This time of year, nothing hits the spot like a cool, fruity dessert. Below are a few of our favorites, and they’re perfect for these warm summer days-creamy, refreshing and quick to put together.
If you have some favorite recipes of your own that you’d like to share with our readers on starjournalnow.com, simply email them to starjournal@jcpgroup.com, attention: Timi Eckes.

Cool berry pie
1 chocolate graham cracker crust
1 (14-oz.) can sweetened condensed milk
2 T. lemon juice
11/2 to 2 c. fresh berries (blueberries, raspberries, blackberries or cut strawberries) (Can also use frozen fruit such as peaches)
1 (8-oz.) container whipped topping
In a large bowl, mix lemon juice with sweetened condensed milk until blended. Add berries. Fold in whipped topping and spoon into crust. Freeze 5 hours or until set. Let stand 30 minutes before serving. Garnish as desired.
* Save the plastic liner that was on top of the crust, turn it over, and you have a lid for your pie.
Cathy Oelrich

Marshmallow salad
1 can of fruit (peaches, fruit cocktail, pears, etc.), undrained
1 box vanilla or French vanilla pudding mix
1 (8-oz.) container of whipped topping, thawed
1 (16-oz.) container small curd cottage cheese
1 bag small multicolored marshmallows
Mix dry pudding mix, cottage cheese and fruit together in a large bowl until well mixed. Add whipped topping.
Add one-half bag of marshmallows, gently folding until blended.
*This recipe can be made with any combination of fruit, pudding and whipped topping flavors as desired.
Cathy Oelrich

Creamy cherry-pineapple salad
1 can of sweetened condensed milk
1 (8-oz.) container of whipped topping, thawed
1 can of cherry pie filling
1 can of pineapple chunks, drained
Chopped walnuts, optional
In a large bowl, gently combine the sweetened condensed milk with the whipped topping. Add the pie filling, drained pineapple and walnuts, if using, and gently combine all ingredients. Let chill in the refrigerator for a few hours before serving.
Timi Eckes