When it’s this hot, I look for ways to beat the heat. That means doing something cool or eating something cool. Try these frozen treats to beat the heat.
BANANA SPLIT ICE CREAM PIE
1 (9 inch) prepared chocolate cookie crumb crust
2 bananas, sliced
1 quart strawberry ice cream, softened
1 (20 oz) can crushed pineapple, drained
1 cup heavy whipping cream
¼ cup chopped walnuts
¼ cup maraschino cherries (optional)
Mix cookie crumbs with ¼ cup melted butter or margarine. Press into a 9-inch pie plate. Arrange bananas over bottom of crust. Spread ice cream in an even layer over bananas. Top with drained pineapple. Whip the cream and spread over top. Sprinkle with nuts. Place pie in freezer for 4 hours or until firm. Garnish with cherries, if desired. Makes 8 servings.
Slice angel food cake crosswise to make four layers. Place the bottom layer on a serving plate and spread orange sherbet evenly on top. Repeat with remaining cake layers and raspberry and lime sherbets. Finish with final layer of cake. Frost sides and top with whipped topping and place in freezer for 1 hour, until firm. Serves 10.
NO DRIP POPSICLES
1 cup boiling water
1 (3 oz.) package fruit flavored gelatin mix
1 cup plain yogurt
Combine boiling water and gelatin in a blender and pulse until gelatin is dissolved. Blend in banana until smooth, and then blend in yogurt. Pour mixture into Popsicle molds or small, plastic drinking cups, freeze until firm, insert Popsicle sticks, and then freeze completely. Serves 8.
Pour the chocolate syrup into a medium microwave safe bowl and microwave 2 minutes on high. Do not allow to boil. Stir peanut butter into hot chocolate until smooth. Allow to cool to room temperature. Line the bottom of a 9 x 13 inch dish with 8½ ice cream sandwiches. Spread half the whipped topping over the sandwiches. Spoon half the chocolate mixture over that. Top with half the peanuts. Repeat layers. Freeze until firm, about 1 hour. Cut into squares to serve.