The Ultimate No-Bake Dessert Cookbook: Over 600 Simple and Delicious No-Bake Recipes (35 page)

Ingredients:

1 (3 ounce) boxes raspberry gelatin

1 cup hot water

1 small can crushed pineapple,
drained

½ cup sugar

8 ounces cream cheese

1 cup heavy whipping cream

1 cup chopped nuts

Procedure:

1.
     
Dissolve the gelatin in the hot water
and place it in the refrigerator.

2.
     
Beat the cream cheese with the sugar until
it is fluffy.

3.
     
When the gelatin begins to congeal, add
the well-drained pineapple and the cream cheese and mix well.

4.
     
Whip the cream until stiff peaks form
and stir in the nuts.

5.
     
Fold the whipped cream mixture into the
gelatin mixture.

6.
     
Pour into a glass 9 x 13 inch pan or
glass bowl.

7.
     
Refrigerate overnight.

Ingredients:

1 (6 ounce) box raspberry gelatin

2 cups boiling water

1 (21 ounce) can blueberry pie
filling

12 ounces non-dairy whipped
topping

2-3 bananas, sliced

2 tablespoons lemon juice

½ cup chopped walnuts

Procedure:

1.
     
Slice the bananas and dip the slices in
the lemon juice.

2.
     
Arrange the banana slices in the bottom
of a gelatin mold.

3.
     
Dissolve the gelatin in the boiling
water.

4.
     
Mix in the pie filling.

5.
     
Allow the gelatin to thicken into syrup
in the refrigerator.

6.
     
Fold in the whipped topping and
walnuts.

7.
     
Mix well.

8.
     
Pour the gelatin mixture into the mold.

9.
     
Refrigerate overnight.

Ingredients:

2 (3 ounce) packages apricot gelatin

⅔ cup sugar

1 cup hot water

8 ounces cream cheese

1 (20 ounce) can crushed pineapple
(do not drain)

2 large jars apricot baby food

12 ounces non-dairy whipped
topping

Procedure:

1.
     
Mix the gelatin, sugar, and water in a
saucepan.

2.
     
Bring the mixture to a boil, stirring
constantly.

3.
     
Remove the gelatin mixture from the
heat and set aside.

4.
     
Mix the cream cheese and the pineapple
together and then add the apricot baby food and mix well.

5.
     
Let the gelatin mixture cool to room
temperature and add it to the apricot mixture.

6.
     
Beat the resultant mixture until it is
fluffy.

7.
     
Fold in the whipped topping and pour
the mixture into a 9 x 13 inch dish.

8.
     
Refrigerate overnight.

Ingredients:

1 (6 ounce) package apricot gelatin

2 cups hot water

1½ cups cold water

1 (15 ounce) can crushed pineapple

1 cup miniature marshmallows

2 bananas, diced

½ cup sugar

1 egg

½ cup canned pineapple juice

2 tablespoons flour

2 tablespoons butter

3 ounces cream cheese

Procedure:

1.
     
Dissolve the gelatin in the hot water
and then add the cold water.

2.
     
Refrigerate the gelatin until it is
thickened.

3.
     
Drain the pineapple and reserve the
juice.

4.
     
 Add the pineapple, marshmallows and
bananas to the gelatin and mix well.

5.
     
Pour into a 9 x 13 inch glass pan and
refrigerate until the mixture sets completely.

6.
     
Combine the sugar, pineapple juice,
flour, butter and egg in a saucepan and cook until thick.

7.
     
Cool and beat in the cream cheese.

8.
     
Spread over the gelatin mixture.

Ingredients:

1 (6 ounce) package orange gelatin

1½ cup hot water

3¼ cup apricot nectar, divided

1 (11 ounce) can mandarin oranges,
drained

3 cups miniature marshmallows

1 egg, well beaten

2 tablespoons all-purpose flour

½ cup sugar

8 ounces non-dairy whipped
topping, divided

Procedure:

1.
     
Dissolve the gelatin in the hot water.

2.
     
Add 2¼ cups apricot nectar, the
mandarin oranges and the marshmallows.

3.
     
Mix well.

4.
     
Place the mixture in a 9 x 12 dish.

5.
     
Refrigerate until completely set up.

6.
     
Combine the eggs, flour, sugar and
remaining nectar in a saucepan over a medium heat.

7.
     
Cook, stirring constantly until the
mixture thickens.

8.
     
Remove the mixture from the heat and
allow the mixture to cool to room temperature.

9.
     
Fold in ½ of the whipped topping.

10.
 
Top the gelatin mixture with the resultant mixture.

11.
 
Top with the remaining whipped topping.

12.
 
Refrigerate until ready to serve.

Ingredients:

1 (29 ounce) can peaches, do not
drain

1 (6 ounce) package peach gelatin

1 (15 ounce) can crushed pineapple,
do not drain

8 ounces cream cheese

8 ounces non-dairy whipped topping

Procedure:

1.
     
Combine the peaches, with the syrup,
and the gelatin in a saucepan and bring the mixture to a boil.

2.
     
Stir until the gelatin is dissolved.

3.
     
Allow the gelatin to cool to room
temperature and set aside.

4.
     
Combine the crushed pineapple (with
juice) and the cream cheese, mixing well.

5.
     
Add the pineapple mixture to the peach
mixture.

6.
     
Fold in the whipped topping and pour
into 9 x 13 inch pan

7.
     
Refrigerate overnight.

Ingredients:

2 (3 ounce) packages peach gelatin

2 cups boiling water, divided

1 cup ice cubes

1 pint vanilla ice cream

1 (15 ounce) can sliced peaches

Procedure:

1.
     
Add 1 package of the gelatin to 1 cup
boiling water and stir until the gelatin is dissolved.

2.
     
Add the ice cream and stir until it is
dissolved.

3.
     
Pour into a mold and chill until the
gelatin is set but not firm.

4.
     
Drain the peaches.

5.
     
Place the peaches on top of the gelatin.

6.
     
Add the remaining package of the
gelatin to 1 cup boiling water and stir until the gelatin is dissolved.

7.
     
Add the ice cubes and stir until the
gelatin is the consistency of egg whites.

8.
     
Remove any unmelted ice cubes.

9.
     
Pour the gelatin over the peaches.

10.
 
Refrigerate until set.

Ingredients:

1 (6 ounce) package peach gelatin

2 (29 ounce) slice peaches

½ cup sugar

¼ teaspoon ground cloves

4 teaspoons vinegar

¼ teaspoon cinnamon

Procedure:

1.
     
Drain the peaches and reserve the
juice.

2.
     
Add enough water to bring the volume of
the liquid to 3½ cups.

3.
     
Add the sugar, vinegar, cloves and
cinnamon to the liquid and bring it to a boil.

4.
     
Add the gelatin and stir until the
gelatin is dissolved.

5.
     
Remove the gelatin mixture from the
heat and refrigerate until the gelatin is thickened.

6.
     
Add the peaches.

7.
     
Pour the mixture into a large glass
bowl.

8.
     
Refrigerate overnight.

Ingredients:

¾ cup boiling water

1 (3 ounce) package raspberry
gelatin

1 cup ice cubes

1 cup diced peaches

½ cup non-dairy whipped topping

Procedure:

1.
     
Pour the boiling water into blender.

2.
     
Add the gelatin and blend at low speed
until it is completely dissolved.

3.
     
Add the ice cubes and stir until the ice
is partially melted.

4.
     
Add the peaches and whipped topping.

5.
     
Blend at high speed 30 seconds or until
the mixture is smooth.

6.
     
Pour into individual glasses and chill
until set.

Ingredients:

1 (3 ounce) package raspberry
gelatin

1 cup boiling water

1 cup ice cubes

1 cup non-dairy whipped topping

¼ cup plain yogurt

1 (15 ounce) can drained pears

Procedure:

1.
     
Pour the boiling water into a blender
and add the gelatin.

2.
     
Blend on low speed for 30 seconds and
then add the ice.

3.
     
Stir until the ice is partially melted.

4.
     
Blend at high speed until the ice is
completely melted.

5.
     
Add the whipped topping and yogurt.