The Ultimate No-Bake Dessert Cookbook: Over 600 Simple and Delicious No-Bake Recipes (36 page)

6.
     
Blend on high speed until the mixture
is smooth.

7.
     
Dice the pears and place them into 7
glasses.

8.
     
Top the pears with the gelatin mixture.

9.
     
Refrigerate until set.

Ingredients:

6¼ cups boiling water

5 (3 ounce) packages gelatin in different colors

1 cup sour cream or vanilla yogurt

Procedure:

1.
     
Stir
1¼ cup of boiling water into 1 package of gelatin until it is completely
dissolved.

2.
     
Cool
the gelatin to room temperature. (This is very important.)

3.
     
Pour
¾ cup of the gelatin into a 6-cup ring mold.

4.
     
Refrigerate
until the gelatin is set, but not firm.

5.
     
Refrigerate
the remaining gelatin until it is the consistency of unbeaten egg whites.

6.
     
Gradually
stir in 3 tablespoons of the sour cream or yogurt.

7.
     
Spoon
this mixture over the gelatin in the mold.

8.
     
Refrigerate
for 15 minutes.

9.
     
Repeat
steps 1-8 for the remaining colors of gelatin.

10.
 
Refrigerate overnight.

Ingredients:

1 (3 ounce) package lime gelatin

1 (3 ounce) package orange gelatin

1 (3 ounce) package lemon gelatin

1 (3 ounce) package strawberry gelatin

2 envelopes unflavored gelatin

4½ cups water, divided

2 cups milk

1 cup sugar

1 pint sour cream

2 teaspoons vanilla

Procedure:

1.
     
Grease a 9 x 13 inch glass dish with mayonnaise
or spray it with cooking spray.

2.
     
Dissolve the lime gelatin with 1 cup
cold water.

3.
     
Pour the gelatin into the dish and
refrigerate until set but not firm.

4.
     
In a saucepan bring 2 cups of milk to a
boil.

5.
     
Add 1 cup sugar, mix until the sugar is
dissolved and remove from the heat.

6.
     
Dissolve 2 packages unflavored gelatin
in ½ cup cold water and add it to the milk and sugar.

7.
     
Combine 1 pint sour cream and 2 teaspoons
vanilla and add it to the milk mixture.

8.
     
Stir until well blended.

9.
     
When this mixture is at room
temperature put ¼ of the mixture on the lime gelatin layer.

10.
 
Put the pan in the refrigerator until the white layer is set
but not firm.

11.
 
Do not put the sour cream mixture in the refrigerator. Keep
it in a saucepan over warm water.

12.
 
Dissolve the orange gelatin in 1 cup of water.

13.
 
When the refrigerated portion is sticky to the touch, pour
on a layer of orange gelatin, and return the pan to the refrigerator.

14.
 
When the orange gelatin is set but not firm and sticky to
the touch, add a layer of ¼ of the sour cream mixture.

15.
 
Repeat steps 12-14 with the lemon and strawberry gelatin in
that order.

16.
 
End with a layer of the sour cream mixture.

17.
 
Refrigerate overnight.

Ingredients:

3 (3 ounce) packages gelatin,
assorted flavors of contrasting colors

4½ cups boiling water, divided

1½ cups pineapple juice

1 (3 ounce) package lemon gelatin

8 ounces non-dairy whipped topping

Procedure:

1.
     
In separate bowls, dissolve each of the
three packages of gelatin in 1½ cups boiling water.

2.
     
Pour each flavor into a separate loaf
pan and chill until well set.

3.
     
Cut the firm gelatin into cubes.

4.
     
Heat the pineapple juice and add the lemon
gelatin.

5.
     
Stir until the gelatin is dissolved.

6.
     
Chill until the gelatin is syrupy

7.
     
Fold the whipped topping into the lemon
gelatin mixture.

8.
     
Gently fold in the gelatin cubes.

9.
     
Pour into a mold. (A springform pan
works well.)

10.
 
Refrigerate overnight.

Ingredients:

1 (3 ounce) package strawberry gelatin

½ boiling cup water

½ cup cold water

2 cups miniature marshmallows

1 cup heavy whipping cream

1 pint strawberries, hulled

Procedure:

1.
     
Dissolve the gelatin in ½ cup boiling
water.

2.
     
When the gelatin is fully dissolved,
add ½ cup cold water.

3.
     
Refrigerate until the gelatin is
slightly thickened.

4.
     
Beat the gelatin until it is fluffy.

5.
     
Fold in the marshmallows.

6.
     
Whip the cream until stiff peaks form.

7.
     
Fold the cream into the gelatin
mixture.

8.
     
Fold the strawberries into the mixture.
If the berries are large, slice them in half.

9.
     
Turn the mixture into a glass serving
bowl.

10.
 
Refrigerate overnight.

Ingredients:

2 (3 ounce) packages cherry gelatin

1 package frozen strawberries

1½ pints vanilla ice cream,
slightly softened

2½ cups boiling water

Procedure:

1.
     
Dissolve the gelatin in the boiling
water.

2.
     
Add the frozen strawberries and ice
cream.

3.
     
Stir until the ice cream and
strawberries are thawed.

4.
     
Pour the mixture into a mold.

5.
     
Refrigerate until firm.

Ingredients:

2 (3 ounce) packages lemon gelatin

1 cup hot water

1 cup orange juice

1 (11 ounce cans) can mandarin
oranges, drained

1 (10 ounce) package frozen
strawberries

1 pint sour cream

Procedure:

1.
     
Dissolve the gelatin in the hot water.

2.
     
Add 1 cup of orange juice and the frozen
strawberries and stir until the strawberries are melted.

3.
     
Add the oranges.

4.
     
Put ½ of the mixture into a 9 x 13 inch
pan.

5.
     
Refrigerate until the gelatin is set
but not firm.

6.
     
Spread the sour cream over the gelatin.

7.
     
Gently pour the remaining gelatin mixture
on top

8.
     
Refrigerate overnight.

9.
     
If you prefer a sweeter dessert, beat ¼
cup of powdered sugar into the sour cream before using it in step 6.

Ingredients:

1 cantaloupe or honeydew melon

1 (3 ounce) package apricot
gelatin

1 cup boiling water

3/4 cup cold water

½ cup strawberries, sliced

Procedure:

1.
     
Cut the melon in half lengthwise and scoop
out the seeds.

2.
     
Dissolve the gelatin in the boiling water
and add the cold water.

3.
     
Chill the gelatin until it is slightly
thickened.

4.
     
Stir in the strawberries.

5.
     
Pour the mixture into the melon halves.

6.
     
Refrigerate until firm—about 3 hours.

7.
     
Cut the melon into wedges.

Ingredients:

2 boxes tapioca pudding

1 (3 ounce) package orange gelatin

2 (11 ounce) cans mandarin
oranges, drained

3 cups water

8 ounces non-dairy whipped topping

Procedure:

1.
     
Mix the pudding, gelatin and water in a
saucepan and cook until thick.

2.
     
Cool until the mixture begins to
congeal.

3.
     
Fold the whipped topping and oranges
into the mixture.

4.
     
Put the mixture into a serving bowl.

5.
     
Refrigerate overnight.

Ingredients:

2 (3 ounce) packages orange gelatin

1 pint orange sherbet, slightly
softened

1 cup boiling water

1 (11 ounce) can mandarin oranges,
drained

1 cup heavy whipping cream

Procedure:

1.
     
Dissolve the gelatin in the boiling
water.

2.
     
Add the sherbet to the gelatin and mix
well.

3.
     
Whip the cream until it forms stiff
peaks.

4.
     
When the gelatin is slightly thickened,
add the oranges and fold in the whipped cream.

5.
     
Pour into a ring mold.

6.
     
Refrigerate overnight.

Ingredients:

1 (3 ounce) package orange gelatin

1 pint orange sherbet, slightly
softened

1 cup hot orange juice

1 (11 ounce) can mandarin oranges,
drained

Procedure:

1.
     
Dissolve the gelatin in the hot orange
juice.

2.
     
Stir in orange sherbet

3.
     
When the gelatin begins to set up, mix
in the mandarin oranges.

4.
     
Pour into a mold.

5.
     
Refrigerate overnight.