Coconut Cream Dessert

This coconut cream dessert is a rich and creamy, easy and delicious coconut cream pie recipe made into bars. A buttery graham cracker crust topped with a layer of coconut cream pie filling, and topped with homemade whipped cream and sprinkled with toasted coconut.

Graham cracker crust:

n 1 1/2 cups graham cracker crumbs

n 6 tablespoons butter, melted

n 1/4 cup sugar

Coconut cream filling:

n 3 cups milk, divided

n 5 egg yolks

n 5 tablespoons cornstarch

n 1/4 teaspoon salt

n 1/2 cup sugar

n 1/2 cup sweetened shredded coconut

n 1 1/2 teaspoon vanilla extract

Homemade whipped cream:

n 2 cups heavy whipping cream

n 1/4 cup sugar

n 1 teaspoon vanilla

n 1/2 cup toasted coconut flakes

Preheat the oven to 350 degrees and prepare an 11-inch-by-7-inch baking dish by spraying with non-stick cooking spray.

Graham cracker crust: In a medium mixing bowl, combine graham cracker crumbs, sugar and butter. Mix until well combined and mixture is a sand-like texture that clumps together.

Pour the crust mixture into the prepared baking dish and press down with the back of a measuring cup.

Bake the crust in the oven for 10 to 15 minutes or until golden brown. Remove from the oven and let cool.

Coconut cream filling: In a mixing bowl, whisk together egg yolks, cornstarch, salt, and 1/4 cup of milk. Set aside.

In a large pot, mix together sugar and the remaining 2 3/4 cups of milk. Bring to a simmer over medium heat.

Once mixture comes to a simmer, turn off heat and pour half into the egg yolk mixture and whisk to combine well and then pour into the pot with remaining milk and sugar mixture. Stir in shredded coconut and vanilla extract until well combined. Stir well until custard thickens.

Spoon custard into baked crust and spread evenly.

Place a piece of plastic wrap or parchment paper on top of custard, pressing down lightly to cover the entire filling. Place in the fridge to cool and set up for two to three hours.

Homemade whipped cream: In a large bowl, using an electric hand mixer, beat heavy whipping cream, sugar, and vanilla until stiff peaks form. Spoon whipped cream on top of chilled custard and even spread. Sprinkle toasted coconut over top. Refrigerate.

Source: www.greatgrubdelicioustreats.com

Have a great week, and until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at news@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, MO 63702. Recipes published have not been kitchen-tested by Southeast Missourian staff.