The Ultimate No-Bake Dessert Cookbook: Over 600 Simple and Delicious No-Bake Recipes (11 page)

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

3.
     
Freeze
for 30 minutes.

4.
     
In
large bowl mix the softened ice cream, pudding mix and milk.

5.
     
Pour
the ice cream mixture over the crust.

6.
     
Cover
the cake with non-dairy whipped topping.

7.
     
Freeze
before serving.

Ingredients:

1 angel food cake

½ gallon Neapolitan ice cream

12 ounces non-dairy whipped topping

Procedure:

1.
     
Slice
the cake horizontally into 4 layers.

2.
     
Cut
ice cream in layers, chocolate, vanilla and strawberry.

3.
     
Alternate
in layers starting with cake on the bottom and ending with a layer of cake.
There should be 7 layers of cake and ice cream. Spread the ice cream to cover
the cake in each layer.

4.
     
Cover
the entire cake with non-dairy whipped topping.

5.
     
Place
the cake in the freezer to harden.

Ingredients:

1 angel food cake

1 quart vanilla ice cream

2 cups strawberries

2 cups blueberries

1 (15 ounce) can mandarin oranges, drained

1 (3 ounce) package strawberry gelatin

1 (3 ounce) package lime gelatin

1 (3 ounce) package orange gelatin

8 ounces non-dairy whipped topping

Procedure:

1.
     
Divide
the cake into thirds and break it into bite sized pieces.

2.
     
Dredge
⅓ of cake in the dry strawberry gelatin and put it into the bottom of a
tube pan.

3.
     
Add
the strawberries and ⅓ vanilla ice cream to the pan.

4.
     
Dredge
the next ⅓ of the cake in the lime gelatin and put it into the cake pan
with the blueberries and ⅓ more of ice cream.

5.
     
Dredge
the last ⅓ of the cake in the orange gelatin and add it to the pan with
oranges and another layer of ice cream.

6.
     
Freeze
the cake until it is hard—about 4 hours.

7.
     
Remove
the cake from the pan and frost with non-dairy whipped topping.

8.
     
Return
the cake to the freezer until you are ready to serve it.

Ingredients:

1 angel food cake

1 quart vanilla frozen yogurt, slightly softened

2 cups frozen blueberries

Whipped cream or non-dairy whipped topping

Procedure:

1.
     
Cut
the top ⅓ off the cake and retain it.

2.
     
Make
a trench in the cake, being careful not to get the bottom or the sides too
thin.

3.
     
Make
a layer of the frozen yogurt in the trench.

4.
     
Pour
in the frozen blueberries and make an even layer.

5.
     
Put
the top back on the cake and freeze overnight.

6.
     
Serve
with whipped cream or non-dairy whipped topping.

Ingredients:

1 angel food cake

2 cups strawberries, fresh or frozen

1 pint vanilla ice cream

1 (3 ounce) box strawberry-flavored gelatin

8 ounces non-dairy whipped topping

½ cup hot water

Procedure:

1.
     
Dissolve
the gelatin in ½ cup hot water.

2.
     
Add
the strawberries.

3.
     
Cool
the gelatin to room temperature.

4.
     
Spoon
in the vanilla ice cream.

5.
     
Stir
until well mixed.

6.
     
Place
the mixture into the freezer for 30 minutes or until it is firm but still
spreadable.

7.
     
Cut the
cake horizontally into 4 layers.

8.
     
Alternate
layers of cake and strawberry mixture starting and ending with cake. Use
⅓ of the strawberry mixture in each layer. You will have a total of 7
layers.

9.
     
Freeze
until hard—approximately 4 hours.

10.
 
Immediately prior to serving
cover the cake with non-dairy whipped topping and garnish with strawberries.

Ingredients:

2 packages no-bake cheesecake mix

1½ sticks butter

6 tablespoons sugar

3 cups cold milk

4 cups strawberry ice cream, slightly softened

3 cups sliced fresh strawberries, divided

8 ounces non-dairy whipped topping

Procedure:

1.
     
Prepare
the graham cracker crust as directed on the no-bake cheesecake package using
the butter and sugar.

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

3.
     
Prepare
the no-bake cheesecake filling using the milk according to the package
instructions.

4.
     
Stir
in the ice cream and 2 cups of the strawberries.

5.
     
Pour
the mixture into the crust.

6.
     
Cover
and freeze overnight.

7.
     
Garnish
with the whipped topping and the remaining berries.

Ingredients:

1 angel food cake

½ gallon strawberry ice cream, slightly softened

1 box frozen strawberries, thawed

1 small can crushed pineapple

1 cup pecans, chopped

8 ounces non-dairy whipped topping

Procedure:

1.
     
Slice
the angel food cake and place the slice on the bottom of a 9 x 13 inch glass
dish.

2.
     
Slice
the ice cream and put it on top of the cake.

3.
     
Mix
the strawberries, pineapple, whipped topping and nuts.

4.
     
Spread
the mixture over the ice cream.

5.
     
Freeze
for at least 4 hours before serving.

Ingredients:

1 angel food cake

1 (3 ounce) package strawberry gelatin

2 pounds frozen strawberries

½ gallon strawberry cheesecake ice cream (softened)

8 ounces non-dairy whipped topping

Red food coloring (optional)

Procedure:

1.
     
Break
the cake into bite-sized pieces.

2.
     
Purée
the strawberries

3.
     
Using
a chilled tube cake pan, put ⅓ of the cake in the bottom of the pan.

4.
     
Sprinkle
⅓ of the gelatin on the layer of cake.

5.
     
Pour
in ⅓ of the strawberries.

6.
     
Freeze
for 1 hour.

7.
     
Make
a layer of ⅓ of the ice cream.

8.
     
Repeat
steps 3-7 twice more.

9.
     
Freeze
overnight.

10.
 
Optionally add red food
coloring to the whipped topping. (Strawberry juice may also be used.)

11.
 
Remove the cake from the pan
and completely cover with whipped topping.

Ingredients:

2 angel food cakes

12 ounces non-dairy whipped topping

½ gallon ice cream (any flavor), softened

10 chocolate covered toffee candy bars (freeze and crush in
wrappers)

Procedure:

1.
     
Tear
the cakes into small pieces.

2.
     
Toss
the cake with ⅔ of the whipped topping.

3.
     
Divide
the cake into thirds.

4.
     
Put
⅓ of the moistened cake into the bottom of a springform pan.

5.
     
Top
with ½ of the softened ice cream and ½ of the candy bars.

6.
     
Repeat
the layers and add the last ⅓ of the cake to the top.

7.
     
Spread
the remaining whipped topping on top of the cake.

8.
     
Cover
tightly with foil and freeze.

Ingredients:

½ gallon chocolate ice cream, slightly softened

½ gallon vanilla ice cream, slightly softened

1 (20 ounce) package chocolate sandwich cookies, crushed

1 cup chocolate ice cream topping

8 regular size peanut butter cups, cut in small pieces

Procedure:

1.
     
Spread
the chocolate ice cream on the bottom of a cold 9 x 13 inch pan.

2.
     
Place
the pan in the freezer.

3.
     
Mix
the crushed cookies with the chocolate topping.

4.
     
Spread
the cookie mixture on the chocolate ice cream layer.

5.
     
Return
the pan to the freezer.

6.
     
Mix
the vanilla ice cream and the peanut butter cup pieces.

7.
     
Spread
the vanilla ice cream mixture onto the cookie layer.

8.
     
Freeze
overnight.

Ingredients:

30 chocolate sandwich cookies, divided

3 squares unsweetened chocolate

2 cups powdered sugar

1 stick butter

3 eggs

½ gallon coffee ice cream, slightly softened

1 teaspoon cinnamon

½ gallon chocolate ice cream, slightly softened

Procedure:

1.
     
Crush
the sandwich cookies and retain ⅓ for use as a topping.

2.
     
Place
the crushed cookies in the bottom of a 9 x 13 inch ungreased pan.

3.
     
Mix
the butter, chocolate, sugar, and eggs over low heat until they are melted,
stirring constantly.

4.
     
Pour
the mixture over the sandwich cookies.

5.
     
Freeze
for 30 minutes.

6.
     
Place
the coffee ice cream on top of the frozen crust.

7.
     
Sprinkle
with cinnamon.

8.
     
Freeze
for 30 minutes.

9.
     
Add
a layer of chocolate ice cream.

10.
 
Sprinkle the remaining
⅓ of the sandwich cookies on top.

11.
 
Freeze overnight.

Ingredients:

½ gallon chocolate ice cream, slightly softened

1 pint coffee ice cream, slightly softened

15 toffee bars

1 tablespoon instant coffee

½ cup Kahlúa®

2 to 3 packages (24-36) ladyfingers

8 ounces non-dairy whipped topping

Procedure:

1.
     
Freeze
and crush the toffee bars.

2.
     
Reserve
½ cup of the toffee bar pieces.

3.
     
Mix
first the 5 ingredients (less the reserved toffee pieces) in large bowl.

4.
     
Freeze
the mixture for 15 minutes.

5.
     
Line
the bottom and sides of a 9-inch springform cake pan with ladyfingers.

6.
     
Pour
the ice cream mixture into the pan.

7.
     
Freeze
for overnight.

8.
     
Remove
the cake from the pan.

9.
     
Frost
with the whipped topping and garnish with the reserved toffee pieces.

Ingredients:

3 cups chocolate graham cracker crumbs

½ cup butter, melted

½ cup
sugar

½ gallon coffee ice cream, slightly softened, divided

8 ounces non-dairy whipped topping

Procedure:

1.
     
Mix
the graham crumbs, butter and sugar.

2.
     
Reserve
1½ cups of the crumb mixture and press the remaining crumb mixture firmly onto
the bottom of a 9 x 13-inch baking pan.

3.
     
Freeze for
30 minutes.

4.
     
Spread ½
of
the ice cream over the frozen crust.

5.
     
Sprinkle
with 1 cup of the reserved crumbs and press them lightly into the ice cream.

6.
     
Top
with the remaining ice cream.

7.
     
Cover
with the whipped topping.

8.
     
Sprinkle
with the remaining ½ cup of the crumbs.

9.
     
Freeze
overnight.