Summer Dessert Recipes

I love the seasonal changeover from cold-weather foods like casseroles and rich stews to warm-weather meals like grilled meats and chilled pasta and vegetable dishes. But in addition to main meals, desserts lighten up in the summertime, too. Here are some of my favorite home-made desserts that are just right when the temperatures are climbing upwards. 

No Bake Eclairs

2 (3.4 oz.) boxes vanilla instant pudding
2-3/4 cups milk, divided
1 (8 oz.) container Cool Whip (or 3 c. homemade whipped cream)
1 (14.4 oz) box graham crackers
1/3 cup unsweetened cocoa powder
1 cup sugar
1/2 cup butter
1 tsp. vanilla extract

Combine pudding mix with 2-1/2 cups milk and beat until well mixed. Fold in Cool Whip. Place a layer of graham crackers in the bottom of a 9x13" dish. Spread 1/2 of the pudding mixture over the graham crackers. Repeat with another layer of graham crackers and pudding; then top with a final layer of graham crackers. 

In a medium-sized saucepan, bring cocoa, milk, and sugar to a full rolling boil and boil about 1 minute, stirring very frequently. Remove from heat and cool one minute. Add butter and vanilla; stir until butter is melted. Pour chocolate topping over the top layer of graham crackers. Spread evenly to completely cover graham crackers. Cover dessert and refrigerate over night.

Lime Fascination

Crust:
2 cups chocolate wafer cookie crumbs (a pre-made chocolate pie crust will also work, as will crushed chocolate graham crackers)
4 Tbsp melted butter

Filling:
1 (13 oz.) can evaporated milk
1 pkg lime gelatin
1-1/4 cups boiling water
¼ cup lime juice 
2 tsp lemon juice
1 cup sugar
Green food coloring (optional)

Combine chocolate and butter. Set aside a few tablespoons for topping (or use chocolate jimmies) and press remainder into the bottom of a 9” square or 9x13" baking dish.

Chill the evaporated milk by refrigerating overnight or placing in the freezer for about 15 minutes. In a medium bowl, dissolve the gelatin in boiling water. Add the sugar and lime and lemon juice and stir until completely dissolved. Cool slightly, then refrigerate until partially set (about 1 hour). When ready, beat until a light, airy texture. 

Pour the evaporated milk into a large mixing bowl, add a few drops of green food coloring if desired, and beat with electric mixer (start on low and increase speed) until it forms a solid, whipped-cream-like foam. Fold the beaten gelatin into the evaporated milk, mixing until color is even and not streaky. Pour over the crumb crust. Smooth with spatula and sprinkle with reserved crumbs (or chocolate jimmies). Cover with plastic wrap (hold up with toothpicks if necessary to avoid sticking) and chill for several hours before serving.

Blueberry Cobbler

5-6 cups blueberries, fresh or frozen
1 lemon, juiced
6 Tbsp butter, melted
1 cup milk
1-1/2 cup sugar, divided
½ tsp salt
2 tsp baking powder
2 cups flour
1 tsp vanilla extract
2 Tbsp cornstarch
2 cups boiling water

Preheat oven to 375 degrees. Spray a 9×13 pan with nonstick spray. Arrange the blueberries in the pan and drizzle the lemon juice over the berries.

In a medium bowl, mix together the melted butter, milk, 1 cup sugar, salt, baking powder, flour, and vanilla. Spoon the batter over the fruit and spread it evenly with a spatula.

In a small bowl, whisk together the remaining ½ cup of sugar and the cornstarch, the sprinkle it on top of the cobbler batter. Pour the boiling water over the pan. Bake for 1 hour. Serve warm with vanilla ice cream or fresh whipped cream.

Lemon Crinkle Cookies

1/2 cup butter, softened
1-1/4 cup sugar, divided
1 egg
2 Tbsp lemon juice
1 tsp lemon zest
1/2 tsp vanilla
5-8 drops yellow food coloring (optional)
2 cups flour
1/4 tsp salt
1 tsp baking soda3/4 cup powdered sugar

In a large mixing bowl, beat the butter and 1 cup sugar until fluffy. Add the egg, lemon juice, lemon zest, vanilla, and food coloring (if using) and mix to combine. Whisk the salt and baking soda into the flour, then slowly add to the egg/sugar mixture until incorporated. Cover bowl with food wrap and chill in the refrigerator for 2 hours.

Preheat oven to 350F and line wo baking sheets with parchment.

Roll generous tablespoons of the chilled dough into balls. Roll each ball in the remaining 1/4 cup of sugar and then in the powdered sugar, coating generously. Place on the baking sheets, 2 inches apart. Bake for 10-12 minutes. Allow to cool on  baking sheets for 5 minutes and then transfer to a cooling rack to cool completely. 

Ina Garten's Lemon Bars

For the crust:
2 sticks butter, softened
1/2 cup sugar
2 cups flour
1/8 tsp salt

For the filling:
6 eggs
3 cups sugar
2 Tbsp grated lemon zest
1 cup lemon juice
1 cup flour
Powdered sugar, for dusting

Preheat oven to 350 degrees. Line a 9x13 pan with foil or parchment, and lightly spray with non-stick cooking spray.

Cream together the butter and sugar. Mix in the flour and salt until dough forms. Press the dough into the pan, building up 1/2-inch crust on all sides. Bake for 15-20 minutes or until lightly golden brown. Chill.

Whisk together all of the remaining ingredients (except the powdered sugar), and pour into the cooled crust. Bake for 30-35 minutes until filling is set. Let cool to room temperature or chill overnight.

Dust with powdered sugar before cutting and serving.

Never-Fail Cheesecake

For the crust:
1-½ cups graham cracker crumbs
5 Tbsp sugar
⅓ cup melted butter

For the filling:
3 (8-oz) packages cream cheese, softened
1-½ cups sugar
4 eggs, separated
1 Tbsp lemon juice
1 tsp vanilla

Preheat oven to 325ºF.

Combine crust ingredients and press against sides and bottom of a 9-inch springform pan. In a large mixing bowl, beat cream cheese with an electric mixer until light and fluffy. Add sugar, 4 egg yolks, lemon juice, and vanilla. Mix until well combined.

In another bowl, beat 4 egg whites until stiff and creamy. Fold egg whites into cream cheese mixture. Pour into crust in the springform pan. Bake for 35 minutes. Turn off the oven and leave the cheesecake in the oven for another hour with the door closed. Remove the cake from the oven and cool. Wrap the pan with plastic wrap and refrigerate overnight before serving. Top each slice with fresh fruit, if desired.

Ice Cream Sundae Bars

2 cups semisweet chocolate chips
1 (12-oz) can evaporated milk
1/2 tsp salt
1 (12-oz) package vanilla wafers, crushed
1/2 cup butter, melted
Half gallon ice cream (any flavor), softened

In a saucepan over medium heat, melt chocolate chips, evaporated milk, and salt. Cook and stir until thickened, about 25 minutes. Remove from heat and set aside. 

Combine wafer crumbs and butter; set aside 1 cup and press remaining crumbs into a greased 13"x9" pan. Chill for 10-15 minutes. Pour chocolate over crumbs. Freeze until firm, 10-15 minutes. Top with ice cream and sprinkle with reserved crumbs. Freeze at least 2 hours before serving.

Pots de Crème 

1-1/4 cups heavy cream
3/4 cup whole milk
5 egg yolks
1/2 tsp vanilla 
6 oz semisweet chocolate chips
1/4 tsp espresso powder, optional
1 pinch kosher salt
Whipped cream, for garnish

Combine the heavy cream and whole milk in a saucepan. Heat over medium heat, stirring occasionally, until the mixture just begins to simmer. Remove from heat immediately. In a medium bowl, whisk the egg yolks until smooth. Slowly drizzle half of the hot cream mixture into the yolks while constantly whisking to prevent curdling. Pour the tempered yolk mixture back into the saucepan and heat over medium-low heat until the custard slightly thickens, about 2 minutes. Remove from heat stir in the vanilla, chocolate chips, espresso powder (if using), and kosher salt. Allow the chocolate to sit and melt for about 1 minute, then whisk until the mixture is smooth and fully combined. Pour the custard through a fine-mesh strainer into a clean bowl, removing any clumps or bubbles. Divide the custard evenly among six 4-ounce ramekins. Cover the ramekins with plastic wrap and refrigerate for at least 2 hours, until set. Allow to sit at room temperature for 15 minutes before serving, then garnish with whipped cream.

Raspberry Lemonade Cookies

For the cookies:
1 cup butter, softened
1 cup sugar
2 eggs
1-1/2 tsp vanilla
3 cups flour
2 tsp baking powder
2 tsp cornstarch
sugar, for dipping

For the frosting:
1/2 cup butter, softened
3 cups powdered sugar
1-1/2 Tbsp milk
1-2 Tbsp lemonade mix powder
1/4 cup seedless raspberry jam

Preheat oven to 350 degrees and line a baking sheet with parchment paper. 

In a large mixing bowl, cream together the butter and sugar for the dough until light and fluffy. Scrape the sides, then add eggs and vanilla and beat until mixed. Scrape the sides again and add flour, baking powder, and cornstarch, and mix until thoroughly combined. Scoop out large spoonfuls of dough and arrange on prepared baking sheet, leaving several inches between each cookie. Dip a drinking glass in granulated sugar and press each scoop of dough into a disc. Bake for 9-11 minutes or until the centers of the cookies have puffed up and are no longer glossy. Cool on wire racks.

While cookies are cooling, cream the butter for the frosting until smooth. Slowly add in the powdered sugar, milk ,and lemonade mix, and mix until smooth and creamy. Scoop a generous amount onto each cooled cookie, top with 1/2 tsp of raspberry jam, then use the back of a spoon to spread the frosting and swirl in the jam. Refrigerate until ready to serve. 

Salted Caramel Apple Nachos

3 large Fuji or Honeycrisp apples, cored and thinly sliced
1/2 cup caramel sauce
1/4 cup chopped pecans or walnuts, toasted
2 Tbsp mini chocolate chips
1 tsp flaky sea salt

Arrange apple slices on a serving tray or platter. Warm caramel sauce briefly in microwave or in a tub of hot water, until pourable, then drizzle over apples. Sprinkle nuts and chocolate chips on top and finish with sea salt. Serve immediately.