Five Festive No-Bake Desserts to Celebrate Summer

DIRECTIONS

Beat cream cheese and dry pudding mixes in a large bowl with a mixer until blended.

Once blended, gradually beat in milk. After all the milk is added, blend for 2 minutes. Then gently stir in Cool Whip or homemade whipped cream.

Place a layer of graham crackers in a 9-by-13-inch metal or glass pan (breaking them as needed to fit the pan). Spread a layer of pudding mixture over graham crackers and top with a layer of blueberries and sliced strawberries. Place another layer of graham crackers on top of the berries, then another layer of pudding mixture, and a layer of berries again. Repeat one more time (3 times total), and you should reach the top of the pan. Reserve enough of the pudding mixture to generously top the final layer.

Make an American flag for the top layer of berries by adding blueberries to the top left side of the cake and adding strawberries in a striped pattern.

Refrigerate for at least 4 hours or overnight. When serving, it’s best to use a spoon to scoop up all the yummy goodness.

Fourth of July Trifle

“This perfectly patriotic, no-fuss dessert can be prepared a day in advance.” — Vera Stewart, cooking show host, caterer and author of The VeryVera Cookbook: Recipes From My Table

Servings: 10

Makes: 1 large trifle dish

Prep time: 30 minutes

INGREDIENTS

• 6 to 8 cups of cubed pound cake (approximately two 9-by-5-inch pound cakes)
• 2 pounds fresh strawberries, sliced with stems removed
• 12 ounces fresh blueberries
• 6 ounces fresh raspberries, optional
• ⅓ cup granulated sugar
• 1 package (5 ounces) instant French vanilla pudding mix
• 1½ cups whole milk
• 8 ounces cream cheese (room temperature)
• 1 14-ounce can sweetened condensed milk
• 1½ cups heavy whipping cream
• 1 teaspoon pure vanilla extract

DIRECTIONS

Cube the pound cake into about 1-inch pieces. You will need enough cake cubes to make three layers in the trifle dish. Mix together the berries and sugar in a medium mixing bowl. Set aside until ready to assemble.

In a large bowl, beat together the pudding mix and whole milk. In the bowl of a stand mixer fitted with the paddle attachment, whip the cream cheese and sweetened condensed milk until smooth and creamy. Add in the heavy cream and vanilla extract. Beat until soft peaks form, about 5 minutes. Fold in the pudding mixture.

To assemble the trifle, start with ⅓ of the cake cubes in the bottom of the container. Dollop ⅓ of the custard mixture, then ⅓ of the berry mixture on top. Continue layering cake, custard and berries until all ingredients are used. (You may have leftover pound cake.)

Cover and refrigerate until ready to serve. This dessert can be made ahead and stored in the refrigerator for up to 24 hours.

Red, White and Blue Frozen Cashew Cheesecake Bars

“These creamy, melt-in-your-mouth bars made with all-natural ingredients are just as festive as they are delicious!” —Nicole Foster, Cajou Creamery cofounder

Servings: 8 

Yields: 8 to 10 slices 

Prep: 15 minutes (plus 4 hours freezing time and 1 hour soaking time)

INGREDIENTS

• 2 cups raw cashews (soaked for 1 hour in boiling water, then drained)
• ½ cup maple syrup or agave nectar
• ½ cup coconut cream
• ¼ cup fresh lemon juice
• 1 teaspoon vanilla extract
• ½ teaspoon sea salt
• ¼ cup freeze-dried cherries (for the red layer)
• ¼ cup butterfly pea powder or natural food coloring (for the blue layer)*

DIRECTIONS

Make the base mixture: Blend soaked cashews, maple syrup, coconut cream, lemon juice, vanilla extract and sea salt until smooth and creamy.

Divide and color: Split into three bowls. Leave one portion plain (white layer), blend one with freeze-dried cherries (red layer) and mix the last with butterfly pea flower powder (blue layer).

Layer and freeze: Line a small pan with parchment paper. Pour the red layer first, freeze for 20 minutes, then add the white layer, freeze again, and, finally, the blue layer. Freeze until firm (at least 4 hours).

Slice and serve: Cut into bars and enjoy straight from the freezer.

*Butterfly pea powder, often called blue matcha (though caffeine-free and not made from tea leaves), comes from the dried flowers of the Clitoria ternatea plant (also known as the butterfly pea flower). Its vibrant color makes it a popular natural food dye. Find it online at retailers like Amazon and Target or health food and specialty stores.

Independence Day Ice Cream Sandwiches

“Making people happy through food is my greatest reward. These festive treats are easy to assemble and fun for kids to help with.” —Chef David Guas, owner of Neutral Ground Bar + Kitchen in McLean, Virginia

Servings: 6

Yields: 6 sandwiches

Prep: 10 minutes (plus 2 hours freezing time)

INGREDIENTS

• ⅓ cup chopped strawberries
• 2 tablespoons strawberry preserves
• 12 devil’s food or chocolate cookies
• 2 tablespoons hot fudge topping, warmed
• ¾ cup strawberry ice cream
• ½ cup red, white and blue sprinkles

DIRECTIONS

In a small bowl, gently stir the strawberries and preserves.

Place the cookies, flat sides up, on the work surface.

Top each of the 6 cookies with 1 teaspoon of fudge topping.

Top each of the remaining six cookies with 1 heaping tablespoon of the strawberry mixture and 2 tablespoons of the ice cream.

Place the fudge-topped cookies, fudge side down, on ice cream; gently press together.

Place in plastic or wax paper sandwich bags and freeze at least 2 hours or until firm.

Pour sprinkles over a plate to roll the sandwiches in them before serving.