The Ultimate No-Bake Dessert Cookbook: Over 600 Simple and Delicious No-Bake Recipes (4 page)

4.
     
Bring
½ cup of the whipping cream to boil in a heavy saucepan.

5.
     
Reduce
heat to low.

6.
     
Add
the white chocolate and stir until the mixture is smooth.

7.
     
Pour
the white chocolate mixture into a large bowl.

8.
     
Mix
in the crème de cacao liqueur and vanilla extract.

9.
     
Bring
the sugar and ¼ cup water to boil in a separate saucepan over medium heat, stirring
until the sugar dissolves.

10.
 
Boil until the syrup reaches
238˚Fahrenheit—about 5 minutes.

11.
 
Beat the egg whites in large
bowl until soft peaks form.

12.
 
Gradually beat the boiling
syrup into egg whites.

13.
 
Continue beating until stiff
peaks form and meringue is cool.

14.
 
Fold the egg whites into
white chocolate mixture in 2 additions.

15.
 
Beat 1½ cups of the chilled
whipping cream in large bowl until it forms soft peaks.

16.
 
Fold the whipped cream into
the white chocolate mixture.

17.
 
Pour the mousse into the
prepared crust.

18.
 
Cover the cake tightly and
freeze overnight.

19.
 
Cover the top of the cake
with raspberries.

Ingredients:

1 angel food cake

12 ounces chocolate chips

4 eggs, separated

2 cups heavy whipping cream

2 tablespoons sugar

1 cup pecans, chopped

1 teaspoon vanilla

Dash of salt

Procedure:

1.
     
Tear
the cake into bite-sized pieces.

2.
     
Beat
the egg yolks.

3.
     
Melt
the chocolate chips slowly over warm water in a double boiler.

4.
     
Add
the egg yolks to the chocolate and stir well.

5.
     
Remove
the chocolate from the heat and cool.

6.
     
Beat
the whites until they form stiff peaks while slowly adding the salt and sugar.

7.
     
Fold
the egg whites into the chocolate mixture.

8.
     
Whip
the cream until it forms stiff peaks.

9.
     
Fold
the cream into the chocolate mixture.

10.
 
Add the pecans.

11.
 
Grease a tube pan and line
its bottom with ½ of the pieces of cake.

12.
 
Pour ½ of the chocolate
mixture over the cake.

13.
 
. Add another layer of cake
and then add the rest of the chocolate mixture.

14.
 
Refrigerate overnight.

Ingredients:

1 angel food cake

1½ cups powdered sugar

12 ounces non-dairy whipped topping

2 egg yolks

⅔ stick butter

6 Butterfinger® candy bars (frozen and crushed)

Procedure:

1.
     
Tear
the cake into bite-sized pieces and put ½ of the cake into a 9 x 13 inch cake
pan.

2.
     
Mix
the butter, egg yolks, and powdered sugar until they are white.

3.
     
Add
the whipped topping to the sugar mixture.

4.
     
Add
4 crushed Butterfinger® candy bars to the whipped topping mixture

5.
     
Put
½ of the whipped topping mixture on the cake layer.

6.
     
Add
the remaining cake to form another layer.

7.
     
Form
another layer with the remaining whipped topping mixture.

8.
     
Top
the cake with the remaining crushed candy bars.

9.
     
Refrigerate
overnight.

Ingredients:

1 (9 inch) chiffon cake

3 eggs, separated

½ cup sugar

1 tablespoon cornstarch

Dash of salt

1 cup orange juice

5 teaspoons lemon juice

1 cup heavy cream

1 can mandarin orange slices

Procedure:

1.
     
In
the top of a double boiler, mix the sugar, cornstarch, and salt.

2.
     
Stir
in the orange and lemon juices and the slightly beaten egg yolks.

3.
     
Cook
over hot water, stirring frequently, until the mixture is thick—30-60 minutes.

4.
     
Beat
the egg whites until they are stiff, but not dry.

5.
     
Fold
the egg whites into the hot pudding mixture.

6.
     
Cut
the cake vertically to make four layers.

7.
     
Spread
the pudding mixture between the layers. Make the pudding layers fairly thick.

8.
     
Ice
the whole cake with the rest of the pudding mixture. Do not worry if it does
not cover the entire cake.

9.
     
Refrigerate
overnight.

10.
 
Several hours before
serving, the whip cream and sweeten.

11.
 
Ice the cake with whipped
cream and decorate the cake with mandarin orange slices, patted dry.

Ingredients:

1 package chocolate sandwich cookies

½ stick butter

8 ounces cream cheese

2 (8 serving size) packages vanilla instant pudding

2 cups milk

8 ounces non-dairy whipped topping

8-inch flower pot

Artificial flower (optional)

Procedure:

1.
     
Crush
the cookies and set them aside.

2.
     
Cream
together the butter and cream cheese.

3.
     
In a
large bowl, mix 2 large boxes of vanilla instant pudding with the milk.

4.
     
Add
the cream cheese mixture and the whipped topping.

5.
     
Beat
the mixture together until it is well mixed.

6.
     
In a
new 8-inch flower pot, layer the cookie mixture, then the pudding mixture, then
the cookie mixture, and so on.

7.
     
End
up with the cookie mixture.

8.
     
Refrigerate
overnight.

9.
     
Add
an artificial flower if desired.

Ingredients:

1 (20 ounce) can crushed pineapple

8 ounces non-dairy whipped topping

1 (1.4 ounce) package instant vanilla pudding

1 loaf pound cake

Procedure:

1.
     
Mix
the first three ingredients.

2.
     
Cut
the cake horizontally to make 4 layers.

3.
     
Start
with the bottom layer of the cake and then add a layer of pineapple mixture.

4.
     
Continue
layering, ending with pineapple mixture.

5.
     
Refrigerate
overnight.

Ingredients:

12 ounces chocolate chips

2 tablespoons instant coffee

2 tablespoons water

2 tablespoons sugar

7 eggs, separated

1 teaspoons vanilla

Pinch of salt

1 package chocolate wafers, crushed fine

Procedure:

1.
     
Combine
the chocolate chips, coffee, sugar, water, and salt in the top of a double
boiler on very low heat, until they are melted. Stir constantly

2.
     
When
the chocolate chips are well melted, cool the mixture.

3.
     
Add
the egg yolks and vanilla and mix well.

4.
     
Beat
the egg whites until stiff peaks form.

5.
     
Fold
the chocolate mixture into the egg whites.

6.
     
Sift
the wafer crumbs and re-crush any bits that will not pass through the sifter.

7.
     
Arrange
⅓ of the wafer crumbs in 8 x 8-inch square pan.

8.
     
Cover
with ½ of chocolate mixture.

9.
     
Add
another ⅓ of the crumbs.

10.
 
Chill 1 hour in freezer.

11.
 
Add the other ½ of chocolate
mixture, then the rest of crumbs.

12.
 
Chill in the freezer for 2
hours, and then move to the refrigerator overnight.

Ingredients:

8 ounces cream cheese

1 (14 ounce) can sweetened condensed milk

⅓ cup lemon juice

¼ teaspoon almond abstract

2 cups strawberries, sliced

8 ounces non-dairy whipped topping

1 angel food cake

Procedure:

1.
     
Combine
the first 4 ingredients and set aside.

2.
     
Slice
top ¼ off of the cake and set aside.

3.
     
Carve
a cavity into the remaining cake and break the pieces into small chunks. Make
sure the walls and bottom are at least 1 inch thick.

4.
     
Mix
the chunks of the cake, strawberries and whipped topping into the cream cheese
mixture.

5.
     
Fill
the cavity in the cake with this mixture and replace the top of the cake to
form a lid.

6.
     
Any
extra mixture can be placed in center hole.

7.
     
Refrigerate
overnight.

Ingredients:

1 box cream-filled sponge cake snack

3 to 4 ripe bananas

1 (20 ounce) can crushed pineapple

1 (3.4 ounce) package vanilla pudding mix

2 cups milk

12 ounces non-dairy whipped topping

Procedure:

1.
     
Slice
the sponge cake snacks lengthwise and line the bottom of a 9 x 13 inch pan.

2.
     
Slice
the bananas and place them in a layer over the snack cakes.

3.
     
Pour
on the pineapple with juice.

4.
     
Prepare
the pudding as directed on the package using the milk.

5.
     
Pour
the pudding over the pineapple layer.

6.
     
Spread
the whipped topping on top.

7.
     
Refrigerate
overnight.

Ingredients:

2 cups crushed graham crackers

1 stick butter, melted

2 cups powdered sugar

2 sticks butter, softened

2 eggs

3 to 4 bananas, sliced

Lemon juice

1 (20 ounce) can crushed pineapple, drained

12 ounces non-dairy whipped topping

1 cup chopped pecans

1 cup sliced maraschino cherries

Procedure:

1.
     
Mix
the melted butter and the graham cracker crumbs until moistened.

2.
     
Press
into a 9 x 13 inch pan to form a crust.

3.
     
Cream
the softened butter, eggs and powdered sugar and pour over the crust.

4.
     
Slice
the bananas and dip the slices into lemon juice to retain their color.

5.
     
Make
a layer of bananas over the creamed sugar layer.

6.
     
Make
a layer of drained pineapple over the bananas.

7.
     
Make
a layer of whipped topping over the pineapple.

8.
     
Cover
the whipped topping with nuts.

9.
     
Place
the cherries on top.

10.
 
Refrigerate overnight.

Ingredients:

½ cup butter

½ cup oil

1 pound marshmallows

8 cups popped corn, un-popped kernels removed

1 pound small gumdrops or spice drops

2 cups mixed nuts

Procedure:

1.
     
Pick
out the black (licorice) gumdrops since licorice overpowers the other flavors.

2.
     
Melt
the first 3 ingredients.

3.
     
Mix
until they are very smooth.

4.
     
Mix
the popcorn, nuts and gumdrops together.

5.
     
Pour
the melted marshmallow mixture over the corn mixture and quickly stir.

6.
     
Pour
the mixture into a greased tube pan.

7.
     
Refrigerate
until cooled.

Ingredients:

4 quarts popped corn, un-popped kernels removed

1 pound salted peanuts

1 pound of candy-coated chocolates (M&M'S®)

1 stick butter

¼ cup vegetable oil

1 (11 ounce) bag miniature marshmallows

Butter for greasing