The Ultimate No-Bake Dessert Cookbook: Over 600 Simple and Delicious No-Bake Recipes (52 page)

5.
     
Serve
immediately.

Ingredients:

1 (16 ounce) can cooked pumpkin

⅛ teaspoon nutmeg

¼ teaspoon cinnamon

⅛ teaspoon ginger

¼ teaspoon rum extract

Dash of cloves

2 envelopes unflavored gelatin

¼ cup water

1 cup evaporated skim milk

4 teaspoon sugar

Procedure:

1.
     
Combine
the first 6 ingredients in large bowl and mix well.

2.
     
Set
aside.

3.
     
Sprinkle
the gelatin over the water in small pan and soften it for 5 minutes.

4.
     
Place
the gelatin over a low heat and stir until the gelatin has dissolved and then
set aside.

5.
     
Combine
the milk and sugar in bowl and mix it.

6.
     
Slowly
pour the gelatin mixture into the milk mixture and continue beating until stiff
peaks form.

7.
     
Combine
all of the ingredients and blend.

8.
     
Put
the mixture into parfait glasses.

9.
     
Refrigerate
until ready to serve.

Ingredients:

1 pound peaches, peeled and cut into wedges

2 teaspoons lemon juice

2 cups plain yogurt

1 tablespoon sugar

½ teaspoon vanilla

½ cup seedless raspberry jam

Procedure:

1.
     
Toss
the peaches with the lemon juice in a bowl.

2.
     
In a
separate bowl, combine the yogurt, sugar, and vanilla.

3.
     
Make
a layer of peaches in each of 8 parfait glasses.

4.
     
Top
the peaches with a layer of yogurt.

5.
     
Top
the yogurt with a thin layer of raspberry jam.

6.
     
Repeat
steps 3-5.

7.
     
Refrigerate
until ready to serve.

Ingredients:

2 (3 ounce) packages peach gelatin, divided

2 cup boiling water, divided

¾ cup cold water

1 pint vanilla ice cream

1 (15 ounce) can peaches, well drained

Procedure:

1.
     
Dissolve
1 package of the gelatin in 1 cup boiling water.

2.
     
Add
the ice cream and stir until the ice cream melts and the mixture is smooth.

3.
     
Pour
the mixture into parfait glasses.

4.
     
Refrigerate
for 1 hour until the gelatin is set but not firm.

5.
     
Dissolve
the remaining package of the gelatin in 1 cup boiling water.

6.
     
Add
the cold water.

7.
     
Refrigerate
until the gelatin is the consistency of unbeaten egg whites.

8.
     
Place
the peaches into the parfait glasses on top of the ice cream mixture and cover
with the thickened clear gelatin.

9.
     
Refrigerate
until the gelatin is firm.

Ingredients:

3 cups pineapple chunks

2 tablespoons rum

1 pint vanilla ice cream

1 cup flaked coconut, toasted

Procedure:

1.
     
Combine
the pineapple chunks and rum.

2.
     
Place
¼ cup of the pineapple into each of 6 parfait glasses.

3.
     
Top
the pineapple with 2 heaping tablespoons ice cream.

4.
     
Top
the ice cream with 1 heaping tablespoon coconut.

5.
     
Repeat
steps 2-4.

6.
     
Serve
immediately.

Ingredients:

1 pound purple plums

1 tablespoon cornstarch

¾ cup sugar

Dash salt

Dash ground cinnamon

Dash ground cloves

1 tablespoon lemon juice

2 pints vanilla ice cream

Procedure:

1.
     
Slice
the plums and remove the pits. You should have 3 cups of sliced plums.

2.
     
Combine
the cornstarch, sugar and salt in medium saucepan.

3.
     
Stir
in the plums, cinnamon, cloves and lemon juice.

4.
     
Cover
and bring the mixture to a boil.

5.
     
Reduce
the heat and simmer for 8-10 minutes.

6.
     
Cool
completely.

7.
     
Place
a layer of the plum mixture in each of 8 parfait glasses.

8.
     
Top
with a layer of ice cream.

9.
     
Repeat
steps 7 and 8.

10.
 
Serve immediately.

Ingredients:

1 (3.4 ounce) package
chocolate
instant pudding

2 cups cold milk

½ cup non-dairy whipped topping

12 miniature marshmallows

2 tablespoons
dry roasted peanuts
,
chopped

Procedure:

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

2.
     
Spoon
¾ cup of the pudding into a bowl and fold in the whipped topping.

3.
     
Put
the remaining pudding into 4 parfait glasses.

4.
     
Top the
pudding with the whipped topping mixture.

5.
     
Refrigerate
for 5 minutes.

6.
     
Top with
the remaining ingredients.

Ingredients:

1¾ cups
water
,
divided

8 peppermint candies

1 (3 ounce) package
raspberry
gelatin

1 cup non-dairy whipped topping, divided

Procedure:

1.
     
Pour
1
cup water into a small saucepan and add the mints.

2.
     
Bring
the water to a boil and cook until the mints are completely dissolved, stirring
constantly.

3.
     
Add the
hot mint mixture to the gelatin mix in medium bowl and stir until the gelatin
is completely dissolved.

4.
     
Stir
in the remaining ¾ cup water.

5.
     
Remove
1 cup of the gelatin and set aside at room temperature.

6.
     
Refrigerate
the remaining gelatin until it has the consistency of unbeaten egg whites.

7.
     
Add
½ cup whipped topping to the slightly thickened gelatin and stir until the
mixture is well blended.

8.
     
Pour
the mixture into 4 parfait glasses.

9.
     
Refrigerate
until the gelatin is set but not firm.

10.
 
Pour the reserved gelatin
evenly over the creamy layers.

11.
 
Refrigerate until the
gelatin is firm.

12.
 
Top with the remaining whipped
topping immediately before serving.

Ingredients:

15 chocolate sandwich
cookies
, finely chopped

10 chocolate-covered mint patties, finely chopped

2 (3.4 ounce) packages
chocolate
instant pudding

4 cups cold milk

4 drops green
food coloring

8 ounces non-dairy whipped topping

Procedure:

1.
     
Combine the
chopped
cookies and mint patties.

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

3.
     
Let the
pudding stand for 5 minutes.

4.
     
Stir
the food coloring into the whipped topping until they are well blended.

5.
     
Put
a layer of pudding into each of 12 parfait glasses, using ½ of the pudding.

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

7.
     
Put
a layer of the cookie mixture on top of the whipped topping, using ½ of the
cookies.

8.
     
Repeat
steps 5-7.

9.
     
Refrigerate
for 30 minutes before serving.

Ingredients:

2 cups cold
milk

1 (3.4 ounce) package vanilla instant pudding

5
peanut butter sandwich
cookies
, crushed

¼ cup strawberry jam

½ cup
banana
slices

½ cup non-dairy whipped topping

Procedure:

1.
     
Beat the
milk
and the pudding mix for 2 minutes and then let it stand for 5 minutes.

2.
     
Reserve
2
tablespoons of the crushed cookies for garnish.

3.
     
Layer
¼ cup of the pudding into each of 4 parfait glasses.

4.
     
Put
1 tablespoon of the remaining cookie crumbs on top of the pudding.

5.
     
Add
a layer of strawberry jam on top of the cookie crumbs, using all of the jam.

6.
     
Use
the remaining cookie crumbs to top the jam.

7.
     
Top
the cookie crumbs with the remaining pudding.

8.
     
Refrigerate
at least 1 hour.

9.
     
Top
each parfait with the banana slices, whipped topping and the reserved cookie
crumbs immediately before serving.

Ingredients:

2 cups cold
milk

3 tablespoons creamy peanut butter

1 (4-serving size) package
vanilla
instant pudding

½ teaspoon water

¼ cup
raspberry jam
or preserves

Procedure:

1.
     
Blend
a
small amount of the milk into the peanut butter and then stir in the remaining
milk.

2.
     
Add
the pudding mix.

3.
     
Beat
for 2 minutes or until the mixture is well blended.

4.
     
Stir the
water
into the jam.

5.
     
Spoon
¼ cup of the pudding mixture into each of 4 parfait glasses.

6.
     
Top
with ½ of the jam.

7.
     
Repeat
steps 5 and 6.

8.
     
Refrigerate
until ready to serve.

Ingredients:

1 (3.4 ounce) package
chocolate
instant pudding

2 cups + 3 tablespoons cold milk, divided

3 tablespoons
creamy peanut
butter

1 cup non-dairy whipped topping

Procedure:

1.
     
Beat the
pudding
mix and 2 cups milk for 2 minutes and set aside.

2.
     
Gradually
add the remaining milk to the peanut butter while stirring until the mixtures
is well blended.

3.
     
Stir
the whipped topping into the peanut butter mixture.

4.
     
Divide ½ of
the pudding evenly among 6 parfait glasses.

5.
     
Top
the pudding with a layer of the peanut butter mixture.

6.
     
Top
the peanut butter layer with the remaining pudding.

7.
     
Refrigerate
at least
30 min.

Ingredients:

½ cup sliced fresh
strawberries

¾ cup boiling water

1 (0.3 ounce) package
strawberry
sugar free gelatin

½ cup cold water

¾ cup
ice cubes

1 cup + 6 tablespoons non-dairy whipped topping, divided

Procedure:

1.
     
Place the
berries
into 6 parfait glasses.

2.
     
Add
the boiling water to the gelatin and stir until the gelatin is completely
dissolved.

3.
     
Add
the cold water and ice cubes and stir until the ice is melted.

4.
     
Pour
¾ cup of the gelatin into each parfait glass over the berries.

5.
     
Refrigerate
for 20 minutes or until the gelatin is set but not firm.

6.
     
Allow
the remaining gelatin to stand at room temperature.