#cooldesserts

Easy Strawberry Jello Fluff Salad - the perfect picnic side dish.

In these delicious popsicles, you can enjoy the smooth, creamy goodness of cheesecake mixed with the fresh, fruity goodness of strawberries. It's great for hot summer days or any time you want something cool.

Ingredients: 2 cups fresh strawberries, hulled and chopped. 1/2 cup cream cheese, softened. 1/2 cup plain Greek yogurt. 1/4 cup honey. 1 teaspoon vanilla extract. 1/4 cup graham cracker crumbs. Popsicle molds.

Instructions: Using a blender, blend the strawberries until they are smooth. There should be no lumps or splits when you mix the cream cheese, Greek yogurt, honey, and vanilla extract in a bowl. Starting with the strawberry puree and ending with it, pour the cream cheese mixture and strawberry puree into popsicle molds one on top of the other. You can put graham cracker crumbs between each layer if you want to. Put in the popsicle sticks and freeze for at least four to six hours, or until it's completely hard. Running warm water over the outside of the molds for a few seconds will help you take the popsicles out. Have fun with your strawberry cheesecake popsicles!

Prep Time: 15 minutes

Cook Time: 0 minutes

Strawberry Jello Fluff Salad is a delicious and cool dessert salad that goes well on picnics, at potlucks, or as a sweet side dish. This sweet treat is creamy, fruity, and full of marshmallows. Everyone will love it!

Ingredients: 1 3 oz package strawberry flavored Jello. 1 cup boiling water. 1 16 oz container frozen whipped topping, thawed. 1 16 oz container cottage cheese. 1 20 oz can crushed pineapple, drained. 1 cup mini marshmallows. 2 cups sliced fresh strawberries. 1/2 cup chopped pecans optional.

Instructions: Stir the strawberry Jello into the boiling water until it is completely dissolved. Put the cottage cheese and thawed whipped topping in a large bowl and mix them together. Combine well. It's time to add the crushed pineapple, mini marshmallows, and sliced strawberries to the mix. Pour the Jello that has been dissolved over the other ingredients and mix them together well. Put the salad in the fridge for at least two hours, or until it sets. If you want, you can add chopped pecans on top before serving for extra crunch.

Prep Time: 15 minutes

Cook Time: 0 minutes

With these Riesling poptails, you can enjoy the delicious combination of Riesling wine and creamy ice cream. These are great for summer treats or any time you want a cool dessert with a touch of class.

Ingredients: 2 cups Riesling wine. 1 cup heavy cream. 1/2 cup sugar. 1 teaspoon vanilla extract.

Instructions: In a saucepan, heat the Riesling wine over medium heat until it reduces to half, about 10-15 minutes. Remove from heat and let it cool to room temperature. In a mixing bowl, whisk together the reduced Riesling, heavy cream, sugar, and vanilla extract until well combined. Pour the mixture into popsicle molds and insert sticks. Freeze for at least 4 hours or until completely solid. Once frozen, remove from molds and enjoy your refreshing Riesling poptails ice cream!

Prep Time: 20 minutes

Cook Time: 15 minutes

There is something delicious about this Double Blueberry Ice Cream. It has the sweetness of fresh and frozen blueberries and the richness of heavy cream and whole milk. This makes colorful and tasty ice cream that is great for hot summer days or any time you want a cool dessert.

Ingredients: 2 cups fresh blueberries. 1 cup frozen blueberries. 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 1 teaspoon vanilla extract.

Instructions: Over medium-low heat, mix the fresh blueberries, frozen blueberries, and sugar in a saucepan. It will take about 10 minutes of cooking, stirring every now and then, until the blueberries release their juices and the mixture gets a little thicker. Take it off the heat and let it cool down. Mix the heavy cream, milk, and vanilla extract together in a different bowl using a whisk. After the blueberry mix has cooled, blend it until it's smooth. Bring the blueberry mixture and the cream mixture together and mix them well. Put the mixture in an ice cream maker and churn it for as long as the maker's instructions say to, which is usually between 25 and 30 minutes. Move the ice cream to a container, and then freeze it for at least 4 hours, or until it's firm.

Prep Time: 20 minutes

Cook Time: 40 minutes

   I found this recipe on a video of six different desserts that you could more or less easily make without using the oven, all a perfect way to beat the heat and still enjoy dessert. Oreo cheesecake is one of my favorite desserts, so of course  I decided to try it first!

What you need:

-36 oreos

-32 oz cream cheese

-5 tbsp butter

-1/3 cup sugar

-gelatin

-1 cup milk

-1 tbsp vanilla extract 

What you do:

1. Start by separating the cookie part of the Oreo from the cream part. It’s not as hard as it looks!

2. Mash the cookies until they are almost a fine dust, and mix with butter. Add a thick layer to the bottom of your cake tin (or your pot, which is what I used because I didn’t have a cake tin!), while saving some for the top layer later on.

3. Heat milk and add gelatin until completely dissolved.

4. Whip cream cheese, Oreo cream, and sugar together and then add milk and gelatin mixture.

5. When smooth, pour into cake tin and then add remaining Oreo cookie crumble to make a top layer.

6. Leave to chill in fridge for at least 4 hours.