Make-ahead frozen dishes emerge ready to serve

I recently made an ice cream pie for a dessert to serve when we were entertaining company, and I realized how easy it was to prepare it ahead of time and have it ready to serve when I needed it. This got me thinking about some older recipes I used to make and freeze years ago.

I decided to look up a few of those recipes and share them with you today.

These are so nice to have on hand, ready to go when you need them. As with most recipes, you can change around and experiment with what you want to add or delete; just have fun with them.

On hot summer days, I hope you enjoy these frozen treats.

Frozen Cherry Salad

You may have had this a million times. It is an old favorite for a lot of families, especially here in the Midwest. I decided to share it in case you have forgotten about it or you are a new cook and need an easy yet delicous cool summer recipe. I like it because it takes about five minutes to assemble and then you freeze it and it is one less salad to worry about on serving day.

1 can (20 ounces) cherry pie filling

1 large (21 ounces) crushed pineapple, drained

1 (8 ounces) frozen whipped topping, thawed

1 can (14 ounces) sweetened condensed milk

1/4 cup fresh squeezed lemon juice

1 cup chopped toasted pecans

Mix together pie filling, pineapple and sweetened condensed milk, then fold in whipped topping and pecans. Place in a 9- x 13-inch pan. Cover and freeze. Thaw 15 minutes before serving.

Frozen Fruit and Nut Salad

1 can (14 ounces) sweetened condensed milk

1 can (21 ounces) peach or cherry pie filling

1 can (15 ounces) mandarin oranges, drained

1 can (20 ounces) crushed pineapple, drained

2/3 cup chopped pecans or walnuts

1 carton (8 ounces) frozen whipped topping, thawed

Lettuce leaves, optional

In a large bowl, combine milk and pie filling. Add oranges, pineapple and nuts. Gently fold in whipped topping. Spread in a 13- x 9-inch pan. Cover and freeze. Remove from the freezer 15 minutes before serving. Cut into squares; serve on lettuce-lined plates if desired. Yield: 12-15 servings.

Frozen Apple Salad

1/2 cup sugar

1/2 cup pineapple juice

1/4 cup fresh lemon juice

1/8 teaspoon salt

1 1/3 cups heavy cream

1/2 cup miniature marshmallows

1/2 cup red seedless grapes, cut in 1/2

1/2 cup crushed pineapple, drained

2 medium apples, diced, skins left on

1/2 cup diced celery

1/2 cup walnuts or pecans, roughly chopped

8 fresh or maraschino cherries

8 sprigs fresh mint leaves

In a saucepan, combine the sugar, pineapple juice, lemon juice, and salt over medium heat, stirring constantly, until thick. Remove from heat and let cool. Whip cream and fold it into the cooled syrup mixture. Stir in marshmallows, grapes, pineapple, apples, celery and nuts. Spread mixture into an 8- x 8-inch pan and freeze until frozen throughout, at least 2 hours. Remove the salad from the freezer 5 minutes before serving. Cut into 8 squares.

Raspberry Swirl Frozen Dessert

2/3 cup graham cracker crumbs

2 tablespoons butter, melted

5 teaspoons sugar

For the filling:

3 eggs, separated

1/4 cup plus 1 tablespoon water, divided

1 cup sugar, divided

1/8 teaspoon salt

1/8 teaspoon cream of tartar

1 package (8 ounces) reduced-fat cream cheese

1 1/2 cups reduced-fat whipped topping, thawed

1 package (10 ounces) frozen sweetened raspberries, thawed

In a small bowl, combine the cracker crumbs, butter and sugar. Press into an 11- x 7-inch dish coated with cooking spray. Cover and refrigerate for at least 15 minutes.

Meanwhile, for filling, in a small heavy saucepan, combine the egg yolks, 1/4 cup water, 1/2 cup sugar and salt. Cook and stir over low heat until mixture reaches 160 degrees or is thick enough to coat the back of a metal spoon. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Set aside.

In a small heavy saucepan over low heat, combine the egg whites, cream of tartar and remaining water and sugar. With a portable mixer, beat on low speed until mixture reaches 160 degrees. Transfer to a small bowl; beat on high until soft peaks form.

In a large bowl, beat cream cheese until smooth. Gradually beat in egg yolk mixture. Fold in whipped topping, then egg white mixture. Drain raspberries, reserving 3 tablespoons juice. In a small bowl, crush half of berries with 1 tablespoon juice. Set remaining berries and juice aside.

Spread a third of cream cheese mixture over crust; spoon half of crushed berry mixture over the top. Repeat layers. Cut through with a knife to swirl raspberries.

Top with remaining cream cheese mixture. Sprinkle with reserved berries and drizzle with remaining juice. Cover and freeze for 5 hours or until firm. Remove from the freezer 15 minutes before cutting. Yield: 12 servings.

Peanut Buster Bar Ice Cream Dessert

1/2 gallon good quality vanilla ice cream, partially softened

30 Oreo cookies, divided, crushed

1/4 cup (1/2 stick) butter, melted

1 1/2 cups cocktail peanuts

1 recipe hot fudge sauce (see below), or 1 prepared jar

1 (10 ounces) carton whipped topping, thawed

Soften ice cream for 10-15 minutes. Place 20 Oreo cookies, in a plastic resealable bag, crush with a rolling pin. Pour 1/2 stick (1/4 cup) melted butter or margarine into the bag with the first 20 crushed cookies. Move around in the bag until well coated and combined. Press Oreo mixture into a 9- x 13-inch pan sprayed with nonstick cooking spray. Place in the freezer for a few minutes. Remove crust from the freezer and spread softened ice cream over the crust by large spoonfuls and level with a spatula. Return to freezer if it is getting too melted. Sprinkle 1 1/2 cups of cocktail peanuts over ice cream. Pour hot fudge sauce over peanut layer. If the hot fudge is not pourable, microwave for about 20 or 30 seconds, stir, then drizzle over the peanuts. Return pan to freezer for just a few minutes. Top with 1 (10 ounces) carton whipped topping, thawed. Spread over the hot fudge layer evenly.

Place 10 more Oreos in a resealable bag, crush and sprinkle over top of dessert. Cover and freeze. Serve right out of the freezer with a little hot fudge drizzled on the plate.

Homemade Hot Fudge

1 cup whipping cream

1/2 cup light corn syrup

1 1/2 cup semi sweet chocolate chips

Place all in a microwavable bowl, microwave 1 minute. Stir till smooth; heat an additional 30 seconds if necessary. Reserve a little for garnish. Cool to room temp before using in the dessert.

Have a great week, and until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at news@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, MO 63702. Recipes published have not been kitchen-tested by Southeast Missourian staff.