The mercury is rising and residents are seeking ways to stay cool, eat simply and stay out of the hot kitchen.

But this doesn’t have to mean giving up on having delicious desserts.

From chocolate oreos and truffle pie to cookie fruit tarts and ice cream pies, enjoy desserts without having to suffer from the heat of a hot oven.

The source: Woman’s Day Magazine 

Chocolate Truffle Pie

Active Time: 25 minutes

Total Time: 4 hours 25 minutes 

• 1⁄2 cup pecans, toasted and coarsely chopped
• One 6-oz ready-to-fill chocolate-flavored crumb crust
• 17 squares individually wrapped caramels, unwrapped
• 1⁄4 cup canned evaporated milk (not sweetened condensed)
• 1 1⁄2 cups semisweet chocolate chips
• 1 cup heavy cream
• 3 Tbsp unsalted butter
• Whipped cream, for serving

Recipe Preparation

1. Sprinkle the pecans on the crust.

2. In a medium saucepan, cook the caramels and milk over medium-low heat, stirring often until the caramels melt and the mixture is smooth. Pour over the pecans.

3. Clean the saucepan and cook the chocolate chips, cream and butter over low heat until the chocolate melts and the mixture is smooth Pour over the caramel and refrigerate until set, about 4 hours.
4. Serve with whipped cream, if desired.

Berry Layer Cake

Active Time: 30 minutes

Active Time: 30 minutes

•  2 cups (9 oz) fresh raspberries
• 1⁄2 cup fresh blueberries
• 2 tubs (12 oz each) frozen whipped topping, thawed (7 cups)
• 15 whole cinnamon graham crackers
• Garnish: 1 cup fresh blueberries and 11⁄4 cups fresh raspberries

Garnish: 1 cup fresh blueberries and 11⁄4 cups fresh raspberries

Recipe Preparation 

1.    Have ready a serving platter with a serving surface at least 10 x 8 in.

2. Purée raspberries and blueberries in a food processor. Transfer to a large bowl; fold in 5 cups whipped topping; remove and reserve 2 cups.

3. Place 1 graham cracker flat on work surface. Spread with 1⁄4 cup berry cream. Repeat, stacking crackers, until you have 5 layers. Place stack on its side on serving platter so crackers are horizontally upright (see photo, above). Add 10 more layers, sandwiching remaining berry cream and crackers (cream will hold layers together), ending with a cracker.

4. Coat cake with reserved 2 cups berry cream, then carefully cover sides and top with remaining plain topping.

5. Garnish top with alternating diagonal rows of berries, beginning and ending with raspberries. Refrigerate at least 3 hours. Starting at 1 corner, cut cake diagonally for layered effect in 3⁄4-in.-thick slices. Cut 4 largest slices in half.

Planning Tip: Can be made 1 day ahead. Cover loosely and refrigerate.

Strawberry Shortstacks

Whip up this delectable dessert in just a few steps—and with only three ingredients: fresh strawberries, ready-made poundcake and creamy strawberry-flavored frosting.

Active Time: 25 minutes

Total Time: 35 minutes 

• 1 pt fresh strawberries, rinsed
• One 16-oz frozen poundcake, not thawed
• 1 can (12 or 16 oz) whipped or creamy strawberry frosting

Recipe Preparation

1. Cut cake in half horizontally. With cookie cutter, cut out 4 rounds from each half; cut each round into 3 layers.

2. Spread 1 Tbsp frosting on each of 2 layers from one stack; top each with 4 strawberry slices. Reassemble, ending with unfrosted round. Repeat with remaining stacks.

3. Microwave remaining frosting on high, stirring often, to melt. Spoon on stacks. Chill 10 minutes to set. Top with rest of berries.You' ll need a 2 1/2-in. round biscuit or cookie cutter and a baking sheet. Slice enough strawberries to make 1 1/4 cups.

Chocolate Shells with Vanilla Pearls

Active Time: 20 minutes

Total Time: 1 hour

• 1 cup plus 6 Tbsp lowfat vanilla ice cream
• 2 pkgs (5 oz each) frozen lowfat chocolate-chocolate chip muffins, thawed (we used Weight Watchers Smart Ones)
• 1/3 cup confectioners' sugar, for dusting
• 1 ripe carambola (star fruit), sliced
• 4 large strawberries, diced

Recipe Preparation

1. Using a mini–ice cream or cookie dough scoop (about 1 1/2 Tbsp capacity), scoop out 4 vanilla ice cream balls (pearls) and place on a plate. Store in freezer until ready to assemble desserts
2. Cut muffins in half horizontally. Using the back of a teaspoon, press a small indentation on the cut sides of muffin bottoms where the ice cream pearls will rest. Microwave 1 cup vanilla ice cream in a 2-cup glass measure, stirring every 10 to 15 seconds until melted and smooth.
3. To assemble shells: Heavily dust muffin tops with confectioners' sugar to coat. Make lines in the sugar, using the back of a knife, to resemble a scallop shell (see photo).
4. Place muffin bottoms on plates; set an ice cream pearl in the hollow. Rest the muffin tops against the pearls. Spoon melted ice cream sauce around the shell. Decorate with star fruit and strawberries.Plan ahead: You can assemble shells, add the ice cream pearls and freeze, uncovered, up to 1 1/2 hours before serving. Just before serving, add ice cream sauce and fruit.

Chocolate-Dipped Oreo Pops

Active Time: 30 minutes

Total Time: 1 hour

• 10 lollipop sticks
• 10 double-stuff Oreo cookies
• 1 1/2 cups (9 oz) semisweet chocolate chips
• 1 1/2 Tbsp solid vegetable shortening
• Decoration: green sprinkles (jimmies), candy-covered chocolate drops (ice cream topping)

Recipe Preparation

1. Line a baking sheet with wax paper. Insert a lollipop stick into cream filling of each cookie.

2. Melt chocolate and shortening in a small bowl in microwave; stir until smooth.

3. Dip 1 cookie pop into melted chocolate, letting top of cookie rest on bottom of bowl for support. Spoon melted chocolate over cookie to coat. Transfer to lined baking sheet, using a fork to support pop from underneath if needed.

4. Sprinkle around edge with sprinkles, making a “wreath.” Add chocolate drops. Let stand until set. Repeat with remaining cookie pops, remelting chocolate as needed. Wrap in food-safe cellophane or plastic wrap; tie with bow for gift-giving.

Store: Refrigerator 2 weeks

Chocolate-Peanut Butter Bombe

This irresistible frozen creation combines dulce de leche and peanut butter ice creams with sliced Snickers candy and crushed peanut butter cookies, then coats it all with a crunchy chocolate and peanut butter shell.

Active Time: 25 minutes

Total Time: 30 minutes

• 2 pt chocolate peanut butter ice cream
• 2 pt dulce de leche ice cream
• 8 fun-size peanut chocolate candy bars (such as Snickers)
• 8 peanut butter sandwich cookies, crushed (1 cup)
• 1 bottle (7.25 oz) chocolate & peanut butter shell ice cream topping (Reese’s)

Recipe Preparation

1. Coat a 12-cup bowl with nonstick spray; line with plastic wrap, extending wrap over sides by at least the width of the bowl. Have a rimmed baking sheet ready.

2. Cut carton off chocolate peanut butter ice cream. Cut ice cream in 3⁄4-in.-thick rounds. Place slices in bowl to cover bottom and side to 1-in from top, cutting slices to fit. With a spatula, fill gaps. Freeze 20 minutes, or until firm. Meanwhile, refrigerate dulce de leche ice cream to soften slightly.

3. Cut candy bars in 1⁄4-in.-thick slices (total 1 cup). Use a potato masher or large spoon to stir ice cream to soften evenly; stir in candy. Spoon ice cream into bowl; spread level. Sprinkle crushed cookie crumbs over top; press into ice cream. Fold plastic wrap over ice cream to cover. Freeze overnight, or up to 2 weeks.

4. Up to 1 day ahead: Cut cardboard or a paper plate to fit on crumbs. Invert bombe and cardboard together onto a wire rack over a rimmed baking sheet. Remove bowl and plastic wrap. Quickly smooth any wrinkles. If ice cream starts to melt, refreeze before coating. Pour most of shell coating over bombe, using spatula to spread evenly to coat. Garnish with a drizzle of remaining coating. Transfer to serving plate. Freeze until serving.

Planning Tip: Can be made through Step 3 up to 2 weeks ahead. Step 4 can be done 1 day ahead.

Ginger-Peach Ice Cream Pie 

A cinnamon graham cracker crust holds a whole lot of peachy flavor, with peach jam spread between layers of peach ice cream that’s topped with a mix of fresh peaches and crystallized ginger.

Active Time: 20 minutes

Total Time: 20 minutes

• 12 whole cinnamon graham crackers (2 squares each)
• 5 Tbsp butter, softened
• 1⁄3 cup chopped crystallized ginger (see Note)
• 1 1⁄2 cups peach spreadable fruit (All-Fruit)
• 8 cups (4 pt) peach ice cream
• 1 firm-ripe peach

Recipe Preparation

1. Coat a 9-in. pie plate with nonstick spray.

2. Pulse graham crackers in food processor until fine crumbs form (1 3⁄4 cups). Add butter and 2 Tbsp crystallized ginger; pulse until crumbs are moistened. Press firmly on bottom and up sides of pie plate. Freeze 30 minutes until firm. Meanwhile, stir spreadable fruit and remaining crystallized ginger in a bowl.

3. Scoop 1⁄2 the ice cream into crust to cover, placing scoops close together. Spread 1 cup ginger-peach mixture over top; cover and refrigerate rest. Freeze pie 1 hour, or until firm. Top with scoops of remaining ice cream. Freeze 3 hours until hard, or wrap airtight and freeze up to 2 weeks.

4. Up to 1 day ahead: Peel, pit and thinly slice peach. Stir into reserved ginger-peach mixture. Cover and refrigerate until serving pie.

5. About 20 minutes before serving: Transfer pie to refrigerator to thaw slightly. Spoon on ginger-peach sauce.

Planning Tip: Can be made through Step 3 up to 2 weeks ahead. Step 4 can be done 1 day ahead.

Note: Look for tubs of crystallized ginger in the produce or dried fruit section of your market. It’s less expensive than ginger in jars in the spice section.
 

Orange-Raspberry Dreamsicle Cake

Full of zesty tropical flavor, this creamy freezer cake is made with swirls of raspberry and orange sherbet as well as vanilla ice cream atop a crunchy coconut macaroon crust.

Active Time: 30 minutes

Total Time: 30 minutes

• 2 pkg (13 oz each) coconut macaroons (we used Archway)
• 3 cups (1 1⁄2 pt) raspberry sherbet
• 2 pt vanilla ice cream
• 3 cups (1 1⁄2 pt) orange sherbet
• Garnish: pretty iced cookies

Recipe Preparation 

1.    Line a 13 x 9 x 2-in. pan with foil, letting foil extend about 2 in. above pan at both ends. Lightly coat with nonstick spray.

2. Line bottom of the pan with macaroons; press to flatten and form a layer. Freeze 20 minutes, or until firm. Meanwhile, refrigerate raspberry sherbet and 1 pt vanilla ice cream to soften slightly.

3. Drop spoonfuls of softened sherbet and ice cream into crust, alternating flavors and packing them down as you go. Freeze 2 hours, or until firm.

4. Repeat with orange sherbet and remaining vanilla ice cream. Freeze 30 minutes to set, then swirl surface decoratively. Freeze 6 hours, or until hard, and serve, or wrap airtight and freeze up to 2 weeks.

5. To serve: Lift foil by ends onto cutting board; remove foil. Cut in 9 bars; cut bars in half diagonally to make wedges.

Planning Tip: The cake can be made through Step 4 up to 2 weeks ahead.

Tropical Cream Tart Recipe

Summer is the ideal time to indulge in fresh fruit, especially when it’s part of a creamy and cool treat like this one, featuring chopped mango, pineapple and kiwi atop a coconut-pineapple cream filling and gingersnap-cookie crust.

Active Time: 15 minutes

Total Time: 3 hours 15 minutes

• 26 gingersnap cookies
• 1⁄2 stick (1⁄4 cup) butter, melted
• 2 containers (6 oz each) pineapple fruit-on-the-bottom yogurt
• 1 tub (8 oz) frozen whipped topping, thawed
• 1 cup sweetened flaked coconut, chopped
• Garnish: chopped mango, pineapple and kiwi

Recipe Preparation

1. Coat a 9-in. fluted tart pan with removable sides with nonstick spray.

2. Crust: Break cookies into food processor; pulse until fine crumbs form. Add butter; pulse until blended. Press over bottom and up sides of tart pan. Refrigerate.

3. Stir yogurt in a large bowl to combine fruit. Fold in 2 cups whipped topping until blended, then the coconut. Spread in crust. Refrigerate 3 hours until set, or up to 8 hours.

4. Garnish just before serving.Planning Tip: The crust can be made a day ahead and refrigerated. Make and add the filling up to 8 hours before serving.