The Ultimate No-Bake Dessert Cookbook: Over 600 Simple and Delicious No-Bake Recipes (53 page)
Read The Ultimate No-Bake Dessert Cookbook: Over 600 Simple and Delicious No-Bake Recipes Online
Authors: Corbett Coburn
7.
Fold 1 cup
of the whipped topping into the
remaining gelatin.
8.
Spoon
the whipped topping mixture over the gelatin in the parfait glasses.
9.
R
efrigerate
1
hour or until the gelatin is firm.
10.
Serve topped with the
remaining whipped topping.
Ingredients:
¼ cup
chopped pecans
¼ cup maple syrup, divided
1 teaspoon
butter
½ cup milk
1 (3.4 ounce) package
vanilla
instant pudding
⅓ cup maple syrup
1¾ cups non-dairy whipped topping, divided
24 vanilla wafers, lightly crushed
Procedure:
1.
Combine the
pecans, 2 tablespoons of the syrup and the butter in small
microwaveable bowl.
2.
Microwave
on high for 2 minutes, stirring every 30 seconds.
3.
Spread
the mixture onto a large piece of waxed paper or foil and cool it completely.
4.
Beat
the milk and pudding mix for 2 minutes.
5.
Add
⅓ cup syrup to the pudding and mix well.
6.
Fold
in 1 cup of the whipped topping.
7.
Put
1
tablespoon of the wafer crumbs into each of 6 parfait glasses.
8.
Top
the crumbs with a layer of 3 tablespoons of the pudding mixture.
9.
Top
the pudding mixture with 1 tablespoon of the remaining whipped topping
10.
Top the whipped topping with
a layer of 2 tablespoons of the wafer crumbs.
11.
Repeat steps 8 and 9.
12.
Sprinkle each parfait with
the pecan mixture.
13.
Refrigerate until ready to
serve.
14.
Drizzle the
remaining 2 tablespoons of the syrup evenly over the parfaits
just before serving.
Ingredients:
1 envelope
unflavored
gelatin
¼ cup sugar
1 teaspoon grated
lemon zest
2 cups milk, divided
1 package (6 squares)
white
chocolate
, chopped
1 cup non-dairy whipped topping
6 amaretti or small biscotti
cookies
, chopped
Procedure:
1.
Mix the
gelatin,
sugar and lemon zest in a medium saucepan.
2.
Stir
in ¾ cup of the milk and let the mixture stand for 5 minutes to soften the
gelatin.
3.
Cook
on low heat for 5 minutes or until the gelatin is completely dissolved,
stirring occasionally.
4.
Remove
the pan from the heat.
5.
Add
the chocolate and stir until it is completely melted.
6.
Gradually
add the remaining 1¼ cups milk, stirring until well blended.
7.
Refrigerate,
stirring occasionally,
for
30 minutes or until the mixture is the
consistency of unbeaten egg whites.
8.
Fold
in the whipped topping.
9.
Put
½ of the gelatin mixture into 6 parfait glasses.
10.
Top the gelatin with the
chopped cookies.
11.
Top the cookies with the
remaining gelatin mixture.
12.
Refrigerate for at least 2
hours.
Ingredients:
1 cup boiling
water
1 (3 ounce) package blueberry gelatin
¾ cup cold
water
1 (8 ounce) can crushed pineapple, drained
½ cup non-dairy whipped topping
Procedure:
1.
Mix the
boiling
water and the gelatin until the gelatin is completely dissolved.
2.
Stir
in the cold water.
3.
Pour
the gelatin into a 9-inch square pan.
4.
Refrigerate
until the gelatin is firm.
5.
Flake the
gelatin
with forks.
6.
Spoon
½ of the gelatin evenly into 4 parfait glasses.
7.
Cover
the gelatin with a layer of pineapple, using all of the pineapple.
8.
Fold the
whipped
topping into the remaining gelatin.
9.
Top
the pineapple layers with the whipped topping mixture.
10.
Refrigerate until ready to
serve.
Ingredients:
1 cup
ricotta cheese
¼ cup powdered sugar
1 teaspoon grated
orange zest
2 tablespoons orange juice
½ cup non-dairy whipped topping
2 tablespoons miniature semi-sweet chocolate chips
2 tablespoons chopped
dried
apricots
2 tablespoons raisins
24 va
nilla wafers
,
quartered
Procedure:
1.
Mix the
ricotta
cheese, sugar, orange zest and juice in large bowl until well blended.
2.
Add the
whipped
topping, chocolate chips, apricots and raisins and stir gently until well
blended.
3.
Refrigerate
at least 1 hour.
4.
Put
a layer of the cheese mixture into each of 4 parfait glasses, using ½ of the
mixture.
5.
Top
the cheese mixture with a layer of vanilla wafers, using ½ of the wafers.
6.
Repeat
steps 4 and 5.
7.
Refrigerate
at least 2 hours.
Ingredients:
32 va
nilla wafers
,
divided
8 ounces whipped cream cheese spread
2 tablespoons
powdered sugar
½ teaspoon vanilla
8 ounces non-dairy whipped topping
⅓ cup cooled brewed coffee
Procedure:
1.
Reserve
6
of the wafers for garnish.
2.
Coarsely
crush the remaining wafers and drizzle them with the coffee.
3.
Set
the wafers aside.
4.
Beat
the cream cheese spread, sugar and vanilla until they are well blended and
fluffy.
5.
Fold
in 1½ cups of the whipped topping.
6.
Spoon
2 tablespoons of the cream cheese mixture into each of 6 parfait glasses.
7.
Top
with ½ of the soaked wafer pieces.
8.
Repeat
steps 6 and 7.
9.
Top
with the remaining cream cheese mixture.
10.
Cover and r
efrigerate
at
least 1 hour.
11.
Top with the remaining
whipped topping and the reserved wafers immediately before serving.
Ingredients:
1 (4 serving size) package
vanilla
instant pudding
1¼ cups cold milk
½ teaspoon
almond extract
,
divided
1 cup non-dairy whipped topping
2 tablespoons
slivered
almonds
, toasted, chopped and divided
1 (21 ounce) can cherry pie filling
Procedure:
1.
Beat the
pudding
mix, milk and ¼ teaspoon almond extract for 2 minutes.
2.
Fold
in the whipped topping and 1 tablespoon of the nuts.
3.
Mix the
cherry
pie filling and the remaining almond extract.
4.
Spoon
a layer of cherry pie filling into 8 parfait glasses, using ½ of the filling.
5.
Top with
a layer of ½ of the pudding mixture.
6.
Repeat
steps 4 and 5.
7.
Top
the parfaits with the remaining nuts.
8.
Serve
immediately.
Ingredients:
1 cup boiling
water
1 (3.4 ounce) package red gelatin
1 cup cold
water
½ cup non-dairy whipped topping
1 (15 ounce) can
tropical
fruit salad
, drained
Procedure:
1.
Mix the
boiling
water and the gelatin until the gelatin is completely dissolved.
2.
Stir
in the cold water.
3.
Pour
the gelatin evenly into 4 parfait glasses, filling each glass about ½ full.
4.
Refrigerate
4 hours or until the gelatin is firm.
5.
Top
the gelatin with a layer of the whipped topping.
6.
Add
the fruit on top of the whipped topping.
7.
Serve
immediately.
Ingredients:
2 cups plain yogurt
8 fresh figs, sliced
¼ cup chopped almonds, toasted
2 tablespoons honey
Procedure:
1.
Place
a layer of yogurt into 4 parfait glasses.
2.
Top
the yogurt with a layer of figs.
3.
Put
the almonds on top of the figs.
4.
Immediately
before serving, drizzle with honey.
Ingredients:
18 ounces plain Greek yogurt
5 tablespoons honey
1½ teaspoons grated lemon zest
1 tablespoon lemon juice
1 piece fresh ginger (about 2 inches)
1 papaya, peeled, halved lengthwise, seeds discarded, cut
into 1-inch cubes
1 cup fresh blackberries
1 cup fresh raspberries
¼ cup chopped fresh mint
½ cup granola
Procedure:
1.
Combine
the yogurt, 3 tablespoons of the honey and the lemon zest, stir well and set
aside.
2.
Using
the large holes of a grater, grate the ginger.
3.
Squeeze
the ginger through strainer placed over a bowl to get a total of 1 tablespoon
ginger juice. Discard the pulp.
4.
Add
the remaining 2 tablespoons honey and lemon juice to the ginger juice and mix
well.
5.
Add
the papaya, blackberries, and raspberries and toss gently, coating the fruit.
6.
Spoon
½ of the fruit and juices among 6 parfait glasses.
7.
Sprinkle
the chopped mint over the fruit.
8.
Top
with ½ of the yogurt mixture.
9.
Top
with ½ of the granola.
10.
Repeats steps 6, 8 and 9.
11.
Serve immediately.
Ingredients:
1 cup
passion fruit nectar
8 ounces cream cheese
1 tablespoon
sugar
1 (20 ounce) can pineapple chunks, drained
2 large
mangos
,
peeled, pitted and cut into ½-inch cubes
2 large papayas, peeled, seeded and cut into ½-inch cubes
1½ cups non-dairy whipped topping
1½ cups pomegranate seeds
Procedure:
1.
Cut
the cream cheese into cubes.
2.
Add the
cream cheese, passion fruit nectar and sugar to a blender and blend until the
mixture is smooth.
3.
Put
¼ cup of the pineapple chunks into each of 12 parfait glasses.
4.
Cover
the pineapple with 1 tablespoon of the cream cheese mixture.
5.
Top
the cream cheese with ¼ cup of the mango cubes.
6.
Top
the mangoes with 1 tablespoon of the cream cheese mixture
7.
Top
the cream cheese with ¼ cup of the papaya cubes.
8.
Top
each parfait with 2 tablespoons of the whipped topping and 2 tablespoons of the
pomegranate seeds.
