The Ultimate No-Bake Dessert Cookbook: Over 600 Simple and Delicious No-Bake Recipes (30 page)

1½ cups cold
water

1 loaf pound cake, in 1-inch cubes

8 ounces non-dairy whipped topping

2 cups sliced strawberries

Procedure:

1.
     
Stir
the gelatin in the boiling water until the gelatin is completely dissolved.

2.
     
Stir
in cold water.

3.
     
Pour
the gelatin into a 9 x 13-inch pan.

4.
     
Refrigerate
until the gelatin is firm.

5.
     
Cut the
gelatin
into ½-inch cubes.

6.
     
Place
the gelatin into a trifle bowl.

7.
     
Cover
the gelatin with a layer of cake cubes.

8.
     
Cover
the cake cubes with ½ of the whipped topping.

9.
     
Top
with a layer of strawberries.

10.
 
Top the strawberries with
the remaining whipped topping.

11.
 
Refrigerate
for
at least 1 hour.

Ingredients:

1 angel food cake

1 pint blueberries

1 pint blackberries

1 pint raspberries

1 pint strawberries, hulled

1 tablespoon sugar

½ cup water

8 ounces non-dairy whipped topping

3 tablespoon strawberry liqueur

Procedure:

1.
     
Rinse
the berries.

2.
     
In
mixing bowl slice the strawberries, add the sugar, water and the remaining
berries.

3.
     
Spread
2 tablespoons of the berries around the bottom of a trifle bowl.

4.
     
Cut
the cake into 1-inch cubes cake.

5.
     
Drizzle
the liqueur over the cake

6.
     
Place
½ of the cake on top of the berries in the trifle bowl.

7.
     
Add
½ of the berries on top of the cake

8.
     
Top
the berries with ½ of the whipped topping.

9.
     
Repeat
steps 6-8.

10.
 
Refrigerate overnight.

Ingredients:

8 ounces
non-dairy whipped
topping

40 vanilla wafers, divided

2 (3.4 ounce) packages
vanilla
instant pudding

3½ cups cold milk

2 cups mixed
berries
(sliced fresh strawberries, blueberries, raspberries)

Procedure:

1.
     
S
pread
the whipped topping onto the bottom and up the side of a trifle bowl.

2.
     
Gently
press 16 wafers into the whipped topping around the side of bowl.

3.
     
Beat the
pudding
mixes and milk for 2 minutes.

4.
     
Spoon
½ of the pudding into the trifle bowl.

5.
     
Top
the pudding with ½ of the remaining wafers.

6.
     
Top
the wafers with ½ of the berries.

7.
     
Repeat
steps 4-6.

8.
     
Refrigerate
for at least
3 hours.

Ingredients:

2 (3.4 ounce) packages
lemon
instant pudding

2½ cups cold milk

8 ounces non-dairy whipped topping, divided

4 cups mixed fresh berries (blueberries, raspberries, sliced
strawberries), divided

42 va
nilla wafers

Procedure:

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

2.
     
Stir
in 1½ cups of the whipped topping.

3.
     
Reserve
¼ cup berries for garnish.

4.
     
Arrange
21
wafers on the bottom and up the side of a trifle bowl.

5.
     
Top
with ⅓ of the pudding mixture.

6.
     
Top
the pudding with ½ of the berries.

7.
     
Top
the berries with ½ of the remaining vanilla wafers.

8.
     
Repeat
steps 5-7.

9.
     
Top
with the remaining pudding, whipped topping and garnish with the reserved
berries.

10.
 
Refrigerate for at least 4
hours.

Ingredients:

1 angel food cake, cut into 1-inch cubes

4 tablespoons sherry

1 (3.4 ounce) package instant vanilla pudding

1 cup sour cream

1 cup milk

4 cups blackberries

1 cup heavy whipping cream

2 tablespoons powdered sugar

3 tablespoons blackberries for garnish

Sugar to taste (optional)

Procedure:

1.
     
Blend
the pudding mix, sour cream and milk for 2 minutes.

2.
     
Place
½ of the cake into a trifle bowl.

3.
     
Pour
½ of the pudding mixture over the cake,

4.
     
Top
with ½ of the blackberries.

5.
     
Repeat
steps 2-4.

6.
     
Whip
the cream with the powdered sugar until stiff peaks form.

7.
     
Top
the trifle with cream and garnish with blackberries.

8.
     
Note:
If the blackberries are not sweet, mix them with sugar to taste prior to
assembling the trifle.

Ingredients:

2 loaves pound cakes, cubed

3 pounds fresh strawberries, hulled and sliced

¼ cup sugar

1 quart heavy whipping cream

1 (3.4 ounce) package instant white chocolate pudding mix

1 (6 ounce) container lemon yogurt

2 tablespoons coconut-flavored rum, divided

2 pints fresh blueberries

Procedure:

1.
     
In a bowl, sprinkle the
strawberries with the sugar.

2.
     
Stir the strawberries to
distribute the sugar, and set aside.

3.
     
In a large chilled bowl, mix the
cream, white chocolate pudding mix, lemon yogurt, and 1 tablespoon of coconut
rum, and beat until the mixture is fluffy.

4.
     
Reserve 1 cup of the pudding
mixture for a garnish.

5.
     
Add ⅓ of the cake to a large
trifle bowl and sprinkle the cubes with 1 tablespoon of coconut rum.

6.
     
Cover the cake with ⅓ of the
strawberries.

7.
     
Cover the strawberries with
⅓ of the blueberries.

8.
     
Cover the blueberries with ½ of
the pudding mixture.

9.
     
Repeat steps 5-8.

10.
 
Repeat steps 5-7. You should end with a layer of
blueberries with strawberries peeking through to show color.

11.
 
Refrigerate the trifle until it is ready to serve.

12.
 
Serve with a dollop of the reserved pudding mixture.

Ingredients:

3 cups gingerbread cookies, crushed

1 (16 ounce) can pumpkin

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground ginger

¼ teaspoon ground allspice

2½ cups milk

1 (3.4 ounce) package instant butterscotch pudding mix

2 cups heavy whipping cream

Procedure:

1.
     
Set
aside ¼ cup of the gingerbread crumbs for use as a garnish.

2.
     
Combine
the pumpkin, spices, milk and pudding mix and mix until smooth

3.
     
Whip
the cream until stiff peaks form.

4.
     
Sprinkle
¼ of the gingerbread into a trifle bowl.

5.
     
Spoon
½ of the pumpkin mixture over the gingerbread.

6.
     
Sprinkle
¼ of the gingerbread crumbs over the pumpkin.

7.
     
Spoon
½ of the whipped cream into the bowl.

8.
     
Sprinkle
¼ of the gingerbread crumbs over the whipped cream.

9.
     
Top the
gingerbread crumbs with the remaining pumpkin mixture.

10.
 
Put the remaining
gingerbread crumbs on top of the pumpkin mixture.

11.
 
Top with the remaining
whipped cream.

12.
 
Sprinkle the reserved gingerbread
crumbs around the top of the trifle.

13.
 
Refrigerate overnight.

Ingredients:

3 tablespoons
butter

4 cups
chopped
peeled tart apples

1 cup
chopped
walnuts

½ cup
packed
brown sugar

1 teaspoon apple pie spice, divided

8 ounces cream cheese

1 jar caramel ice cream topping, divided

12 ounces non-dairy whipped topping,
divided

2 loaves pound cake, cut into 1-inch cubes

Procedure:

1.
     
In a
large skillet, melt the butter over medium heat and stir in the apples, walnuts,
brown sugar and ½ teaspoon apple pie spice.

2.
     
Cook
and stir for 8-10 minutes or until the apples are tender.

3.
     
Beat
the cream cheese until it is smooth.

4.
     
Beat
½ cup caramel topping and the remaining apple pie spice into the cream cheese,
and then fold in 2 cups of the whipped topping.

5.
     
Put
⅓ of the cake cubes into a trifle bowl.

6.
     
Top
the cake with ⅓ of the cream cheese mixture

7.
     
Top
the cream cheese mixture with ⅓ of the apple mixture.

8.
     
Repeat
steps 5-7 twice.

9.
     
Garnish
with the remaining whipped topping and drizzle with the remaining caramel
topping. Sprinkle with additional apple pie spice if desired.

10.
 
Refrigerate overnight.

Ingredients

1 dozen glazed doughnuts

1 (3.4 ounce) box instant vanilla pudding

2 cups milk

8 ounces whipped topping

Procedure:

1.
     
Cut
or tear each doughnut into eighths.

2.
     
Prepare
the pudding according to the package instructions.

3.
     
Put
½ of the doughnuts into a trifle bowl.

4.
     
Spread
½ of the pudding over the doughnuts.

5.
     
Spread
½ of the whipped topping over the pudding.

6.
     
Repeat
steps 3-5.

7.
     
Refrigerate
at least 1 hour before serving.

8.
     
This
recipe works with virtually any type of doughnut or pastry and any type of
pudding.

Ingredients:

1 angel food cake, cut into 1-inch cubes

6 egg yolks

2 cups
milk

⅔ cup
sugar

4 teaspoons
grated
lemon peel

¼ teaspoon
salt

2 teaspoons
vanilla
extract

2 cups
prepared
mincemeat

⅓ cup
lemon
juice

1 cup
heavy
whipping cream

3 tablespoons
powdered
sugar

Candied red and green cherries as a garnish

Procedure:

1.
     
In a
saucepan, combine the egg yolks, milk, sugar, lemon peel and salt until
blended.

2.
     
Cook
over medium-low heat for 15 minutes, stirring frequently.

3.
     
Remove
the pan from the heat and stir in the vanilla.

4.
     
Cover
and refrigerate for 1 hour.

5.
     
Combine
the mincemeat and lemon juice.

6.
     
Place
⅓ of the cake in a trifle bowl.

7.
     
Top
the cake with ⅓ of the custard

8.
     
Top
the custard with ½ of the mincemeat.