The Ultimate No-Bake Dessert Cookbook: Over 600 Simple and Delicious No-Bake Recipes (40 page)

1 cup cold water

Ice cubes

12 ounces non-dairy whipped topping

Procedure:

1.
     
Trim
1 inch off the bottom of each ladyfinger and reserve the trimmed ends.

2.
     
Place
the ladyfingers around the edge of a 9-inch springform pan with the cut ends
down.

3.
     
Line
the bottom of the pan with the reserved ladyfinger pieces.

4.
     
In
separate bowls, mix ⅔ cup of boiling water with the gelatin and stir
until the gelatin is dissolved.

5.
     
Mix
the cold water and ice cubes to make 2½ cups.

6.
     
Stir
½ of the iced water into each bowl.

7.
     
Stir
until the gelatin is slightly thickened and then remove any remaining ice.

8.
     
Gently
whisk in ½ of the whipped topping into each flavor gelatin until the mixture is
smooth.

9.
     
Refrigerate
until the gelatin is very thick and will mound when spooned.

10.
 
Spoon each flavor
alternately into the springform pan.

11.
 
Swirl the gelatin with a
knife to marbleize it.

12.
 
Refrigerate overnight.

Ingredients:

2 cups boiling water

1 (6 ounce) package lime gelatin

1¼ cups cold water

¼ teaspoon peppermint extract

8 ounces non-dairy whipped topping

8 chocolate sandwich cookies, chopped

Procedure:

1.
     
Dissolve
the gelatin in the boiling water.

2.
     
Add
the cold water and peppermint extract.

3.
     
Refrigerate
until the gelatin is the consistency of unbeaten egg whites.

4.
     
Fold
in the whipped topping.

5.
     
Spoon
⅓ of the gelatin mixture into a greased 9 x 5-inch loaf pan.

6.
     
Cover
with ½ of the cookies.

7.
     
Repeat
steps 5 and 6.

8.
     
Spoon
⅓ of the gelatin mixture into the loaf pan.

9.
     
Refrigerate
overnight.

Ingredients:

1½ cup boiling water

1 (6 ounce) package lemon gelatin

½ cup cold water

1½ cup cold milk

1 (3.4 ounce) package instant vanilla pudding

2 teaspoons rum extract

½ teaspoon nutmeg

2 cups non-dairy whipped topping

Procedure:

1.
     
Dissolve
the gelatin in the boiling water.

2.
     
Stir
in the cold water.

3.
     
Cool
to room temperature.

4.
     
Beat
the pudding mix and the milk for 30 seconds.

5.
     
Add
the pudding to the gelatin and beat for an additional 2 minutes.

6.
     
Add
the rum extract and nutmeg and stir.

7.
     
Refrigerate
until the mixture is slightly thickened to the consistency of unbeaten egg
whites.

8.
     
Fold
in the whipped topping.

9.
     
Pour
into a 5-cup mold.

10.
 
Refrigerate overnight.

Ingredients:

2 cups water

14 red starlight mint candies

1 (6 ounce) package raspberry gelatin

1½ cups cold water

8 ounces non-dairy whipped topping

Procedure:

1.
     
Add
the mints to the 2 cups of water and bring the mixture to a boil, stirring
constantly until the mints are completely dissolved.

2.
     
Remove
the mixture from the heat and use it to dissolve the gelatin.

3.
     
Pour
in the cold water.

4.
     
Pour
3 cups of the gelatin mixture into a 6-cup mold.

5.
     
Refrigerate
until set but not firm.

6.
     
After
the mold has been in the refrigerator for 45 minutes, place the reserved
gelatin in the refrigerator.

7.
     
When
it reaches the consistency of egg whites, remove it from the refrigerator and
fold in the whipped topping.

8.
     
Spoon
this mixture over the gelatin in the mold.

9.
     
Refrigerate
until the gelatin is set.

Ingredients:

2 cups boiling water

1 (6 ounce) package wild berry gelatin

1½ cups club soda or champagne

2 tablespoons crème de cassis liqueur

2 cups raspberries

Procedure:

1.
     
Dissolve
the gelatin in the boiling water.

2.
     
Cool
to room temperature.

3.
     
Gently
stir in the club soda or champagne.

4.
     
Refrigerate
until the gelatin is slightly thickened.

5.
     
Stir
in the raspberries.

6.
     
Pour
into a 6-cup mold.

7.
     
Refrigerate
until the gelatin is set.

Ingredients:

1 (8 ounce) can crushed pineapple, undrained

Cold water

2 cups boiling water

1 (6 ounce) package orange gelatin

1¾ cups non-dairy whipped topping

1 (11 ounce) can mandarin oranges

1½ cups miniature marshmallows

½ cup flaked coconut

Procedure:

1.
     
Drain
the pineapple, reserving the juice, and set aside.

2.
     
Add
enough cold water to the juice to make 1 cup and set aside.

3.
     
Dissolve
the gelatin in the boiling water.

4.
     
Stir
in the juice and water.

5.
     
Refrigerate
the gelatin until it is slightly thickened.

6.
     
Fold
in the whipped topping.

7.
     
Refrigerate
until the mixture will mound when stirred.

8.
     
Stir
in the pineapple, oranges, marshmallows and coconut.

9.
     
Refrigerate
until the gelatin is set.

Ingredients:

3 envelopes unflavored gelatin

2 cups sugar

⅛ teaspoon salt

1 cup minus 1 tablespoon water

1 tablespoon rose water

1 tablespoon lemon juice

1 teaspoon grated lemon peel

Food coloring

Powdered sugar

Procedure:

1.
     
Mix the
gelatin, sugar and salt in a heavy pot.

2.
     
Add the
water and bring to a slow boil and simmer without stirring for 10 minutes.

3.
     
Remove
the pan from the heat and stir in the lemon juice and peel.

4.
     
Add
a few drops of food coloring

5.
     
Pour
into an 8-inch square pan which has been rinsed in cold water but not dried.

6.
     
Chill
overnight

7.
     
Cut
into squares and roll each in powdered sugar.

Pies are the king of desserts.
Cakes are showier, but when it comes to flavor, you can’t beat pie. From the
sweet, tartness of the lemon pie to the rich and voluptuous taste of the French
Silk Pie, pies fill out the entire flavor spectrum. And these pies are so easy
to make.

Most of these pies call for graham
cracker or chocolate crusts. These can be bought at most grocery stores, or you
can make them yourself. (See the chapter on baking.) You may also feel free to
substitute other flavor pie crusts. Whatever you do, your pies will certainly
be delicious if you follow these simple recipes.

Ingredients:

1 graham cracker crust

2 cans sweetened condensed milk

¾ cup lemon juice

¼ teaspoon lemon peel

8 ounces non-dairy whipped topping (optional)

Procedure:

1.
     
Thoroughly
mix the sweetened condensed milk, lemon peel and lemon juice.

2.
     
Pour
the mixture into the pie shell.

3.
     
Refrigerate
overnight.

4.
     
Optionally
top with whipped topping before serving.

Ingredients:

1 envelope unflavored gelatin

¼ cup cold water

2 tablespoons boiling water

4 eggs, separated

4 tablespoons lemon juice

¼ teaspoon salt

½ cup + 2 tablespoons sugar, divided

1 graham cracker crust

Procedure:

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

2.
     
Add
the boiling water and stir until the gelatin is dissolved.

3.
     
Add
the egg yolks, lemon, salt and ½ cup sugar

4.
     
Beat
until the sugar is dissolved.

5.
     
Refrigerate
for 30 minutes or until the gelatin mixture is like syrup.

6.
     
Beat
the egg whites until they are foamy.

7.
     
Gradually
add the 2 tablespoons of sugar and beat until stiff peaks form.

8.
     
Fold
the chilled gelatin mixture into the egg whites.

9.
     
Pour
the filling into the pie shell.

10.
 
Refrigerate overnight.

Procedure:

1 envelope unflavored gelatin

½ cup cold water

5 eggs, separated

1 cup sugar

½ cup lemon juice

¼ teaspoon salt

1 cup finely chopped fresh peaches

1 graham cracker crust

8 ounces non-dairy whipped topping

8 fresh peach slices as a garnish

Procedure:

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

2.
     
Place
the egg yolks in a saucepan and beat slightly.

3.
     
Add
½ of the sugar and beat until well mixed.

4.
     
Stir
in the lemon juice.

5.
     
Cook
over medium heat until the mixture is thickened, stirring constantly.

6.
     
Add
the softened gelatin and stir until it is dissolved.

7.
     
Remove
the pan from the heat and chill.

8.
     
Add
the salt to the egg whites and beat until the whites are stiff but not dry.

9.
     
Gradually
add the remaining sugar to the egg whites and beat until they are very stiff.

10.
 
Stir the chopped peaches
into the gelatin mixture.

11.
 
Gently fold the egg whites
into the peach mixture.

12.
 
Put the peach mixture into
pie shell.

13.
 
Refrigerate until firm.

14.
 
Top with whipped topping and
sliced fresh peaches.

Ingredients:

1 can sweetened condensed milk

5 tablespoons lemon juice

8 ounces non-dairy whipped topping

1 (21 ounce) can cherry pie filling

¼ cup pecans, chopped

1 graham cracker crust

Procedure:

1.
     
Mix
the lemon juice and the condensed milk.

2.
     
Pour
the mixture into the graham cracker crust.

3.
     
Refrigerate
for 1 hour or until firm.

4.
     
Pour
the cherry pie filling over the lemon mixture.

5.
     
Top
with the whipped topping and sprinkle with the pecans.

6.
     
Refrigerate
overnight.

Ingredients:

¼ cup lemon juice

1 can sweetened condensed milk

1½ cups frozen strawberries, thawed

1 graham cracker crust

8 ounces non-dairy whipped topping (optional)

¼ cup chopped nuts (optional)

Procedure:

1.
     
Mix
the milk, lemon juice and strawberries.

2.
     
Pour
the mixture into the graham cracker crust.

3.
     
Refrigerate
overnight.

4.
     
Top
with the whipped topping and sprinkle with nuts if desired.

Ingredients:

1 envelope unflavored gelatin

½ cup cold water

⅛ teaspoon salt

4 eggs, separated

½ cup sugar

1 (6 ounce) can frozen lemonade, thawed