The Ultimate No-Bake Dessert Cookbook: Over 600 Simple and Delicious No-Bake Recipes (47 page)
Read The Ultimate No-Bake Dessert Cookbook: Over 600 Simple and Delicious No-Bake Recipes Online
Authors: Corbett Coburn
6.
Stir
in the coconut.
7.
Pour
the pudding into a serving bowl.
8.
Refrigerate
for at least 3 hours before serving.
Ingredients:
1 cup
water
½ cup white rice, uncooked
2 cups
milk
¼ cup sugar
1 teaspoon
vanilla
4 ounces cream cheese, cubed
½ cup
flake coconut, toasted
½ cup non-dairy whipped topping
Procedure:
1.
Bring the
water
and rice to a boil on medium-high heat.
2.
Cover
and simmer on low heat for 8 to 10 minutes or until the water is absorbed.
3.
A
dd the
milk,
sugar and vanilla and stir well.
4.
Bring
the mixture to a boil.
5.
Cover
and cook, stirring occasionally, on low heat for 20 to 25 minutes or until the
pudding is thickened.
6.
Reserve
1 tablespoon of the coconut for a garnish.
7.
Remove
the pudding from the heat and stir in the cream cheese and remaining coconut
until the mixture is well blended.
8.
Pour
the pudding into a large serving bowl and cool slightly.
9.
Refrigerate
for at least 2 hours.
10.
T
op
each
serving with whipped topping and some of the reserved coconut.
Ingredients:
2 cups coconut milk
1 cup milk
6 tablespoons sugar
5 tablespoons cornstarch
¼ teaspoon vanilla
¼ cup flaked coconut, toasted
Procedure:
1.
Pour
1 cup of the coconut milk into a saucepan.
2.
Combine
the sugar and cornstarch and stir it into the coconut milk in the pan.
3.
Add
the vanilla.
4.
Heat
over low heat, stirring constantly, until the mixture is thickened.
5.
Add
the remaining coconut milk and milk.
6.
Continue
to heat, stirring constantly, until the pudding is thickened.
7.
Pour
into an 8-inch square pan.
8.
Refrigerate
overnight
9.
Top
with the flaked coconut prior to serving.
Ingredients:
1 (8-serving size) package instant
flan custard with caramel sauce
2½ cups milk
1 (15 ounce) can
cream of
coconut
1 cup flaked coconut
Procedure:
1.
Pour
the
caramel sauce into a 9 x 5-inch loaf pan and set aside.
2.
Combine
the milk, cream of coconut and coconut in a large saucepan and stir in the flan
mix.
3.
Bring
the mixture to a full rolling boil on medium heat, stirring constantly.
4.
Remove
the pan from the heat.
5.
Carefully
the pour custard mixture over the caramel layer in the loaf pan.
6.
Refrigerate
for
2 hours or until the custard is set.
7.
Unmold
the flan by running a small knife or metal spatula around the edge of the pan.
8.
Invert
the flan onto plate and shake gently to loosen.
9.
Serve
immediately.
Ingredients:
32 ounces
plain yogurt
2 envelopes unflavored gelatin
2 tablespoons
instant coffee
¾ cup sugar
¼ teaspoon
almond extract
½ cup non-dairy whipped topping
2 tablespoons chopped
almonds
Procedure:
1.
Mix the
yogurt,
gelatin, coffee granules and sugar in a medium microwaveable bowl.
2.
Microwave
on high for 2½ minutes or until the gelatin is completely dissolved, stirring
after 1½ minutes.
3.
Stir
in the almond extract.
4.
Pour
into
a 9-inch pie plate that has been sprayed with cooking spray.
5.
Refrigerate
for 3 hours or until the pudding is set.
6.
Unmold the
dessert
onto a serving plate.
7.
Top with the whipped topping and almonds just before serving.
8.
Ingredients:
1 (3.9 ounce) package
chocolate
instant pudding
1½ cups cold milk
½ cup strong
coffee
,
cooled
12 chocolate sandwich cookies, divided
1½ cups non-dairy whipped topping
Procedure:
1.
Beat the
pudding mix,
milk and coffee in medium bowl for 2 minutes.
2.
Put half
the pudding into 4 dessert glasses.
3.
Top
each with 2 crumbled cookies.
4.
Fold
the whipped topping into the remaining pudding.
5.
Spoon
over the crushed cookies.
6.
Top with
each dish with one of the remaining whole cookies.
Ingredients:
1 (3.4 ounce) package F
rench
vanilla instant pudding
1 cup cold milk
8 ounces non-dairy whipped topping, divided
24 chocolate wafers, divided
2 small
banana
s
8 teaspoons pineapple ice cream topping
8 maraschino cherries
¼ cup chopped nuts
Procedure:
1.
Beat the
pudding
mix and milk in large bowl for 2 minutes.
2.
Stir
in 1½ cups of the whipped topping
3.
Spread
into an 8-inch square pan.
4.
Freeze
for 3 hours or until the pudding is firm enough to scoop.
5.
Crush
16 of the chocolate wafers.
6.
Spoon
1 tablespoon of the crushed wafers into each of 8 parfait glasses or dessert
dishes.
7.
Scoop
¼ cup of the pudding mixture into each glass.
8.
Sprinkle
with the remaining crushed wafers.
9.
Cut the
bananas
into quarters by cutting each in half lengthwise and then cut each piece in
half crosswise.
10.
Stand 1 banana piece in each
parfait glass.
11.
Put 1 teaspoon pineapple ice
cream topping into each glass.
12.
Fill the glass with the
remaining whipped topping and the whole wafers.
13.
Sprinkle chopped nuts on top
of each glass.
14.
Top each glass with one of
the cherries.
15.
Serve immediately.
Ingredients:
8 ounces cream cheese
1 (14 ounce) can sweetened condensed milk
1 (8 serving size) package instant vanilla pudding mix
3 cups cold milk
1 teaspoon vanilla extract
8 ounces non-dairy whipped topping
4 bananas, sliced
½ (12 ounce) package vanilla wafers
Procedure:
1.
In a large bowl, beat the cream
cheese until it is fluffy.
2.
Beat in the condensed milk,
pudding mix, cold milk and vanilla until the mixture is smooth.
3.
Fold in ½ of the whipped topping.
4.
Line the bottom of a 9 x 13 inch
dish with the vanilla wafers.
5.
Arrange the sliced bananas evenly
over the wafers.
6.
Spread the pudding mixture on top
of the bananas.
7.
Top with the remaining whipped
topping.
8.
Refrigerate overnight.
Ingredients:
2 (1.4 ounce) packages
vanilla
sugar free instant pudding
4 cups milk
47 va
nilla wafers
,
divided
5 to 6 medium ripe bananas, sliced (about 3 cups), divided
8 ounces non-dairy whipped topping
Procedure:
1.
Prepare the
pudding with the milk as directed on the package.
2.
Put
½
cup of the pudding in the bottom of 2-quart serving bowl.
3.
Top
the pudding with 8 vanilla wafers.
4.
Add
a layer of sliced bananas.
5.
Top
the bananas with 1 cup of the pudding.
6.
Stand
12 wafers around the outside edge of the serving bowl.
7.
Top
the pudding layer with 12 vanilla wafers.
8.
Add
a layer of sliced bananas
9.
Top
the bananas with 1 cup of the pudding.
10.
Top the pudding with 15
vanilla wafers.
11.
Add a layer of the remaining
sliced bananas.
12.
Top the bananas with the
remaining pudding.
13.
Refrigerate
overnight to soften the vanilla wafers.
14.
To
serve, spread the whipped topping over the pudding.
15.
Ingredients:
1 (3.4 ounce) package banana instant pudding
2 cups milk
1 cup bananas, diced
1 cup miniature marshmallows
2 tablespoons maraschino cherries, chopped
Procedure:
1.
Combine
the milk and pudding mixture and beat the mixture for 2 minutes.
2.
Stir
in the bananas and marshmallows.
3.
Divide
the mixture between 4 dessert cups.
4.
Top
with the diced cherries.
5.
Refrigerate
for at least 1 hour.
Ingredients:
⅓ cup brown sugar
2 bananas, sliced
1 slice white bread
2 eggs, beaten
½ cup milk
¼ teaspoon vanilla extract
Procedure:
1.
Cut
the bread into 9 equal squares.
2.
Place
the bananas and bread in the top of a double boiler.
3.
Combine
the eggs, milk, sugar and pour over the banana mixture.
4.
Cover
tightly and cook over boiling water for 35 minutes.
5.
Serve
warm.
Ingredients:
1 (14 ounce) can sweetened condensed milk
1½ cups cold water
1 (3.4 ounce) package instant vanilla pudding mix
2 cups heavy whipping cream
36 vanilla wafers
3 medium bananas, sliced and dipped in lemon juice
Procedure:
1.
In a large bowl, combine the
sweetened condensed milk and water.
2.
Add pudding mix and beat until the
mixture is well blended.
3.
Chill for 5 minutes.
4.
Whip the cream until stiff peaks
form.
5.
Fold the whipped cream into the
pudding mixture.
6.
Spoon 1 cup of the pudding mixture
into a 2½-quart glass serving bowl.
7.
Top with ⅓ of the vanilla
wafers.
8.
Top the wafers with ⅓ of the
bananas.
9.
Top the bananas with ⅓ of
the remaining pudding.
