Ice box pies, cakes offer refreshing relief from summer’s heat

Published 4:00 pm Monday, June 1, 2015

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With the days warming up and summer just around the corner, soon we will be looking for cool treats to help us beat the heat.
During the summertime, there is nothing quite so comforting as a cool refrigerator cake or an icebox pie.
Many of my family’s best-loved summer desserts include such fruits as pineapple or limes or deliver classic flavors like lemonade and orange.
Here are some of my favorite summertime treat recipes. I hope they help you beat this heat.

Fruit Fluff Pie
1 can sweetened condensed milk
1 can Mandarin oranges, drained
1 20 ounce can sliced peaches, drained
1 20 ounce can crushed pineapple, drained
2 graham cracker crusts
1 cup coconut
1⁄4 cup lemon juice
8-ounce tub Cool Whip
1 c. chopped pecans (optional)

Combine sweetened condensed milk and lemon juice.
Fold in Cool Whip, fruits, coconut and nuts.
Pour into pie crusts. Chill several hours or freeze before serving.
(Note: you can make your own graham cracker crust in a 9-by-13 dish, pour fruit mixture on top and cut into squares to serve.)

Dreamsicle Pie
8 ounces cream cheese, softened
1 can Eagle Brand milk
1⁄2 c. Tang
1 12 ounce tub Cool Whip
2 graham cracker crusts

Mix together cream cheese, Eagle Brand milk, Tang and Cool Whip. Pour into crusts and refrigerate.
Makes 2 pies.

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Mandarin Orange Cake
1 package golden cake mix
11-ounce can Mandarin oranges (undrained)
1 stick softened margarine
3 eggs
Preheat oven to 350 degrees.
Mix above ingredients well. Place mixture in a lightly greased cake pan and bake for 25 to 30 minutes, or until done.
1 151⁄4 ounce can crushed pineapple
1 small box instant vanilla pudding
1 12 ounce tub of Cool Whip

Drain pineapple. Sprinkle vanilla pudding over pineapple and stir to make a sort of paste. Mix into Cool Whip. Refrigerate while cake is cooling, then spread on cake.
Cake is better if made a day ahead of time.
Note: Cake needs to be stored in refrigerator.

Lime Cooler Bars
2 1⁄2 cups all-purpose flour, divided
1⁄2 cup confectioner’s sugar
3⁄4 cup cold butter, cubed
4 eggs
2 cups sugar
1⁄3 cup lime juice
1⁄2 teaspoon grated lime peel
1⁄2 teaspoon baking powder

Additional confectioner’s sugar for garnishing
Preheat oven to 350 degrees.
In a large bowl, combine 2 cups flour and confectioner’s sugar; cut in butter until mixture resembles coarse crumbs. Pat into a greased 13×9 baking pan.
Bake for 20 minutes or until lightly browned.
In a large bowl, whisk the eggs, sugar, lime juice and peel until frothy. Combine the baking powder and remaining flour; whisk in egg mixture. Pour over hot crust.
Bake for 20-25 minutes or until light golden brown. Cool on a wire rack.
Dust with confectioner’s sugar. Cut into squares.

Lemonade Cupcakes
1 box moist vanilla cake mix
Water, vegetable oil and eggs called for on cake mix box
1⁄2 cup presweetened lemonade flavor drink mix

3 cups powdered sugar
1 cup butter, softened
3 teaspoons vanilla
1⁄2 cup presweetened lemonade flavor drink mix
1⁄4 cup whipping cream
Few drops yellow food color, if desired

Preheat oven to 350 degrees.
Grease muffin tins with shortening or cooking spray or line with cupcake liners.
Make cake mix as directed on box, using water, oil and eggs and adding 1⁄2 cup lemonade drink mix. Pour batter into muffin tin/liners.
Bake as directed on box for cupcakes.
In large bowl, beat all frosting ingredients with electric mixer on low speed until blended, then on medium speed 2 to 3 minutes until fluffy. (If frosting is too thick, add 1 to 2 teaspoons more cream.)
Allow to fully cool before applying frosting.