When cool and creamy meets tangy and fruity, what do you get? Sweet endings to a porch supper, a backyard barbecue or a meal under the stars.

Try new twists on old favorites - creamy shortcake with strawberries or raspberry lemon pie. Or slurp a fruit smoothie, made with bananas, strawberries, peaches or key lime. Combine pineapple, lime and coconut for a cool taste of the tropics in a creamy piña colada dessert. Or make up a classic banana cream pie to take on a weekend getaway.

As the temperature rises, these refreshing desserts are sure to keep the family cool.

1 (18¼ or 18½-ounce) package pound cake mix1 (14-ounce) can sweetened condensed milk½ cup cold water1 (4-serving size) package instant vanilla flavor pudding mix1 ¾ cups frozen non-dairy whipped topping, thawed1 quart fresh strawberries, cleaned, hulled and halvedPrepare pound cake mix as package directs; pour into prepared 9-inch round pans. Bake according to package directions. Cool.In large bowl, mix sweetened condensed milk and water. Beat in pudding mix. Chill for five minutes.Fold in whipped topping. Place one cake layer on serving plate. Top with half each of pudding mixture and strawberries. Repeat layers. Refrigerate leftovers.Makes 8 to 10 servings.

3 tablespoons cornstarch1cups water1 (14-ounce) can sweetened condensed milk3 egg yolks, beaten2 tablespoons butter or margarine1 teaspoon vanilla extract3 medium bananas, sliced, dipped in lemon juice from concentrate and drained1 (9-inch) baked pastry shell or graham cracker crustWhipping cream, whippedIn a heavy saucepan, dissolve cornstarch in water. Stir in sweetened condensed milk and egg yolks. Cook and stir until thickened and bubbly.Remove from heat. Add margarine and vanilla. Cool slightly. Arrange two sliced bananas on bottom of prepared pastry shell. Pour filling over bananas and cover.Chill 4 hours or until set. Spread top with whipped cream and garnish with remaining banana slices. Refrigerate leftovers.Makes 6 servings.

1 (10-ounce) package frozen red raspberries, thawed1 tablespoon cornstarch1 (14-ounce) can sweetened condensed milk½ cup lemon juice from concentrateYellow food coloring if desired2 cups whipping cream, stiffly whipped1 (9-inch) pastry shell, bakedFresh raspberries for garnish, optionalIn small saucepan, combine raspberries and cornstarch. Cook and stir until thickened and clear. Cool 10 minutes. Chill thoroughly, about 20 minutes.In a large bowl, combine sweetened condensed milk, lemon juice and food coloring if desired. Fold in whipped cream.Spread a third of the lemon mixture into prepared pastry shell; top with raspberry mixture then remaining lemon mixture.Chill thoroughly. Garnish as desired. Refrigerate leftovers.Makes 6 servings.

1 (14-ounce) can sweetened condensed milk, chilled1 (8-ounce) carton plain yogurt1 small banana, cut up1 cup frozen or fresh whole strawberries1 (8-ounce) can crushed pineapple packed with juice, chilled2 tablespoons lemon juice from concentrate1 cup ice cubesHalved fresh strawberries, optionalIn a blender, combine sweetened condensed milk, yogurt, banana, whole strawberries, pineapple with its juice and lemon juice; cover and blend until smooth.With the blender running, gradually add ice cubes. Blend until smooth. Garnish with halved strawberries if desired. Serve immediately.Makes 5 servings.

Peach Smoothies: Omit strawberries and pineapple. Add 2 cups frozen or fresh sliced peaches. Proceed as above.Key Lime Smoothies: Omit strawberries, pineapple and lemon juice. Addcup Key Lime juice. Proceed as above. Tint with green food coloring and garnish with lime slices if desired.

1 (14-ounce) can sweetened condensed milk1 cup milk½ cup frozen pineapple juice concentrate, thawed2 tablespoons lime juice from concentrate¾ cup toasted flaked coconutEdible flowers, optionalCombine sweetened condensed milk, milk, pineapple juice concentrate and lime juice concentrate. Transfer to a 9-inch, square baking pan. Cover; freeze 2 hours or until almost firm.Break frozen mixture into small chunks. Transfer to chilled large bowl. With mixer, beat until smooth but not melted.Stir in coconut and return to pan. Cover and freeze 6 hours or until firm. To serve, scoop into dessert dishes. Garnish with flowers if desired.Makes 6 to 8 servings.