-by Jenny Harper

When summer sizzles, forget about turning on the oven! Yet even with the temperature climbing, my delight in making desserts for family and friends doesn’t wilt. That’s when I turn to my file of favorite no-bake sweets.

• Creamy Lemon Raspberry Pie is a dreamy dessert: A delicious shortbread crust is lined with raspberry jam and fresh raspberries, topped with a creamy lemon filling and garnished with more fresh berries. This classy pie always impresses.
• Frozen Hot Chocolate is rich and frothy — thick enough to eat with a spoon or enjoy through a straw. Hot cocoa mix and evaporated milk make this chocolate concoction an irresistible cooler. Top tall glasses of this treat with whipped cream for kids of all ages.

There are more great articles waiting for you on Jenny’s Very Best. You’ll also find fun and helpful tips, articles, recipes and more all over VeryBestBaking.com!

CREAMY LEMON RASPBERRY PIE (Makes 8 servings)

• 1/4 cup seedless red raspberry jam
• 1 prepared 9-inch (6 ounces) shortbread crumb crust
• 1/2 pint (about 1 cup) fresh red raspberries, divided
• 4 ounces cream cheese, softened
• 1 can (12 fluid ounces) Nestlé Carnation Evaporated Milk
• 2 packages (about 3.4 ounces each) lemon instant pudding and pie filling mix
• Grated peel of 1 lemon
• 1 container (8 ounces) frozen whipped topping, thawed, divided
• Additional grated lemon peel (optional)

SPREAD raspberry jam over bottom of crust. Sprinkle 3/4 cup raspberries over jam.

BEAT cream cheese in large mixer bowl until creamy. Gradually add evaporated milk, pudding mix and lemon peel. Beat 2 minutes on medium speed until well blended. Gently stir in half of whipped topping. Spoon into crust; top with remaining whipped topping.

REFRIGERATE 2 hours or until set. Garnish with remaining raspberries and additional lemon zest, if desired, just before serving.

Nutrition Information per serving: 420 calories; 180 calories from fat; 20g total fat; 12g saturated fat; 30mg cholesterol; 520mg sodium; 55g carbohydrate; 1g fiber; 22g sugars; 5g protein.

FROZEN HOT CHOCOLATE (Makes 4 servings)

• 3 tablespoons superfine granulated sugar (or baking sugar)
• 1 envelope (2 to 3 tablespoons) double chocolate, rich chocolate or milk chocolate flavor hot cocoa mix
• 2 tablespoons unsalted butter
• 1/3 cup each Nestlé Toll House Semi-Sweet Chocolate Morsels and Nestlé Toll House Milk Chocolate Morsels
• 1 can (12 fluid ounces) Carnation Evaporated Milk, divided
• 4 cups ice cubes
• Whipped cream

PLACE sugar, cocoa mix and butter in top of double boiler set over gently boiling water. Stir frequently until melted and smooth paste forms. Add morsels; stir. When morsels begin to melt, slowly stir in 1/2 cup evaporated milk. Stir until smooth and velvety. Cool to room temperature.

PLACE chocolate mixture, remaining evaporated milk and ice in blender (in batches, if necessary); cover. Blend until smooth. Pour into individual glasses or bowls. Top each serving with dollop of whipped cream. Sprinkle with additional chopped morsels, if desired. Serve with straw and/or spoon.

Nutrition Information per serving: 370 calories; 180 calories from fat; 20g total fat; 13g saturated fat; 50mg cholesterol; 160mg sodium; 39g carbohydrate; less than 1g fiber; 36g sugars; 8g protein