The Ultimate No-Bake Dessert Cookbook: Over 600 Simple and Delicious No-Bake Recipes (51 page)

4.
     
Top
the cream cheese mixture with a layer of strawberries.

5.
     
Top
the strawberries with a layer of the remaining cream cheese mixture.

6.
     
Top
the cream cheese with the blueberries.

7.
     
Serve
immediately.

Ingredients:

8 ounces
cream cheese

1½ cups cold milk

1 (3.4 ounce) package
vanilla
instant pudding

1½ cups non-dairy whipped topping, divided

24 va
nilla wafer
s,
coarsely chopped

¾ cup blueberries

¾ cup strawberries, sliced

Procedure:

1.
     
Mix the
blueberries and strawberries and set aside.

2.
     
Beat the
cream cheese
until it is creamy.

3.
     
Gradually
beat in the milk.

4.
     
Add the
dry pudding mix and mix well.

5.
     
Fold
in 1 cup of whipped topping.

6.
     
Put
a layer of vanilla wafers in each of 8 parfait glasses, using ½ of the wafers.

7.
     
Using
½ of the berries, top the vanilla wafers.

8.
     
Top
the berries with a layer of pudding, using ½ of the pudding mixture.

9.
     
Repeat
steps 6-8.

10.
 
Refrigerate until ready to
serve.

11.
 
Immediately before serving,
top with the remaining whipped topping.

Ingredients:

8 ounces
cream cheese

1½ cups cold milk

1 (3.4 ounce) package
vanilla
instant pudding

1½ cups non-dairy whipped topping, divided

2
mango
s, peeled,
seeded, chopped

Procedure:

1.
     
Beat the
cream cheese
until it is creamy.

2.
     
Gradually
beat in the milk.

3.
     
Add the
pudding mix and mix well.

4.
     
 Fold
in 1 cup of whipped topping.

5.
     
Put
a layer of mango pieces into each of 8 parfait glasses, using ½ of the mangos.

6.
     
Top
the mango layer with a layer of pudding, using ½ of the pudding.

7.
     
Repeat
steps 5 and 6.

8.
     
Refrigerate
until ready to serve.

9.
     
Top
with the remaining whipped topping.

Ingredients:

1 cup heavy whipping cream

3 tablespoons sugar

1 teaspoon vanilla

Dash of salt

1 cup sour cream

1 (21 ounce) can blueberry pie filling

Procedure:

1.
     
Whip
the cream with the sugar, vanilla and salt until stiff peaks form.

2.
     
Fold
the whipped cream into the sour cream.

3.
     
Alternate
layers of pie filling and whipped cream mixture in parfait glasses, beginning
with a blueberry layer and ending with a whipped cream layer.

4.
     
Top
each dessert with a blueberry.

5.
     
Refrigerate
until ready to serve.

Ingredients:

1 (3 ounce) package strawberry gelatin

1¼ cups boiling water, divided

2 cups strawberries, sliced

1 pint strawberry ice cream

1 envelope unflavored gelatin

3 drops red food coloring (optional)

Procedure:

1.
     
Dissolve
the unflavored gelatin in ¼ cup of boiling water.

2.
     
Dissolve
the strawberry gelatin in the remaining boiling water.

3.
     
Mix
the two gelatins.

4.
     
Scoop
the ice cream and add it to the gelatin.

5.
     
Mix
until the ice cream is melted.

6.
     
Add
the food coloring if desired.

7.
     
Refrigerate
the mixture for 10 to 15 minutes.

8.
     
Place
a layer of strawberries in each of 6 parfait dishes.

9.
     
Add
a layer of the gelatin mixture.

10.
 
Repeat steps 8 and 9.

11.
 
Refrigerate until the
gelatin is set.

Ingredients:

1 (16 ounce) package frozen rhubarb

1 cup strawberries, hulled

½ cup plus 2 tablespoons sugar, divided

2 envelopes unflavored gelatin

⅓ cup cold water

5 egg whites

Procedure:

1.
     
Cook
the rhubarb, strawberries and ½ cup of the sugar in a medium-size saucepan,
stirring occasionally until the fruit is well-cooked—about 15 minutes.

2.
     
Remove
the pan from the heat.

3.
     
Sprinkle
the gelatin over the cold water and let it stand for 5 minutes to soften.

4.
     
Add
the softened gelatin to the hot rhubarb mixture, stirring until the gelatin is
completely dissolved.

5.
     
Place
the fruit mixture in the container of an electric blender or food processor and
purée.

6.
     
Pour
the purée into a medium-size bowl and place the bowl in a container of iced
water to cool.

7.
     
Chill,
stirring occasionally, until the mixture is partially set—mixture will mound
when dropped from a spoon.

8.
     
Remove
the bowl from the iced water and set aside.

9.
     
Beat
the egg whites until soft peaks form.

10.
 
Gradually add the 2
tablespoons sugar, beating until stiff, shiny peaks form.

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

12.
 
Spoon into 10 parfait
glasses.

13.
 
Serve immediately.

Ingredients:

1 envelope unflavored gelatin

⅓ cup cold water

1 cup vanilla ice cream

1 cup crushed pineapple, drained

1 cup strawberries, hulled

Procedure:

1.
     
Sprinkle
the gelatin over the cold water and soften the gelatin for 5 minutes.

2.
     
Place
the gelatin over low heat, stirring constantly until the gelatin dissolves.

3.
     
Add
the ice cream and stir gently until mixed.

4.
     
Refrigerate
the gelatin mixture until the gelatin begins to set up.

5.
     
Add
a layer of strawberries to each of 4 parfait glasses.

6.
     
Top
the strawberries with a layer of gelatin, using ½ of the gelatin.

7.
     
Top
the gelatin with a layer of pineapple.

8.
     
Top
the pineapple with the remaining gelatin.

9.
     
Refrigerate
until the gelatin is completely set up.

Ingredients:

1
egg

2¾ cups milk

3 tablespoons
instant
tapioca

⅓ cup sugar

1 teaspoon
vanilla

1 cup non-dairy whipped topping

1 (10 ounce) package
frozen
strawberries
in syrup, thawed, mashed slightly

Procedure:

1.
     
Beat the
egg
and milk in a saucepan until they are well blended.

2.
     
Add
the tapioca and sugar and mix well.

3.
     
Let
the mixture stand for 5 minutes.

4.
     
Bring
the mixture
to a rolling boil over medium heat,
stirring constantly.

5.
     
Remove
the pan from the heat.

6.
     
Stir
in the vanilla.

7.
     
Pour
the pudding into a medium bowl.

8.
     
Place
a piece of plastic wrap directly on the surface of the pudding.

9.
     
Refrigerate
1 hour or until the pudding is cooled.

10.
 
Fold in the whipped topping.

11.
 
Layer the pudding mixture
alternately with the strawberries in 8 parfait glasses.

12.
 
Serve immediately.

Ingredients:

½ cup small pearl
tapioca

1½ cups boiling water

1 (4-serving size) package
raspberry
gelatin

Procedure:

1.
     
Prepare the
tapioca as directed on the package.

2.
     
Refrigerate
until ready to prepare the parfaits.

3.
     
Stir
the boiling water into the gelatin until the gelatin is completely dissolved.

4.
     
Pour
the gelatin into an 8-inch square dish sprayed with cooking spray

5.
     
Refrigerate
until the gelatin is set.

6.
     
Cut the
gelatin
into ½-inch cubes.

7.
     
Spoon
¼ cup of the tapioca into each of 8 parfait glasses.

8.
     
Top
the tapioca with gelatin cubes.

9.
     
Repeat
steps 7 and 8.

10.
 
Serve immediately.

Ingredients:

1 (6 ounce) package raspberry gelatin

2 cups boiling water

2 cups cold water

2 pints vanilla ice cream, slightly softened

Procedure:

1.
     
Dissolve
the gelatin in the boiling water.

2.
     
Stir
in the cold water.

3.
     
Refrigerate
until firm.

4.
     
Alternate
layers of raspberry gelatin and ice cream in parfait glasses.

Ingredients:

1 (3 ounce) package raspberry gelatin

1 cup boiling water

1 cup apple sauce

1 cup raspberries

2 cups plain or raspberry yogurt

Procedure:

1.
     
Add
the gelatin to the boiling water, stirring until the gelatin is completely
dissolved.

2.
     
Stir
in the apple sauce until the mixture is well blended.

3.
     
Stir
in the raspberries.

4.
     
Refrigerate
the gelatin mixture until it is set but not firm.

5.
     
Put
a layer of the gelatin mixture into each of 8 parfait glasses, using ½ of the
gelatin.

6.
     
Top
the gelatin with a layer of yogurt.

7.
     
Repeat
steps 5 and 6.

8.
     
Refrigerate
until the gelatin is completely firm.

Ingredients:

1 (3.4 ounce) package lemon pudding mix

2 cups milk

1 cup strawberries, sliced

1 cup blueberries

1 cup raspberries

8 ounces non-dairy whipped topping

Ingredients:

1.
     
Make
the pudding with the milk according to the directions on the package.

2.
     
Place
a layer of strawberries in each of 8 parfait glasses.

3.
     
Cover
the strawberries with a layer of pudding, using ½ of the pudding.

4.
     
Cover
the pudding with a layer of blueberries.

5.
     
Cover
the blueberries with the remaining pudding.

6.
     
Cover
the pudding with a layer of raspberries.

7.
     
Top
the raspberries with whipped topping.

8.
     
Refrigerate
until ready to serve.

Ingredients:

½ cup flaked coconut

1 cup canned whole cranberry sauce

1 quart vanilla ice cream, slightly softened

Procedure:

1.
     
Combine
the coconut and cranberry sauce and mix well.

2.
     
Put
a layer of the cranberry mixture into each of 6 parfait glasses.

3.
     
Top
with a layer of ice cream.

4.
     
Repeat
steps 2 and 3.