Simple Summer Desserts

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SIMPLE     SUMMER     DESSERTS

SUMMER   DESSERTS   ARE   SWEET   TREATS   WHICH   CAN   BE   FANCIFUL   OR SIMPLY   COMMON     REFRESHING   FARE   .   .   .   ALL   WITHOUT   THE   HEAT   OF   YOUR   STOVE   .   THE   REFRIGERATOR   DOES
MOST   OF   THE   WORK   AND   THE   SERVANT’S   APRON   WILL     SHOW   YOU   A FEW   SUCH     DELIGHTS.

ZIPPY   ICE   CREAM   CAKE

WITH   JUST   THREE   SIMPLE   INGREDIENTS     YOU   CAN   HAVE   A     SUMMER   PARTY   STYLE   DESSERT
BEFITTING   OF   A   BIRTHDAY   CELEBRATION.

1 HALF GALLON OF YOUR FAVORITE ICE CREAM   (SOFTENED)
1 AND   ONE HALF CUPS OF PRETZEL STIX (CRUSHED)
1      12 OZ   CARTON OF WHIPPED TOPPING

OPT.   GARNISH   WITH   NUTS,   SPRINKLES,   CANDIES,   OR   ICE   CREAM   TOPPINGS

GREASE   A   9 X 13   PAN   AND   NEARLY   COVER   THE   BOTTOM   WITH   PRETZEL   CRUMBS     ;
SPREAD   THE   ICE   CREAM   OVER   THE   PRETZELS   ;   TOP   EVENLY   AND   QUICKLY   WITH   THE
WHIPPED   TOPPING ;     GARNISH   AND   FREEZE   SEVERAL   HOURS   BEFORE   SERVING.   CAKE
WILL   SERVE   15   PERSONS   WHEN   CUT   INTO       REASONABLY   SIZED   SQUARES.   THERE   WILL
LIKELY   BE   NOTHING   LEFTOVER   TO   RETURN   TO   THE   FREEZER ;   IF THERE   IS   WRAP   IT   WELL
IN   PLASTIC   WRAP   BEFORE   PLACING   BACK   IN   THE   FREEZER.

CHOCOLATE   MOUSSE   CAKE

THIS   ICEBOX   CAKE   IS   FABULOUSLY   CREATED   IN   A   SNAP   .   .   .   THE   SECRET     IS   PRE – CHILLING       ALL   OF     THE   INGREDIENTS.

2   8   OZ     CARTONS   OF WHIPPED   TOPPING
½   CUP   OF   CHOCOLATE   SYRUP
1      12   OZ   CHOCOLATE   POUND   CAKE
YOU   MAY   USE   A   TEASPOON   OR   TWO   OF   YOUR   FAVORITE   FLAVOR   EXTRACT SUCH   AS   MINT , PEPPERMINT   OR   ALMOND – OR EVEN   AMARETTO.

COMBINE   WHIPPED   TOPPING   AND   SYRUP   IN   A   CHILLED   BOWL   ; GENTLY   COMBINE   TO   FORM   A
SMOOTH   AND   CREAMY   TEXTURE ;   REMOVE   CAKE   FROM   THE   REFRIGERATOR     AND   SLICE   THROUGH     LENGTHWISE     INTO     THREE   LAYERS   USING   A   SHARP   KNIFE.
LIGHTLY   SPREAD   EACH   LAYER   OF   CAKE   WITH   THE   MOUSSE ;   STACK   LAYERS   AND   FROST
TOP   AND   SIDES   OF   CAKE.     THERE   WILL BE   SOME   MOUSSE   LEFTOVER.

GARNISH   CAKE   WITH   WELL – DRAINED   MARASCHINO   CHERRIES,     OR SLICED   TOASTED   ALMONDS,
CHOCOLATE   SHAVINGS,   OR   EVEN   MINT   LEAVES.   SEAL   CAKE   IN   AN   AIRTIGHT   CONTAINER   AND
REFRIGERATE   UNTIL READY   TO   SERVE.   THIS   CAKE   WILL   SERVE   SIX   PERSONS.   WHEN   READY   TO   SERVE   TOP   EACH   SLICE   OF   CAKE   WITH   THE   EXTRA   MOUSSE THAT YOU   HAVE   REFRIGERATED   .

HAVE   A   SMALLER   SLOW   COOKER   SITTING   IDLE   ON   A BACK   COUNTER   CATCHING   SUMMER   DUST   ?
THIS   NEXT   LUSCIOUS   OFFERING   CAN   BE   TURNED   OUT .   .   .     NO   HOT   OVEN   NEEDED

FRUIT   CRUMBLE

THIS   THREE   INGREDIENT   MARVEL   WILL   MAKE   10   OR   12   SERVINGS   WHEN   DIPPED   WITH   A   LARGE
SPOON.
1 – 21   OZ   CAN   OF   FRUIT   PIE   FILLING
1      PKG   OF   WHITE   , YELLOW ,   OR   CHOCOLATE   CAKE   MIX
1      STICK   OF   MELTED   BUTTER ;   OPT .   1/ 3 CUP   OF   CHOPPED   NUTS
POUR   PIE   FILLING   INTO   A   GREASED   1 ½   QT.   SLOW   COOKER .   COMBINE   DRY   CAKE   MIX   AND   BUTTER   AND   SPREAD     EVENLY   OVER   PIE   FILLING   ;   SPRINKLE   ON   THE   NUTS.   COVER   POT   AND
COOK   ON   LOW   HEAT   FOR   2   TO   3   HOURS.   SERVE   HOT   ,   COLD   OR   ROOM   TEMPERATURE.
IN   ANY   CASE ,   DON’T   FORGET   THE   ICE   CREAM   OR     THE   WHIPPED   TOPPING.

.   .   .       JUST   AS   A   CHILL   RETURNS   TO   THE   AIR   AND   THE   DAYLIGHT   FADES   SOONER   AFTER   THE
DAWN   WE   RETURN   TO       THE   WARMTH   AND   COMFORT   OF   OUR   STOVES   TO   SATISFY   OUR     SWEET
TOOTHS   .   .   .     AND   THAT   IS   A   GOOD     THING.