50 Easy No-Bake Recipes for the Hottest Days and Nights

One day a friend showed me how to make a traditional icebox cake with just cream and graham crackers. I make it extra special with the fruit. Now everyone at your potluck can have a banana split, no muss, no fuss! —Shelly Flye, Albion, Maine

Since I'm such a fan of shrimp any which way and my family loves nachos, I combined my fresh-from-the-garden ingredients with shrimp and avocado for a cool yet satisfying take on the party snack. —Teri Rasey, Cadillac, Michigan

Who doesn't love a frozen Margarita? This creamy frozen mousse combines ready-to-drink margarita mix and whipped topping; it's easy to put together and the freezer does all the work. Garnish with additional crushed pretzels and kosher salt to enhance the sweet and salty flavor. —Debbie Glasscock, Conway, Arkansas

Slices of this pretty sandwich make any casual get-together more speical. Add or change ingredients to your taste. —Peggy Woodward, Shullsburg, Wisconsin

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

My daughter got this recipe from a college friend and shared it with me. Now I serve it often as an appetizer. It certainly is the talk of the party. —Lorna Sirtoli, Cortland, New York

For a fun, fuss-free dessert, try these darling tarts. They’re a satisfying, rich family favorite. —Mary Kelly, Wilmington, North Carolina

I thought rice paper wrappers would be a quick, fun way to put salad ingredients into a hand-held snack or meal. I also make this with shrimp or add in cranberries. Go ahead, experiment! —Marla Strader, Ozark, Missouri

This fluffy pistachio salad is a real treat since it's creamy but not overly sweet. It's easy to mix up, and the flavor gets better the longer it stands. It's perfect for St. Patrick's Day, served in a green bowl. -Pattie Ann Forssberg, Logan, Kansas

Start this breakfast the night before so you can get a few extra z's in the morning. My husband adds coconut to his, and I stir in dried fruit. —June Thomas, Chesterton, Indiana

Try this sauce at times when you have a box of pasta or a store-bought pizza shell and need a sure-fire topping. Dinner is served. —Julianne Schnuck, Taste of Home Designer

I've always loved my no-bake cookie recipe, but I was never able to place at the fair with it. So I mixed in some maraschino cherries, added a few drops of almond extract, and voila! We won a blue ribbon at the county fair in 2010. —Denise Wheeler, Newaygo, Michigan

I like to make this cannoli cheesecake in the summer since it's flavorful and refreshing! And not needing to turn on the oven and heat the house up is an added bonus. —Kristen Heigl, Staten Island, New York

This salad can be served as a cool and satisfying dinner or lunch. The delicious taste and smooth texture of avocados mixed with the crisp shrimp salad is heavenly. —Teri Rasey, Cadillac, Michigan

This fun appetizer is guaranteed to wow guests! It takes just moments to whip up the herb-infused goat cheese spread. —Taste of Home Test Kitchen, Greendale, Wisconsin

My secret to these rich, no-bake bites? Pretzels in the crust. They add a salty crunch to the classic peanut butter-chocolate pairing. These irresistible chocolate peanut butter pretzel bars were the first to sell out at our PTA bake sale! —Jennifer Beckman, Falls Church, Virginia

Summer in the Midwest offers a bounty of fresh produce. I wanted to come up with something new from the harvest, and this bright, flavorful salad is the refreshing end result. —Richard A Robinson, Park Forest, 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

Scoop out the seeds and fill fresh cucumbers with your favorite salad for a crunchy and refreshing light lunch. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

I love trying new recipes, and this one for Italian pasta salad tops all other varieties I've tried. With beans, cheese, sausage and vegetables, it's a hearty complement to any meal. —Bernadette Nelson, Arcadia, California

It's surprising how a few herbs can brighten up tuna salad. Made with reduced-fat mayonnaise, this version gets its zip from mustard. It makes a terrific light lunch or Sunday brunch dish. —Billie Moss, Walnut Creek, California

Guests of all ages will gravitate to this traditional “fluff” salad, chock-full of pineapple, marshmallows and cherry bits. —Janice Hensley, Owingsville, Kentucky

I'm a big sushi fan, but I don't always have time to make those intricate rolls at home. This jar is layered with my favorite California roll ingredients, so I can get the flavor I love without the fuss. —James Schend, Deputy Editor, Taste of Home Magazine

I dressed up the classic Italian trio of mozzarella, tomatoes and basil with marinated artichokes. It looks so yummy on a pretty platter set out on a buffet. Using fresh mozzarella is the key to its great taste. —Margaret Wilson, San Bernardino, California

This gorgeous make-ahead dessert is a light, refreshing ending to a summer meal. I first made it for my aunt's 85th birthday dinner and everyone loved it! —Nancy Whitford, Edwards, New York

Making this salad is a lot like putting in a garden. I “plant” everything in nice, neat sections, just as I do with seedlings. —Patricia Kile, Elizabethtown, Pennsylvania

Served on croissants, these grown-up sandwiches offer a great way to use leftover Easter eggs. Salmon adds smoky flavor. —Cathy Tang, Redmond, Washington

This salad is really summery and comes together very quickly. Using granola adds crunch and makes it different. I've tried using a various types of granola, and our favorites have been those that aren't overly sweet but have lots of nuts. —Elisabeth Larsen, Pleasant Grove, Utah

These sweet little parfaits take everything that's good about cheesecake and make it way easier. You get the rich creaminess, graham cracker crunch and bright berry flavor all in a fun individual portion. —Taste of Home Test Kitchen

Need an awesome snack for game day? My kids love these easy four-ingredient turkey pinwheels. Go ahead and make them the day before—they won’t get soggy! —Amy Van Hemert, Ottumwa, Iowa

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

This pretty pastel dessert bursts with the fresh flavors of grapefruit, lime and rosemary. —Rebecca Baird, Salt Lake City, Utah

Spinach and tortellini go so well together, and this salad makes an easy meal with leftover cooked chicken. What really makes it special are the roasted onions that add oomph to bottled salad dressing. —Robin Haas, Jamaica Plain, Massachusetts

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

For a lot of the year, I can use my garden's produce when I make this cool salad. In spring, it's fresh greens and radishes, and in summer, we have tomatoes, cabbage and carrots. What a good feeling! —Evelyn Gubernath, Bucyrus, Ohio

In the middle of summer, nothing hits the spot quite like this sublime Key lime dessert. Cold, creamy and tart, it looks like sunshine. —Melissa Millwood, Lyman, South Carolina

Fresh zucchini gets a shave and a drizzle of lemony goodness in this fab salad. Sprinkle on the goat cheese or feta and dive in. —Ellie Martin Cliffe, Milwaukee, Wisconsin

Kids love this sweet, wiggly gelatin and whipped topping dessert. Use different flavors of gelatin to make color versions that are as wild as your imagination. —Taste of Home Test Kitchen

A curry kick gives this egg salad big appeal. We love it when the weather gets warm. —Joyce McDowell, West Union, Ohio

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 no-bake dessert is guaranteed to cool you off in the summer heat. I really enjoy the texture—rich and creamy Panna Cotta balanced by the sweet and pulpy texture of the peach puree. —Andrea Campbell, Los Angeles, California

With pasta salad, it’s easy to change up ingredients. We like to add grilled chicken and pine nuts, and sometimes we substitute black beans for the chickpeas. —Julie Kirkpatrick, Billings, Montana

You don't have to bake to serve a wonderful dessert! This "cake" is made from chocolate wafers and whipping cream. It is so delicious.—Cindy Hawkins, New York, New York

My gelatin ring gets a tropical twist from coconut, pineapple and macadamia nuts. It's a wonderful anytime treat. Now that I'm retired from teaching, I have more time for kitchen experiments. —Carol Gillespie, Chambersburg, Pennsylvania

For potlucks and picnics, this ramen cabbage salad is a knockout. I tote the veggies in a bowl, dressing in a jar and noodles in a bag. Then I shake them up together when it's time to eat. —LJ Porter, Bauxite, Arkansas

These pops won't turn your tongue blue or neon green like many store-bought pops because they're made with fresh grapes, blueberries and kiwifruit. —Colleen Ludovice, Wauwatosa, Wisconsin

For an easy, make-ahead dessert that's elegant and luscious, try this recipe. The perfect blend of mocha and chocolate is in each cool, refreshing slice. —Aelita Kivirist, Glenview, Illinois

I made this for a Father's Day party, and it was a hit! I guarantee compliments when you serve this fantastic dessert. —Cher Anjema, Kleinburg, Ontario

It’s been a tradition at our house to serve this cucumber onion salad with the other Hungarian specialties my mom learned to make from the women at church. It’s especially good during the summer when the cucumbers are fresh-picked from the garden. Cucumber salad with sour cream is the perfect summer dish. —Pamela Eaton, Monclova, Ohio

I often make a big batch of these peanut butter-flavored cereal bars on days that I don't want to heat up the kitchen. Kids especially love them, so they're great for picnics, potlucks and school bake sales. —Jane Thompson, Eureka, Illinois