what are some easy no bake summer deserts? or even some baking is fine. just looking for something new!?

STRAWBERRY SQUARES

1 1/4 c. crushed pretzels

1/4 c. butter, melted

1 can (14 oz.) sweetened condensed milk

1 c. pureed strawberries

1/2 c. lime juice

8 oz. cool whip

Mix pretzels crumbs and butter in 9x13 pan; press crumb mixture firmly onto bottom of pan. Refrigerate while preparing the rest. Mix sweetened condensed milk, strawberries and lim juice in lg. bowl until well blended. Gently stir in cool whip. Spread over crust. Freeze 6 hrs. or overnight. Let stand at room temperature 15 min. Garnish with sliced strawberries.

CHEERIOS PEANUT BUTTER COOKIES

1/2 c. sugar

1/2c. corn syrup

1 c. creamy peanut butter

1 1/2 c. cheerios

Mix sugar and syrup in saucepan and bring to boil. Stir in cheerios. Drop by teaspoon onto wax paper. Do not bake. Let stand until set. Enjoy!

ANGEL LUSH

1 round angel food cake (bought or prepared)

1 pkg. vanilla instant pudding

1 can (20 oz.) crushed pineapple in juice, undrained

8 oz. cool whip

Mix dry pudding mix and pineapple w/ juice in med bowl. Gently fold in cool whip.

Cut cake hoizontally into 3 layers. Place bottom cake layer on serving plate. Spread 1 1/3 c. of pudding mixture onto cake layer; cover w/ middle cake and spread with 1 c. of pudding mixture. Top with remaining cake layer. Spread with remaining pudding mixture. Refrigerate at least 1 hr. Store in refrigerator.

OREO ICE CREAM SHOP PIE

1/2 c. hot fudge dessert topping, divided

1 graham cracker pie crust (6 oz.)

8 oz cool whip, divided

1 1/4 c. cold milk

2 pkg. jello oreo flavored instant pudding

Remove 2 T. of the fudge topping; set aside. Spoon remaining topping into crust; spread evenly to cover bottom of crust. Top with half of cool whip. Freeze 10 min. Pour milk into lg. bowl. Add dry pudding mixes. Beat w/ wire whisk 2 min. or untol well blended (mixture will be thick) Gently stir in remaining cool whip. Spoon over layer in crust. Freeze 4 hrs. or until firm. Remove pie from freezer 15 min. before serving. Drizzle w/ remaining fudge topping. Store leftovers in freezer.

Chocolate Eclair Cake

INGREDIENTS

2 (3 ounce) packages instant vanilla pudding mix

3 cups milk

1 (8 ounce) container frozen whipped topping, thawed

1 (16 ounce) package chocolate graham crackers

1/4 cup milk

1/3 cup unsweetened cocoa powder

1 cup white sugar

2 tablespoons butter

1 teaspoon vanilla extract

DIRECTIONS

In a large bowl, combine pudding mix and 3 cups milk; mix well. Fold in whipped topping and beat with mixer for 2 minutes.

In a buttered 9x13 inch baking dish, spread a layer of graham crackers on the bottom of the dish.

Spread 1/2 of the pudding mixture over crackers, then top with graham crackers. Spread remaining pudding over crackers; top second pudding layer with another layer of crackers.

To make topping: In a medium saucepan over medium-high heat, combine 1/4 cup milk, cocoa and sugar and allow to boil for 1 minute; remove from heat and add butter and vanilla. Mix well and cool.

Pour sauce over graham cracker layer and refrigerate until set; serve.

jello 1 cup of boiled water

1 cup of cold water

refrigeratrate for 4 hours

Get the large ready made grahm cracker crust. then fill it with cool whip and then top with berries and bannanas. tastes delectible!

http://www.cherskitchen.com/desserts.html

citrusy and minty desserts

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http://www.joyofbaking.com/StrawberryLemonCurdTrif...

http://joyofbaking.com/KeyLimePie.html

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