Nothing beats an ice-cold sweet treat on a sweltering hot summer day. However, instead of having your kids raid your wallet to buy overpriced frozen novelties from the Good Humor guy, invite them into the kitchen to make ice cream treats of their very own.
MICE CREAM
Ingredients:
1 pint vanilla ice cream, softened
1 package (6-count) individual graham cracker tart shells
12 chocolate-covered mint cookies
18 brown M&Ms
2 teaspoons chocolate sprinkles
6 pieces black shoestring licorice (3 inches each)
Directions:
Place one round scoop ice cream in each crust.
Insert two cookies (for the mouse’s ears) and a licorice piece (for the tail) into each ice cream scoop.
Press M&Ms in place for eyes and nose.
Place chocolate sprinkles around nose before serving.
FROSTY ROOT BEER FLOAT CAKE
Ingredients for Cake:
1 package (18 1/4 oz) white cake mix
1 1/4 cup root beer
2 eggs
1/4 cup vegetable oil
Ingredients for Frosting:
2 small containers of Cool Whip
1 cup chilled root beer
Directions:
Preheat oven to 350 degrees.
In a mixing bowl, combine the first four cake ingredients. Beat on low speed for 30 seconds. Beat on high for 2 minutes.
Pour mixture into a greased 13 by 9-inch baking pan.
Bake for 25-40 minutes or until toothpick inserted into center comes out clean.
Cool completely.
In another bowl, beat frosting ingredients until stiff peaks form.
Frost cake.
Chill cake in refrigerator for about two hours before serving.
ORANGESICLE CAKE
Ingredients:
55 Nilla wafers, finely crushed (about 2 cups)
6 tablespoons butter, melted
2 tablespoons sugar
2 cups cold milk
2 packages (4 serving size each) Jell-O Vanilla flavor instant pudding and pie filling
1 tub (12-oz) Cool Whip Extra Creamy Whipped Topping, thawed, divided
3 cups orange sherbet, softened
Directions:
Line a 13 by 9-inch pan with foil with ends of foil extending over sides of pan.
Spray foil with cooking spray.
Combine Nilla wafer crumbs, butter and sugar.
Press mixture firmly onto bottom of prepared pan and set aside.
In a medium bowl, add milk to pudding mixes and beat with a wire whisk 2 minutes or until well blended.
Gently stir in half of the Cool Whip.
Spoon mixture evenly over crust.
Refrigerate 15-20 minutes.
Add remaining Cool Whip to the softened sherbet and stir until well blended.
Spoon sherbet mixture evenly over pudding layer and cover. Freeze at least 3 hours or overnight.
Use foil handles to remove dessert from pan.
Garnish with more Cool Whip and orange slices before serving.
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