The Ultimate No-Bake Dessert Cookbook: Over 600 Simple and Delicious No-Bake Recipes (49 page)

2 (3.9 ounce) packages chocolate instant pudding

2 cups non-dairy whipped topping

1 cup cocktail peanuts

4 squares
semi-sweet
chocolate
, chopped

1 cup miniature marshmallows

Procedure:

1.
     
Mix the
pudding and the milk in a large bowl and beat for 2 minutes.

2.
     
Fold
in the whipped topping.

3.
     
Add the
remaining
ingredients and stir gently until the mixture is well blended.

4.
     
Pour
into a large glass serving bowl or 12 individual serving bowls.

5.
     
Refrigerate
at least 1 hour before serving.

Ingredients:

1 (14 ounce) can sweetened condensed milk

30 large marshmallows

1 (15 ounce) can crushed pineapple, drained

1 cup heavy whipping cream

½ cup chopped nuts

¼ cup maraschino cherries, chopped

Procedure:

1.
     
In a
double boiler, combine the marshmallows and the condensed milk and stir over
hot water until the marshmallows are melted.

2.
     
Fold
in the pineapple.

3.
     
Remove
the mixture from the heat.

4.
     
Whip
the cream until stiff peaks form.

5.
     
Fold
the whipped cream into the pudding mixture.

6.
     
Add the
nuts and cherries and stir well.

7.
     
Refrigerate
until cold.

Ingredients:

2 large limes

1 (14 ounce) can sweetened condensed milk

1 cup heavy whipping cream

Procedure:

1.
     
Grate
the peel from 1 lime and squeeze the juice from both limes.

2.
     
In
large bowl, mix the lime juice, condensed milk, and lime peel until the mixture
is thickened.

3.
     
Whip
the cream until stiff peaks form.

4.
     
Fold
the whipped cream into the lime mixture.

5.
     
Refrigerate
at least 2 hours.

Ingredients:

1 (3.4 ounce) package vanilla pudding mix

2 cups milk

4-5 drops peppermint extract

4 drops green food coloring

½ cup miniature chocolate chips

Procedure:

1.
     
Mix
the pudding with the milk in a medium bowl.

2.
     
Whisk
for at least two minutes.

3.
     
Add the
peppermint extract and food coloring and stir until the pudding is a uniform
green color.

4.
     
Put the
pudding in the refrigerator for 5 minutes

5.
     
Stir
in the chocolate chips.

Ingredients:

1 cup sugar

¼ cup unsweetened cocoa powder

1 envelope unflavored gelatin

1 (12 ounce) can evaporated milk

16 ounces vanilla yogurt

1 teaspoon vanilla

2 medium bananas, sliced

Procedure:

1.
     
In a
medium saucepan combine the sugar, cocoa powder, and gelatin.

2.
     
Gradually
stir in the evaporated milk.

3.
     
Cook
and stir over medium heat until the mixture comes to a boil and the gelatin is
dissolved.

4.
     
Remove
the pan from the heat and cool slightly.

5.
     
Stir
the yogurt and vanilla into the chocolate mixture.

6.
     
Divide
the banana slices among 8 dessert dishes.

7.
     
Spoon
the chocolate pudding over the banana slices.

8.
     
Refrigerate
overnight.

Ingredients:

⅓ cup
sugar

4½ teaspoons
cornstarch

¼ teaspoon
salt

1½ cups
milk

½ cup
half-and-half
cream

½ cup
creamy
peanut butter

1 teaspoon
vanilla
extract

Procedure:

1.
     
In a
saucepan, combine the sugar, cornstarch and salt.

2.
     
Gradually
stir in the milk and cream.

3.
     
Bring
the mixture to a boil over medium heat, stirring constantly.

4.
     
Cook
and stir for an additional 2 minutes.

5.
     
Remove
the pan from the heat and stir in the peanut butter and vanilla until smooth.

6.
     
Pour
the pudding into a serving bowl.

7.
     
Refrigerate
overnight.

Ingredients:

2¼ cups milk

1 cup
heavy cream

6 tablespoons
unsalted butter

1¼ cups light
brown sugar
, packed

3 egg yolks

¼ cup cornstarch

¼ teaspoon salt

1½ teaspoons pure vanilla extract

Procedure:

1.
     
In a
large saucepan, combine the milk and cream and bring the mixture to a
simmer
over medium
heat.

2.
     
Immediately
turn off the heat and set aside.

3.
     
In a
large, heavy skillet, melt the butter over medium-high heat.

4.
     
Stir
in the brown sugar, raise the heat to medium-high, and cook 5 to 7 minutes,
stirring constantly, to
caramelize
the
mixture.

5.
     
Stirring
constantly, gradually add the brown sugar mixture to the milk mixture.

6.
     
Put
the egg yolks in a medium bowl and whisk in about ½ cup of the hot
milk
mixture.

7.
     
Stir
in the cornstarch and salt until they are dissolved.

8.
     
Stir
the
cornstarch
mixture
back into the hot milk mixture in the
saucepan
.

9.
     
Stirring
constantly, cook over medium-high heat until the mixture is thick and just
boiling.

10.
 
Turn off the heat and stir
in the
vanilla extract
.

11.
 
Pour into a serving dish.

12.
 
Refrigerate overnight.

Ingredients:

3 tablespoons unsalted butter

½ cup plus 2 tablespoons packed brown sugar

⅛ teaspoon salt

3 tablespoons cornstarch

2 cups half-and-half

1 ½ tablespoons Scotch whiskey

Procedure:

1.
     
Combine
the butter, brown sugar and salt in a saucepan and cook over low heat, stirring
constantly, until the butter is melted and the sugar is dissolved.

2.
     
Stir
the cornstarch into ½ cup of the half-and-half until the cornstarch is
completely dissolved.

3.
     
Add
½ cup of the half-and-half to the butter and sugar mixture and stir well.

4.
     
Add
the remaining half-and-half and the cornstarch mixture and stir well.

5.
     
Turn
up the heat to medium-high and cook the mixture, stirring constantly, until the
mixture is thickened.

6.
     
Remove
the mixture from the heat and stir in the whiskey.

7.
     
Spoon
the pudding into 4 dessert dishes and cover the surface with plastic wrap.

8.
     
Refrigerate
at least 3 hours.

Ingredients:

1 (3.9 ounce) package chocolate instant pudding mix

1¼ cups cold milk

¼ cup
Irish cream liqueur

8 ounces non-dairy whipped topping, divided

½ cup fresh
raspberries

Procedure:

1.
     
Beat the pudding mix, milk and liqueur in medium bowl for 2 minutes.

2.
     
Stir in 1½ cups of the whipped topping.

3.
     
Divide the pudding
into dessert dishes.

4.
     
Refrigerate for at least 20 minutes.

5.
     
Top the pudding
with the
raspberries and the remaining whipped topping before serving.

Ingredients:

1 tablespoon unflavored gelatin

¼ cup water

2 cups eggnog

⅓ cup sugar

2 tablespoons cornstarch, divided

1 teaspoon rum extract

1 cup heavy whipping cream

1 (10 ounce) package frozen raspberries

½ cup currant jelly

1 tablespoon butter

¾ cup orange juice

Procedure:

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

2.
     
Heat
the eggnog in a saucepan.

3.
     
Mix
the sugar and 1 tablespoon of the cornstarch and add it to the eggnog.

4.
     
Cook,
stirring constantly, until the mixture is thickened.

5.
     
Remove
the pan from the heat and stir in the gelatin until it is dissolved.

6.
     
Cool
to room temperature and then beat in the rum extract.

7.
     
Whip
the cream until stiff peaks form.

8.
     
Fold
the whipped cream into the eggnog pudding.

9.
     
Divide
the pudding into 6 dessert glasses and refrigerate overnight.

10.
 
Thaw the raspberries.

11.
 
Mix ¾ cup of the raspberries
with the currant jelly in a saucepan and bring the mixture to a boil.

12.
 
Reduce the heat.

13.
 
Mix the remaining cornstarch
and raspberries.

14.
 
Add the mixture to the hot
raspberries.

15.
 
Cook, stirring constantly,
until the mixture is thickened.

16.
 
Remove the pan from the heat
and allow the mixture to cool slightly.

17.
 
Add the butter and stir
until it is melted.

18.
 
When the mixture reaches
room temperature, stir in the orange juice and chill.

19.
 
Top the pudding with the
sauce.

Ingredients:

6 large egg yolks

¼ cup sugar

1 teaspoon all-purpose flour

Pinch salt

2 cups milk, warmed

1 tablespoon bourbon

Procedure:

1.
     
Place
a medium glass bowl in the refrigerator to chill.

2.
     
Combine
the egg yolks, sugar, flour, and salt in a nonreactive saucepan.

3.
     
Beat
until the mixture is a pale yellow.

4.
     
Place
the mixture over low heat and slowly stir in the warm milk.

5.
     
Cook,
stirring constantly, until the custard coats a wooden spoon quite thickly.

6.
     
Immediately
pour the custard into the chilled mixing bowl.

7.
     
Cover
and place the custard in the refrigerator for at least 2 hours.

8.
     
Stir
in the bourbon.

Ingredients:

4 egg yolks

2 cups half-and-half

¼ cup sugar

¼ teaspoon salt

1 tablespoon dark rum

1 teaspoon vanilla

6 medium bananas, thinly sliced

Procedure:

1.
     
In
the top of a double boiler over hot water, beat together the egg yolks,
half-and-half, sugar and salt.

2.
     
Continue
cooking and stirring until the mixture is thick enough to coat a spoon.

3.
     
Strain
the custard.

4.
     
Add
the rum and vanilla and stir well.

5.
     
Let
cool to room temperature and then, cover, and chill.

6.
     
When
ready to serve, ladle the custard over thinly sliced bananas in parfait
glasses.

Ingredients:

8 ounces cream cheese

5 ounces sour cream

2 cups kumquats, puréed

¾ cup sugar

8 ounces non-dairy whipped topping

Procedure:

1.
     
Beat
the cream cheese and sour cream until they are fluffy.

2.
     
Mix
in the kumquat purée and the sugar.

3.
     
Fold
in the whipped topping.

4.
     
Refrigerate
for at least two hours.

Ingredients:

3 cups milk, divided

¼ cup cornstarch

½ cup sugar

¼ teaspoon salt

1½ teaspoons vanilla extract

Procedure:

1.
     
Scald
2⅔ cups of the milk.

2.
     
Mix
the cornstarch, sugar and salt and stir in the remaining ⅓ cup milk.

3.
     
Add
the mixture to the scalded milk and cook over low heat, stirring constantly,
until it is thickened and smooth.

4.
     
Continue
cooking for an additional 5 minutes.

5.
     
Cool
the pudding slightly and stir in the vanilla.

6.
     
Pour
into 6 serving dishes.

7.
     
Refrigerate
until ready to serve.

Ingredients:

4 eggs, separated

1 ounce sweet chocolate

¼ cup butter

½ cup milk

½ cup sugar

2 cups soft bread crumbs

1 cup blanched, slivered almonds

8 ounces non-dairy whipped topping (optional)

Procedure:

1.
     
Beat
the egg yolks in a small bowl.

2.
     
In
another bowl, beat the egg whites until stiff peaks form.

3.
     
In
top of a double boiler, heat the chocolate, butter, and milk.

4.
     
Slowly
add the beaten egg yolks and the sugar.

5.
     
Cook,
stirring occasionally, until the mixture is thickened.

6.
     
Stir
in the bread crumbs and almonds.

7.
     
Fold
in the beaten egg whites.

8.
     
Cover
and cook in a double boiler over simmering water for 25 minutes.

9.
     
Serve
either hot or cold and garnish with whipped topping if desired.

Ingredients:

2 pints fresh strawberries

1 cup sugar

¼ teaspoon cinnamon

Dash of ground cloves

2 tablespoons water

12 slices day-old bread

⅓ cup melted butter

8 ounces non-dairy whipped topping

Procedure:

1.
     
Reserve
several strawberries for a garnish.

2.
     
Cut
the remaining strawberries in half and place them in a saucepan.

3.
     
Add
the sugar, cinnamon, cloves, and water to the saucepan and bring the mixture to
a boil, stirring constantly.

4.
     
Reduce
the heat and simmer for 4 minutes.

5.
     
Remove
the crusts from the bread and butter both sides of each slice.

6.
     
Line
the bottom and sides of a 1½ quart baking dish and brush the edges of the bread
with juice from the strawberry mixture.

7.
     
Add
alternate layers of strawberry mixture and bread.

8.
     
Refrigerate
overnight.

9.
     
Top
the pudding with the whipped topping and the reserved strawberries.

Ingredients:

¾ cup sugar

Pinch of salt

2½ tablespoons all-purpose flour

2 cups milk

4 eggs, separated

1 teaspoon vanilla

Procedure:

1.
     
Beat
the egg whites until stiff peaks form and set aside.

2.
     
Combine
the sugar, salt, and flour in a saucepan and slowly add the milk, stirring
constantly.

3.
     
Beat
the egg yolks and stir them into the mixture.

4.
     
Cook,
stirring constantly, until the mixture is slightly thickened and coats the back
of the spoon.

5.
     
Remove
the pan from the heat.

6.
     
Beat
the pudding mixture into the egg whites.

7.
     
Stir
in the vanilla.

8.
     
Refrigerate
overnight.

Parfait means “perfect” in French
and they are the perfect dessert. They are just the right size and combine just
the right flavors and textures. They are beautiful to look at and scrumptious
to eat. Parfaits are elegant and easy to make. Next time you need a dessert in
a hurry, try a parfait.

Ingredients:

2 cups boiling
water

1 (6 ounce) package blueberry gelatin

2 cups cold
water

8 ounces non-dairy whipped topping, divided

1 cup fresh
strawberries
,
halved

Procedure:

1.
     
Add the
boiling
water to the gelatin mix in large bowl and stir until the gelatin is completely
dissolved.

2.
     
Stir
in the cold water.

3.
     
Pour
the gelatin into 9 parfait glasses.

4.
     
Refrigerate
for 4 hours or until the gelatin is firm.

5.
     
Put a layer
of whipped topping over the gelatin
.

6.
     
Arrange
the strawberries on top of the whipped topping.

7.
     
Serve
immediately.

Ingredients:

1 cup boiling
water

1 (0.6 ounce) package strawberry sugar free gelatin, or any
other red flavor

1 cup cold
water

8 ounces non-dairy whipped topping, divided

1½ cups
blueberries

Procedure:

1.
     
Add the
boiling
water to the gelatin and stir until the gelatin is completely dissolved.

2.
     
Stir
in the cold water.

3.
     
Pour
the gelatin into 9 x 13 inch pan.

4.
     
Refrigerate
for
4 hours or until the gelatin is firm.

5.
     
Cut the
gelatin
into ½-inch cubes.

6.
     
Reserve
1 cup of the whipped topping for garnish.

7.
     
Put
a layer of the blueberries into 8 parfait glasses.

8.
     
Top
the blueberries with the remaining whipped topping.

9.
     
Add
a layer of gelatin.

10.
 
Top the gelatin with the
reserved whipped topping.

Ingredients:

1 (3.5 ounce) package vanilla pudding and pie filling

2 cups milk

1 tablespoon instant coffee

¼ teaspoon cinnamon

1½ cup non-dairy whipped topping

Procedure:

1.
     
Combine
the pudding mix, milk, and coffee in a saucepan.

2.
     
Cook
and stir over medium heat until the mixture comes to a full boil.

3.
     
Pour
the pudding into a bowl.

4.
     
Cover
the surface with plastic wrap and refrigerate for at least 2 hours.

5.
     
Mix
the cinnamon with the whipped topping.

6.
     
Put
a layer of pudding into each of 6 parfait glasses.

7.
     
Top
with a layer of whipped topping.

8.
     
Repeat
steps 6 and 7.

Ingredients:

1 (3.4 ounce) package chocolate pudding mix

2 cups milk

1 tablespoon instant coffee

8 ounces non-dairy whipped topping

½ teaspoon cinnamon

Procedure:

1.
     
Prepare
the pudding mix with the milk as directed on the package, adding the instant
coffee with the milk.

2.
     
Cover
the surface of the pudding with plastic wrap and refrigerate until the pudding
is set up.

3.
     
Add
the cinnamon to the whipped topping and blend well.

4.
     
Place
a layer of pudding into each of 4 parfait glasses using ½ of the pudding.

5.
     
Add
a layer of whipped topping to each of the parfait glasses using ½ of the
whipped topping.

6.
     
Repeat
steps 4 and 5.

7.
     
Refrigerate
until ready to serve.

Ingredients:

1 tablespoon
cream cheese

1 teaspoon sugar

¼ teaspoon
brandy extract

1 teaspoon instant coffee, dissolved in 1 tablespoon warm
water

⅓ cup non-dairy whipped topping

1 square semi-sweet chocolate, finely grated, divided

1 cup mixed
berries

Procedure:

1.
     
Mix the
cream cheese,
sugar, brandy extract and dissolved coffee in a small bowl with a wire whisk
until the mixture is well blended.

2.
     
Fold
in the whipped topping and ½ of the chocolate.

3.
     
Put
½ cup of the
berries into each of 2 parfait glasses.

4.
     
Top the
berries with the cream cheese mixture.

5.
     
Sprinkle
the cream cheese layer with the remaining chocolate.

6.
     
Serve
immediately.

Ingredients:

½ cup non-dairy whipped topping

¼ cup plain yogurt

1 teaspoon honey

⅛ teaspoon cinnamon

⅛ teaspoon nutmeg

1 (3 ounce) package orange gelatin

¾ cup boiling water

½ cup cold water

Ice cubes

¾ cup diced orange sections

Procedure:

1.
     
Blend
¼ cup whipped topping, yogurt, honey and spices and set aside.

2.
     
Dissolve
the gelatin in the boiling water.

3.
     
Combine
the cold water and ice to make 1¼ cups.

4.
     
Add
the iced water to the gelatin and stir until it is slightly thickened.

5.
     
Remove
any unmelted ice.

6.
     
Place
the orange sections in 6 parfait glasses.

7.
     
Top
with the yogurt mixture and then the thickened gelatin.

8.
     
Chill
until soft set—30 minutes.

9.
     
Garnish
with the remaining whipped topping.

Ingredients:

18 c
hocolate wafers
,
finely crushed

1 envelope unflavored gelatin

½ cup
orange juice

½ teaspoon grated orange zest

1 cup hot
milk

8 ounces cream cheese

½ cup
sugar

1 teaspoon vanilla

1½ cups non-dairy whipped topping, divided

Procedure:

1.
     
Spoon
½
cup of the wafer crumbs evenly into 6 parfait glasses.

2.
     
Sprinkle
the
gelatin over the juice in a blender container and let it
stand for 5 minutes.

3.
     
Add
the orange zest and milk.

4.
     
Blend
on low speed until the gelatin is completely dissolved.

5.
     
Add
the cream cheese, sugar and vanilla.

6.
     
Blend
on high speed until the mixture is well blended.

7.
     
Add
1 cup of the whipped topping and pulse until the mixture is blended.

8.
     
Pour the
mixture
over the crumbs in parfait glasses

9.
     
Top
with the remaining wafer crumbs.

10.
 
Refrigerate 2 hours or until
the parfait is firm.

11.
 
Serve topped with the
remaining whipped topping.

Ingredients:

1 (3 ounce) package orange gelatin

1 cup boiling water

2 cups ice cubes

½ cup orange sections