The Ultimate No-Bake Dessert Cookbook: Over 600 Simple and Delicious No-Bake Recipes (20 page)

8.
     
Spoon
the mixture over the cake.

9.
     
Refrigerate
4 hours or until the gelatin is firm.

10.
 
Beat the
cream
cheese and sugar until creamy.

11.
 
Fold in the whipped topping.

12.
 
Spread the cream cheese over
the gelatin.

13.
 
Arrange the strawberry
halves on the cream cheese mixture to resemble stripes of a flag.

14.
 
Add the remaining
blueberries for the field of the flag.

Ingredients:

8 ounces
cream cheese
,
softened

2 tablespoon sugar

8 ounces non-dairy whipped topping, divided

1 graham cracker pie crust

¾ cup boiling
water

1 (3 ounce) package strawberry gelatin

½ cup
ice cubes

½ cup blueberries

1½ cups
strawberries
,
halved

Procedure:

1.
     
Beat the
cream
cheese and sugar until they are well blended.

2.
     
Stir
in 1 cup of whipped cream and spread onto the bottom of the pie crust.

3.
     
Add the
boiling
water to the gelatin mix and stir until the gelatin is completely dissolved.

4.
     
Add
the ice and stir until it is melted.

5.
     
Let
stand until the gelatin is slightly thickened.

6.
     
Arrange
the blueberries in single layer in center of the cheesecake and surround them
with the strawberries.

7.
     
Cover
the berries with the gelatin.

8.
     
Refrigerate
for
3 hours or until the gelatin is firm.

9.
     
Serve
topped with the remaining whipped topping.

Ingredients:

1½ cups almond meal or almond flour

3 tablespoons butter, melted

Artificial sweetener equal to 3 tablespoons sugar

10 ounces cream cheese

2 teaspoons vanilla extract

1 teaspoon lemon juice

Zero-carb sugar substitute equal to about ½ cup sugar (or to
taste)

1 cup heavy cream

Procedure:

1.
     
Combine
the almond meal and the melted butter.

2.
     
Press
on the bottom and sides of a 9-inch springform pan.

3.
     
Freeze
for 30 minutes.

4.
     
Combine
the cream cheese, vanilla, lemon juice, and sugar substitute and mix until
fluffy.

5.
     
Whip
the cream to form soft peaks.

6.
     
Fold
the whipped cream into the cream cheese mixture.

7.
     
Pour
the filling into the springform pan.

8.
     
Refrigerate
overnight.

No-bake cookies range from the
chocolate oatmeal cookies and crispy rice treats we all knew and loved as kids
to more sophisticated desserts like brandy or bourbon balls. All of them are
delicious. And because they do not involve baking, all of them are easy to
make.

In addition to making great
desserts and snacks, they make great gifts. Make up an assortment; pack them in
decorative tins; and you have wonderful homemade presents for any occasion. Who
wouldn’t enjoy such a sweet gift?

Whether it is for a special
occasion, or for after-school snacks, you cannot go wrong with no-bake cookies.
Make a batch or two today.

Ingredients:

3 tablespoons
butter

1 (10 ounce) package miniature marshmallows

6 cups
crispy rice cereal

Procedure:

1.
     
Melt the
butter
in a large saucepan on low heat.

2.
     
Add
the marshmallows and cook, stirring constantly, until the marshmallows are
completely melted and the mixture is well blended.

3.
     
Remove
the mixture from the heat.

4.
     
Add the
cereal
and mix well.

5.
     
Press the
mixture
into a greased 9 x 13-inch pan.

6.
     
Cool
completely.

7.
     
Cut
into squares.

8.
     
Food
coloring may be mixed into the marshmallow mixture prior to adding the cereal,
if desired.

Ingredients:

3 tablespoons
butter

1 square unsweetened chocolate

1 (10 ounce) package
marshmallow
s

6 cups cocoa sweetened rice cereal

1½ cups
caramel bits
,
divided

1 tablespoon water

½ cup chopped
pecans
,
toasted

Procedure:

1.
     
Microwave
the
butter and chocolate square in until they are melted.

2.
     
Add
the marshmallows and toss to coat the marshmallows in chocolate.

3.
     
Microwave
until the marshmallows are completely melted (approximately 90 seconds on high)
and the mixture is well blended, stirring after 45 seconds.

4.
     
Add the
cereal
and 1 cup of the caramel bits and mix well.

5.
     
Press
into a greased 9 x 13-inch pan.

6.
     
Microwave
the
water and the remaining caramel bits in a small
microwaveable bowl for 45 seconds.

7.
     
Stir
the mixture until the caramel bits are completely melted.

8.
     
Drizzle
the caramel over the cereal mixture.

9.
     
Sprinkle
with nuts and press them lightly into the cereal mixture.

10.
 
Cool completely before
cutting into squares.

Ingredients:

3 tablespoons
butter

1 (10 ounce) package marshmallows

6 cups
crispy rice cereal

1½ cups cocktail peanuts

Procedure:

1.
     
Microwave
the
butter in large microwaveable bowl until it is melted.

2.
     
Add
the marshmallows and stir.

3.
     
Microwave
for 1½ minutes or until the marshmallows are completely melted and the mixture
is well blended, stirring after 45 seconds.

4.
     
Add the
cereal
and nuts.

5.
     
Mix
well.

6.
     
Press
into a greased 9 x 13-inch pan.

7.
     
Cool
completely before cutting into squares.

Ingredients:

¼ cup
butter

1 (10 ounce) package marshmallows

½ cup
creamy peanut butter

5 cups crispy rice cereal

1 cup
salted peanuts

1 cup semi-sweet chocolate chunks

1 cup
butterscotch chips

Procedure:

1.
     
Microwave
the
butter in a large microwaveable bowl until it is melted.

2.
     
Add
the marshmallows and stir.

3.
     
Microwave
for 1½ minutes or until the marshmallows are completely melted and the mixture
is well blended, stirring after 45 seconds.

4.
     
Stir
in
the peanut butter until blended.

5.
     
Add
the cereal and nuts and mix well.

6.
     
Press
the mixture into a greased 9 x 13-inch pan.

7.
     
Microwave
the
remaining ingredients, stirring every 30 seconds, until
they are completely melted and the mixture is well blended.

8.
     
Pour
the mixture over the cereal mixture.

9.
     
Spread
to cover the cereal.

10.
 
Refrigerate 1 hour or until
the chocolate mixture is firm.

11.
 
Cut into squares.

Ingredients:

3 tablespoons
butter

1 (10 ounce) package marshmallows

6 cups
crispy rice cereal

1½ cups flaked coconut, toasted, divided

Procedure:

1.
     
Microwave
the
butter in large microwaveable bowl until it is melted.

2.
     
Add
the marshmallows and stir.

3.
     
Microwave
for 1½ minutes or until the marshmallows are completely melted and the mixture
is well blended, stirring after 45 seconds.

4.
     
Add the
cereal
and 1 cup of coconut.

5.
     
Mix
well.

6.
     
Press
into a greased 9 x 13-inch pan.

7.
     
Top
with the remaining coconut and lightly press it into the cereal mixture.

8.
     
Cool
completely before cutting into squares.

Ingredients:

½ cup butter

1 cup sugar

1 cup chopped dates

1 egg, beaten

1 teaspoon vanilla

2¼ cups crispy rice cereal

Powdered sugar

Procedure:

1.
     
In
large saucepan, melt the butter over low heat.

2.
     
Remove
the pan from the heat and add the sugar and dates.

3.
     
Mix
well.

4.
     
Return
the pan to the heat and cook, stirring constantly, for 4 minutes.

5.
     
Add
the beaten egg, and cook, stirring constantly, until the ingredients are all
melted together.

6.
     
Add
the vanilla and cereal.

7.
     
Remove
the pan from the heat and stir until the ingredients are combined.

8.
     
Drop
the mixture by teaspoonful into the powdered sugar and shape into balls.

9.
     
Cool
at room temperature for at least 20 minutes.

10.
 
Store in the refrigerator.

Ingredients:

2 packages (6 squares each)
white
chocolate

¼ cup creamy peanut butter

3 cups
crispy rice cereal

½ cup candy-coated chocolate pieces (i.e., M&M’s®)

3 cups
miniature
marshmallows

Procedure:

1.
     
Microwave
the white
chocolate and peanut butter in a large microwaveable
bowl until the chocolate is completely melted and the mixture is well blended,
stirring after each minute.

2.
     
Stir
in the cereal.

3.
     
Cool
for 5 minutes.

4.
     
Add the
remaining
ingredients and mix well.

5.
     
Press
into a greased 9 x 13-inch pan.

6.
     
Cool
completely before cutting into squares.

Ingredients:

3 tablespoons
butter

1 (10 ounce) package marshmallows

6 cups
crispy rice cereal

16 chocolate sandwich cookies, coarsely chopped, divided

Procedure:

1.
     
Microwave
the
butter in a large microwaveable bowl until it is melted.

2.
     
Add
the marshmallows and stir.

3.
     
Microwave
for 1½ minutes or until the marshmallows are completely melted and the mixture
is well blended, stirring after 45 seconds.

4.
     
Add the
cereal
and 1 cup of chopped cookies.

5.
     
Mix
well.

6.
     
Press
the mixture into a greased 9 x 13-inch pan.

7.
     
Top
with the remaining chopped cookies and lightly press them into the cereal
mixture.

8.
     
Cool
completely before cutting into squares.

Ingredients:

¼ cup
butter