Being the middle of summer it would be nice to share some cool treats and dessert recipes...such as ice cream treats, frozen desserts, whatever your favorite recipes are to keep you and the family cool.
1 In a saucepan over medium heat, combine evaporated milk, 1/2 cup butter, chocolate chips, and confectioners' sugar. Bring to a boil, and cook 8 minutes, stirring constantly. Remove from heat, and stir in vanilla extract. Allow to cool thoroughly.
2 In a large bowl, mix together crushed chocolate sandwich cookies and 1/2 cup melted butter. Press onto the bottom of a 9x13 inch pan; freeze until firm. Spread softened ice cream over crust, then freeze until firm. Spread top with cooled fudge sauce, and sprinkle with peanuts; freeze until firm.
YUMMY-- haven't made this in a few years, but it is tasty!!
In a small mixing bowl, combine the first five ingredients and mix well. Pat onto the bottom of a greased 9" square baking pan. Bake at 350 degrees for 15-17 minutes or until lightly browned. Cool to room temperature.
In a bowl, combine peanut butter, corn syrup, and honey; carefully spread half over crust. Spread half the ice cream over peanut butter layer. Drop remaining peanut butter mixture over ice cream. Sprinkle with half the nuts. Top with remaining ice cream and nuts. Freeze until firm, about 3-4 hours. Let stand 5-10 minutes before serving. Makes 9-12 servings.
1-1/2 cups crushed cream-filled chocolate sandwich cookies
(about 15)
1/4 cup butter or margarine, melted
2 pints chocolate chip or coffee ice cream, softened
1/2 cup chocolate syrup, divided
Additional cream filled chocolate cookies for garnish, optional
In a bowl, combine cookie crumbs and butter. Press onto the bottom and up the sides of a ungreased 9" pie plate. Refrigerate for 30 minutes. Spoon 1 pint of the ice cream into the crust. Drizzle half the chocolate syrup; swirl with a knife. Carefully top with the remaining ice cream. Drizzle with remaining syrup; swirl with a knife. Cover and freeze until firm. Remove from the freezer 10-15 minutes before serving. Garnish with whole cookies if desired. Makes 8 servings.
1 pint each orange, lemon and lime sherbet, softened
Orange, lemon and/or lime slices for garnish, optional
In a bowl, combine the cookie crumbs, whipped topping, pecans and coconut. Spread half into a 13x9 pan. Spread with the orange sherbet; freeze for 10-15 minutes. Repeat with lemon and lime layers freezing after each. Top with remaining cookie mixture. Cover and freeze until firm. Garnish with orange, lemon and/or lime slices. Makes 12-16 servings.
Combine the peanuts, butter and sugar; press onto the bottom and up the sides of a greased 9" pie plate. Cover and frefrigerate for 15 minutes. In a large bowl, combine peanut butter and corn syrup. Add coconut and peanuts. Stir in ice cream just until combined. Spoon into crust. Cover and freeze overnight or until firm. Just before serving sprinkle with M&M's or chocolate chips. Makes 6-8 servings.
In a mixing bowl, cream shortening and sugars. Beat in eggs and vanilla. Combine dry ingredients, gradually add to the creamed mixture. Stir in the chips and pecans. Drop by heaping teaspoonfuls 3" apart onto lightly greased baking sheets. Bake at 375 degrees for 10-12 minutes or until golden brown. Remove to wire racks to cool. To make ice cream sandwiches, place a scoop of ice cream on the bottom of half of the cookies, top with remaining cookies, wrap in plastic wrap. Place on baking sheet, freeze. Makes about 2 dozen sandwiches.
<font size="3"><font color="deeppink">I found some cute, cool ice cream treats & thought I would post them. I know most kids would [img]images/smiley_icons/1luvu.gif[/img] them! [img]images/smiley_icons/cloud9.gif[/img]
Angels & Smiles~~~ Paula </font>
<font color="blue">PSYCHEDELIC ICE CREAM</font>
<font color="red">INGREDIENTS
1/2 gallon vanilla ice cream
4 boxes powdered gelatin (3 ounces each) in different flavors (we used berry blue, strawberry/banana, lime, and lemon flavors) </font>
<font color="blue">Let the ice cream set out at room temperature for 20 to 30 minutes to soften. </font>
<font color="limegreen">Next, scatter 3 tablespoons of any flavor of powdered gelatin over the bottom of a sealable, medium-size square or rectangular container. Layer one quarter of the softened ice cream over the gelatin. Don't worry if the layer of ice cream is lumpy--it will look better that way. </font>
<font color="deeppink">Scatter 3 tablespoons of a second flavor of gelatin over the first layer of ice cream. Repeat this process, alternating layers of ice cream and flavors of gelatin, until you've used up the ice cream. </font>
<font color="blue">Top it off with a layer of gelatin, cover the container, and return it to the freezer for 2 to 3 hours to harden before serving. </font>
<font color="red">To serve the ice cream, transfer the whole block from the container to a plate. To do this, run warm water over the outside of the container or set it in a sink filled with a few inches of warm water for 1 minute, then turn it upside down onto a plate. To get a nice spiraled serving, scrape an ice-cream scoop or large spoon along the side of the block. Makes 16 servings.</font>
Cool Summertime Treats Week 
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