The Ultimate No-Bake Dessert Cookbook: Over 600 Simple and Delicious No-Bake Recipes (41 page)

½ cup heavy whipping cream

1 graham cracker crust

Procedure:

1.
     
Sprinkle
2 tablespoons thawed lemonade over the pie crust.

2.
     
Sprinkle
the gelatin into the water in the top of a double boiler and allow it to soften
for 5 minutes.

3.
     
Add
the salt and egg yolk and mix well.

4.
     
Place
the mixture over boiling water and cook, stirring constantly until the mixture
thickens slightly—about 3 minutes.

5.
     
Remove
the pan from the hot water and add the remaining thawed lemonade.

6.
     
Chill,
stirring occasionally, until the mixture mounds slightly.

7.
     
Beat
the egg whites until stiff peaks form.

8.
     
Add
the sugar gradually, beating well after each addition.

9.
     
Fold
the egg whites into the gelatin mixture.

10.
 
Whip the cream until stiff
peaks form.

11.
 
Fold the whipped cream into
the gelatin mixture.

12.
 
Turn the filling into the
pie shell.

13.
 
Refrigerate until ready to
serve.

Ingredients:

1 (14 ounce) can sweetened condensed milk

Pinch of salt

3 drops green food coloring

6 tablespoons lime juice

3 tablespoons lemon juice

1½ cup non-dairy whipped topping

1 prepared chocolate crumb crust

Procedure:

1.
     
Combine
the condensed milk, salt, food coloring, lime juice and lemon juice and beat
until they are well mixed.

2.
     
Pour
the mixture into the pie crust.

3.
     
Top
with the whipped topping.

4.
     
Refrigerate
overnight.

Ingredients:

2 (8 ounce) containers lemon yogurt

1 (22 ounce) can lemon pie filling

8 ounces non-dairy whipped topping

1 graham cracker crust

Procedure:

1.
     
Mix
the yogurt and pie filling together.

2.
     
Fold
in the non-dairy whipped topping.

3.
     
Pour
into the crust.

4.
     
Refrigerate
at least one hour.

Ingredients:

1 graham cracker pie crust

2 envelopes unflavored gelatin

½ cup sugar

1 cup water

2 cups plain yogurt

1 (6 ounce) can frozen orange juice concentrate, thawed

2 egg whites

2 tablespoons sugar

¼ cup toasted coconut

Procedure:

1.
     
Combine
the gelatin and ½ cup sugar in a saucepan, and then stir in 1 cup water.

2.
     
Cook
on low heat, stirring constantly, until the gelatin is dissolved.

3.
     
Put
the yogurt into a bowl and gradual add the orange juice while stirring.

4.
     
Stir
in the gelatin mixture until smooth.

5.
     
Beat
the egg whites until stiff peaks form, gradually adding 2 tablespoons sugar.

6.
     
Fold
the meringue into the orange mixture.

7.
     
Chill
until the filling mounds when dropped off a spoon.

8.
     
Pour
the filling into the crust and freeze for at least 2 hours.

9.
     
Garnish
with the toasted coconut.

Ingredients:

1 chocolate crumb crust or graham cracker crust

1 (6 ounce) can frozen limeade concentrate

1 (14 ounce) can sweetened condensed milk

1 cup sour cream

8 ounces non-dairy whipped topping

Green food coloring

Miniature chocolate chips for garnish (optional)

Procedure:

1.
     
Combine
the undiluted limeade, milk, and sour cream.

2.
     
Beat
the mixture until it is smooth.

3.
     
Fold
in the whipped topping and food coloring.

4.
     
Pour
the mixture into the crust.

5.
     
Refrigerate
overnight.

6.
     
Garnish
the pie with chocolate chips if desired.

Ingredients:

1 graham cracker pie crust

1 (14 ounce) can sweetened condensed milk

4 egg yolks, beaten

½ cup key lime juice

1 graham cracker pie crust

Procedure:

1.
     
Beat
the egg yolks until they are frothy.

2.
     
Add
the sweetened condensed milk and mix well.

3.
     
Add
the key lime juice and mix well.

4.
     
Pour
the mixture into the graham cracker crust.

5.
     
Refrigerate
overnight.

Ingredients

8 ounces non-dairy whipped topping

1 (6 ounce) can frozen limeade concentrate, thawed but not
diluted

1 (14 ounce) can sweetened condensed milk

1 prepared graham cracker crust

Procedure:

1.
     
Beat
the whipped topping, limeade concentrate, and condensed milk in large bowl.

2.
     
Pour
the mixture into the pie shell

3.
     
Refrigerate
overnight.

Ingredients:

1 envelope unflavored gelatin

¼ cup cold water

¾ cup hot water

¾ cup sugar

¾ teaspoon grated lemon peel

¾ teaspoon grated orange peel

1¼ cup orange juice

3 tablespoons lemon juice

3 egg whites

1 graham cracker pie crust

Procedure:

1.
     
Sprinkle
the gelatin over the cold water in a saucepan and set aside for 5 minutes.

2.
     
Add
the hot water and sugar to the softened gelatin.

3.
     
Heat,
stirring constantly, until the gelatin is dissolved.

4.
     
Remove
the gelatin from the heat.

5.
     
Stir
in the grated lemon and orange peel and lemon and orange juices.

6.
     
Chill
until the mixture is thickened to the consistency of unbeaten egg white.

7.
     
Add
the egg whites to the gelatin mixture.

8.
     
Beat
until light and fluffy.

9.
     
Pour
the filling into the pie crust.

10.
 
Refrigerate overnight.

Ingredients:

1 tablespoon butter

½ cup sugar

1 egg, beaten

1 cup chopped walnuts

1 (11 ounce) can crushed pineapple

8 ounces non-dairy whipped topping

1 graham cracker crust

Procedure:

1.
     
Cream
the butter and sugar.

2.
     
Add
the egg and crushed pineapple.

3.
     
Mix
well.

4.
     
Fold
the whipped topping into the pineapple mixture.

5.
     
Pour
the mixture into the crust.

6.
     
Top
with chopped nuts.

7.
     
Refrigerate
overnight.

Ingredients:

1 (29 ounce) can crushed pineapple, drained

12 ounces non-dairy whipped topping

1 can sweetened condensed milk

1 cup pecans, chopped

¼ cup lemon juice

2 graham cracker pie crusts

Procedure:

1.
     
Mix
together the milk, lemon and pineapple.

2.
     
Fold
in the whipped topping and pecans.

3.
     
Divide
the mixture equally between the two pie crusts.

4.
     
Refrigerate
overnight.

Ingredients:

2 chocolate pie crusts

8 ounces cream cheese

8 ounces non-dairy whipped topping, divided

1 cup sifted powdered sugar

1 (5.1 ounce) package chocolate instant pudding mix

3 cups milk

½ cup chopped walnuts

Procedure:

1.
     
Beat
the cream cheese and powdered sugar until they are fluffy.

2.
     
Fold
in ½ of the whipped topping.

3.
     
Spread
the mixture on the bottom of the pie crusts dividing it equally between the two
pies.

4.
     
Make
the pudding according to the package directions.

5.
     
Pour
the pudding over the cream cheese mixture.

6.
     
Top
with the whipped topping.

7.
     
Sprinkle
with the walnuts.

8.
     
Refrigerate
overnight.

Ingredients:

1 stick butter

¾ cup sugar

2 eggs

1 teaspoon vanilla

2 squares melted chocolate

1 chocolate or graham cracker pie crust

8 ounces non-dairy whipped topping

Procedure:

1.
     
Cream
together the butter and sugar.

2.
     
Add
the eggs, one at a time, and beat 3 minutes after each egg.

3.
     
Add
the vanilla and chocolate.

4.
     
Beat
well.

5.
     
Pour
the mixture into the pie crust.

6.
     
Refrigerate
overnight.

7.
     
Top
with the whipped topping before serving.

Ingredients:

¼ cup
caramel ice cream
topping

1 graham pie crust

½ cup
pecan halves
,
divided

2 (3.9 ounce) packages chocolate instant pudding

2 cups cold
milk

2 cups non-dairy whipped topping, divided

2 squares
semi-sweet
chocolate

Procedure:

1.
     
Spread the
caramel
topping onto the bottom of the crust.

2.
     
Reserve
10 nuts for garnish.

3.
     
Coarsely
chop the remaining nuts and sprinkle over the caramel topping.

4.
     
Beat the
pudding
mixes and milk for 2 minutes.

5.
     
Stir
in 1 cup of the whipped topping and pour into crust.

6.
     
Refrigerate
for at least 2 hours.

7.
     
Microwave
the
chocolate squares until they are melted.

8.
     
Stir
in the remaining whipped topping.

9.
     
Spread
the chocolate mixture over the pie.

10.
 
Top with the reserved nuts.

Ingredients:

1 (3.1 ounce) package chocolate mousse mix

1 cup boiling hot milk

¼ cup sugar

1 cup miniature marshmallows

⅓ cup chopped pecans

1 chocolate pie shell

Procedure:

1.
     
Place
the mousse mix in a small deep bowl.

2.
     
Add
the boiling hot milk and mix well.

3.
     
Beat
vigorously until the filling stands in peaks.

4.
     
Slowly
add the sugar, while beating, and beat a minute longer after all the sugar is
added.

5.
     
Fold
in the marshmallows and pecans.

6.
     
Spoon
the mixture into the pie shell.

7.
     
Refrigerate
overnight.

Ingredients:

6 ounces semi-sweet chocolate pieces

8 ounces cream cheese

¾ cup light brown sugar

⅛ teaspoon salt

1 teaspoon vanilla

2 eggs

1 cup heavy cream

1 chocolate or graham cracker pie crust

Procedure:

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

2.
     
 Beat
the cream cheese until it is fluffy.

3.
     
Add
½ of the brown sugar with the salt and vanilla.

4.
     
Add
the egg yolks one at a time, beating after each addition.

5.
     
Blend
in the melted chocolate.