The Ultimate No-Bake Dessert Cookbook: Over 600 Simple and Delicious No-Bake Recipes (25 page)

9.
     
Refrigerate
overnight.

10.
 
Beat the cream while slowly
adding the sugar until stiff peaks form.

11.
 
Top the trifle with the
whipped cream.

Ingredients:

1 angel food cake

2 (3.4 ounce) packages vanilla instant pudding

4 cups milk

½ cup cream sherry

4 cups fresh strawberries

1 cup heavy whipping cream

2 tablespoons powdered sugar

¼ teaspoon vanilla

Procedure:

1.
     
Cut
the cake into 1-inch cubes.

2.
     
Beat
the pudding and milk together in a large bowl for 2 minutes.

3.
     
Refrigerate
the pudding until it is thickened.

4.
     
Add
the sherry to the pudding and blend well. Put the pudding back into the
refrigerator.

5.
     
Wash,
drain and slice the strawberries vertically and place them in a separate
container.

6.
     
Whip
the cream with the powdered sugar and vanilla until soft peaks form.

7.
     
Pour
⅓ of the pudding into a glass trifle dish.

8.
     
Make
a layer of ⅓ of the cake.

9.
     
Top
with ⅓ of the whipped cream.

10.
 
Top the whipped cream with ⅓
of the strawberries.

11.
 
Repeat steps 7-10 twice.

12.
 
Refrigerate overnight.

Ingredients:

2 packages ladyfingers

6 egg yolks

1¼ cups sugar

1¼ cups mascarpone cheese

1¾ cups heavy whipping cream

¾ cup water

2 teaspoons instant coffee granules

1½ tablespoons brandy

Procedure:

1.
     
Combine
the egg yolks and sugar in the top of a double boiler.

2.
     
Beat
the mixture until it is thick and lemon-colored.

3.
     
Bring
the water in the double boiler to a boil and reduce the heat to low.

4.
     
Cook
for 8 to 10 minutes, stirring constantly, and then remove the pan from the
heat.

5.
     
Add
the mascarpone and beat until the mixture is smooth.

6.
     
Whip
the cream until soft peaks form and fold it into the cheese mixture.

7.
     
Combine
the water, coffee granules and brandy.

8.
     
Brush
the brandy mixture on the sides of the ladyfingers.

9.
     
Line
the sides and bottom of a trifle bowl with ladyfingers.

10.
 
Pour in ½ of the cheese
mixture.

11.
 
Layer the remaining
ladyfingers on top of the cheese mixture.

12.
 
Cover with the remaining cheese
mixture.

13.
 
Refrigerate overnight.

Ingredients:

6 egg yolks

¾ cup sugar

⅔ cup milk

1¼ cups heavy whipping cream

½ teaspoon vanilla extract

1 pound mascarpone cheese

¼ cup espresso, room temperature

2 tablespoons rum

2 packages ladyfingers

1 tablespoon unsweetened cocoa powder

Procedure:

1.
     
In a saucepan, mix together the
egg yolks, sugar and milk until they are well blended.

2.
     
Cook the mixture over medium heat,
stirring constantly, until it boils.

3.
     
Boil gently for 1 minute, and then
remove it from the heat and allow it to cool slightly.

4.
     
Cover tightly and refrigerate for
1 hour.

5.
     
Whisk the mascarpone into the yolk
mixture until the mixture is smooth.

6.
     
Beat the cream with the vanilla
until stiff peaks form.

7.
     
In a small bowl, combine the
coffee and rum.

8.
     
Split the ladyfingers in half
lengthwise and drizzle them with the coffee mixture.

9.
     
Arrange ½ of the soaked
ladyfingers in a 7 x 11 inch dish.

10.
 
Spread ½ of the mascarpone mixture over the
ladyfingers.

11.
 
Spread ½ of the whipped cream over the mascarpone
mixture.

12.
 
Repeat steps 9-11.

13.
 
Sprinkle with cocoa.

14.
 
Refrigerate overnight.

Ingredients:

1 loaf-style angel food cake

1 (20 ounce) can crushed pineapple, drained

1 (20 ounce) can mandarin oranges, drained

2 (3.4 ounce) packages vanilla instant pudding

4 cups milk

8 ounces non-dairy whipped topping

½ cup chopped nuts

6 maraschino cherries with stems

Procedure:

1.
     
Tear
the cake into bite-sized pieces or cut it into 1-inch cubes.

2.
     
Mix
the pineapple and oranges.

3.
     
Prepare
the pudding mix according to the package directions.

4.
     
Put
½ of the cake pieces into the trifle bowl.

5.
     
Top
the cake layer with ½ of the fruit mixture.

6.
     
Top
the fruit layer with ½ of the pudding.

7.
     
Repeat
steps 4-6.

8.
     
Top
the layers with the whipped topping.

9.
     
Sprinkle
the trifle with the nuts and garnish it with the cherries.

10.
 
Refrigerate the trifle for
at least 2 hours.

Ingredients:

1 angel food cake

1 (21 ounce) can cherry pie filling

1 (29 ounce) can sliced peaches, drained

1 (15 ounce) can mandarin oranges, drained

1 (5.1 ounce) package instant vanilla pudding

3 cups milk

2 bananas, peeled and sliced

1 pint blueberries

8 ounces non-dairy whipped topping

Procedure:

1.
     
Make
the pudding according to the instructions on the package and refrigerate.

2.
     
Cut
the cake into 1-inch cubes.

3.
     
Place
⅓ of the cake in the bottom of a trifle bowl.

4.
     
Make
layers of ½ of the peaches, oranges, and blueberries in any order.

5.
     
Add
the cherry pie filling.

6.
     
Add
⅓ of the cake.

7.
     
Add
layers of the remaining peaches, oranges and blueberries in any order.

8.
     
Add
a layer of the banana slices.

9.
     
Add
the pudding.

10.
 
Add the remaining cake.

11.
 
Refrigerate overnight.

12.
 
Top with whipped topping
before serving.

Ingredients:

1 sponge cake

1½ cup fresh strawberries, puréed with 2 tablespoons sugar

¼ cup dark rum

¾ cup pineapple juice

¾ cup cream of coconut

1¼ cup blackberry jam, strained and thinned slightly with
water

3 ripe mangoes, papayas or guavas or 6 passion fruit, puréed
with 2 tablespoons sugar

1 cup raspberries, puréed with 2 tablespoons sugar

8 egg yolks

¼ cup Grand Marnier®

½ cup orange juice

½ cup sugar

1 cup heavy whipping cream

Procedure:

1.
     
Combine
the egg yolks, Grand Marnier®, orange juice and ½ cup sugar in the top of a doble
boiler.

2.
     
Over
boiling water, whisk the mixture until it is thick and pale yellow—about 5
minutes.

3.
     
Put
the pan over an ice bath and whisk until the mixture is cold.

4.
     
Whip
the cream until soft peaks form and fold it into the Grand Marnier® mixture.

5.
     
Refrigerate
the resultant sabayon until it is ready to be used.

6.
     
Slice
the sponge cake in half horizontally and cut the slices into pieces just large
enough to fit into a trifle dish and set aside.

7.
     
Coat
the bottom of the bowl with 4 tablespoons of puréed strawberries.

8.
     
Place
a layer of cake into the bowl, filling in the edges with scraps of cake.

9.
     
Mix
the rum, pineapple juice and coconut cream.

10.
 
Trickle ¼ of the rum mixture
on the cake.

11.
 
Spread 4 tablespoons each of
the blackberry jam and strawberries onto the cake.

12.
 
Top with ½ cup of the
sabayon.

13.
 
Repeat the layering process
until bowl is full, ending with sabayon.

14.
 
Refrigerate overnight.

Ingredients:

1¼ cups cold
milk

1 (3.4 ounce) package coconut instant pudding

8 ounces non-dairy whipped topping, divided

1 loaf pound cake, cut into 1-inch cubes

3 cups cut-up assorted fresh tropical
fruit
(papaya, mango, pineapple and kiwi)

¼ cup flaked coconut, toasted

Procedure:

1.
     
Beat the
pudding and the milk for
2 minutes.

2.
     
Fold
2 cups of the whipped topping into the pudding.

3.
     
Place
½
of the cake cubes in a trifle bowl.

4.
     
Spoon
½ of the pudding mixture over cake cubes.

5.
     
Top
with ½ of the fruit.

6.
     
Repeat
steps 3-5.

7.
     
Top
with remaining 1 cup whipped topping and the coconut.

8.
     
Refrigerate
at least 1 hour
.

Ingredients:

½ cup rum

¾ cup chopped almonds

¾ cup golden raisins

1 (3.4 ounce) package vanilla pudding and pie filling

2½ cups milk

1 cup heavy whipping cream, divided

1 angel food cake

Sliced almonds

Maraschino cherry, cut into flower shape

Procedure:

1.
     
Pour
the rum over the chopped almonds and raisins in small bowl and let it stand for
1 hour.

2.
     
Prepare
the vanilla pudding and pie filling according to the package directions except
use 2½ cups milk.

3.
     
Allow
the pudding to cool.

4.
     
Beat
½ cup of the whipping cream until it forms stiff peaks.

5.
     
Fold
the whipped cream into the pudding.

6.
     
Cut
the cake into 1-inch cubes.

7.
     
Place
⅓ of the cake cubes in a trifle bowl.

8.
     
Top
the cake with a layer of ⅓ of the almond mixture.

9.
     
Top
the almond mixture with ⅓ of the pudding.

10.
 
Repeat steps 7-9 twice,
ending with a layer of pudding.

11.
 
Refrigerate overnight.

12.
 
Beat ½ cup whipping cream
just before serving.

13.
 
Spread the whipped cream
over the pudding.

14.
 
Garnish with sliced almonds
and cherry flowers.

Ingredients:

1 loaf pound cake

⅔ cup raisins golden

⅓ cup rum

½ cup slivered almonds, toasted

1 (3.4 ounce) package cook and serve vanilla pudding mix

2½ cups half-and-half

1 cup heavy whipping cream

6 tablespoons rum

Procedure:

1.
     
Mix
the raisins and ⅓ cup rum and let the mixture stand for 1 hour, stirring
several times.

2.
     
Prepare
the pudding mix according to the package directions, substituting 2½ cups
half-and-half for the milk.

3.
     
Cool
the pudding to room temperature, stirring several times to prevent a skin from
forming on the surface.

4.
     
Beat
½ cup of the whipping cream until stiff peaks form and fold it into the cooled
pudding.

5.
     
Cut
the cake into 1-inch cubes.