The Ultimate No-Bake Dessert Cookbook: Over 600 Simple and Delicious No-Bake Recipes (7 page)

½ cup powdered sugar

1 (21 ounce) can cherry pie filling

Procedure:

1.
     
Mix
the powdered and granulated sugar and cream cheese.

2.
     
Beat
until the cream cheese is fluffy.

3.
     
Fold
the cream cheese mixture into the whipped topping.

4.
     
Frost
the angel food cake with the mixture.

5.
     
Spoon
cherry pie filling on top of cake.

6.
     
Let
the pie filling drip down the sides and in the hole of the cake.

7.
     
Refrigerate.

Ingredients:

1 cup sugar

½ cup butter

2 eggs, separated

1 cup pecans, chopped

1 cup pineapple, crushed

3 tablespoons cream

Graham crackers

2 (3 ounce) packages black cherry gelatin

2 cups boiling water

2 cups cold water

Procedure:

1.
     
Cream
the butter, sugar and egg yolks.

2.
     
Beat
the egg white until they form stiff peaks.

3.
     
Fold
the egg whites into the butter mixture.

4.
     
Add
the pineapple, nuts and cream and stir well.

5.
     
Put
a layer of graham crackers in the bottom of a 9 x 13 inch cake pan.

6.
     
Spread
the mixture on top of the graham crackers.

7.
     
Add
another layer of graham crackers.

8.
     
Dissolve
gelatin as directed on the package and refrigerate it until it reches the
consistency of egg whites.

9.
     
When
the gelatin begins to set, pour it on top of the graham crackers.

10.
 
Refrigerate overnight.

Ingredients:

1 cup dried figs, cooked

1 envelope unflavored gelatin

2 tablespoon cold water

1¼ cups milk

4 tablespoons sugar

2 eggs, separated

Salt

1 teaspoon vanilla

½ cup heavy whipping cream

Graham crackers

12 marshmallows, quartered

Procedure:

1.
    
Boil
the dried figs until they are softened.

2.
     
Cut
the stems from the figs and cut the figs into pieces.

3.
     
Soften
the gelatin in the cold water.

4.
     
Scald
1 cup of milk over hot water.

5.
     
Put
2 tablespoons of the sugar into a saucepan and heat it until it is dissolved
and caramel colored.

6.
     
Dissolve
the caramelized sugar in the hot milk.

7.
     
Combine
the egg yolks, ¼ cup cold milk, the remaining sugar and salt and stir into the
hot milk.

8.
     
Continue
cooking the mixture until the custard coats the spoon.

9.
     
Add
the figs and gelatin to the custard and cool.

10.
 
Beat the egg whites and whip
the cream in separate bowls until they form stiff peaks.

11.
 
Add the vanilla, egg whites
and whipped cream to the custard.

12.
 
Line a loaf pan with waxed
paper.

13.
 
Line the sides and bottom of
the pan with graham crackers.

14.
 
Pour in a 1-inch layer of
custard,

15.
 
Add a layer of marshmallows
and then a layer of crackers.

16.
 
Repeat steps 14 and 15 until
the ingredients are gone. End with a layer of crackers.

17.
 
Refrigerate overnight.

Ingredients:

6 large ripe mangoes

1 box graham crackers

2 cups mango nectar

24 ounces cream cheese

2 cups heavy whipping cream
3 cups powdered sugar

Procedure:

1.
     
Peel
the mangoes and slice the flesh away from the pits.

2.
     
Slice
the mango flesh thinly.

3.
     
Divide
the graham crackers into 3 portions. Work with one portion at a time.

4.
     
Dip
the crackers, one at a time, into the mango nectar.

5.
     
Arrange
the crackers on the bottom of a 9 x 13 inch baking pan.

6.
     
Beat
together the cream cheese and heavy cream until it is smooth.

7.
     
Gradually
add the sugar and continue beating until the mixture is fluffy.

8.
     
Divide
the cream cheese mixture into three equal portions.

9.
     
Spread
⅓ of the cream cheese mixture over the first layer of crackers.

10.
 
 Arrange ⅓ of the
mango slices over the cream cheese mixture.

11.
 
Dip the second portion of the
crackers, one at a time, in the mango nectar and form a layer over the mango
slices.

12.
 
Spread ⅓ of the cream
cheese mixture on the crackers and arrange ⅓ of the mangoes on top.

13.
 
Dip the remaining crackers
in the mango nectar, one at a time, and arrange on top of the mangoes.

14.
 
Spread the remaining cream
cheese mixture on the crackers.

15.
 
Arrange the remaining mango slice
on top.

16.
 
Refrigerate overnight.

Ingredients:

1 angel food cake

½ cup rosé wine

1 large or 2 small fresh papayas, peeled and sliced

2 teaspoons sugar

1 pint sour cream

Nutmeg

Procedure:

1.
     
Cut
the angel food cake in half horizontally.

2.
     
Drizzle
¼ cup of the wine over each piece of cake.

3.
     
Place
½ of the papaya slices on the lower half of the cake.

4.
     
Place
other the half of cake on top

5.
     
In a
bowl mix the sugar and sour cream.

6.
     
Ice
the cake with the sour cream mixture.

7.
     
Decorate
the cake with the remaining papaya slices.

8.
     
Sprinkle
nutmeg over the cake.

9.
     
Refrigerate
overnight.

Ingredients:

1½ cup graham cracker crumbs

3 tablespoons sugar, divided

¼ cup butter, melted

2 (3 ounce) packages orange or pineapple gelatin

2 cup boiling water

1 (20 ounce) can crushed pineapple, undrained

1 cup oranges, diced

1¼ cups coconut

1 cup heavy whipping cream

Procedure:

1.
     
Combine
the graham cracker crumbs, 2 tablespoons sugar, and the melted butter.

2.
     
Press
the mixture into the bottom of a 13 x 9 inch pan.

3.
     
Freeze
for 30 minutes.

4.
     
Dissolve
the gelatin in the boiling water.

5.
     
Stir
in the pineapple and oranges.

6.
     
Chill
until the gelatin is slightly thickened.

7.
     
Mix
in 1 cup coconut.

8.
     
Whip
the heavy cream with the remaining 1 tablespoon sugar until it forms stiff
peaks.

9.
     
Fold
the whipped cream into the gelatin mixture.

10.
 
Pour onto the prepared crust.

11.
 
Refrigerate overnight.

12.
 
Toast the remaining coconut
to use as garnish before serving.

Ingredients:

½ cup sugar

1 (9 ounce) package animal crackers

1 cup raisins

1 teaspoon vanilla

½ cup chopped pecans

2 sticks butter

1 egg

Procedure:

1.
     
Melt
the sugar and butter over a low heat.

2.
     
Add the
raisins.

3.
     
Remove
the pan from the heat

4.
     
Slightly
beat the egg and add it to the raisin mixture.

5.
     
Return
the raisins to the heat and cook for 3 minutes over medium heat, stirring
occasionally.

6.
     
Remove
the raisins for the heat and allow them to cool until slightly warm.

7.
     
Add
the vanilla to the raisins.

8.
     
Slightly
crush animal crackers so that many of them are still recognizable.

9.
     
Add
the crackers and the pecans to the raisin mixture.

10.
 
Spread the mixture in a 9 x
13 inch baking dish.

11.
 
Refrigerate overnight.

Ingredients:

1 can sweetened condensed milk

¼ cup lemon juice

10 marshmallows, quartered

½ cup crushed pineapple, drained

10 maraschino cherries, quartered

½ cup heavy whipping cream

36 Ladyfingers

Procedure:

1.
     
Line
the outside and the middle of a tube pan with ladyfingers standing on end.

2.
     
Whip
the cream until stiff peaks form and set aside.

3.
     
Combine
the sweetened condense milk and lemon juice and stir until the mixture is
thickened.

4.
     
Stir
in the marshmallows, pineapples and cherries and then fold in the whipped
cream.

5.
     
Pour
the filling into the pan.

6.
     
Cover
the filling with a layer of ladyfingers.

7.
     
Refrigerate
overnight.

Ingredients:

1 envelope unflavored gelatin

¼ cup cold water

⅓ cup butter, softened

1 cup powdered sugar

2 eggs, separated

½ pound miniature marshmallows

4 cups slice peaches

2 cups vanilla or chocolate wafer crumbs

Procedure:

1.
     
Soften
the gelatin in the cold water for 5 minutes.

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

3.
     
Cook
the sugar mixture over a low heat, stirring constantly, until the mixture is
thickened.

4.
     
Remove
the mixture from the heat and stir in the gelatin until the gelatin is
dissolved.

5.
     
Cool
slightly, then add the marshmallows and stir until the mixture is blended.

6.
     
Chill
until the mixture begins to set.

7.
     
Beat
the egg whites until stiff peaks form.

8.
     
Fold
the peaches and egg whites into the gelatin mixture.

9.
     
Pour
alternate layers of wafer crumbs and filling into a greased mold, starting and
ending with crumbs.

10.
 
Refrigerate overnight.

11.
 
The cake may optionally be
iced with whipped cream or non-dairy whipped topping and garnished with peach
slices after unmolding.

Ingredients:

1 envelope unflavored gelatin

½ cup cold water

2 eggs, separated

¾ cup maple syrup

¼ teaspoon salt

1 cup heavy whipping cream

10 macaroons, dried and crushed

¾ cup chopped nuts

24 ladyfingers

Procedure:

1.
     
Soften
the gelatin in the cold water for 5 minutes.

2.
     
Beat
the egg yolks, salt, and maple syrup together in the top of a double boiler and
cook over boiling water until the mixture is slightly thickened.

3.
     
Add
the gelatin and stir until it is dissolved.

4.
     
Remove
the mixture from the heat and allow it to cool.

5.
     
Stir
in the macaroons and nuts.

6.
     
Whip
the cream until stiff peaks form.

7.
     
Whip
the egg whites until stiff peaks form.

8.
     
Fold
the whipped cream and the egg whites into the maple syrup mixture.

9.
     
Line
a mold with separated ladyfingers.

10.
 
Pour the filling into the
mold.

11.
 
Refrigerate overnight.

12.
 
After unmolding, the cake
may be frosted with additional whipped cream or non-dairy whipped topping.