Recipes: Chocolate Banana Berry Trifle and Lemonade Stand Pie

Add Sizzle To Your Summer
with Quick and Easy Desserts

It's summertime—when everyone looks forward to the season's festive holiday outdoor picnics and barbecues. There's no better way to prepare for summer celebrations than with an array of simple desserts guaranteed to dazzle and delight.

If you're hosting a holiday picnic this year, don't fret. There are several quick and easy recipes certain to earn the best dessert of the summer award. What's more with these recipes, there's no need to heat the oven. Plus, they carry well to the beach or the backyard.

In the Lemonade Stand Pie recipe, whipped topping, frozen lemonade, and vanilla ice cream are combined in a sweet tart filling for a prepared graham cracker crust. Garnish it with a few fresh lemon slices. It's a light, refreshing end to a summertime meal, and yet so simple and appealing. You just can't go wrong!

If you're looking for something really different, try a delicious Chocolate Banana Berry Trifle which teams light, fluffy frozen whipped topping with the richness of brownies, the fresh flavors of strawberries and bananas, and sweet English toffee bars. It makes a spectacular treat that is sure to have them asking for seconds.

Chocolate Banana Berry Trifle

1 package (20 to 23 ounces) brownie mix
2 cups cold milk or half-and-half
1 package (4-serving size) chocolate flavor instant pudding & pie filling
1 tub (8 ounces) frozen whipped topping, thawed, divided
2 bananas, sliced
2 cups strawberries, sliced
4 packages (1.4 ounces each) chocolate-covered English toffee bars, chopped

Prepare and bake brownie mix as directed on package. Cool completely in pan on wire rack. Cut into 1/2-inch squares.

Pour milk into large bowl. Add pudding mix. Beat with wire whisk 2 minutes. Let stand 5 minutes. Gently stir in 2 cups of the whipped topping. Refrigerate 1 hour.

Layer 1/2 of the brownies, bananas, strawberries, chopped candy bars and pudding mixture in 4-quart serving bowl. Repeat layers. Top with remaining whipped topping.

Refrigerate at least 1 hour or until ready to serve. Garnish with additional chopped candy bars, if desired.

Makes 16 servings.

Lemonade Stand Pie

1 can (6 ounces) frozen lemonade or pink lemonade concentrate, partially thawed
1 pint vanilla ice cream (2 cups), softened
1 tub (8 ounces) Cool Whip whipped topping, thawed
1 prepared graham cracker crumb crust (6 ounces)

Beat concentrate in large bowl with electric mixer on low speed about 30 seconds. Gradually spoon in ice cream; beat until well blended. Gently stir in whipped topping until smooth. Freeze until mixture will mound, if necessary. Spoon into crust.

Freeze 4 hours or overnight until firm. Let stand at room temperature 15 minutes or until pie can be cut easily.

Garnish with additional whipped topping, lemon slices and fresh mint leaves, if desired. Store leftover pie in freezer.

Makes 8 servings.

Provided by Krafts Foods, Inc.

This page originally published as a FoodDay article in 1997.