Summer Desserts in a 9X13 Pan

Here are some good summer dessert options for groups.

Lemon Refrigerator Cake

1 pkg lemon cake mix

1 3 oz box lemon Jell-O

3/4 c boiling water

3/4 c lemon-lime soda (or substitute water)

1 3.5 oz box lemon instant pudding mix

1 1/2 c milk

1 c whipping cream, whipped

Prepare and bake cake according to directions in a 9x13 pan. Dissolve Jell-O in hot water. Gently stir in lemon-lime soda (or water). Chill in refrigerator while the cake is baking. While baked cake is hot, poke holes in it with a fork and spoon cool gelatin over cake. Refrigerate. Beat pudding mix with milk until thick, fold in whipped cream and spread over top of cake. Chill. 

Chessman Banana Pudding

This is pretty scrumptious. The only challenge is finding the Chessman cookies. I've had to make special trips to Walgreens for them.

Recipe here

S'mores Poke Cake

The store was out of jarred hot fudge sauce so I made my own ganache heating 1/2 c of cream and stirring in 1 c of chocolate chips.

Recipe here

Chocolate Peanut Butter Dream Bars

Makes an 8x8" pan, can be doubled.

Recipe here

Biscoff White Chocolate Dream Bars

This makes a 9x9 pan. You can buy biscoff cookies and the cookie butter at Trader Joe's. 

Recipe here

Oreo Pudding Poke Cake

1 box chocolate cake mix (oil, water, and eggs)
2 boxes Oreo pudding
4 cups milk
1 package crushed Oreos

1. Make cake as directed in a 9x13 pan.

2. While cake is still semi-warm, poke holes in it.

3. Make pudding as directed on box and pour over cake.

4. Sprinkle crushed Oreos on top.

Reese's Peanut Butter Poke Cake

    1 box chocolate cake mix, plus eggs, oil, and water as directed on the box 

    8 ounces cream cheese, room temperature

    14 ounces sweetened condensed milk

    1 cup creamy peanut butter

    12 ounces cool whip, divided

    12 ounces hot fudge, divided

    8 reese's peanut butter cups, crumbled

Prepare and bake your chocolate cake following instructions on the cake mix box. When the cake is done cooking, poke it all over with a fork. Microwave hot fudge and pour ¾ of the jar on top of the cake so it will soak in.

Beat cream cheese and sweetened condensed milk until smooth. Add peanut butter and continue mixing until thoroughly incorporated. Add half of the cool whip and continue mixing it until smooth. Spread peanut butter mixture evenly over cooled cake. Cover and refrigerate until cool.

Spread remaining cool whip over peanut butter mixture. Drizzle rest of hot fudge over top. Then sprinkle the crumbled reese's peanut butter cups over top. Store in the fridge until ready to serve.