The Ultimate No-Bake Dessert Cookbook: Over 600 Simple and Delicious No-Bake Recipes (54 page)

9.
     
Serve
immediately.

Ingredients:

8
chocolate chip cookies

2 cups chopped mangoes

½ cup non-dairy whipped topping

Procedure:

1.
     
Crumble
1
of the cookies into each of 4 parfait glasses.

2.
     
Top each
with a layer of ¼ cup fruit.

3.
     
Top
the fruit layer with 1 tablespoon whipped topping.

4.
     
Repeat
steps 2 and 3.

5.
     
Repeat
step 1.

6.
     
Serve
immediately.

Ingredients:

1 (8 ounce) can
pineapple
chunks
, undrained

1 (15 ounce) can peach slices, drained

2
kiwi fruits
, peeled
and chopped

1 cup strawberries, chopped

2 tablespoons
brown sugar

¼ teaspoon ground cinnamon

¼ teaspoon ground ginger

8 ounces non-dairy whipped topping

Procedure:

1.
     
Drain the
pineapple
and reserve the juice.

2.
     
Chop
the pineapple and peaches.

3.
     
Toss the
pineapple,
peaches, kiwi, strawberries, brown sugar, spices and reserved juice in a bowl.

4.
     
Put a layer
of the
fruit in 8 parfait glasses, using ½ of the fruit.

5.
     
Top
the fruit with the whipped topping, using ½ of the whipped topping.

6.
     
Repeat
steps 4 and 5.

7.
     
Serve
immediately.

Ingredients:

2 cups sliced
strawberries

8 tablespoons non-dairy whipped topping

8 tablespoons honey
granola

Procedure:

1.
     
Place
¼
cup of the strawberries into each of 4 parfait glasses.

2.
     
Add 1
tablespoon of the whipped topping to each glass.

3.
     
Add
a layer of 1 tablespoon cereal to each glass.

4.
     
Repeat
steps 1, 3 and 2, in that order.

5.
     
Serve
immediately.

Ingredients:

8 ounces
cream cheese

½ cup sugar

8 ounces non-dairy whipped topping

1 (21 ounce) can cherry pie filling, divided

Procedure:

1.
     
Beat the cream cheese and sugar until the cream cheese is fluffy.

2.
     
Fold in the whipped topping.

3.
     
Spoon
½ of the cream cheese mixture evenly
into 8 parfait glasses.

4.
     
Top with ½ of the pie filling.

5.
     
Repeat steps 3 and 4.

6.
     
Serve immediately.

Ingredients:

1 (15 ounce) can
pear slices
in juice, undrained

12 ginger snaps

¼ cup
cream cheese spread

1 cup non-dairy whipped topping

Procedure:

1.
     
Drain the
pear
slices and reserve ¼ cup of the juice.

2.
     
Crush the
ginger snaps and
sprinkle ½ of the crushed cookies evenly into
4 parfait glasses.

3.
     
Mix
the
cream cheese spread and the reserved pear juice.

4.
     
Fold
in the whipped topping.

5.
     
Spoon
the cream cheese mixture evenly over the crushed cookies in the parfait
glasses.

6.
     
Top
with the pear slices.

7.
     
Top
the pear slices with the remaining crushed cookies.

8.
     
Serve
immediately.

Many of these recipes call for such
things as ladyfingers, pound cake, angel food cake or pie crusts. In many
cases, you can buy these at the local store. That is the great thing about no
bake desserts—most of the time, the ingredients do not require a great deal of
work on your part. But what if you cannot get these ingredients?

For instance, ladyfingers are
getting hard to find in my local grocery stores. Does that mean I cannot make
desserts that call for ladyfingers? Not at all! I can either substitute another
type of cake for ladyfingers, or I can bake my own.

Pound cake or angel food cake makes
an acceptable substitute for ladyfingers. You can also substitute cake made
with white or yellow cake mix that has been piped into ladyfinger shapes. You
may even adopt the bachelor’s method of spreading the cake mix fairly thinly,
baking it, and cutting the resultant cake into fingers. This is a quick and
easy method of getting “ladyfingers”. But if you want to make real ladyfingers,
you will find the recipe in this chapter.

You will also find recipes for
other types of cakes and for a few variations of pie crusts. I urge you to try
these pie crusts whenever you are feeling adventurous. They can really change
the character of your desserts. You will notice that many of these crusts are
made in the same way. Feel free to experiment with other ingredients.

Ingredients:

4 eggs, separated

⅔ cup plus 2 tablespoons sugar, divided

1 cup all-purpose flour

½ teaspoon baking powder

Procedure:

1.
     
Preheat
the oven to 400˚ Fahrenheit.

2.
     
Line
two 17 x 12 inch baking sheets with baking parchment.

3.
     
Fit
large pastry bag with a plain ½ inch round tube. If you don't have a pastry
bag, just cut off the corner of a plastic storage bag.

4.
     
Place
the egg whites in a bowl and beat on high until soft peaks start to form.

5.
     
Slowly
add 2 tablespoons of the sugar and continue beating until the egg whites are
stiff and glossy.

6.
     
In
another bowl, beat the egg yolks and the remaining sugar until they are thick
and very pale in color.

7.
     
Sift
together the flour and baking powder.

8.
     
Fold
½ of the egg whites into the egg yolk mixture.

9.
     
Fold
in the flour, and then add the remaining egg whites.

10.
 
Transfer the mixture to the
pastry bag and pipe 4-inch strips onto the prepared baking sheets.

11.
 
Bake for 8 minutes.

Ingredients:

3¼ cups all-purpose flour

1 tablespoon coarse salt

4 sticks (1 pound) softened unsalted butter, plus more for the
pans

2 cups sugar

1 teaspoon pure vanilla extract

9 large room-temperature eggs

Procedure:

1.
     
Preheat
the oven to 325˚ Fahrenheit.

2.
     
Butter
two 5- by 9-inch loaf pans.

3.
     
Combine
the all-purpose flour and salt in a bowl.

4.
     
Cream
the butter and sugar until the mixture is pale and fluffy—approximately 8
minutes.

5.
     
Add the
vanilla extract and beat well.

6.
     
Lightly
beat the eggs, and add them to the butter mixture in 4 additions, mixing
thoroughly after each and scraping down the sides.

7.
     
Add the
flour mixture in 4 additions, mixing until just incorporated.

8.
     
Divide
the batter between the pans.

9.
     
Bake
until a tester inserted into center of each cake comes out clean—about 65
minutes.

10.
 
Let cool in pans on a wire
rack for 30 minutes.

11.
 
Remove from pans, and let
cool completely on wire rack.

Ingredients:

½ pound butter, softened

3 cups sugar

6 egg yolks, beaten

3 cups all-purpose flour

Pinch of salt

8 ounces sour cream

¼ teaspoon baking soda

6 egg whites, stiffly beaten

1 teaspoon vanilla extract

1 teaspoon almond extract

Procedure:

1.
     
Preheat
the oven to 300˚ Fahrenheit.

2.
     
Cream
the butter and sugar and then add the egg yolks.

3.
     
Combine
the flour and salt and sift 3 times.

4.
     
Combine
the sour cream and baking soda.

5.
     
Add
the flour and sour cream alternately to the creamed butter mixture.

6.
     
Fold
in the egg whites and flavorings.

7.
     
Spoon
batter into a 10-inch greased and lightly floured tube pan.

8.
     
Bake
for 1½ hours.

Ingredients

¾ cups sugar

½ cup all-purpose flour

7 large egg whites

2 teaspoon vanilla extract

¾ teaspoon cream of tartar

¼ teaspoon salt

Procedure:

1.
     
Preheat
the oven to 325˚ Fahrenheit.

2.
     
Sift
together ½ of the sugar and the flour and set aside.

3.
     
Beat
the egg whites with the vanilla, cream of tartar and salt in a large bowl until
foamy.

4.
     
Slowly
add the remaining sugar while continuing to beat the mixture.

5.
     
Beat
the egg whites until soft, moist peaks form.

6.
     
Fold
in the flour mixture, ½ at a time.

7.
     
Pour
the batter into an ungreased tube pan.

8.
     
Bake
35 to 40 minutes.

9.
     
Invert
the pan on a bottle or funnel, allowing ventilation around the whole cake.

10.
 
After 1 hour, remove the
cake by sliding the knife around the edges of the pan.

11.
 
Cool completely before
using.

Ingredients

1/2 cup milk

2 teaspoons plus 2 tablespoons butter

8 large eggs

1 cup plus 2 tablespoons sugar

1 cup all-purpose flour

1 teaspoon baking powder

1/8 teaspoon salt

1 teaspoon vanilla extract

Procedure:

1.
     
Preheat
the oven to 350˚ Fahrenheit.

2.
     
In a
small
saucepan
, warm the
milk and 2 teaspoons of the butter together over medium-low heat.

3.
     
Beat
the eggs and 1 cup of the sugar until the mixture is pale yellow, thick, and
tripled in volume—about 8 minutes.

4.
     
Beat
the warm milk mixture into the egg mixture.

5.
     
Sift
the flour, baking powder, and salt into a small mixing bowl.

6.
     
Add
half the flour mixture to the egg mixture and
blend
thoroughly until
smooth.

7.
     
Repeat
with the other half.

8.
     
Add
the vanilla and mix gently.

9.
     
Grease
a 17 x 12-inch
baking pan or
jelly-roll
pan with
the remaining 2 tablespoons butter.

10.
 
Sprinkle the pan evenly with
the remaining 2 tablespoons
sugar
.

11.
 
Pour the cake
batter
into the pan,
spreading it evenly.

12.
 
Bake until the cake springs
back when touched—about 15 minutes.

13.
 
Cool for about 2 minutes,
and then gently flip the cake out onto a large sheet of parchment paper.

14.
 
Let cool the cake completely
before using it.

Ingredients:

2 cups graham cracker crumbs

½ cup melted butter

⅓ cup sugar

Procedure:

1.
     
Combine
all of the ingredients

2.
     
Press
the mixture over the bottom and up the sides of a 9-inch pie plate.

3.
     
Bake
at 400° Fahrenheit for 10 minutes.