This No-Bake Watermelon Pie Is Cool, Creamy and Oh-So Sweet

I love chocolate, caramel and hazelnuts so I came up with a recipe that has all three. If you don't have a food processor, place crust ingredients in a zip-top freezer bag and smash with a rolling pin. —Debbie Anderson, Mount Angel, Oregon

For a taste of paradise, try this no-bake Key lime pie recipe. It's low in fat, sugar and fuss. It truly is the best Key lime pie recipe ever! —Frances VanFossan, Warren, Michigan

Treat your loved ones to a luscious pie with chocolate, cherries and nuts in a creamy vanilla mousse. It's a sweet yet refreshing dessert. —Dorothy Pritchett, Wills Point, Texas

We took cherry pie to a whole new level as a frozen treat. With a luscious layer of chocolate fudge inside, this is one impressive pie. —Scarlett Elrod, Newnan, Georgia

I've always been a big fan of peanut butter. Then I found chocolaty Nutella hazelnut spread and I was hooked! I even changed one of my all-time favorite pie recipes by substituting that ingredient. —Lisa Varner, El Paso, Texas

This dessert is special enough to make hamburgers and fries a meal to remember! It's so tall and pretty and just like eating a frozen banana split. Make it ahead to save time. —Joy Collins, Birmingham, Alabama

A refreshing, peachy filling and a buttery graham cracker crust are the perfect pair. I’ve found that this pie can be frozen up to three days. —Athena M. Russell, Florence, South Carolina

Three simple ingredients mixed together and spread into a graham crust make magic while your freezer does the all the work. Make this pie ahead and freeze it overnight or even longer. Feel free to vary the fruit if you'd like! —Debbie Glasscock, Conway, Arkansas

A sugar cone and brickle crust, fresh peaches and ice cream—you can't go wrong! Top with hot caramel for a delectable frozen treat. —Kim Ciepluch, Kenosha, Wisconsin

This is a fresh, simple approach to making a company-worthy pie. The playful Cap’n Crunch cereal crust is fun to bite into, and it’s the perfect complement to a mixed berry no-bake filling. —Taste of Home Test Kitchen

After a big Christmas dinner, we love the cool refreshment of a frozen lemon pie. Limoncello brings a little sophistication to each smooth, creamy slice. —Jessie Grearson-Sapat, Falmouth, Maine

We live in blueberry country, and this pie is a perfect way to showcase the luscious berries. A neighbor first made this for us several years ago. It’s become our iconic summer treat. —R. Ricks, Kalamazoo, Michigan

Sugar cone crust makes a pie that tastes like birthday cake when you add a colorful, creamy no-bake confetti filling. —Gina Nistico, Taste of Home Food Editor

This recipe is delicious with either fresh-picked or frozen raspberries. That means you can make it year-round. One bite of raspberry pie will instantly turn winter to summer. —Julie Price, Nashville, Tennessee

During the warm months, it's nice to have a fluffy, no-bake dessert that's a snap to make. Packed with peanut flavor, this pie gets gobbled up even after a big meal! —Jesse & Anne Foust, Bluefield, West Virginia

This simple pie is so refreshing that it never lasts long on warm summer days. Watermelon and a few convenience items make it a delightful dessert that doesn't take much effort. —Velma Beck, Carlinville, Illinois

When I first started experimenting with cream pies, this seemed like the right recipe to create for a house of chocolate lovers. I guessed right. This is more of an adult New Year's Eve pie, but some have made it for Christmas dessert—served after the kids have gone to bed! —Lorraine Caland, Shuniah, Ontario

Cool summer pies are one of Mom's specialties. This version offers pineapple, maraschino cherries and walnuts that are folded into a fluffy filling. It's an easy yet tempting no-bake dessert. —Jennifer Mcquillan, Jacksonville, Florida

This frozen treat is so delightful no one would guess it's made with reduced-fat ingredients. We actually prefer a slice of this layered dessert to traditional pumpkin pie at Christmastime. —Janet Jackson, Homedale, Illinois

It’s easy to stir mini marshmallows, mini chocolate chips and crushed sandwich cookies into coffee ice cream to create this irresistible frozen dessert. —Cherron Nagel, Columbus, Ohio

This frosty orange pie is so easy to make. I have tried lemonade, mango and pineapple juice concentrates instead of orange, and my family loves each one. —Marie Przepierski, Erie, Pennsylvania

Whip up this simple chocolaty pie the day before and you’ll feel just like the champ when you serve it on party day. —Addrenne Roth, Donna, Texas

I love bringing something sweet to a potluck, but I don’t like spending all day in the kitchen. Saltine crust is amazing with a no-bake, tart-sweet strawberry lemonade filling. — Gina Nistico, Taste of Home Food Editor

This creamy pie is perfect for any autumn celebration. A store-bought graham cracker crust makes it such a cinch to whip up. —Maria Regakis, Somerville, Massachusetts

This is a great ending for almost any meal that kids and adults all enjoy. The creamy lemon filling is always a hit with my husband. —Elizabeth Yoder, Belcourt, North Dakota

I like coconut pies and my husband likes raspberries. Here's a little stroke of genius I had when I wanted to make the ultimate dessert for both of us. —Susan Jolly, Wilmington, Delaware

Maple nut goodies have been a favorite candy of mine since I was a child, and I think the flavors taste just as great in a pie! This pie freezes well, too—just take it out to thaw 30 minutes before serving. —Crystal Schlueter, Northglenn, Colorado

This fluffy no-bake pie is full of old-fashioned flavor, with only a fraction of the work. Because it uses instant pudding , it’s ready in just minutes. —Perlene Hoekema, Lynden, Washington

I only need six ingredients to whip up this fluffy and refreshing grasshopper pie. I usually make two of the minty treats for our family, since we're never satisfied with just one slice. —LouCinda Zacharias, Spooner, Wisconsin

This is the kind of recipe your kids will look back on and always remember. And you don't even need to use an oven. —Cindy Reams, Philipsburg, Pennsylvania

With only a handful of ingredients, this peanut butter pie promises to deliver well-deserved compliments. Whenever I bring this creamy, make-ahead pie to get-togethers, I'm asked for the recipe. —Christi Gillentine, Tulsa, Oklahoma

You will detect a definite lemonade flavor in this refreshing lemon icebox pie. High and fluffy, this dessert has a creamy smooth consistency that we really appreciate. It's the dessert that came to mind immediately when I put together my favorite summer meal. —Cheryl Wilt, Eglon, West Virginia

My crispy, salty pretzel crust just begs for a creamy no-bake peanut butter filling and a layer of chocolate ganache. — Gina Nistico, Taste of Home Food Editor

I'm a big coffee drinker and love the iced and frozen versions, too. This pie was my way of incorporating those flavors into a dessert. —Becky McClaflin, Blanchard, Oklahoma

I always make two of these pies at a time because my husband and five children devour them! It's so light and fluffy, and the cereal-treat crust puts an extra playful spin on cloud pie. —Denise Heatwole, Waynesboro, Georgia

Here’s a gorgeous pie that really looks like you fussed. It features a crunchy graham cracker crust with a touch of ginger, a lovely fresh strawberry layer and tasty banana cream topping. — Julie Guntzel, Bemidji, Minnesota

People will think you went to a lot of trouble to make these luscious pies, but with just six ingredients, they're quite simple to make. The crowd-pleasing dessert will be the hit of any potluck or party. —Anne Powers, Munford, Alabama

I love the combination of fresh strawberries and lemon curd in this ice cream pie. It's so refreshing, especially in an easy make-ahead dessert like this. —Roxanne Chan, Albany, California

My son always asks for this guilt-free frozen yogurt pie for his birthday. Complete with peanut butter, fudge topping and nuts, it tastes ice cream parlor-good…but it's healthier. —Margaret Hanson-Maddox, Montpelier, Indiana

I love desserts and was looking for a way to use hazelnut spread when I came up with this recipe. I wanted something that could be prepped quickly, boom-boom-boom, and this is wonderful! —Karen Bowlden, Boise, Idaho