The Ultimate No-Bake Dessert Cookbook: Over 600 Simple and Delicious No-Bake Recipes (6 page)

5.
     
Mix
together the milk and pudding and beat for 2 minutes.

6.
     
Spread
the pudding on top of the cream cheese layer.

7.
     
Spread
the remaining whipped topping on top of the pudding layer.

8.
     
Sprinkle
with the remaining peanuts.

9.
     
Freeze
overnight.

Ingredients:

30 chocolate sandwich cookies, well crushed

3 tablespoons water

2 (21 ounce) cans cherry pie filling (reserve ⅓ cup
for topping)

12 ounces non-dairy whipped topping, divided

Procedure:

1.
     
Moisten
the crushed cookies with the water.

2.
     
Press
1 cup of the cookies into the bottom of an 8-inch springform pan to form a
crust.

3.
     
Put
the cherry pie filling into a large bowl. Remember to reserve ⅓ cup for
the topping.

4.
     
Stir
in 3 cups of the whipped topping. Stir until smooth.

5.
     
Spoon
2 cups of filling onto the crust. 

6.
     
Sprinkle
a layer of the cookie crumb on top of the cherries and then pat them down
lightly.

7.
     
Repeat
steps 5 and 6.

8.
     
Spread
the remaining whipped topping on top of the cake.

9.
     
Freeze
until the top is firm—about 2 hours.

10.
 
Then cover tightly and
freeze overnight.

11.
 
About 1 hour before serving,
unwrap the cake and run a long thin knife around the edge to loosen. Remove the
sides of pan.

12.
 
Place the cake in the
refrigerator to thaw slightly.

13.
 
Just before serving, garnish
the top of the cake with the remaining cherries.

Ingredients:

1 cup sugar

1 cup light corn syrup

1 cup peanut butter

5 cups crispy rice cereal

8 ounces semi-sweet chocolate, melted

Procedure:

1.
     
In a
large saucepan, boil the sugar and corn syrup over medium heat until the sugar
is dissolved.

2.
     
Remove
the pan from the heat.

3.
     
Add
the peanut butter and stir until it is melted.

4.
     
Add
the rice cereal and mix together.

5.
     
Press
the cereal mixture into a 9 x 13 inch pan.

6.
     
Melt
the chocolate in a microwave or over a double boiler.

7.
     
Top
the cake with melted chocolate.

8.
     
Refrigerate
but do not freeze.

Ingredients:

1 angel food cake

1 can sweetened condensed milk

1 cup cold water

1 teaspoon almond extract

1 (3.4 ounce) box instant vanilla pudding mix

16 ounces non-dairy whipped topping

2 (21 ounce) cans cherry pie filling

Procedure:

1.
     
Cut
the cake into ¼-inch slices.

2.
     
Arrange
½ of the slices on the bottom of a 9 x 13 inch baking dish.

3.
     
In a
large bowl, combine the sweetened condensed milk, water and extract.

4.
     
Mix
well.

5.
     
Add
the pudding mix and beat well.

6.
     
Chill
for 5 minutes.

7.
     
Fold
in the whipped topping.

8.
     
Spread
½ of the whipped topping mixture over the cake slices.

9.
     
Top
evenly with 1 can of cherry pie filling.

10.
 
Top the cherries with the
remaining cake slices.

11.
 
Put in another layer of the
whipped topping mixture and then a layer of cherry pie filling.

12.
 
Refrigerate overnight.

Ingredients:

1 angel food cake

2 (6 ounce) packages strawberry gelatin

2 packages frozen sliced strawberries, thawed

2 cups boiling water

Procedure:

1.
     
Mix
the gelatin and the water together and stir until the gelatin is completely
dissolved.

2.
     
Add
the strawberries and mix well.

3.
     
Break
the cake into bite-sized pieces.

4.
     
Put
the cake into the gelatin mixture.

5.
     
Put
the cake into a tube cake pan and refrigerate overnight.

Ingredients:

2 packages of graham crackers

1 egg

1 teaspoon butter

1 cup dark brown sugar

Dash of salt

½ cup water

1½ cups graham cracker crumbs

½ cup chopped walnuts

½ cup flaked cocoanut

1 teaspoon vanilla

1 container prepared white icing

½ cup toasted flaked coconut (optional)

Procedure:

1.
     
Line
the bottom of a buttered 9 x 13 inch pan with whole graham crackers.

2.
     
Beat
the egg until they are yellow.

3.
     
Melt
the butter and add the egg, brown sugar, salt and water.

4.
     
Bring
the mixture to a boil, stirring constantly.

5.
     
Remove
the pan from the heat.

6.
     
Stir
in the graham cracker crumbs, nuts and coconut.

7.
     
Add
the vanilla and stir well.

8.
     
Pour
this warm mixture over the graham crackers in the pan.

9.
     
Spread
evenly.

10.
 
Place another layer of whole
graham crackers all over the filling, smoothing up the edges to make the cake
neat look.

11.
 
Refrigerate overnight.

12.
 
Ice the top of the cake with
the prepared icing.

13.
 
Optionally sprinkle the
toasted coconut on top of the icing.

Ingredients:

1½ cups finely crushed chocolate wafers

⅓ cup butter, melted

8 ounces cream cheese

¼ cup sugar

1 teaspoon vanilla

2 eggs, separated

6 ounces semi-sweet chocolate chips, melted

1 cup heavy whipping cream

¾ cup chopped pecans

Procedure:

1.
     
Combine
the crushed wafers and melted butter and press into the bottom of a springform
pan.

2.
     
Freeze
for 30 minutes.

3.
     
Melt
the chocolate chips in a double boiler.

4.
     
Beat
the egg yolks and cream cheese until the mixture is fluffy.

5.
     
Fold
together the melted chocolate and the cream cheese mixture.

6.
     
Beat
the whipping cream until it forms stiff peaks.

7.
     
Beat
the egg white until they are stiff, while gradually adding the sugar.

8.
     
Fold
the egg whites and the whipped cream and pecans into the cream cheese mixture.

9.
     
Pour
into crust and freeze overnight.

Ingredients:

1 loaf pound cake

1 (6 ounce) package semi-sweet chocolate chips

1 stick butter

¼ cup water

4 egg yolks, beaten

2 tablespoons powdered sugar

1 teaspoon vanilla

Procedure:

1.
     
Cut
the cake horizontally into 6 slices.

2.
     
Freeze
the cake for 30 minutes.

3.
     
Melt
and blend, in a saucepan, the chocolate, butter, and water.

4.
     
Heat
the mixture until all of the chocolate is melted but do not boil.

5.
     
Add
a small amount of the hot chocolate mix to the egg yolks and stir.

6.
     
Add
the egg yolks to hot chocolate mixture and stir until well mixed.

7.
     
Add
the powdered sugar and vanilla.

8.
     
Cool
for 45 minutes or until the icing reaches spreading consistency.

9.
     
Spread
the icing between layers of cake and assemble.

10.
 
Spread icing on the outside
of the cake to cover.

11.
 
Freeze overnight.

Ingredients:

1½ shot dark rum, divided

1 cup finely crushed pecans or walnuts

1 stick butter, melted

¼ cup dark brown sugar

1 teaspoon instant coffee powder

2 eggs, separated

1 teaspoon vanilla

2 cups heavy whipping cream

6 ounces semi-sweet chocolate, melted

Whole pecans or walnuts as a garnish

Procedure:

1.
     
Mix
together ½ shot of rum, the crushed nuts, brown sugar and butter.

2.
     
Press
the nut mixture into the bottom of a 9 x 13-inch pan to form a crust.

3.
     
Freeze
for 30 minutes.

4.
     
Melt
the chocolate over a double boiler.

5.
     
Allow
the chocolate to cool and stir in the egg yolks, one at a time.

6.
     
Add
the instant coffee, 1 shot of rum and vanilla to the chocolate and stir.

7.
     
Beat
the egg whites until they form stiff peaks.

8.
     
Fold
the egg whites into the chocolate mixture.

9.
     
Whip
the cream until it forms stiff peaks.

10.
 
Fold the whipped cream into
the chocolate mixture.

11.
 
Place the mixture into the
crust.

12.
 
Freeze overnight.

13.
 
Garnish with nuts and serve.

Ingredients:

1 angel cake

3 cups heavy whipping cream

⅔ cup Bailey's® Irish Cream

½ cup powdered sugar

2 teaspoons vanilla

Sliced toasted almonds

Procedure:

1.
     
Slice
the top off of the cake horizontally about 1½ inches down from the top. Reserve
the top of the cake.

2.
     
Remove
the inside of cake, to form a trench, leaving a 1 inch wall.

3.
     
Whip
the cream until stiff peaks form.

4.
     
Blend
in the vanilla and sugar and then slowly add in the Bailey's®.

5.
     
Fill
the cake with ⅔ of the cream mixture.

6.
     
Set
the cake top back in place and frost the cake with the remaining cream mixture.

7.
     
Sprinkle
with toasted almonds.

8.
     
Freeze
overnight.

Ingredients:

2 envelopes unflavored gelatin

1 cup boiling water

1 teaspoon salt

1 (20 ounce) can crushed pineapple, drained

16 ounces non-dairy whipped topping

1 angel food cake

½ cup maraschino cherries, well drained

4 tablespoons cold water

¾ cup sugar

Juice of 1 lemon

1 cup flake coconut

Procedure:

1.
     
Chop
the maraschino cherries and allow them to drain.

2.
     
Soften
the gelatin in the cold water for 5 minutes.

3.
     
Add
the boiling water, sugar, salt, lemon juice, pineapple and cherries.

4.
     
Stir
until the gelatin is completely dissolved.

5.
     
Cool
the mixture completely but do not allow the gelatin to set up.

6.
     
Fold
in ⅔ of the whipped topping.

7.
     
Chill
the mixture until it has the consistency of syrup.

8.
     
Break
the cake into small pieces.

9.
     
In a
9-inch springform pan, make alternate layers of cake followed by the fruit
mixture.

10.
 
Mash each layer of cake down
with a spoon.

11.
 
Freeze overnight.

12.
 
Unmold and top the cake with
the remaining whipped topping.

13.
 
Sprinkle coconut over the
top and side of cake.

Ingredients:

1 angel food cake

8 ounces cream cheese

8 ounces non-dairy whipped topping

½ cup granulated sugar