The Ultimate No-Bake Dessert Cookbook: Over 600 Simple and Delicious No-Bake Recipes (29 page)

7.
     
Put
½ of the coconut on top of the cherries.

8.
     
Top
the coconut with ½ of the pecans.

9.
     
Place
½ of the whipped topping on top of the pecans.

10.
 
Repeat steps 3-9.

11.
 
Refrigerate overnight.

Ingredients:

1 angel food cake, cut into 1-inch cubes

2 (3.4 ounce) packages instant vanilla pudding

2 cups milk

1 (3 ounce) package strawberry gelatin

1 (3 ounce) package raspberry gelatin

3 cups boiling water

1 cup vanilla ice cream

2 (10 ounce) packages frozen raspberries, partially thawed
to a slushy consistency

2 (10 ounce) packages frozen strawberries, partially thawed to
a slushy consistency

3 bananas, sliced

½ pound pecans, chopped

8 ounces non-dairy whipped topping

Procedure:

1.
     
Make
the pudding according to the package directions.

2.
     
Refrigerate
until the pudding is set up.

3.
     
Dissolve
the gelatin in the boiling water.

4.
     
Stir
in the vanilla ice cream, raspberries, strawberries, sliced bananas and pecans.

5.
     
Refrigerate
until the gelatin is partially set

6.
     
Place
½ of the angel food cake into a trifle dish.

7.
     
Add
½ of the gelatin mixture.

8.
     
Top
the gelatin mixture with the ½ of the pudding

9.
     
Repeat
steps 6-8.

10.
 
Top the trifle with the
whipped topping.

11.
 
Refrigerate overnight.

Ingredients:

2 packages ladyfingers

1 jar apricot preserves

1 cup orange juice

1 (11 ounce) can mandarin oranges, drained

1 (3.4 ounce) package vanilla pudding

3⅓ cups milk

2 bananas, sliced

8 ounces non-dairy whipped topping

¼ cup sliced almonds

Procedure:

1.
     
Split
the ladyfingers in half lengthwise.

2.
     
Spread
the apricot preserves on the ladyfingers and put the ladyfingers back together
to form a sandwich with the preserves in the middle.

3.
     
Drizzle
the orange juice over the filled ladyfingers.

4.
     
Line
the bottom and sides of a trifle dish with the ladyfingers.

5.
     
Put
the mandarin oranges into the bowl.

6.
     
Prepare
the vanilla pudding with the milk. Having a little extra milk will make the
pudding thinner.

7.
     
Spread
the pudding over the oranges.

8.
     
Slice
the bananas and place the slices in a layer over the pudding.

9.
     
Spread
the whipped topping over the bananas.

10.
 
Sprinkle sliced almonds on
top.

11.
 
Refrigerate overnight.

Ingredients:

1 (3.4 ounce) package vanilla pudding mix

1 (3.4 ounce) package chocolate pudding mix

4 cups milk, divided

60 vanilla wafers

3 bananas, sliced

6 tablespoons chocolate syrup, divided

1 (15 ounce) can crushed pineapple, well drained

8 ounces non-dairy whipped topping

10 maraschino cherries, drained and halved

¼ cup finely chopped pecans

Preparation:

1.
     
Cook
the pudding in separate pans using 2 cups of milk per package, following
package directions.

2.
     
Refrigerate
the pudding and allow it to cool.

3.
     
Arrange
30 wafers in a trifle bowl.

4.
     
Spoon
all of the vanilla pudding over the wafers.

5.
     
Arrange
all of the sliced bananas over the vanilla pudding.

6.
     
Drizzle
the bananas with 3 tablespoons of chocolate syrup.

7.
     
Arrange
30 wafers over the chocolate and bananas.

8.
     
Spoon
all of the pineapple evenly over the wafers.

9.
     
Spoon
the chocolate pudding over the pineapple.

10.
 
Spread the whipped topping
over the chocolate pudding.

11.
 
Refrigerate overnight.

12.
 
Before serving, arrange the
cherries over the whipped topping, sprinkle with the pecans, and then drizzle
the remaining chocolate syrup over the top.

Ingredients:

1 angel food cake

⅓ cup banana liqueur

1 (5 ounce) package instant vanilla pudding

2 cups cold milk

1 (14 ounce) can sweetened condensed milk

1 tablespoon vanilla

12 ounces non-dairy whipped topping

6 bananas, sliced

Procedure:

1.
     
Cut
the cake into 1-inch cubes and place it in a bowl.

2.
     
Sprinkle
the cake with the liqueur.

3.
     
Beat
the vanilla pudding and milk for 2 minutes, and then add in the condensed milk,
beating until the mixture is smooth.

4.
     
Stir
the vanilla into the pudding.

5.
     
Fold
the whipped topping into the pudding.

6.
     
Place
½ of the cake into a trifle bowl.

7.
     
Put
a layer of ½ of the bananas on top of the cake.

8.
     
Top
the bananas with ½ of the pudding mixture.

9.
     
Repeat
steps 6-8.

10.
 
Refrigerate overnight.

Ingredients:

3 cups milk

3 large eggs

¾ cup sugar

⅓ cup all-purpose flour

2 tablespoons butter

2 teaspoons vanilla extract

5 medium-size ripe bananas

1 (1-pound) package peanut butter sandwich cookies

8 ounces non-dairy whipped topping

Procedure:

1.
     
Mix
together the first 4 ingredients in a saucepan over medium-low heat.

2.
     
Cook,
stirring constantly for 15 to 20 minutes or until the pudding is thickened.

3.
     
Remove
the pudding from the heat and stir in the butter and vanilla until the butter
is melted.

4.
     
Place
the saucepan in a bowl of ice and let it stand, stirring occasionally, for 30
minutes or until the mixture is thoroughly chilled.

5.
     
Cut
the bananas into ¼-inch slices.

6.
     
Break
the cookies into thirds.

7.
     
Spoon
½ of the pudding mixture into a trifle bowl.

8.
     
Top
the pudding with the bananas.

9.
     
Top
the bananas with the cookies.

10.
 
Spoon the remaining pudding
mixture over the cookies.

11.
 
Top with the whipped
topping.

12.
 
Refrigerate overnight.

Ingredients:

1 angel food cake

1 (3.4 ounce) package cook and serve custard mix

2 cups milk

½ teaspoon orange extract

¼ teaspoon grated orange peel

¼ cup orange flavored liqueur

¼ cup orange marmalade

4 cups fresh strawberries, sliced

8 ounces non-dairy whipped topping

4 whole strawberries

Procedure:

1.
     
Cut
the cake into 1-inch cubes.

2.
     
Combine
the custard and milk in a saucepan and bring it to a boil.

3.
     
Add
the orange extract and orange peel.

4.
     
Remove
the pan from the heat and chill for at least 15 minutes.

5.
     
Place
½ of the cake in a layer on the bottom of a trifle dish.

6.
     
Sprinkle
½ of the liqueur on top of the cake.

7.
     
Pour
the custard over the cake.

8.
     
Make
a layer of orange marmalade over the custard.

9.
     
Add
the sliced strawberries in a layer over the marmalade.

10.
 
Place another layer of cake
cubes on top and sprinkle them with the remaining liqueur.

11.
 
Refrigerate overnight.

12.
 
Spread on the whipped
topping and garnish with the whole strawberries.

Ingredients:

16 ounces cream cheese

2 cups sifted powdered sugar

8 ounces sour cream

3 teaspoons vanilla extract, divided

¼ teaspoon almond extract

1 cup heavy whipping cream

4 tablespoons sugar, divided

1 angel food cake, cut into 1-inch cubes

2 quarts fresh strawberries, hulled and sliced

3 tablespoons amaretto

Procedure:

1.
     
Beat
the cream cheese and powdered sugar in a large mixing bowl until the mixture is
fluffy.

2.
     
Stir
in the sour cream, 2 teaspoons vanilla and the almond extract.

3.
     
Beat
the whipping cream until it is foamy then add 1 teaspoon vanilla and 1
tablespoon sugar and beat until stiff peaks form.

4.
     
Fold
the whipped cream into the cream cheese mixture.

5.
     
Add
the cake pieces and stir gently to coat the cake pieces well.

6.
     
Combine
the sliced strawberries, 3 tablespoons sugar and amaretto.

7.
     
Layer
the strawberries and cake mixture in a trifle bowl, beginning and ending with
strawberries.

8.
     
Refrigerate
overnight.

Ingredients:

3 cups fresh
strawberries,
hulled and
sliced

3 tablespoons sugar

16 ounces
Neufchatel cheese

1½ cups cold milk

1 (3.4 ounce) package
vanilla instant pudding

8 ounces non-dairy whipped topping, divided

2 cups
pound cake cut into
1-inch
cubes

1 square semi-sweet chocolate

Procedure:

1.
     
Combine
the berries and sugar and refrigerate them until they are ready to use.

2.
     
Beat
the cheese until it is creamy.

3.
     
Gradually
add the milk.

4.
     
Add
the pudding mix and beat well.

5.
     
Fold
in 1½ cups of the whipped topping.

6.
     
Spoon
½ of the cheese mixture into a trifle bowl.

7.
     
Top
the cheese mixture with the pound cake cubes.

8.
     
Top
the cake with the berries.

9.
     
Top
the berries with the remaining cheese mixture.

10.
 
Refrigerate for at least 4
hours.

11.
 
Melt the chocolate and
drizzle it over the trifle and top it with the remaining whipped topping.

Ingredients:

2 (3.4 ounce) packages
vanilla
instant pudding

4 cups cold milk

8 ounces non-dairy whipped topping

1 angel food cake, cut into ½-inch cubes

⅓ cup orange-flavored liqueur or orange juice

3 cups sliced fresh strawberries

5 squares
white chocolate
,
grated

Procedure:

1.
     
Beat the
pudding and the milk for 2 minutes.

2.
     
Fold
in
the whipped topping.

3.
     
Place the
cake
cubes in a large bowl.

4.
     
Drizzle
the liqueur over the cake, and then toss the cake to ensure that it is evenly
coated.

5.
     
Place
½ of the cake cubes in a trifle bowl.

6.
     
Cover
the cake with ½ of the pudding mixture.

7.
     
Top
the pudding with ½ of the strawberries

8.
     
Top
the strawberries with ½ of the chocolate.

9.
     
Repeat
steps 5-8.

10.
 
Refrigerate overnight.

Ingredients:

1½ cups boiling
water

1 (6 ounce) package strawberry gelatin