The Ultimate No-Bake Dessert Cookbook: Over 600 Simple and Delicious No-Bake Recipes (10 page)

½ gallon vanilla ice cream

⅓ cup crème de menthe

Procedure:

1.
     
Crush
20 sandwich cookies and cover the bottom of a 9 x 13 inch ungreased pan.

2.
     
Make
fudge by blending the butter, chocolate, eggs and sugar in a double boiler.

3.
     
Stir
over medium-high heat until the fudge is well thickened.

4.
     
Spread
the fudge over the sandwich cookies.

5.
     
Place
in the freezer for 1 hour.

6.
     
Slightly
soften the ½ gallon of vanilla ice cream and stir in ⅓ cup crème de
menthe.

7.
     
Spread
the ice cream over the fudge.

8.
     
Crush
5 more sandwich cookies and sprinkle them over the top of the cake.

9.
     
Freeze
before serving.

10.
 
Peppermint ice cream may be
used instead of the vanilla ice cream and crème de menthe.

Ingredients:

1 loaf pound cake

2 pints peppermint ice cream

4 ounces cream cheese

¼ cup butter

1 teaspoon vanilla

3 cups sifted powdered sugar

¼ cup crushed peppermint candies

Procedure:

1.
     
Cut
the cake horizontally into fourths.

2.
     
Put
⅓ of the ice cream on the bottom layer of cake.

3.
     
Add
the next layer of cake and repeat until you have used all the cake and ice
cream. You should start and end with a layer of cake.

4.
     
Put
the cake into the freezer for 1 hour.

5.
     
In a
small mixing bowl beat the cream cheese, butter and vanilla on medium speed for
30 seconds or until the mixture is fluffy.

6.
     
Gradually
add the powdered sugar, beating until smooth.

7.
     
Spread
or pipe the icing over the tops and sides of the torte.

8.
     
Sprinkle
with crushed candies.

9.
     
Freeze
until overnight.

Ingredients:

1 stick unsalted butter

8 ounces semisweet chocolate, chopped

1½ packages chocolate wafer cookies (about 60 cookies),
finely crushed

½ cup whipping cream

¼ cup light corn syrup

6 ounces semisweet chocolate, chopped

1 gallon vanilla ice cream, slightly softened

1¼ cups coarsely crushed red-and-white-striped hard peppermint
candies

2 teaspoons peppermint extract

Procedure:

1.
     
Melt
the butter with 8 ounces of chocolate in heavy small saucepan over low heat.

2.
     
Add
the crumbs to the warm chocolate mixture and blend just until the crumbs are moistened.

3.
     
Reserve
1 cup of the crumb mixture in a small bowl.

4.
     
Press
the remaining crumb mixture onto the sides and bottom of 9-inch springform pan.

5.
     
Freeze
for 30 minutes.

6.
     
Bring
the cream and corn syrup to boil in heavy large saucepan.

7.
     
Remove
from heat.

8.
     
Add
the 6 ounces of chocolate and whisk until melted and smooth.

9.
     
Let stand
until cool but still pourable—about 1 hour.

10.
 
After the chocolate mixture
is cool, mix the ice cream, 1¼ cups crushed candies, and extract in large bowl just
until blended.

11.
 
Spoon ½ of the ice cream into
the crust and spread evenly.

12.
 
Return the ice cream to the
freezer.

13.
 
Sprinkle the reserved 1 cup cookie
crumbs over the ice cream in the pan and press gently.

14.
 
Pour 1 cup chocolate glaze over
the ice cream in the pan.

15.
 
Freeze 1 hour.

16.
 
Top with the remaining ice cream
and spread evenly.

17.
 
Freeze until firm, about 4 hours.

18.
 
Stir the remaining glaze over
low heat just until pourable but not warm.

19.
 
Pour the glaze over the ice cream
and spread evenly.

20.
 
Freeze overnight.

21.
 
Release from the pan

22.
 
Garnish the cake with peppermint
candies and serve.

Ingredients:

1 angel food cake

1 quart butter pecan ice cream, softened

1 cup heavy whipping cream

¼ cup sugar

⅓ cup pecans, toasted and chopped

Procedure:

1.
     
Place
the cake on a layer of heavy foil.

2.
     
Slice
a layer of cake about 1 inch from the top and set aside.

3.
     
Make
a hollow in cake by cutting down into it 1 inch from the outer edge and 1 inch
from the middle hole, leaving a substantial 1-inch base on bottom of cake.

4.
     
Remove
the excess cake to form a cavity.

5.
     
Spoon
the ice cream into the cavity in the cake;

6.
     
Replace
the top of the cake and press down against the ice cream.

7.
     
Wrap
the cake in foil and freeze it until it is firm but not hard—about 2 hours.

8.
     
Whip
the cream until soft peaks form.

9.
     
Slowly
add the sugar, whipping until stiff peaks form.

10.
 
Frost the top and sides of
the cake with the whipped cream.

11.
 
Garnish with pecans.

12.
 
Freeze for at least ½ hour
longer before cutting.

Ingredients:

24 chocolate sandwich cookies, crushed

¼ cup unsalted butter, melted

½ gallon vanilla ice cream

8 ounces non-dairy whipped topping

½ cup unsalted butter

1½ squares unsweetened baking chocolate

⅔ cup sugar

1 teaspoon vanilla extract

⅔ cup evaporated milk

½ teaspoon salt

Procedure:

1.
     
Mix
the crushed sandwich cookies and ¼ cup melted butter.

2.
     
Spread
in a 9 x 13 inch pan and freeze until the crust is set.

3.
     
Layer
ice cream over the crust and freeze for 1 hour.

4.
     
Melt
½ cup butter and the unsweetened chocolate on low heat.

5.
     
Add
the sugar, vanilla extract, evaporated milk and salt.

6.
     
Bring
the mixture to a boil and cook until it is thickened.

7.
     
Cool
until it is just warm enough to be pourable.

8.
     
Pour
over the frozen ice cream and freeze for 1 hour

9.
     
Ice
the cake with non-dairy whipped topping and freeze.

10.
 
Note, for a richer cake,
substitute whipped cream for non-dairy whipped topping.

Ingredients:

55 vanilla wafers, crushed

1 stick butter

4 (4 serving size) packages instant coconut cream pudding

3 cups milk

8 ounces non-dairy whipped topping

1½ gallon vanilla ice cream, softened

½ cup flaked coconut

Procedure:

1.
     
Melt
the butter and add the vanilla wafer crumbs.

2.
     
Mix
together and save ½ of the wafer mixture.

3.
     
Press
½ of wafer mixture into the bottom of a 9 x 13 inch pan.

4.
     
Place
in the freezer for 30 minutes.

5.
     
Combine
the dry pudding, milk and softened ice cream in a large bowl.

6.
     
Mix
thoroughly and pour over the wafer mixture in the pan.

7.
     
Place
in the freezer for at least 1 hour.

8.
     
Spread
the non-dairy whipped topping over the top of the cake.

9.
     
Sprinkle
the ½ cup of coconut on top of the whipped topping.

10.
 
Sprinkle the remaining wafer
mixture over the coconut.

11.
 
Freeze before serving.

Ingredients:

2¼ cups crumbled coconut macaroons, divided

3 cups chocolate ice cream slightly softened

5 chocolate covered toffee bars or 5 ounces English toffee,
coarsely chopped

4 tablespoons chocolate syrup

3 tablespoons coffee liqueur

3 cups vanilla ice cream slightly softened

Procedure:

1.
     
Layer
the bottom of an 8-inch springform pan with 1¼ cup of the macaroon crumbs.

2.
     
Spread
the chocolate ice cream evenly over the crumbs.

3.
     
Sprinkle
4 of the crushed toffee bars over the ice cream.

4.
     
Drizzle
with 3 tablespoons of the chocolate syrup and 2 tablespoons of the coffee
liqueur.

5.
     
Cover
with the remaining 1 cup macaroons.

6.
     
Layer
the vanilla ice cream over the macaroons.

7.
     
Top
with the remaining crushed toffee bar, chocolate syrup and coffee liqueur.

8.
     
Cover
and freeze overnight.

Ingredients:

1 stick butter

4 ounces pecans, chopped

1 cup brown sugar

2 cups Rice Chex® cereal, crushed

4 ounces flaked coconut

½ gallon vanilla ice cream, slightly softened

Procedure:

1.
     
In a
large skillet, lightly brown the nuts in the butter.

2.
     
Add
the brown sugar and stir until blended.

3.
     
Remove
the pan from the heat

4.
     
Add
the Rice Chex® and coconut.

5.
     
Grease
a 9 x 13 inch cake pan with butter.

6.
     
Put
½ of cereal mixture into the bottom of the pan.

7.
     
Put
the ice cream in a layer on top of the cereal mixture.

8.
     
Put
the rest of the cereal mixture on top of the ice cream.

9.
     
Freeze
overnight.

Ingredients:

½ gallon vanilla ice cream, slightly softened

½ gallon chocolate ice cream, slightly softened

⅔ cup sugar

⅔ cup evaporated milk

2 cups flaked coconut, divided

1 cup chopped pecans

2 egg yolks

⅓ cup butter

½ teaspoon vanilla

Butter for greasing

Procedure:

1.
     
Butter
the sides and bottom of a 9-inch springform pan.

2.
     
Take
⅔ cup of the flaked coconut and sprinkle in the pan to adhere to the
bottom and sides. Any that will not adhere may be used in the topping.

3.
     
Make
a layer of chocolate ice cream and freeze for 30 minutes.

4.
     
Make
a layer of vanilla ice cream and place back in the freezer.

5.
     
Combine
the sugar, milk, yolks, butter and vanilla in a pan.

6.
     
Cook,
stirring constantly, over low heat for about 10 minutes or until the egg
thickens. DO NOT BOIL.

7.
     
Remove
from heat and add the remaining coconut and pecans.

8.
     
Stir
until well mixed.

9.
     
Pour
the topping over the ice cream.

10.
 
Freeze overnight.

Ingredients:

½ gallon chocolate ice cream

1 cup peanut butter

8 ounces non-dairy whipped topping

15 graham crackers, crushed

1 stick of butter, melted

⅓ cup sugar

Procedure:

1.
     
Combine
the melted butter, graham cracker crumbs and sugar.

2.
     
Press
the mixture into a 9 x 13 inch baking pan.

3.
     
Freeze
for 30 minutes.

4.
     
Soften
the ice cream.

5.
     
Mix
the peanut butter and the whipped topping in a large bowl.

6.
     
Mix
in the ice cream.

7.
     
Layer
the ice cream mixture onto the graham cracker crust.

8.
     
Freeze
before serving.

Ingredients:

1 gallon vanilla ice cream, slightly softened

1 cup heavy whipping cream

1 (20 ounce) can crushed pineapple

1 angel food cake, crumbled

1 cup pecans or walnuts, chopped

1 pound frozen strawberries, thawed

Procedure:

1.
     
Whip
the cream until it forms soft peaks.

2.
     
Mix
all ingredients.

3.
     
Pour
into two Bundt pans.

4.
     
Freeze
before serving.

Ingredients:

67 round butter crackers (i.e., Ritz®) or 2 packs oblong butter
crackers (i.e., Townhouse®), crushed

1 stick butter

4 tablespoon sugar

½ gallon vanilla ice cream, softened

2 (4 serving size) packages vanilla instant pudding mix

1 cup milk

8 ounces non-dairy whipped topping

Procedure:

1.
     
Melt
the butter and mix it with the sugar and cracker crumbs.