The Ultimate No-Bake Dessert Cookbook: Over 600 Simple and Delicious No-Bake Recipes (3 page)

4.
     
Chill
until the gelatin is thickened to the consistency of unbeaten egg whites.

5.
     
Whip
the cream until it forms stiff peaks.

6.
     
Fold
together the gelatin mixture and whipped cream.

7.
     
Cut
the cake into slices about 1 inch thick.

8.
     
Arrange
½ of the cake slices in a single layer in a 9 x 13 inch pan.

9.
     
Spoon
½ of the gelatin mixture on top of the cake.

10.
 
Add the remaining cake
slices.

11.
 
Spoon the remaining gelatin
on top.

12.
 
Garnish the cake with the
cherries and chill until the gelatin is firm.

Ingredients:

2 squares German sweet chocolate

6 eggs, separated

6 tablespoons granulated sugar

1 teaspoon vanilla

3 tablespoons boiling water

2 boxes tea wafers

1½ cup heavy whipping cream

2 tablespoons sugar

Procedure:

1.
     
Beat
the egg yolks with 3 tablespoons of sugar and vanilla.

2.
     
Beat
the egg whites until they are stiff, slowly adding 3 tablespoons of sugar.

3.
     
Melt
the German sweet chocolate.

4.
     
Add
the boiling water to the chocolate and then stir in the egg yolks.

5.
     
Fold
the stiffly beaten egg whites into the chocolate mixture.

6.
     
Line
a loaf pan with waxed paper or foil.

7.
     
Add
a layer of wafers first, and then alternate layers of chocolate mixture and
wafers, ending with wafers on top.

8.
     
Cover
the cake with waxed paper.

9.
     
Refrigerate
for 24 hours.

10.
 
Whip cream until it forms
soft peaks, slowly adding the sugar.

11.
 
Remove the paper, invert pan
and the cake.

12.
 
Cover the top and sides of
the cake with the sweetened whipped cream.

Ingredients:

1 box vanilla wafers, crushed

1¼ sticks butter, melted

12 ounces chocolate chips

1 ounce unsweetened baker’s chocolate

4 tablespoons sugar

6 tablespoons milk

8 egg yolks

2 teaspoons vanilla

2 cups heavy whipping cream

2 tablespoons powdered sugar

1 tablespoon vanilla

Procedure:

1.
     
Combine
the crushed vanilla wafers with the butter.

2.
     
Put
the mixture into a greased springform pan to form a crust.

3.
     
Melt
the chocolate with the sugar and milk in a double boiler.

4.
     
Cool
the chocolate mixture.

5.
     
Beat
the egg yolks and vanilla.

6.
     
Add
the yolk mixture to the cooled chocolate mixture.

7.
     
Beat
the egg whites until they are stiff but not dry and fold them into the
chocolate mixture.

8.
     
Pour
the mixture into the springform pan onto the wafer crust.

9.
     
Refrigerate
overnight.

10.
 
Whip the cream until it
forms soft peaks while slowly adding the sugar and vanilla.

11.
 
Open the springform pan and
place the tort on a serving dish.

12.
 
Top with whipped cream.

Ingredients:

1 (10 inch) angel food cake

1 (3.9 ounce) package instant chocolate pudding mix

1 cup milk

½ cup sour cream

1 tablespoon dark rum

1½ cups whipping cream

2 tablespoons powdered sugar

Chocolate curls or shaved chocolate for garnish

Procedure:

1.
     
Combine
the pudding mix with the milk and beat the mixture for 2 minutes.

2.
     
Stir
in the sour cream and rum.

3.
     
Cut
the angel food cake into 3 layers.

4.
     
Spread
the chocolate mixture between the layers, stacking layers back on top of each
other.

5.
     
Whip
the cream until stiff peaks form while slowly adding the powdered sugar.

6.
     
Spread
the whipped cream over the top and sides of the cake.

7.
     
Decorate
the top with chocolate curls or shaved chocolate.

8.
     
Refrigerate
for 3 hours before serving.

Ingredients:

1 box graham crackers

2 (3.4 ounce) packages vanilla instant pudding

4 cups milk

8 ounces non-dairy whipped topping

1 container fudge frosting

Procedure:

1.
     
Line
a 9 x 13 inch cake pan with whole graham crackers.

2.
     
Mix
the vanilla pudding with the milk according to the package directions.

3.
     
Blend
in the whipped topping.

4.
     
Put
½ of the pudding mix on top of the graham crackers.

5.
     
Add
another layer of whole graham crackers.

6.
     
Add
another layer of pudding and top with a final layer of graham crackers.

7.
     
Spread
the fudge frosting over the top of the cake.

8.
     
Refrigerate
overnight.

Ingredients:

5 tablespoons butter, cut in pieces

5 tablespoons orange juice, divided

1 cup graham cracker crumbs

1 cup quick cooking oats, uncooked

3 tablespoons sugar

18 chocolate mint candies (Andes® Crème de Menthe), chopped

8 ounces cream cheese, softened

½ cup sugar

1 cup whipping cream

1 cup flaked coconut

2 (4 serving size) packages chocolate instant pudding

3 cups milk

8 ounces non-dairy whipped topping

Procedure:

1.
     
Melt
together the butter and 3 tablespoons of the orange juice.

2.
     
Stir
together the graham cracker crumbs, rolled oats and sugar.

3.
     
Add
the melted butter and blend the mixture.

4.
     
Stir
in the chopped Andes® and press the mixture into the bottom of a buttered
9-inch springform pan.

5.
     
Refrigerate
the crust while making the next layer.

6.
     
Beat
together the cream cheese, sugar and 2 tablespoon of the orange juice.

7.
     
In a
separate bowl, beat the whipping cream until stiff peaks form.

8.
     
Fold
the whipped cream and coconut into the cream cheese mixture.

9.
     
Spread
the cream cheese mixture over the crust and freeze for 2 to 3 hours.

10.
 
Mix the pudding mix with the
milk and fold in the non-dairy whipped topping.

11.
 
Spread the resulting mousse
over the cream cheese layer.

12.
 
Cover with plastic wrap and
freeze until firm, at least 4 hours.

13.
 
Remove cake from the freezer
for 15 minutes before serving.

Ingredients:

1 loaf pound cake

1 teaspoon instant coffee (not freeze dried)

6 ounces chocolate chips

1 cup sour cream

Procedure:

1.
     
Cut
the pound cake into three layers.

2.
     
Melt
the chocolate chips over hot water in a double boiler.

3.
     
Remove
the chocolate from the heat and stir in the coffee and sour cream.

4.
     
Use
the chocolate mixture to frost between each layer of cake and then the entire cake.

5.
     
Refrigerate
overnight.

Ingredients:

24 ladyfingers

16 ounces semi-sweet chocolate squares

4 cups heavy whipping cream, divided

3 tablespoons instant coffee

½ cup boiling water

1 cup sugar, divided

6 eggs separated

1 teaspoon vanilla

⅓ cup rum (optional)

Procedure:

1.
     
Melt
the chocolate squares in a double boiler over hot water and set aside.

2.
     
In a
large bowl, beat the egg yolks and ½ cup of sugar.

3.
     
Add
the vanilla and instant coffee dissolved in the boiling water.

4.
     
Add
the melted chocolate and mix into the beaten egg yolks.

5.
     
Beat
the egg whites until stiff peaks form.

6.
     
Fold
the egg whites into the chocolate mixture.

7.
     
Beat
2 cups of whipping cream until stiff peaks form.

8.
     
Fold
the whipped cream into the chocolate mixture.

9.
     
Line
the bottom and sides of a 9-inch springform pan with ladyfingers.

10.
 
Sprinkle ⅓ cup rum
onto the ladyfingers. (Optional)

11.
 
Pour the chocolate mixture
into the pan.

12.
 
Freeze overnight.

13.
 
Whip the remaining cream
into stiff peaks while gradually adding ½ cup of sugar.

14.
 
Remove the cake from the pan
and frost with whipped cream.

Ingredients:

2 teaspoons unflavored gelatin

2 tablespoons cold water

1 ounce baking chocolate

¼ cup boiling water

6 tablespoons sugar

Dash of salt

1¾ cups heavy whipping cream

½ teaspoon vanilla

10 ladyfingers

Procedure:

1.
     
Soften the gelatin in the cold water for 5 minutes.

2.
     
Melt the chocolate over hot water.

3.
     
Add the boiling water and cook over direct heat, stirring constantly,
until a smooth thickened paste forms.

4.
     
Add the sugar, salt and ¾ cup of the cream and cook 2 to 3 minutes
longer.

5.
     
Remove the mixture from the heat and add the gelatin, stirring until it
is dissolved.

6.
     
Cool the chocolate mixture.

7.
     
Whip the remaining cream until stiff peaks form.

8.
     
When the chocolate mixture begins to thicken, fold in the whipped cream
and vanilla.

9.
     
Line a mold with separated ladyfingers.

10.
 
Pour the
chocolate mixture into the mold.

11.
 
Refrigerate
overnight.

Ingredients:

1 angel food cake

1 cup heavy whipping cream

1 cup milk

1 (3.9 ounce) package chocolate instant pudding

½ cup slivered almonds, toasted

Procedure:

1.
     
Slice
the cake horizontally into 4 equal parts.

2.
     
Whip
the cream until stiff peaks form and set aside.

3.
     
Combine
the milk and the pudding mix and beat for 2 minutes.

4.
     
Fold
½ of the whipped cream into the pudding mixture.

5.
     
Use
½ of the pudding mixture to ice three layers of the cake and stack the layers.

6.
     
Top
the iced layers with the remaining layer of cake.

7.
     
Fold
the remaining whipped cream into the remaining pudding mixture.

8.
     
Ice
the cake with the pudding mixture.

9.
     
Sprinkle
the cake with the almonds.

10.
 
Refrigerate until the cake
is chilled.

Ingredients:

1 (9 ounce) package chocolate wafer cookies, finely crushed

6 tablespoons unsalted butter, melted

2 cups heavy whipping cream, divided

9 ounces white chocolate, chopped

2 tablespoons crème de cacao liqueur

1 teaspoon vanilla extract

½ cup sugar

¼ cup water

4 large egg whites, room temperature

2½ pints raspberries

Procedure:

1.
     
Mix
the cookie crumbs with the butter.

2.
     
Press
the mixture evenly over the bottom and 1 inch up the sides of a buttered 9-inch
springform pan.

3.
     
Freeze
the crust for 30 minutes.