Quilting Fuel: Summer Treats

Quilters, it’s been so hot here in New Mexico, and in the Southwest in general, that visions of cool deliciousness are shimmering in our brains like a mirage. Let’s take a break from quilting and head for that oasis on the horizon. The camels are getting grumpy, anyway, and so are we.

Our first recipe is one of Marsha’s favorites: Frozen Coconut Pie, courtesy of Kraft Foods. Cool and creamy and coconut-doesn’t that sound like summer?  Marsha loves to top this easy pie with toasted coconut. Yum!

Frozen Coconut Pie

  • 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
  • 1 Tbsp. sugar
  • 1/2 cup milk
  • 1 cup BAKER’S ANGEL FLAKE Coconut
  • 1 tub (8 oz.) COOL WHIP or COOL WHIP Extra Creamy Whipped Topping, thawed
  • 1/2 tsp. almond or vanilla extract (optional)
  • 1 ready-to-use graham cracker crumb crust (6 oz.

Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gradually add milk, beating until well blended after each addition. Stir in coconut, whipped topping and extract. Spoon into crust. Freeze 4 hours or until firm. Remove pie from freezer about 15 min. before serving. Let stand at room temperature until pie can be cut easily. Store leftover pie in freezer.

For the original recipe, and many more fun and easy recipe ideas, click here!




Another popular recipe this summer is Blackberry Lemonade, two of the most summery things ever, blended into one drink. It’s available at many restaurants, but why not try making some at home? The following recipe comes to us courtesy of the blog Paintchips & Frosting.

Blackberry Lemonade

Prep Time: 15 minutesCook Time: 5 minutes

Yield: 9 cups


  • ~7 lemons (1 1/2 cups lemon juice)
  • 1 1/2 cup sugar
  • 2 + 5 cups water
  • zest of 1/2 lemon
  • 1 pint blackberries


  1. Juice the lemons. Remove seeds, strain pulp if desired.
  2. Heat sugar and 2 cups water to boiling and stir to dissolve all of the sugar. Let cool to room temperature, then refrigerate for at least a half hour.
  3. Puree ~1 cup blackberries and strain seeds if desired; you will end up with about 1/3 cup blackberry puree.
  4. Mix lemon juice, sugar water, remaining water and blackberry puree and refrigerate until chilled.
  5. Serve over ice.


We hope you enjoy these cool and summery recipes. Stay frosty and delicious, Quilters!


  1. Boo Weakland says:

    What great recipes. And making the pie with gluten free cookies for the crust is delicious. Love the lemonade. I’m feeling cooler already. Keep the great ideas coming.


    1. Bernina Las Cruces says:

      Thanks! We love to hear that!


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