Spectacular Fourth of July Desserts

The Fourth of July is a fantastic time for cool, creamy desserts. These desserts I'm suggesting to you today are delicious and cool, perfect for any hot summer days, perfect for a Fourth of July bash as well.

1. Oreo Ice Cream Dessert--This dessert has been one my family has made every summer for years,

and even in other seasons to satisfy a craving!

I lb package Oreo cookies, crushed

1/3 cup melted butter

½ gallon butter pecan ice cream(or other favorite flavor), softened

1 cup fudge topping

1 large container of Cool Whip

Mix the crushed cookies(don't eat too many along the way!) with the melted butter and spread in a 9x13 inch pan, being sure to reserve about ¼ cup of the cookie crumbs for garnish.

Spread the softened ice cream on the crushed cookies, put in the freezer until firm.

Take the dessert from the freezer and top with fudge topping, then Cool Whip topping.

Sprinkle the top with remaining cookie crumbs and return to the freezer for about 4 hours or until firm.

Enjoy!

2. Chocolate Shortcakes with Strawberries and Cream-- This wonderful summertime treat recipe was in a recent issue of 'Cooking With Paula' magazine and I know it'll be a hit anytime you serve it!

2 ½ cups all-purpose flour

1/3 cup sugar

3 teaspoons baking powder

¼ teaspoon salt

1/8 teaspoon ground cinnamon

½ cup butter

1 (3 ounce) package cream cheese, softened

2 (1 ounce) squares semi-sweet chocolate

2 ¼ cups plus 2 tablespoons heavy whipping cream, divided

1 pint fresh strawberries, sliced

¼ cup sugar

½ cup confectioner's sugar

Preheat oven to 375 degrees.

Line a baking sheet with parchment paper and set aside.

In a medium bowl, combine flour, sugar, baking powder, salt and cinnamon. Using a pastry blender, cut in butter until mixture is crumbly.

In a small bowl, combine cream cheese and chocolate. Microwave this on high in 30 second intervals, stirring between each, until the cream cheese and chocolate are melted and smooth. Let cool slightly.

Add to flour mixture, stirring to combine.

Add ¼ cup plus 2 tablespoons cream, stirring just until dry ingredients are moistened.

On a lightly floured surface, roll dough to ¾ inch thickness. Cut with a 2 ½ inch cutter.

Place shortcakes on prepared baking sheet and bake for 13 to 15 minutes or until firm to the touch.

Let cool.

In a small bowl, combine strawberries and sugar. Cover and chill for 30 minutes.

In a medium bowl, beat remaining heavy cream at medium speed with an electric mixer until thickened.

Gradually add the confectioner's sugar, beating until stiff peaks form; set aside.

Split shortcakes. Place bottom half of one shortcake on a serving plate and top with whipped cream and strawberries. Place top half of shortcake over strawberries.

Serve immediately and enjoy!

3. Banana Split Salad-- So refreshing, it just screams 'summertime!'

1 (14 ounce) can sweetened condensed milk

1 (12 ounce) container of frozen whipped topping, thawed

1 (21 ounce) can cherry pie filling

3 medium bananas, sliced

1 (8 ounce) can crushed pineapple, drained

½ cup chopped pecans

½ cup shredded sweetened flaked coconut

1 cup sliced fresh strawberries

Garnish: chopped pecans, shredded coconut, sliced strawberry

In a large mixing bowl, combine milk and whipped topping until well blended. Fold in the next 6 ingredients and chill in the refrigerator until ready to serve. If desired, garnish with chopped pecans, shredded coconut and a sliced strawberry.

Any one, or all, of these mouth-watering desserts are sure to be a spectacular event at any Fourth of July gathering!