Can't tell you how many of these I have made over the years.

Limeade pie

2 cups graham cracker crumbs
1/4 cup sugar
7 tablespoons butter, melted

**I use the premade graham cracker crust

Limeade filling:
1 (12-ounce) container whipped topping, thawed
1 (14-ounce) can sweetened condensed milk, chilled
1 (6-ounce) can frozen limeade concentrate, defrosted
1 tablespoon lime zest for garnish, optional

dot mixture with green food coloring if desired

Directions

Preheat oven to 350 degrees F.

In medium bowl, combine cracker crumbs, sugar, and melted butter. Press firmly on bottom and up sides of a 9-inch pie plate. Bake for 7 minutes and let cool completely.

In a medium bowl, add whipped topping and gently fold in condensed milk. Do not let the mixture become soupy. Pour mixture into the pie crust and freeze overnight.

Have also used frozen lemonade, frozen orange juice and even frozen grape juice.

Make pink lemonade using small squirts of red food coloring

Think it will travel well, if you put it in a cooler with ice around it.

Pick up some sponge cake cups and fill with berries marinated in Grand Marnier and topped with some canned whipped cream. I wouldn't fill the cups until just before serving........or strawberries Romanoff. Strawberries marinated in Grand Marnier with a little sugar and orange zest and layered in parfait glasses with whipped cream. Once again, I would marinate the strawberries and transport in container and assemble when you get there. Lemon curd in frozen filo cups, topped with whipped cream and a raspberry with a mint leave. Lemon curd is very easy to make but you can buy it in a jar, too.

This is a frozen dessert but I find it needs to be left out for a while before you can cut it. So if you take it in a cooler it should be good when dessert time comes around.

Frozen Cool Whip Dessert
â 2 large containers Cool Whip
â Crispy Crunch Bars
â 1 package (400 g) chocolate chip cookies
â 1 cup (approx.) Bailey's Irish Cream, Kaluha or Tia Maria (for a non-alcoholic version, you can use milk)

Dip chocolate chip cookies one at a time in Irish Cream. Do not let them soak too long, just dip once and remove. Line the bottom of a springform pan with cookies. You may have to break some up to fill all the gaps. Cover cookies with one container of Cool Whip (slightly thawed to make spreading easier), Crush Crispy Crunch bars and sprinkle half of the crumbs over the top. Repeat process again for the second layer.

Another frozen dessert I've made often and it serves a big crowd.

Frozen Peach Cheesecake
â 1/3 cup melted butter
â 1 1/4 cups graham wafer crumbs
â 1/4 cup sugar
â 2 packages cream cheese, softened
â 1 can sweetened condensed milk
â 1 tsp vanilla extract
â 3 to 4 cups (2 cans) peaches, drained
â 2 tbsp lemon juice
â 1 small container cool whip
-Combine butter, graham wafer crumbs and sugar. Press onto bottom of 9 inch springform pan.
-In large bowl, beat cream cheese until fluffy and smooth. Add sweeteened milk, vanilla and lemon juice. Set aside.
-In blender or food processor, blend peaches until chunky (not pureed).
-Add peaches to cream cheese mixture and stir until smooth.
-Fold in cool whip.
-Freeze several hours or overnight.

This one is nice and light tasting.

Lime Chiffon Pie
â 2/3 cup boiling water
â 1 package lime jello
â ice cubes
â 1/2 cup cold water
â 2 cups thawed cool whip
â zest & juice from 1 lime
â 1 1/4 cup graham wafer crumbs
â 2 tbsp butter. melted
Stir boiling water into jello to dissolve. Add ice to cold water to make 1 cup. Add to jello, stir until ice is melted. Stir in cool whip, zest and juice with a whisk. Refrigerate 15-30 minutes.
Combine graham wafers and butter in a 9 inch pie plate. Press onto bottom and sides. Fill with jello mixture.
Refrigerate at least 4 hours.

The one Casey posted is one of our family's most loved desserts and so easy to make - everyone likes it, especially when we add strawberry jello - YUMMY!!!

Casey, what are Crispy Crunch Bars?

I should have specified Casey's chiffon pie as a family favorite.

Oh! Crispy crunch bars are only be available in Canada. Sorry about that. But Skor candy bars would work. Can you get those in the USA?

Here is a link that might be useful: Crispy Crunch

ENGLISH TRIFLE
Angel Food or Pound Cake
1 large package Strawberry Jello
2 small packages instant jello pudding (French vanilla)
1 large package frozen strawberries (or fresh)

Slice cake into 2" pieces and line dish or pan.
Make jello using 1 cup less water.
Add strawberries to jello and pour over cake--set in freezer until firm.
Make pudding, let set til just pouring consistency; pour over firm jello and cake.
Let set; when pudding is firm, top with whipped cream.

(Can add 2 sliced bananas to the pudding before it gets firm.)

Something simple that tastes like eclairs...
Line a 8x8 glass dish or baking pan with graham crackers, breaking to make them fit....
Using 1 box of instant pudding, mix with 2 cups of milk and stir until starts to firm up and then fold in about 1/2 a container of cool whip...Spread half of the pudding mixture on the graham crackers and then top with another layer of crackers...Do another layer of the pudding and then end with crackers....I usually put it in the frig and let it really set up and then top it off with chocolate frosting..(I use a can from Aldi's)...To make is easier to spread, soften the frosting in the mico....
This has to be refrigerated all night for the crackers to soften and be absorbed (sort of) into the pudding mixture.......We love it........

Oh, my, these all sound great! Thank you so much for taking the time to post them. Now my problem is to decide which one to make for tomorrow (and will put the others all on the list to try throughout the summer).

On the 4th of July my DIL made the eclair recipe that sunnyDJ posted. It was fabulous, very rich, but oh so good! Been craving it ever since. I think she made her own chocolate topping instead of canned, so it would not add more sweetness.

SuzieQ,
I just made some watermelon and feta salad today. It's delicious and very refreshing.

I cut up 1/2 watermelon into chunks, some cubed feta, 1/2 red onion, halved and very, very thinly sliced, and some chopped basil. Drizzle with balsamic vinegar.Refrigerate 2-3 hours and if you like, you can serve it with a slotted spoon, as there will be liquid at the bottom. We like the juice, so I didn't strain it.

This post was edited by jasdip on Sat, Jul 6, 13 at 18:29

Ii would love to have watermelon and feta salad some day.

I will try this next time. I made a dessert using maple syrup, pure which my friend bought. Also made maple fudge, walnut maple syrup icecream.
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I think a spammer has joined us.

Buy a store-bought pound cake (I like marble or chocolate cake) , slice it the long way into four long rectangles (once down the middle then each piece sliced in half).Line a loaf pan with a large piece of plastic wrap. Lay one piece of cake down in the loaf pan (I have Corningwear, the old blue and white), brush cake with any liquer or booze you like.( Grand Marnier works fabulously), then a layer of softened ice cream (I like coffee ice cream). Continue layering, four layers of cake and three layers of ice cream, booze on each cake layer). The top layer is cake. Completely fold up in the plastic wrap, put a weight on top(I use 2 cans of soup) . Freeze solid at least 4 hours. Remove from freezer 15 minutes before serving.Slice and enjoy.( It might be difficult to transport.Sorry,I only serve at home.)

All these recipes sound so good! Here's 2 I use a lot.

Softened brick of cream cheese. Jar of hot pepper jelly. Crackers. Put the cream cheese in the center of a plate. Spoon jelly on top of and around edges of cream cheese. Serve w/crackers. So good.

Fruit Dip. I know there's tons of different recipes but I use the 2 ingredient one.

Equal amounts of marshmallow fluff and softened cream cheese. (I usually get the 16 oz. plastic container of Fluff and use 2 bricks of softened cream cheese)

I beat the cream cheese til creamy with a hand mixer. Add fluff and mix well. Chill. Serve with fruit. (bananas, apples, strawberries, grapes. etc.) You would have to wait til serving time to slice the bananas and apples so they don't turn brown.