Summertime Desserts 

We are celebrating our Super Cool Summer series all summer long! Twin Cities Live contest winner, Patty Morrissey stopped by to make tasty summer desserts you can take to your next family BBQ.

Ice Cream Fudge Parfaits

Ingredients:

Vanilla Ice Cream
½ package Hydrox or Oreo cookies, crushed
Chocolate Fudge – such as Mrs. Richardson’s (may warm in microwave for 10 seconds.)
2 cups Fresh raspberries
½ cup chopped peanuts
Whipped Cream
Frangelico Liqueur
Sprig of fresh mint

Directions:

Find 4 of your prettiest glasses – parfait, large wine glasses, or stemless glasses. Let ice cream sit out on counter just until soft enough to scoop (should not look “melty”).  Place a few raspberries in the bottom of the glass.  Add some of the crushed cookie crumbs. Using a large almost-flat spoon, scoop out some ice cream and add it in.  Dollop some fudge on top.  Repeat all the layers.  Try not to have everything completely level to keep it interesting from all angles.  Place in freezer until time for serving. Finish with some nuts on top, followed by whipping cream.  Add a couple of teaspoons of Frangelico over all for the adults.  Add a sprig of mint for flare.

Pistachio Cake

Ingredients:

1 white cake mix – should say “moist” (may already have pudding in the mix)
1 package pistachio instant pudding mix
½ cup oil
½ cup chopped walnuts
4 eggs
1 cup club soda

Directions:

Beat eggs in oil, add cake mix and pudding mix alternately with soda, add in nuts.  Beat 3 minutes.  Spray cake pan with Pam and lightly flour.  Bake cake for 40-50 minutes at 350°.

 Pistachio Frosting

Ingredients:

1 cup milk
1 package pistachio instant pudding mix
1-12ounce container of cool whip

Directions:

Beat the milk and the instant pudding for 3 minutes in a bowl. Fold in the cool whip with a spatula, gently, just until mixed. Top the cake and chill until serving.

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