The Ultimate No-Bake Dessert Cookbook: Over 600 Simple and Delicious No-Bake Recipes (28 page)

1½ cups cool water

1 (5.1 ounce) package instant vanilla pudding

1 cup sour cream

8 ounces non-dairy whipped topping

3 large bananas, sliced

¾ cup + 2 tablespoons chocolate syrup, divided

¼ cup banana liqueur

Procedure:

1.
     
Cut
the cake into cubes and sprinkle it with the banana liqueur.

2.
     
Combine
the milk and water, mix well and add the pudding mix.

3.
     
Beat
the pudding mixture until it is well blended and then chill it for 5 minutes.

4.
     
Stir
in the sour cream and fold in the whipped topping.

5.
     
Add
⅓ of the cake to a trifle bowl.

6.
     
Use
⅓ of the bananas to cover the cake.

7.
     
Top
the bananas with ¼ cup of the chocolate syrup.

8.
     
 Top
the chocolate syrup with ⅓ of the pudding mixture.

9.
     
Repeat
steps 5-8 twice.

10.
 
Drizzle the remaining
chocolate syrup on top of the trifle and swirl it with a knife.

11.
 
Refrigerate overnight.

Ingredients:

1 loaf
pound cake

⅓ cup
apricot
preserves

⅓ cup plus 2 tablespoons orange
juice, divided

4 ounces
German
sweet chocolate

1¼ cups flaked coconut, toasted, divided

1¾ cups
cold milk

1 cup
half-and-half
cream

1
(5.9 ounces)
package
instant chocolate pudding mix

Procedure:

1.
     
Cut
the cake into 16 slices.

2.
     
Spread
the preserves over eight slices and top them with the remaining cake.

3.
     
Cut
the cake “sandwiches” into 1-inch cubes.

4.
     
Place
the cake in a trifle bowl and drizzle with ⅓ cup of the orange juice.

5.
     
Chop
the chocolate and set aside 2 tablespoons for garnish.

6.
     
Sprinkle
the remaining chocolate and 1 cup of the coconut over the cake.

7.
     
Combine
the milk, cream, dry pudding mix and remaining orange juice in a bowl and beat
on 2 minutes.

8.
     
Spoon
the pudding over the coconut layer.

9.
     
Sprinkle
with the remaining coconut and reserved chocolate.

10.
 
Refrigerate overnight.

Ingredients:

1 package brownies, cut into ½-inch cubes

1 cup strong coffee, cooled and divided

8 ounces
cream cheese

1 cup cold milk

1 (3.9 ounce) package
chocolate
instant pudding

8 ounces non-dairy whipped topping

1 cup fresh
raspberries

Procedure:

1.
     
Toss the
brownie
cubes with ¼ cup coffee.

2.
     
Beat the
cream
cheese and remaining coffee in large bowl they are until well blended.

3.
     
Gradually
beat in the milk.

4.
     
Add
the pudding mix and beat for 2 minutes.

5.
     
Fold
in the non-dairy whipped topping.

6.
     
Place ½ of
the brownies in a 3-quart trifle bowl.

7.
     
Top
with ½ of the pudding mixture.

8.
     
Cover
with a layer of berries.

9.
     
Top
the berries with the remaining brownies.

10.
 
Add the remaining pudding mixture.

11.
 
Refrigerate for at least 1
hour.

Ingredients:

1 package
brownies, cut into
1-inch cubes

2 (3.9 ounce) packages chocolate instant pudding

3 cups cold
milk

8 ounces non-dairy whipped topping, divided

2 cups fresh
raspberries

Procedure:

1.
     
B
eat
the pudding mixes and milk for 2 minutes.

2.
     
Stir
in 1 cup of the whipped topping.

3.
     
Put
a layer of ½ of the brownies into a trifle bowl.

4.
     
Top
with a layer of ½ of the pudding.

5.
     
Top
the pudding with ½ of the berries.

6.
     
Top
the berries with ½ of the remaining whipped topping.

7.
     
Repeat
steps 3-6.

8.
     
 
Refrigerate
for at least
1 hour.

Ingredients:

1 raspberry jellyroll

2 tablespoons Madeira or sherry

4 eggs, separated

¼ cup powdered sugar

1 envelope unflavored gelatin

1¼ cups light cream

2 cups heavy whipping cream

2 tablespoons light rum

1 tablespoon powdered sugar

1 teaspoon vanilla

Procedure

1.
     
Slice
the jellyroll and line the bottom and sides for a trifle bowl. Reserve some
slices for the top of the trifle.

2.
     
Sprinkle
Madeira over the jellyroll slices lining the bowl.

3.
     
Place
the egg yolks in a bowl and add the sugar.

4.
     
Beat
the yolks thoroughly and add the gelatin.

5.
     
Bring
the light cream to a boil and add it to the yolk mixture, stirring constantly
with a whisk.

6.
     
Put
the mixture into a large saucepan and cook, stirring constantly, over low heat
until it coats the back of a wooden spoon.

7.
     
Immediately
remove the saucepan from the heat and place it in a bowl with ice cubes.

8.
     
Stir
until the custard is cool.

9.
     
Beat
the egg whites until soft peaks form and fold into the cooled custard.

10.
 
Beat 1 cup of the heavy
cream until stiff peaks form and fold it into the custard.

11.
 
Fold the rum into the
custard.

12.
 
Spoon the custard into the
chilled bowl lined with jellyroll slices.

13.
 
Place the bowl briefly in
the freezer until the pudding is set. Do not let freeze.

14.
 
Cover the pudding with the
reserved slices of jellyroll.

15.
 
Beat the heavy cream with
the powdered sugar and vanilla until stiff peaks form.

16.
 
Layer the whipped cream on
top of the trifle.

Ingredients:

5
cups
milk

1
cup
sugar

½
cups
cornstarch

½
teaspoon
salt

4
large
egg yolks

2
teaspoons
vanilla extract

¾
cup + 3
tablespoons
honey, divided

2
tablespoons
orange juice

12
fresh figs
,
cut in half

4
cups
raspberries

1
loaf
pound cake, cut into 1-inch cubes

½
cup
seedless raspberry preserves

¼
cup
cream sherry

1½
cups
heavy whipping cream

Procedure:

1.
     
Combine
the milk, sugar, cornstarch, and salt in a large saucepan.

2.
     
Boil
over medium heat, stirring constantly, until thickened and then remove from the
heat.

3.
     
Beat
the egg yolks until frothy, and then stir in a small amount of the hot milk
mixture.

4.
     
Stir
the egg yolk mixture into the remaining milk mixture.

5.
     
Cook
and stir 1 minute longer and then remove the pan from the heat and stir in the vanilla.

6.
     
Immediately
cover the surface of the custard with plastic wrap and refrigerate.

7.
     
In a
large bowl, mix ¾ cup of honey and the orange juice.

8.
     
Add
the figs and raspberries and toss to coat.

9.
     
Brush
the bottom a trifle bowl with some raspberry preserves.

10.
 
Top with ½ of the cake and
sprinkle the cake with ½ of the sherry.

11.
 
Brush raspberry preserves on
top of the cake layer.

12.
 
Spoon ⅓ of the custard
evenly over the cake layer.

13.
 
Cover the custard with ½ of
the fruit,

14.
 
Repeat steps 10-13.

15.
 
 Smooth the remaining custard
on top.

16.
 
Refrigerate overnight.

17.
 
Beat the cream and honey
until soft peaks form and cover the trifle before serving.

Ingredients:

⅓ cup orange liqueur

¼ cup orange juice

1 loaf pound cake

1 (16 ounce) can jellied cranberry sauce

1 large navel orange

3 cups heavy whipping cream

2 (3.4 ounce) packages vanilla instant pudding mix

2 cups milk

½ teaspoon orange extract

4 (1 ounce) squares semi-sweet chocolate, melted

Procedure:

1.
     
Combine
the liqueur and orange juice.

2.
     
Cut
the pound cake horizontally into 3 layers and sprinkle it with the liqueur
mixture.

3.
     
Beat
the cranberry sauce until it is smooth.

4.
     
Spread
the bottom layer of pound cake with ¼ cup of cranberry sauce

5.
     
Top
the cranberry sauce with the middle layer of cake.

6.
     
Spread
¼ cup of the cranberry sauce over the middle layer and replace the top of the
cake.

7.
     
Slice
the layered pound cake crosswise into ½-inch thick slices.

8.
     
Grate
the peel from the orange.

9.
     
Beat
the whipping cream until stiff peaks form.

10.
 
Prepare the pudding according
to the label direction only using only 2 cups milk.

11.
 
Add the orange peel and
orange extract to the pudding and fold it into the whipped cream.

12.
 
Place 2 cups of pudding
mixture in a trifle bowl.

13.
 
Spread with ½ of the
remaining cranberry sauce and then 1 cup of the pudding mixture.

14.
 
Drizzle ½ of the melted
chocolate on the pudding mixture.

15.
 
Arrange some layered pound
cake around the side of the bowl.

16.
 
Cut the remaining pound cake
slices into cubes and layer it into the bowl.

17.
 
Drizzle the cake with the
remaining chocolate.

18.
 
Spread the remaining pudding
on top of the cake.

19.
 
Spread the remaining
cranberry sauce on top of the pudding to decorate.

20.
 
Garnish with orange slices,
lemon slices and cranberries if desired.

21.
 
Refrigerate overnight.

Ingredients:

1 angel food cake

1 (3.4 ounce) package vanilla instant pudding mix

1 (15 ounce) can crushed pineapple, drained

1 (21 ounce) can cherry pie filling

3½ cups (12 ounce package) flaked coconut

2 cups chopped pecans

16 ounces non-dairy whipped topping

Procedure:

1.
     
Cut
the cake into 1-inch cubes.

2.
     
Prepare
the instant pudding following the directions on the package.

3.
     
Put
½ of the cake into a trifle dish.

4.
     
Put
½ of the pudding on top of the cake.

5.
     
Make
a layer of ½ of the pineapple on top of the pudding.

6.
     
Place
½ of the cherry pie filling on top of the pudding