When summer arrives we spend more quality time with our family and friends. Heat invites us to enjoy cold and refreshing foods. Although we want to be the soul of the party, the heat of the kitchen makes us think that it is better to choose to buy a dessert ready in the supermarket.

That’s why this summer Nestle La Lechera recommends these easy-to-prepare no-bake desserts to indulge all summer long. Whether you choose to try out the no-bake banana split cake, the cheesecake stuffed strawberries, or the piña colada gelatin, all desserts use seasonal fruits, require few ingredients and are very easy to make.  

  • No-Bake Banana Split Cake

no-bake banana split cake No-bake banana split cake. Photo: Courtesy

INGREDIENTS

2 cups graham cracker crumbs

½ cup (1 stick) butter, melted

12 ounces cream cheese, at room temperature

2/3 cup Nestle La Lechera Sweetened Condensed Milk

2 containers (8 ounces each) frozen lite whipped topping, thawed, divided

4 medium bananas, sliced

1 can (20 ounces) crushed pineapple in 100% juice, drained

1 pint (16 ounces) fresh strawberries, hulled and sliced

Chopped walnuts or pecans (optional)

Nestle La Lechera Dulce de Leche (squeezable bottle) (optional)

Maraschino cherries (optional)

DIRECTIONS

COMBINE Graham cracker crumbs and butter in a large bowl; mix well. Spoon into a 13 x 9-inch baking dish, firmly and evenly pressing onto the bottom of the dish. Freeze for 15 minutes.

BEAT cream cheese in the large mixer bowl for 2 to 3 minutes or until light and fluffy. Add sweetened condensed milk; beat until creamy. Fold in one container of whipped topping. Spoon evenly over crust.

ARRANGE bananas in a single layer over cream cheese mixture. Top with a layer of crushed pineapple and strawberries. Top with remaining container of whipped topping, smoothing down top. Refrigerate for about 4 hours or until thoroughly chilled. Before serving, sprinkle with walnuts, drizzle with dulce de leche and top with cherries.

  • Cheesecake Stuffed Strawberries

cheesecake stuffed strawberries Cheesecake stuffed strawberries. Photo: Courtesy

INGREDIENTS

44 medium to large fresh strawberries

1 package (8 ounces) cream cheese, at room temperature

1/3 cup Nestle La Lechera Sweetened Condensed Milk (squeezable bottle)

1 tablespoon fresh lemon juice

¼ teaspoon finely grated lemon peel (optional)

44 fresh blueberries

Graham cracker crumbs (optional)

DIRECTIONS

WASH and dry the strawberries. Cut the tops off the strawberries and hollow out the center using a small melon baller or strawberry huller. Trim bottoms off strawberries so they stand upright.

BEAT cream cheese in large mixer bowl until creamy. Add sweetened condensed milk, lemon juice, and lemon peel; beat until smooth.

SPOON mixture into a large, heavy-duty resealable bag. Spin 1/4 –inch wide opening off the corner from bag and pipe into strawberries/ Top each with a blueberry. Sprinkle with graham cracker crumbs.

  • Piña Colada Gelatin

Piña colada gelatin Piña colada gelatin. Photo: Courtesy

INGREDIENTS

1 can (14 ounces) Nestle La Lechera Sweetened Condensed Milk

1 cup coconut flavored low-fat Greek yogurt

½ cup canned crushed pineapple, undrained

2 cups pineapple juice

2 envelops (7 grams each) unflavored gelatin

Toasted flaked coconut and/or pineapple slices for garnish (optional)

DIRECTIONS

SPRAY 15 dessert cups lightly with nonstick cooking spray; set aside.

COMBINE sweetened condensed milk, yogurt, and crushed pineapple in a medium bowl, stir well.

MICROWAVE pineapple juice in a large, microwave-safe bowl for 90 seconds or until hot. Sprinkle gelatin one packet at a time over hot juice, whisking vigorously after each addition until dissolved.

STIR gelatin mixture into yogurt mixture. Pour about 1/3 cup of mixture into each dessert cup. Refrigerate for 2 hours or until firm.