What are some really good summer dessert recipes?

Does anybody know any good summer dessert recipes? I'd really like to know..thanks! :)What are some really good summer dessert recipes?
Honeymoon Ice Cream





4 oz Unsweetened chocolate


1 cup Milk


2 lg Eggs


1 cup Sugar


1 cup Heavy or whipping cream


1 tsp Vanilla


1 pinch Salt


1 Tsp ground cinnamon





Melt the unsweetened chocolate in the top of a double boiler over hot, not boiling water.





Gradually whisk in the milk and heat, stirring constantly, until smooth. Remove from the heat and let cool.





Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes.





Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.





Add the cream, vanilla and salt and whisk to blend.





Add cinammon, whisk in. Pour the chocolate mixture into the cream mixture and blend.





Cover and refrigerate until cold, about 1-3 hours, depending on your refrigerator.





Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions. Makes 1 generous quart.What are some really good summer dessert recipes?
4 cups vanilla ice cream, softened


6 oz. can frozen lemonade concentrate, thawed


1 9'; graham cracker crust


PREPARATION:





In medium bowl, mix ice cream and lemonade concentrate until blended. Immediately spoon into graham cracker crust. Freeze at least 4 hours until firm. Let stand at room temperature for a few minutes before cutting
Jello cake. I know it sounds crazy, but get a plain white cake mix. Make 2 9'; round cakes like you normally would. Let them cool completely. Then take 2 boxes (3 oz each) of jello and mix with 2 cups of boiling water. Now poke holes in the white cakes with a large fork (like a barbecue fork with big prongs) every inch or so all around the cake. Poke the holes right through to the bottom of the pan. Now spoon the jello mix over the cakes, half of it on each one. Now put the cake pans in the fridge to cool for at least 4 hours (preferably overnight). After refrigerating, set the bottoms of the pans in warm water to loosen the jello, put the first cake on a platter, frost it with just cool whip, then the second on top of it, and frost the whole thing with cool whip.





It is absolutely yummy. My kids love it, and I have made it for parties and picnics and everyone else loves it too. It's cool, fruity, and delicious. And it looks pretty too, with the marbling of the colorful jello in the cake.
Pineapple Lush


1 pkg instant vanilla pudding (I use sugar free/fat free)


1 20 oz can crushed pineapple DO NOT DRAIN


mix well, then gently fold in 1 cup thawed cool whip. Mix well and chill until ready to serve.


Dallop onto angel food cake, white cake or dessert cups....MMMMMMMMMMMM





(I've also been known to use this as a dip for Nilla wafer cookies, I'm 8 1/2 mo. pregnant)
anything with fresh fruits in it...cobblers crispts pies
I like punch bowl cakes, and 4 layer pie desserts. A basic punch bowl cake is just a cake crumbled up and layered with pudding and cool whip. I made one the other day using a boxed chocolate cake mix prepared according to the package directions. I crumbled it up. I took 2 boxes of chocolate mocha instant pudding and mixed them according to their package directions, but I also added an 8-ounce tub of the cheesecake flavored cream cheese to the pudding and mixed it well. I started with cake at the bottom of the bowl, then put 1/2 of the pudding, then half a tub of Cool Whip. I then sprinkled some Heath toffee bits (found in baking section of grocery store) on top and repeated the layers.





Here's a variation of a 4 layer dessert:





First Layer:


3 cups powdered sugar


2 cup flour


2 (8 oz.) pkg. cream cheese, softened


2 sticks butter, softened


2 cups chopped pecans








Preheat oven to 350 degrees F.


Begin by greasing a 9 x13 by 2-inch pan.


Using a bowl, stir together the confectioners' sugar and flour. Using a pastry cutter or fork, cut the cream cheese and butter into the flour mixture until crumbly. Press the mixture into the pan evenly. Pour the nuts over the pressed dough and bake for 30 minutes. Remove the pan from oven and allow to cool completely.





Second Layer:


8 ounces cream cheese, softened


1 cup powdered sugar


1 cup Cool Whip





Mix together and spread evenly over the cooled crust.





Third Layer:


2 small packages instant chocolate (or your favorite flavor) pudding


3 1/2 cups milk


1 teaspoon vanilla





Mix until thick and spread over cream cheese layer.





Fourth Layer: Just spread the remaining Cool Whip on top and sprinkle with shredded chocolate, toffee bits, or chopped pecans. Chill for several hours before serving.
Gingered Melon Compote





1 c. sugar


1/2 c. water


Finely grated zest and juice of 1 lime


2 Tbsp. minced fresh gingerroot


6 c. cubed assorted melon





Combine sugar and water in a small heavy saucepan. Bring to a boil and simmer for 5 minutes. Remove from the heat and mix in the lime juice and gingerroot.





Chill the sauce for at least 2 hours and then toss with the cubed melon; serve immediately.
Cherb's Coconut Dream





Bake a French Vanilla cake (betty crocker). Cook 2 cups milk, 2 cups shredded coconut and 1 cup sugar in sauce pan (not on high) until it reduces down to a thin suace consistancy. Poke holes in your cake with a fork and pour coconut mixture over it and refrigerate. When completely cooled cover cake with cool whip and shredded coconut. Refrigerate overnight and it will be cool and yummy! Great summer desert.