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  • Nola Vandersloot

Summer Delight/Recipe Tweaks

Spring is here! It’s my favorite time of the year. When the trees start to bud, and spring flowers begin to peek through the soil. An occasional sighting of a Mountain Blue Bird flying by is always a treat. Signaling a rebirth, when all the world is clothed in my favorite color, green.

Happy Spring!

I also love the transition of food from hearty warm comfort foods of the winter months to fresher, lighter foods of spring and summer. Although this recipe is not on the lighter side, it is rich and creamy, and so delicious.

Summer Delight, it tastes just like it sounds, happiness on a plate.

I usually make all recipes as directed the first time. Then make changes from there, I call them tweaks, little adjustments that make the recipe even better. Don’t forget to write your changes down.

Summer Delight is one of those recipes that I received from a friend and tweaked. It was very tasty, with a nutty shortbread crust and similar ingredients. On first taste my hubby suggested a graham cracker crust, great idea babe! That was the first change.

Change #2, I added heavy cream and a touch of vanilla to the sweetened cream cheese filling. A little extra vanilla is always a good thing.

Change #3, I use half and half, with a little extra vanilla added to the vanilla instant pudding filing. They use imitation, I only use the real thing. I know what you’re thinking, so many calories but keep in mind this is a special dessert for special occasions. It’s a perfect addition to your Easter dinner. It’s a WOW!

This is one of the favorite desserts served at the Private lodge, where I cooked hearty meals for over 10 years. It was a big hit and requested often. At the lodge it was served in individual ramekins, you can also serve it in 2 pie plates or a 9x13 pan. Enjoy!

Summer Delight

8 oz cream cheese, softened

1 cup sugar, I use ½ to ¾ cup

2 cup heavy whipping cream

3 cups half and half

5 oz pkg. Jello instant pudding mix (vanilla) (a chocolate version would be yummy)

Shredded Coconut

Pecans (toasted)

2-3 ripe bananas

2 tsp vanilla, divided

Graham cracker crust

18 graham crackers crushed into crumbs

1/3 cup of brown sugar

1/3 cup melted butter.

Press into pie plate, chilled to set.

Cracker crust can be made in two 8” pie plates or individual in ramekins, or in a 9X13 pan.

In a mixer with paddle attachment mix cream cheese, 1tsp vanilla, sugar until blended, add 1 cup heavy cream beat until light and fluffy.

Spread over graham cracker crust.

Make pudding according to package directions, using 3 cups of half and half adding 1 tsp vanilla.

Layer sliced bananas over cream cheese mixture and pour pudding over bananas. Sprinkle coconut over pudding.

When ready to serve whip remaining 1 cup of cream with a 1 TBS sugar and 1 tsp of vanilla.

Top with whipped cream and sprinkle with toasted pecans.

Don't forget, the special ingredient is LOVE :)

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