Read The Ultimate No-Bake Dessert Cookbook: Over 600 Simple and Delicious No-Bake Recipes Online
Authors: Corbett Coburn
The Ultimate No-Bake Dessert Cookbook: Over 600 Simple and Delicious No-Bake Recipes (27 page)
10.
Gently fold the egg whites
into the gelatin mixture.
11.
Put ½ of the cake into a
trifle bowl.
12.
Sprinkle ½ of the liqueur
over the cake.
13.
Top with ½ of the fruit.
14.
Put ½ of the gelatin mixture
on top of the fruit.
15.
Repeat steps 12-15.
16.
Refrigerate until ready to
serve.
Ingredients:
1 angel food cake
2 (3.4 ounce) packages vanilla pudding and pie filling
5 cups milk
2 teaspoon rum
1 (12 ounce) jar raspberry jam
1 (17 ounce) can apricot halves well drained
1 cup heavy whipping cream
¼ cup powdered sugar
¼ cup sliced almonds
Red candied cherries
Procedure:
1.
Cook
the pudding with milk until it bubbles and thickens.
2.
Cool
and then chill the pudding.
3.
Stir
the rum into the pudding.
4.
Cut
the cake into 1-inch cubes.
5.
Place
⅓ of the cake in a trifle bowl.
6.
Make
a layer of ⅓ of the jam over the cake.
7.
Top
with a layer of ⅓ of the pudding.
8.
Repeat
steps 5-7, twice.
9.
Top
with the apricot halves.
10.
Whip the cream with the
sugar until stiff peaks form.
11.
Spoon the cream around the
outer edge of the bowl.
12.
Sprinkle the cream with the
almonds.
13.
Garnish with the cherries.
14.
Refrigerate overnight.
Ingredients:
1¼ cups cold
milk
1 (3.4 ounce) package vanilla instant pudding
1 teaspoon grated
lemon zest
8 ounces non-dairy whipped topping
1 loaf
pound cake
,
cut into 1-inch cubes
4 cups apricots, peeled and sliced
2 cups fresh
raspberries
¼ cup slivered almonds, toasted
Procedure:
1.
Beat the
pudding and the milk for 2 minutes.
2.
Stir
in the lemon peel.
3.
Gently
stir in 2 cups of the whipped topping.
4.
Place
½
of the cake cubes in the bottom of a trifle bowl.
5.
Spoon
½ of the pudding mixture over the cake cubes.
6.
Top
with ½ of the fruit.
7.
Repeat
steps 4-6.
8.
Top
with the remaining whipped topping and the almonds.
9.
Refrigerate
for
at least 1 hour.
Ingredients:
1 loaf lemon pound cake, cut into 1-inch cubes
2 cups heavy whipping cream
3 tablespoons raspberry flavored liqueur (e.g., Chambord®)
2 teaspoons vanilla extract
1 cup powdered sugar
8 ounces cream cheese
1 (10 ounce) package frozen raspberries in syrup, thawed
Procedure:
1.
Beat the cream, raspberry liqueur,
vanilla extract, and powdered sugar together until stiff peaks form.
2.
Cut the cream cheese into pieces,
and beat it into the whipped cream mixture until it is fully combined.
3.
Layer ½ of the cake into a trifle
bowl.
4.
Spoon ½ of the raspberries and
syrup onto the cake.
5.
Top with ½ of the whipped cream
mixture.
6.
Repeat steps 3-5.
7.
Refrigerate overnight.
Raspberry Trifle
Ingredients:
1 loaf pound cake
¼ cup brandy
1 package frozen raspberries, thawed
1 (3.4 ounce) package vanilla pudding and pie filling
2 cups milk
8 ounces non-dairy whipped topping
¼ cup slivered, toasted almonds
Procedure:
1.
Cut
the cake into 1-inch cubes.
2.
Put
the cake into a trifle bowl.
3.
Sprinkle
the cake with the brandy.
4.
Top
the cake with the raspberries.
5.
Make
the pudding according to the package directions.
6.
While
the pudding is hot, but not boiling, pour it over the raspberries.
7.
Refrigerate
overnight.
8.
Cover
the trifle with the whipped topping.
9.
Sprinkle
with the slivered, toasted almonds.
Ingredients:
1 angel food cake, cut into 1-inch cubes
1 (14 ounce) can sweet condensed milk
½ cup lime juice
2 cups heavy whipping cream
8 ounces non-dairy whipped topping
1 lime, sliced crosswise into thin slices
Procedure:
1.
Mix
the lime juice with the condensed milk and set aside.
2.
Beat
the whipping cream until it forms stiff peaks.
3.
Fold
the whipped cream into the lime mixture.
4.
Put
⅓ of the cake into a trifle bowl.
5.
Top
with ⅓ of the lime mixture.
6.
Repeat
steps 4 and 5 twice.
7.
Top
the trifle with the whipped topping and decorate it with lime slices.
8.
Refrigerate
overnight.
Ingredients:
1 angel food cake
16 ounces non-dairy whipped topping
2 (5.1 ounce) packages instant chocolate pudding
6 cups milk
4 toffee candy bars (Heath® or Skor® bars), crushed
½ cup Kahlúa®
Procedure:
1.
Make
the pudding in accordance with the directions on the package.
2.
Cut
the cake into 1-inch cubes.
3.
Divide
the cake in half in two bowls.
4.
Sprinkle
¼ cup Kahlúa® over each bowl of cake.
5.
After
the cake has absorbed the liquid, place ½ of the cake in a large trifle bowl.
6.
Top
with ½ of the pudding.
7.
Top
the pudding with ½ of the whipped topping.
8.
Sprinkle
two of the crushed candy bars on top of the whipped topping.
9.
Repeat
steps 5-7.
10.
Refrigerate overnight.
Ingredients:
1 package fudge brownies
½ cup Kahlúa® or Tia Maria®
3 (3.4 ounce) packages dark fudge chocolate mousse mix
6 cups milk
12 toffee candy bars (i.e., Heath® or Skor® bars)
16 ounces non-dairy whipped topping
Procedure:
1.
Sprinkle
the brownies with the liqueur and allow the brownies to stand until they soak
up the liquid.
2.
Make
the mousse according to the package instructions and set it aside.
3.
Crush
the toffee bars, while still in the wrapper.
4.
Break
the brownies into bite-sized pieces.
5.
Put
a layer of ⅓ of the brownies into a trifle bowl.
6.
Add
a layer of ⅓ of the mousse.
7.
Sprinkle
with ⅓ of the crushed toffee bars
8.
Then
add a layer of ⅓ of the whipped topping.
9.
Repeat
steps 5-8 twice.
10.
Refrigerate overnight.
Ingredients:
1 loaf pound cake
1 (5.1 ounce) package instant chocolate pudding mix
3 cups milk
1 (21 ounce) can cherry pie filling
8 ounces non-dairy whipped topping
Procedure:
1.
Make
the pudding following the package instructions.
2.
Cut
the cake into 1-inch cubes.
3.
Put
½ of the cake into a trifle bowl.
4.
Top
with ½ of the pudding.
5.
Put
a layer of ½ of the cherries on top of the pudding.
6.
Repeat
steps 3-5.
7.
Refrigerate
overnight.
8.
Top
with the whipped topping before serving.
Ingredients:
1 loaf pound cake, cut into 1-inch cubes
8 ounces non-dairy whipped topping
2 (11 ounce) cans mandarin oranges, drained
2 (3.9 ounce) boxes instant chocolate pudding
4 cups milk
2 tablespoons orange-flavored liqueur
Procedure:
1.
Prepare
the pudding according to the directions on the package and stir in the liqueur.
2.
Reserve
¼ cup orange segments for garnish.
3.
Place
a layer of ½ of the cake in a trifle bowl.
4.
Place
½ of the orange segments on top of the cake.
5.
Top
the orange slices with ½ of the pudding.
6.
Top
the pudding layer with ½ of the whipped topping.
7.
Repeat
steps 3-6.
8.
Garnish
the trifle with the reserved orange segments.
9.
Refrigerate
overnight.
Ingredients:
1 package brownies
1¾ cups cold milk
2 (3.4 ounce) packages instant white chocolate pudding mix
4 teaspoons instant coffee granules
2 tablespoons warm water
8 ounces non-dairy whipped topping
3 (1.4 ounce) bars chocolate covered toffee bars, chopped
¼ cup Kahlúa® (optional)
Procedure:
1.
Cut the brownies into 1-inch cubes
and sprinkle with the Kahlúa®.
2.
Whisk together the milk and
pudding mix for 2 minutes.
3.
Dissolve the coffee granules in
the water and stir it into the pudding mixture.
4.
Fold the whipped topping into the
pudding mixture.
5.
Layer ⅓ of the brownie cubes
into a trifle bowl.
6.
Add ⅓ of the pudding mixture
7.
Top the pudding with ⅓ of
the candy.
8.
Repeat steps 5-7 twice.
9.
Refrigerate overnight.
Ingredients:
1 package brownies
2 (3.9 ounce) packages instant chocolate pudding mix
4 cups milk
2 (21 ounce) cans cherry pie filling
16 ounces non-dairy whipped topping
3 tablespoons rum
Procedure:
1.
Pour
the cherry pie filling into a large bowl.
2.
Add
the rum to the cherries and stir.
3.
Prepare
the instant pudding as directed on the package.
4.
Break
the brownies into bite-sized pieces.
5.
Place
½ of the brownies in a trifle bowl.
6.
Add
½ the pudding to cover the brownie layer.
7.
Cover
the pudding layer with ½ of the whipped topping.’
8.
Add
½ of the cherry pie filling to cover the whipped topping.
9.
Repeat
steps 5-8.
10.
Refrigerate overnight.
Ingredients:
1 angel food cake, cut into ½-inch cubes
1 (14 ounce) can sweetened condensed milk