The Ultimate No-Bake Dessert Cookbook: Over 600 Simple and Delicious No-Bake Recipes (50 page)

½ cup apples, chopped

½ cup non-dairy whipped topping

Procedure:

1.
     
Dissolve
the gelatin in the boiling water.

2.
     
Add
the ice cubes and stir constantly until the gelatin starts to thicken.

3.
     
Remove
any unmelted ice.

4.
     
Put
a layer of gelatin in each of 4 parfait glasses, using ½ of the gelatin.

5.
     
Put
a layer of apples on top of the gelatin.

6.
     
Put
a layer of gelatin on top of the apples, using the remaining gelatin.

7.
     
Put
a layer of oranges on top of the gelatin.

8.
     
Top
with a layer of whipped topping.

9.
     
Refrigerate
until the gelatin has completely set.

Ingredients

½ pound marshmallows (about 32)

¾ cup boiling water

¼ cup frozen orange juice concentrate, thawed

1 cup heavy whipping cream

Orange food coloring

Procedure:

1.
     
Add
the marshmallows to the boiling water and stir until the marshmallows are
dissolved.

2.
     
Add
the orange juice concentrate and stir well.

3.
     
Refrigerate
until the mixture is thick.

4.
     
Whip
the mixture until it is fluffy.

5.
     
Whip
the cream until stiff peaks form.

6.
     
Fold
the whipped cream into the marshmallow mixture.

7.
     
Divide
the mixture in half.

8.
     
To ½
of the mixture add a few drops of food coloring and mix well.

9.
     
Arrange
alternate layers of the two mixtures in parfait glasses.

10.
 
Refrigerate until ready to
serve.

Ingredients:

2 cups boiling water

2 (3 ounce) packages lime gelatin

1 (12 ounce) can unsweetened pineapple juice

1 (8 ounce) can pineapple tidbits

6 tablespoons non-dairy whipped topping

Procedure:

1.
     
Pour
the boiling water over the gelatin in a large bowl and stir until the gelatin
is dissolved.

2.
     
Stir
the pineapple juice and undrained pineapple tidbits into the gelatin.

3.
     
Refrigerate,
stirring occasionally, until the gelatin is the consistency of unbeaten egg
white.

4.
     
Pour
the gelatin into 6 parfait glasses.

5.
     
Refrigerate
until firm.

6.
     
Top
each parfait with 1 tablespoon whipped topping.

7.
     
 

Ingredients:

1 (3.4 ounce) package instant vanilla pudding

1 (3.4 ounce) package instant dark chocolate pudding

1 teaspoon vanilla, divided

4 cup cold milk, divided

4 tablespoons non-dairy whipped topping

4 maraschino cherries

Procedure:

1.
     
Make
the vanilla pudding according to the package directions, adding ½ teaspoon
vanilla.

2.
     
Make
the chocolate pudding according to the package directions, adding ½ teaspoon
vanilla.

3.
     
Fill
4 parfait glasses with alternate layers of vanilla and chocolate pudding.

4.
     
Refrigerate
until ready to serve.

5.
     
Garnish
each dessert with 1 tablespoon of whipped topping and a cherry.

Ingredients:

5
graham crackers
,
divided

3 chocolate graham crackers

2 tablespoons
butter
,
melted

8 ounces cream cheese

1 cup
milk

1 (4-serving size) package vanilla instant pudding

¼ cup
coffee-flavored
liqueur

1 cup non-dairy whipped topping

2 squares
semi-sweet
chocolate
, melted

1 square white chocolate, melted

Procedure:

1.
     
Reserve
2
of the graham crackers for garnish and crush the remaining 3 whole graham
crackers.

2.
     
Place
the graham cracker crumbs in a bowl.

3.
     
Crush
the chocolate graham crackers and place them in a separate bowl.

4.
     
Stir
1 tablespoon of the butter into the crumbs in each bowl until well blended and
then set them aside.

5.
     
Beat the
cream
cheese until it is creamy.

6.
     
Gradually
add the milk, beating well after each addition.

7.
     
Add
the dry pudding mix and beat until the mixture is well blended.

8.
     
Add
the liqueur and mix well.

9.
     
Fold
in the whipped topping.

10.
 
Put the
regular
graham crumb mixture evenly into 8 parfait glasses.

11.
 
Cover each with ½ cup of the
cream cheese mixture.

12.
 
Sprinkle evenly with the
chocolate crumb mixture.

13.
 
Refrigerate
at least 1 hour.

14.
 
B
reak
each of the 2 reserved honey grahams into 4 rectangles.

15.
 
Coat the rectangles with the
semi-sweet chocolate.

16.
 
Refrigerate until firm.

17.
 
Decorate each rectangle with
the white chocolate to resemble a tuxedo and refrigerate until set.

18.
 
Add one tuxedo to each
parfait immediately before serving.

Ingredients:

1 cup heavy whipping cream

½ teaspoon vanilla extract

40 chocolate wafers

Procedure:

1.
     
Pour
the cream and vanilla into the mixing bowl.

2.
     
Beat
the cream until stiff peaks form.

3.
     
Place
1 teaspoon of whipped cream into each of 4 parfait glasses.

4.
     
Top
the whipped cream with 1 cookie.

5.
     
Repeat
steps 3 and 4 until all of the cookies and cream are used. There should be 10
cookies in each glass.

6.
     
Refrigerate
at least 2½ hours before serving.

Ingredients:

1½ cup mashed bananas

½ cup orange juice

⅓ cup lemon juice

1½ cup crushed pineapple, drained

¾ cup sugar

1 cup heavy whipping cream

Procedure:

1.
     
In a
bowl, mash the bananas and combine the mashed fruit with the orange and lemon
juices.

2.
     
Chop
the pineapple into finer pieces.

3.
     
Pour
the pineapple into another bowl with the sugar and mix until the sugar is
dissolved.

4.
     
Combine
the pineapple and banana mixtures and freeze for 4 hours or until it is mushy.

5.
     
Whip
the cream until it forms stiff peaks.

6.
     
Fold
the whipped cream into the fruit mixture and spoon into parfait glasses.

7.
     
Serve
immediately.

Ingredients:

⅓ cup
dry roasted
peanuts
, chopped, divided

⅔ cup crushed graham crackers

3 tablespoons
butter
,
melted

1 banana

1 (3.4 ounce) package
vanilla
instant pudding

2 cups cold milk

½ cup
miniature semi-sweet
chocolate chips

½ cup non-dairy whipped topping

Procedure:

1.
     
Reserve
1
tablespoon of the nuts for garnish.

2.
     
Mix
the remaining nuts, graham cracker crumbs and butter.

3.
     
Slice
the banana and reserve 4 slices for garnish.

4.
     
Refrigerate
the reserved banana slices.

5.
     
Chop
the remaining banana slices.

6.
     
Beat the
pudding
mix and milk for 2 minutes and then let it stand for 5 minutes.

7.
     
Stir
in the chopped bananas.

8.
     
Put
a layer of pudding mixture into 6 parfait glasses.

9.
     
Top
the pudding layer with a layer of chocolate chips.

10.
 
Top the chocolate chips with
the crumb mixture.

11.
 
Refrigerate 1 hour.

12.
 
Immediately before serving,
top the parfaits with the
whipped topping and garnish with the
reserved
nuts and banana slices.

Ingredients:

40 va
nilla wafers
,
divided

2 cups cold milk

1(4-serving size) package
banana
cream instant pudding

8 ounces non-dairy whipped topping

3
banana
s, sliced

Procedure:

1.
     
Coarsely
crush
30 of the vanilla wafers and set them aside.

2.
     
Beat
the pudding and milk together for 2 minutes.

3.
     
Fold
in the whipped topping.

4.
     
Put 1
tablespoon of the crushed wafers into each of 10 parfait glasses.

5.
     
Top
with a layer of banana slices, using ½ of the bananas.

6.
     
Top
with ¼ cup of the pudding mixture.

7.
     
Repeat
steps 4-6.

8.
     
Top
with the remaining wafers.

9.
     
Refrigerate
at least 1 hour.

Ingredients:

1 cup cold milk

1 (3.4 ounce) package vanilla instant pudding mix

1 cup miniature marshmallows, divided

1 banana, chopped

1 (8 ounce) can crushed pineapple, undrained

1 (11 ounce) can mandarin oranges, drained

½ cup toasted sliced almonds

½ cup shredded coconut

Procedure:

1.
     
Beat
the pudding mix and milk for 2 minutes.

2.
     
Mix
in ½ cup of the marshmallows, the banana and pineapple with juice.

3.
     
Spoon
some of the mixture into each of 6 parfait glasses. Use all of the mixture.

4.
     
Add
a layer of pudding, using ½ of the pudding.

5.
     
Mix
the remaining marshmallows with the oranges, almonds and coconut.

6.
     
Top
the pudding with a layer of this mixture, using the entire mixture.

7.
     
Top
with a layer of pudding.

8.
     
Refrigerate
until ready to serve.

Ingredients:

1 (3.4 ounce) package instant vanilla pudding mix

16 ounces sour cream

8 ounces cream cheese

¼ cup sugar

1 teaspoon vanilla extract

2 teaspoons almond extract

1 (21 ounce) can cherry pie filling

Procedure:

1.
     
Combine
the pudding mix, sour cream and cream cheese and beat until the mixture is
smooth.

2.
     
Slowly
add sugar, while continuing to beat the mixture.

3.
     
Stir
in the vanilla and almond extracts.

4.
     
Spoon
the mixture into 8 parfait glasses until they are ½ full.

5.
     
Spoon
a layer of cherry pie filling into each glass, reserving 8 cherries for
garnish.

6.
     
Spoon
the remaining pudding mixture on top of the pie filling.

7.
     
Garnish
with the reserved cherries.

Ingredients:

8 ounces
cream cheese

1 (7 ounce) jar marshmallow crème

1 cup sliced fresh
strawberries

1 cup blueberries

Procedure:

1.
     
Beat the
cream
cheese and marshmallow crème until they are well blended.

2.
     
Refrigerate
overnight.

3.
     
Put
a layer of cream cheese mixture into each of 6 parfait glasses, using ½ of the
mixture.