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Quick & Easy: Cool Desserts

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Makes: 6 servings

Hands-on Time: 20 min.

Total Time: 1 hr., 20 min.

2 cups 1% low-fat milk

1 (1.4-oz.) package fat-free, sugar-free chocolate instant pudding mix

½ cup light sour cream

1 (12-oz.) container fat-free frozen whipped topping, thawed

¾ cup chocolate graham cracker crumbs (4 cracker sheets)

1 tablespoon freshly grated chocolate

1. Pour milk into large bowl. Add pudding mix and sour cream; whisk until blended and smooth. Fold in 1½ cups of the whipped topping.

2. Spoon 1 tablespoon crumbs into each of 6 (8-oz.) glasses and top with ⅓ cup pudding mixture. Repeat layers with remaining crumbs and pudding mixture. Top each parfait evenly with remaining whipped topping and grated chocolate. Cover and chill at least 1 hr.


Makes: 1 (9-inch) pie

Hands-on Time: 15 min.

Total Time: 10 hr., 15 min.

½ gal. green mint chocolate chip ice cream, divided

1 (9-inch) chocolate crumb piecrust

¾ cup Chocolate Fudge Sauce


whipped cream

fresh mint leaves

1. Spoon half of ice cream evenly into crust in an even layer; freeze for 1 hr.

2. Spoon ¾ cup Chocolate Fudge Sauce over frozen ice cream; freeze for 1 hr.

3. Top with remaining ice cream. Cover and freeze for 8 hrs. Cut into wedges; serve with Chocolate Fudge Sauce. Garnish, if desired.


Makes: 2 cups

¾ cup half-and-half

1 (12-oz.) package semisweet chocolate morsels

1½ cups miniature marshmallows

1. Heat half-and-half in a heavy saucepan over low heat.

2. Add the semisweet chocolate morsels and marshmallows; cook, stirring constantly, until smooth.


Makes: 12 servings

Hands-on Time: 20 min.

Total Time: 30 min.

2 cups fresh raspberries

1½ cups fresh blackberries

1½ cups fresh blueberries

¼ cup granulated sugar

2 tablespoons fresh orange juice

1 teaspoon grated fresh orange zest

1 (10-inch) store-bought pound cake

1 cup whipping cream, chilled

¼ teaspoon vanilla extract

3 tablespoons powdered sugar


1 tablespoon powdered sugar

fresh lemon thyme sprigs (optional)

1. Combine berries in large bowl.

2. Combine sugar, orange juice and orange zest in a small saucepan; cook over low heat 5 min., stirring constantly just until sugar dissolves; cool 10 min. Pour syrup over berries, tossing gently. Cover and chill until ready to serve.

3. Beat whipping cream in a medium bowl with an electric mixer at high speed until thickened; gradually add vanilla and 2 tablespoons powdered sugar, beating until soft peaks form.

4. Spoon berry mixture into center cavity of cake. Dust top of cake and berries with remaining 1 tablespoon powdered sugar. Garnish with fresh lemon thyme sprigs, if desired. Serve immediately with additional berry mixture and whipped cream.