The Ultimate No-Bake Dessert Cookbook: Over 600 Simple and Delicious No-Bake Recipes (12 page)

Ingredients:

1 package brownies

½ gallon vanilla ice cream, slightly softened

12 ounces non-dairy whipped topping

1 jar chocolate fudge ice cream topping

½ cup chopped nuts

Procedure:

1.
     
Break
the brownies into bite-sized pieces.

2.
     
Place
the brownies into a springform pan.

3.
     
Spread
the ice cream over the brownies.

4.
     
Pour
the fudge topping over the ice cream.

5.
     
Top
with the whipped topping.

6.
     
Sprinkle
nuts over the whipped topping.

7.
     
Freeze
overnight.

Ingredients:

1 stick butter, melted

1 package shortbread cookies, crushed

2 (3.5 ounce) packages instant vanilla pudding mix

1 cup milk

½ gallon butter pecan ice cream, slightly softened

8 ounces non-dairy whipped topping

2 toffee candy bars, frozen and crushed

Procedure:

1.
     
Mix
the cookies and the butter.

2.
     
Press
the mixture onto the bottom of a 9 x 13 inch pan to form a crust.

3.
     
Freeze
the crust for 30 minutes.

4.
     
Put
the ice cream, pudding mix and milk into a very large mixing bowl and stir by
hand until the entire mixture is the same color and has no streaks.

5.
     
Spread
the mixture onto the crust.

6.
     
Place
the cake in the freezer for 1 hour.

7.
     
Spread
the top of the cake with the whipped topping.

8.
     
Sprinkle
the crushed toffee bars over the top.

9.
     
Freeze
overnight.

Ingredients:

1 cup crushed graham crackers

1 teaspoon sugar

½ teaspoon cinnamon

3 tablespoons butter, melted

16 ounces cream cheese

1 quart vanilla ice cream, slightly softened

¾ cup seedless raspberry preserves

1 (15 ounce) can sliced peaches, drained

Procedure:

1.
     
Combine
the graham cracker crumbs, sugar, cinnamon and butter and press the mixture
into a springform pan.

2.
     
Freeze
for 30 minutes.

3.
     
Beat
the cream cheese until it is soft and fluffy.

4.
     
Mix
the ice cream with the cream cheese and cover the crumb mixture.

5.
     
Drizzle
raspberry preserves over the ice cream layer.

6.
     
Top
with peaches.

7.
     
Freeze
overnight.

Ingredients:

32 chocolate chip cookies

¼ cup butter, melted

1 cup chocolate fudge topping, divided

2 quarts fudge ripple ice cream, slightly softened

1 can whipped cream

12 Maraschino cherries

Procedure:

1.
     
Crush
20 cookies.

2.
     
Combine
the cookie crumbs and butter.

3.
     
Press
the mixture onto the bottom of a 9-inch springform pan.

4.
     
Stand
the remaining cookies around the edge of the pan.

5.
     
Spread
¾ cup fudge topping over the prepared crust.

6.
     
Freeze
for 30 minutes.

7.
     
Spread
1 quart of the softened ice cream over the fudge layer.

8.
     
Freeze
for 30 minutes.

9.
     
Scoop
the remaining ice cream into balls and arrange the balls over the ice cream
layer.

10.
 
Freeze overnight.

11.
 
Remove the cake from the pan
by running a knife that has been dipped in hot water around the edge of the
cake and removing the side of the pan.

12.
 
Decorate the cake with
whipped cream.

13.
 
Drizzle on the remaining
fudge topping and garnish with the cherries.

Ingredients:

1 angel food cake

1 quart mint chocolate chip ice cream, slightly softened

1 quart strawberry ice cream, slightly softened

Procedure:

1.
     
Tear
the cake into bite-sized pieces.

2.
     
Arrange
a layer of ⅓ of the cake pieces in the bottom of a chilled tube pan.

3.
     
Working
quickly, alternate scoops of mint chocolate chip and strawberry ice cream to
make the next layer and press the ice cream firmly into the cake layer. Use ½
of the ice cream.

4.
     
Add
a layer of cake pieces, then another layer of ice cream.

5.
     
Finish
with a layer of cake pieces.

6.
     
Press
the cake down firmly.

7.
     
Cover
and freeze overnight.

Ingredients:

1 cup sugar

¼ cup water

¼ teaspoon cream of tartar

1 cup blanched almonds, toasted

1 quart pistachio ice cream

1 quart orange sherbet

1 quart lemon sherbet

1 quart strawberry ice cream

1½ cups heavy cream

½ cup powdered sugar

½ cup chopped pistachio nuts

Procedure:

1.
     
Combine
1 cup sugar, ¼ cup water, and ¼ teaspoon cream of tartar in a large skillet.

2.
     
Cook
over medium heat until the sugar mixture caramelizes to a golden brown.

3.
     
Stir
in 1 cup toasted blanched almonds.

4.
     
Pour
out on a lightly buttered cookie sheet and cool.

5.
     
Break
the pralines into small pieces, and pulverized it in a blender. This is the
praline powder.

6.
     
Sprinkle
¾ cup of the praline powder over the bottom of a 10- inch springform pan.

7.
     
Soften
the ice creams and the sherbets, one flavor at a time, starting with pistachio.

8.
     
Layer
the pistachio ice cream on top of the praline powder.

9.
     
Freeze
for 30 minutes.

10.
 
Top with slightly softened
orange sherbet.

11.
 
Top with ¾ cup praline
powder and freeze for 30 minutes.

12.
 
Repeat this process for the
lemon sherbet and strawberry ice cream in that order.

13.
 
Freeze overnight.

14.
 
Whip the cream with the
powdered sugar in a medium size bowl until stiff.

15.
 
Ice the cake with the
whipped cream.

16.
 
Sprinkle with pistachio
nuts.

Ingredients:

½ gallon vanilla ice cream, slightly softened

1 pound butter cookies, crushed

2 bars German sweet chocolate

2 tablespoons water

5 eggs, separated

Procedure:

1.
     
Layer
½ of the cookies onto the bottom of a lightly greased a 9 x 13 inch baking
dish.

2.
     
Melt
the chocolate with 2 tablespoons water.

3.
     
Add
the 5 egg yolks to the melted chocolate, 1 at a time, while stirring.

4.
     
Cool
the chocolate mixture while beating the egg whites until they form stiff peaks.

5.
     
Fold
the egg whites into the chocolate mix.

6.
     
Layer
½ of the chocolate mixture over the cookie crumbs.

7.
     
Freeze
for 30 minutes.

8.
     
Add
the ice cream, and spread over the chocolate layer.

9.
     
Freeze
for 30 minutes

10.
 
Add the rest of chocolate
over the ice cream, spreading to form an even layer.

11.
 
Freeze for 30 minutes.

12.
 
Add a layer of cookie crumbs
over the chocolate layer.

13.
 
Freeze overnight.

Ingredients:

3 cups crushed graham crackers, divided

½ cups sugar

¾ cup melted butter

½ gallon vanilla ice cream, slightly softened

1 cup brown sugar

1 can pumpkin

2 teaspoons cinnamon

½ teaspoon nutmeg

½ cup pecans, chopped

Procedure:

1.
     
Mix
2½ cups of the graham cracker crumbs, the sugar and the melted butter.

2.
     
Form
a crust on the bottom and sides of in 9 x 13 inch pan.

3.
     
Freeze
for 30 minutes.

4.
     
Combine
the ice cream, brown sugar, pumpkin, cinnamon, and nutmeg in large bowl.

5.
     
Mix
well and pour over the crust.

6.
     
Mix
the pecans with ½ cup of the graham cracker crumbs.

7.
     
Sprinkle
on top of the cake.

8.
     
Freeze
overnight.

Ingredients:

1 box of brownies

½ gallon heavenly hash ice cream, slightly softened

1 cup chocolate syrup

1 cup pecans, chopped

½ gallon vanilla ice cream, slightly softened

6 toffee bars, frozen and crushed

Procedure:

1.
     
Crumble
the brownies in the bottom of a 9-inch springform pan and pack them down to
form a solid layer.

2.
     
Freeze
for 30 minutes.

3.
     
Spread
the heavenly hash ice cream over the brownie layer.

4.
     
Freeze
for 30 minutes.

5.
     
Layer
mix the pecans, and chocolate syrup and form a layer of this mixture on top of
the heavenly hash.

6.
     
Freeze
for 30 minutes.

7.
     
Form
a layer of vanilla ice cream on top of the pecan mixture.

8.
     
Crush
the toffee bars and sprinkle on top.

9.
     
Freeze
overnight.

Ingredients:

1 angel food cake

1 pint pistachio ice cream

1 pint strawberry ice cream

2 cups heavy whipping cream

½ cup powdered sugar

½ cup Amaretto liqueur

6 ounces semi-sweet chocolate chips

Procedure:

1.
     
Cut
the cake into 3 layers.

2.
     
Sprinkle
each layer with 2 tablespoons of Amaretto.

3.
     
Put
the pistachio ice cream on the bottom layer of cake.

4.
     
Top
with the second layer of the cake.

5.
     
Spread
the second layer of cake with the strawberry ice cream.

6.
     
Top
the strawberry layer with the remaining cake.

7.
     
Place
the cake in the freezer for 30 minutes.

8.
     
In a
chilled bowl, beat the whipping cream until it forms stiff peaks, slowly adding
the remaining Amaretto and powdered sugar.

9.
     
Frost
the sides and top of the cake with the whipped cream.

10.
 
Replace the cake in the freezer.

11.
 
Melt the chocolate over low
heat until it is smooth.

12.
 
Spread the chocolate in a ¼
inch thick layer on foil until the chocolate hardens.

13.
 
Cut hearts out of the
chocolate with a heart-shaped cookie cutter.

14.
 
Put the hearts on top of the
cake.

15.
 
Any remaining chocolate can
be made into chocolate curls to decorate around the bottom edge of the cake
when serving.

16.
 
Freeze overnight.

Ingredients:

1 angel food cake

2 pints raspberry sherbet, slightly softened

1 cup seedless raspberry jam

1 pint whipping cream

¼ cup sugar

1 cup coconut, toasted

Red food coloring

Procedure:

1.
     
Slice
2 inches off the top of the cake and set aside.

2.
     
Cut
a 2 inch groove, 2 inches deep from the top of the remaining cake.

3.
     
Lightly
spread the jam into the bottom and sides of the groove.

4.
     
Fill
the groove with the sherbet.