The Ultimate No-Bake Dessert Cookbook: Over 600 Simple and Delicious No-Bake Recipes (9 page)

2.
     
Melt
the butter and pour evenly over the crushed cookies.

3.
     
Place
the crust in the freezer for 30 minutes.

4.
     
Mix
together the pudding and milk and beat for 2 minutes.

5.
     
Add
the ice cream and mix well.

6.
     
Pour
the ice cream mixture over the cookies.

7.
     
Freeze
until firm—approximately 4 hours.

8.
     
Top
with non-dairy whipped topping.

9.
     
Crush
the remaining cookies and sprinkle on top of the whipped topping.

10.
 
Freeze before serving.

Ingredients:

1 loaf pound cake

2 cups vanilla ice cream, slightly softened

2 tablespoons strawberry syrup

2 tablespoons chocolate syrup

Procedure:

1.
     
Refrigerate
or partially freeze the pound cake.

2.
     
Line
a loaf pan that is the same size as the pound cake with plastic wrap.

3.
     
Slice
the cake horizontally into 3 layers.

4.
     
Place
a cake layer into the loaf pan and place it in the freezer.

5.
     
Swirl
together 1 cup of the ice cream and the strawberry syrup in small bowl. You
should create a marbled effect.

6.
     
Spread
the mixture over cake layer in pan.

7.
     
Place
a second cake layer on top of strawberry mixture and immediately return the pan
to the freezer.

8.
     
Swirl
together the remaining 1 cup of the ice cream and the chocolate syrup in small
bowl—creating a marbled effect.

9.
     
Spread
the chocolate mixture over the exposed cake layer in the pan.

10.
 
Top with the third cake layer.

11.
 
Securely wrap the cake and freeze
until it is firm.

12.
 
Allow the cake to thaw a few
minutes before slicing.

Ingredients:

2 pints chocolate ice cream, slightly softened

12 ounces crisp, oval chocolate filled cookies

1 pint vanilla ice cream

1 pint strawberry ice cream

4 bananas

1 can whipped cream

Maraschino cherries for garnish

Procedure:

1.
     
Cut
the bananas into ¼ inch thick slices.

2.
     
Crush
the cookies, reserving 16 cookies for garnish.

3.
     
Spread
both pints of chocolate ice cream into a chilled 9-inch springform pan,
pressing with the back of a spoon to remove any air pockets.

4.
     
Top
with sliced bananas.

5.
     
Spread
the vanilla ice cream evenly over the banana layer.

6.
     
Top
with chopped cookies.

7.
     
Spread
the strawberry ice cream evenly over the layer of chopped cookies.

8.
     
Cover
with plastic wrap and freeze overnight.

9.
     
When
cake is firm, run a knife or metal spatula, dipped in hot water, around the
edge of the springform pan to loosen ice cream.

10.
 
Remove the side of the pan.

11.
 
Press the reserved cookies
onto the side of ice cream cake.

12.
 
Pipe the whipped cream
around the top edge of cake.

13.
 
Garnish with cherries.

Ingredients:

1¼ cups graham crackers, crushed

4 tablespoons butter, melted

2 pints vanilla ice cream, softened

¾ cup chopped peanuts, divided

½ cup miniature chocolate chips

2 pints strawberry ice cream, softened

2 small bananas, sliced

Chocolate syrup

Procedure:

1.
     
Combine
crushed graham crackers and melted butter.

2.
     
Press
into an 8-inch springform pan.

3.
     
Freeze
for 10 minutes.

4.
     
Spread
slightly softened vanilla ice cream over the graham cracker layer.

5.
     
Sprinkle
with ½ cup of the chopped peanuts and the miniature chocolate chips.

6.
     
Freeze
until firm—1 hour.

7.
     
Spread
the slightly softened strawberry ice cream over the peanut and chocolate chip
layer.

8.
     
Freeze
until very firm—4 hours.

9.
     
Top
with sliced bananas, chopped peanuts and a drizzle of chocolate syrup.

10.
 
Unmold and cut.

Ingredients:

¼ cup light corn syrup

1¾ cups heavy cream, divided

½ stick unsalted butter

⅔ cup granulated sugar

½ cup unsweetened cocoa powder

Pinch of salt

3 pints vanilla ice cream

18 graham crackers

1 tablespoon powdered sugar

Unsweetened cocoa powder

Procedure:

1.
     
Lightly
coat an 8-inch square cake pan with cooking spray and line the pan with plastic
wrap, leaving a 6-inch overhang on two opposite sides. This will serve as a
pair of handles for removing the cake from the pan.

2.
     
Freeze
pan for at least 10 minutes.

3.
     
In a
pot, combine the corn syrup, ¼ cup cream, butter, granulated sugar, cocoa, and
a pinch of salt.

4.
     
Bring
the mixture to a boil, over medium-high heat, stirring constantly.

5.
     
Remove
the pan from the heat and let the fudge sauce cool.

6.
     
Remove
1 pint ice cream from the freezer and let it soften for 15 minutes.

7.
     
Evenly
press the softened ice cream into pan.

8.
     
Top
with a single layer of graham crackers, breaking the crackers if it is
necessary to make them fit.

9.
     
Drizzle
with ¼ cup fudge sauce and freeze 15 minutes.

10.
 
Repeat steps 6-9 twice.

11.
 
Wrap the cake in plastic and
freeze it until it is firm—at least 8 hours.

12.
 
To serve, remove cake from
pan.

13.
 
Whip 1½ cups cream and
powdered sugar on high until stiff peaks form.

14.
 
Top the cake with the
whipped cream and dust with cocoa.

Ingredients:

3 quarts vanilla ice cream

1 package chocolate wafers

1 bottle chocolate shell ice cream topping

1½ quarts chocolate ice cream

2 cups heavy whipping cream

2 tablespoons sugar

Procedure:

1.
     
Put
a 9-inch springform pan in the freezer for 15 minutes.

2.
     
Meanwhile,
allow the vanilla ice cream to soften for a few minutes at room temperature.

3.
     
Spread
a ½-inch-thick layer of softened vanilla ice cream on the bottom and up the
sides of the pan.

4.
     
Freeze
until firm—about 45 minutes. Also return the remaining vanilla ice cream to the
freezer.

5.
     
Crumble
the chocolate wafers into large crumbs in a mixing bowl.

6.
     
Add
the chocolate shell topping and mix until the crumbs are moist.

7.
     
Let
the chocolate ice cream soften at room temperature for 15 minutes.

8.
     
Spread
the chocolate ice cream over the vanilla layer, firmly packing the ice cream
into the pan.

9.
     
Spread
the chocolate crumb mixture over the chocolate ice cream.

10.
 
Freeze until set—about 1
hour.

11.
 
Remove the remaining vanilla
ice cream from the freezer 15 minutes before assembling the final layer.

12.
 
Spread the ice cream over
the crumb layer, packing it tightly.

13.
 
Smooth the top.

14.
 
Freeze until firm—about 2
hours.

15.
 
Whip the cream until it
forms soft peaks, slowly adding the sugar.

16.
 
Spread the whipped cream
over the top and sides of the cake.

17.
 
Freeze until set—about 20
minutes.

18.
 
Remove the cake from the
freezer 15 minutes before serving and slice with a hot knife.

Ingredients:

½ cup hot fudge ice cream topping, warmed

8 ounces non-dairy whipped topping, thawed

1 package chocolate instant pudding

8 sandwich cookies, chopped (about 1 cup)

12 vanilla ice cream sandwiches

Procedure:

1.
     
Put
the fudge topping into medium bowl and whisk in 1 cup of whipped topping.

2.
     
Add
the dry pudding mix and stir until well mixed.

3.
     
Stir
in the chopped cookies.

4.
     
Put 4
ice cream sandwiches, side-by-side, on a 24-inch-long sheet of foil.

5.
     
Top with
½ of the pudding mixture.

6.
     
Repeat
layers.

7.
     
Top with
remaining ice cream sandwiches.

8.
     
Frost
the top and sides with the remaining whipped topping.

9.
     
Gently
wrap in foil. Note, if you can fit it in your freezer, a cake keeper works
better than the foil and does not mess up the frosting.

10.
 
Freeze for 4 hours or until firm.

Ingredients:

1 pint chocolate ice cream

1 pint vanilla ice cream

1 box of granola

1 cup mint jelly

1/2 cup cocoa powder

Cooking spray or butter

Procedure:

1.
     
Grease
a 9-inch springform pan with the cooking spray or butter.

2.
     
Get
as much granola to stick to the sides and bottom of the pan as possible. The
bottom should have a good layer of granola.

3.
     
Put
the pan in the freezer for at least 15 minutes.

4.
     
Slightly
soften the chocolate ice cream.

5.
     
Spread
the chocolate ice cream evenly on the bottom of the springform pan.

6.
     
Add
a layer of granola and freeze for 30 minutes.

7.
     
Slightly
soften the vanilla ice cream.

8.
     
Spread
evenly over the granola layer.

9.
     
Return
the cake to the freezer until it is rock solid. This is very important. If the
cake is not frozen solid, the hot jelly topping will melt the cake and ruin it.

10.
 
When the cake is solid, heat
the jelly until it become liquid in consistency in a small sauce pan.

11.
 
Whisk in the cocoa powder until
it becomes smooth.

12.
 
Let the sauce rest for about
5 minutes.

13.
 
Remove the cake from the freezer
while keeping it in the springform pan.

14.
 
Place the cake on a wire rack
over a sheet pan. The sheet pan will catch any drips.

15.
 
Pour the chocolate sauce over
the cake until it covers the cake.

16.
 
Sprinkle with granola and return
the cake to the freezer immediately.

17.
 
Freeze until hard.

18.
 
Remove from the pan and
allow the cake to soften slightly before cutting.

Ingredients:

4 cups granola cereal

1 quart vanilla ice cream

¼ cup caramel ice cream topping

Procedure:

1.
     
Sprinkle
2 cups of granola in an ungreased 9-inch square baking pan.

2.
     
Drizzle
with ice cream topping.

3.
     
Slightly
soften the ice cream.

4.
     
Spread
the ice cream evenly over the granola.

5.
     
Sprinkle
with remaining granola.

6.
     
Cover
and freeze until firm—about 5 hours.

7.
     
Other
flavors of ice cream and other toppings may be used.

Ingredients:

25 chocolate sandwich cookies

1 stick of butter

2 squares of semi-sweet baker’s chocolate

3 eggs, beaten

2 cups sugar