Summer is the perfect time for light, refreshing dishes that bring family and friends together. Here are four easy and delicious recipes shared by our team. These crowd-pleasers are great for backyard gatherings, holiday weekends, or anytime you want a taste of summer.

Strawberry Cream Shortcake – Kelly Armstrong

Ingredients

  • 1 large Sara Lee Pound Cake
  • 1 (5.1-ounce) package vanilla instant pudding mix
  • 1 ½ cups water
  • 1 cup Eagle Brand sweetened condensed milk
  • 1 tsp vanilla
  • 1 (12-ounce) container Cool Whip
  • 2 cups strawberries, hulled and sliced (plus extra for topping)

Instructions

  1. Slice the pound cake thinly and cut into cubes.
  2. In a mixing bowl, combine pudding mix, water, sweetened condensed milk, and vanilla. Mix with an electric mixer until smooth.
  3. Gently fold in the Cool Whip.
  4. In a trifle bowl, spread a small layer of pudding mixture on the bottom.
  5. Add a layer of sliced strawberries, then a layer of pound cake cubes.
  6. Repeat layers, ending with pudding mixture on top.
  7. Garnish with extra strawberries.
  8. Refrigerate until well chilled.

Serve cold and enjoy!

Frog Eye Salad – Susan Montgomery

Ingredients

  • 1 cup sugar
  • 2 tbsp flour
  • ½ tsp salt
  • 1 box acini di pepe pasta
  • 1 small can crushed pineapple (drain and save juice)
  • 1 can pineapple tidbits (drain and save juice)
  • 3 small cans mandarin oranges (drain, do not save juice)
  • 1 ¾ cups pineapple juice (from the canned fruit)
  • 3 eggs, beaten
  • 1 pkg Cool Whip
  • 1 ½ pkgs small marshmallows

Instructions

  1. In a saucepan, combine sugar, flour, salt, pineapple juice, and beaten eggs. Cook over medium heat, stirring constantly, until thickened. Let cool.
  2. Boil pasta in salted water for 8-10 minutes. Drain and cool.
  3. Mix cooled pasta with the sauce. Cover and refrigerate overnight.
  4. The next morning, gently stir in the drained fruit, Cool Whip, and marshmallows.
  5. Chill and serve.

Summer Berry Pie – Cassy Weber

Prep time: 20 minutes • Refrigerating time: 3 hours • Makes: 8 servings

Ingredients

  • ¾ cup sugar
  • 3 tbsp. cornstarch
  • 1-1/2 cups water
  • 1 package (4-serving size) JELLO gelatin (any red flavor)
  • 1 cup EACH blueberries, raspberries & sliced strawberries
  • 1 graham cracker pie crust (6 oz)
  • 2 cups Cool Whip (thawed) optional

Directions

  1. Mix sugar & cornstarch in a medium saucepan. Gradually stir in water until smooth. Stirring constantly, cook on medium heat until mixture comes to a boil. Boil for 1 minute. Remove from heat.
  2. Stir in gelatin until completely dissolved. Cool to room temperature.
  3. Stir in berries. Pour into the crust.
  4. Refrigerate 3 hours or until firm.
  5. Top with Cool Whip (optional).
  6. Store pie in the refrigerator.

Spicy Watermelon + Prosciutto on Yogurt Salad – Lauren Karsh

Ingredients

  • 3 cups seedless watermelon, cubed (1 ½-inch pieces)
  • 1 ½ cups cherry tomatoes, halved
  • 1 cup Persian cucumber rounds
  • Flaky sea salt
  • Extra-virgin olive oil
  • 3 tbsp lime juice (divided)
  • ¾ cup whole-milk plain yogurt
  • 3 oz prosciutto
  • 1 ½ tbsp chile crisp (or harissa)
  • Fresh basil and/or mint
  • Black sesame seeds

Instructions

  1. Toss watermelon, tomatoes, and cucumbers with salt, 2 tsp olive oil, and 2 tsp lime juice. Set aside.
  2. Make salted-lime yogurt: Mix yogurt with 1 tbsp lime juice, 1 tsp olive oil, and salt.
  3. Mix chile crisp with remaining lime juice.
  4. Spread yogurt on a platter. Top with fruit mixture (using a slotted spoon), prosciutto, herbs, and sesame seeds. Drizzle with chile-lime sauce.
  5. Serve immediately with extra salt and chile crisp.

These recipes are simple, flavorful, and full of summer spirit. Thank you to Kelly, Susan, Cassy, and Lauren for sharing them! Builders – why not ask your onsite sales team to submit their favorite recipes and have a take-away for potential homebuyers!