The Ultimate No-Bake Dessert Cookbook: Over 600 Simple and Delicious No-Bake Recipes (37 page)

Ingredients:

2 (3 ounce) boxes orange gelatin

2 cups hot water

2¼ cups vanilla ice cream,
slightly softened

1 (11 ounce) can mandarin oranges,
drained

Procedure:

1.
     
Dissolve the gelatin in the hot water.

2.
     
Add the ice cream and stir until it is melted.

3.
     
Add oranges and pour into a mold.

4.
     
Refrigerate until firm.

5.
     
Other combinations of fruit and gelatin
may be used.

Ingredients:

1 (3 ounce) package cherry gelatin

1½ cups boiling water

1 (14 ounce) can jellied
cranberries

½ cup crushed pineapple, drained

½ cup chopped pecans

½ cup sour cream

Procedure:

1.
     
Dissolve the gelatin in the boiling
water.

2.
     
Mix the cranberries with a few
tablespoons of the dissolved gelatin until it is smooth.

3.
     
Add the cranberries to the gelatin
mixture and until thickened.

4.
     
Add the pineapple and pecans.

5.
     
Fold the sour cream into the gelatin
mixture.

6.
     
Refrigerate overnight.

Ingredients:

1½ cups fresh or frozen cranberries

1¾ cups unsweetened apple juice, divided

1 package
(.3
ounce) sugar-free cranberry gelatin

2 cups
chopped
peeled sweet apples

Procedure:

1.
     
In a
small saucepan, combine the cranberries and 1 cup apple juice.

2.
     
Bring
to a boil.

3.
     
Reduce
heat and cover.

4.
     
Simmer
for 10-15 minutes or until the berries pop.

5.
     
Stir
in the gelatin until it is dissolved.

6.
     
Remove
from the heat.

7.
     
Stir
in the apples and the remaining apple juice.

8.
     
Spray
a 4 cup mold with cooking spray.

9.
     
Pour
the gelatin into the mold.

10.
 
Refrigerate until firm.

Ingredients:

2 packages red raspberries, frozen

3 cans whole cranberry sauce

3 (3 ounce) packages raspberry gelatin

3 cup boiling water

8 ounces non-dairy whipped topping

Procedure:

1.
     
Dissolve the gelatin in the boiling
water.

2.
     
Add the raspberries and cranberry sauce
and mix well.

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

4.
     
Refrigerate overnight.

5.
     
Top with the whipped topping prior to
serving.

Ingredients:

2 cups boiling
water

1 (0.3 ounce) package sugar free cranberry gelatin

1 (8 ounce) can
jellied
cranberry sauce
, broken up with fork

1 cup cold water

8 ounces
sugar free
non-dairy whipped topping
, divided

Procedure:

1.
     
Add
the boiling water to the gelatin in large bowl and stir until the gelatin is
completely dissolved.

2.
     
Add
the cranberry sauce and stir until well blended.

3.
     
Stir
in the cold water.

4.
     
Pour
1½ cups of the gelatin mixture into a 6-cup mold sprayed with cooking spray.

5.
     
Refrigerate
until set but not firm.

6.
     
Refrigerate
the remaining bowl of gelatin mixture until thickened.

7.
     
Stir
2 cups whipped topping into the bowl of gelatin until it is well blended.

8.
     
Pour
the mousse over the gelatin layer in mold.

9.
     
Refrigerate
overnight.

10.
 
Unmold.

11.
 
Top with the remaining whipped
topping.

Ingredients:

1½ cups ground fresh cranberries

½ cup sugar

2 (3 ounce) packages orange or
lemon gelatin

¼ teaspoon salt

2 cups boiling water

1½ cups cold water

1 tablespoon lemon juice

¼ teaspoon cinnamon

⅛ teaspoon cloves

1 orange, sectioned and diced

½ cup chopped almonds or walnuts

Procedure:

1.
     
Combine the cranberries and sugar and set
aside.

2.
     
Dissolve the gelatin and salt in the boiling
water.

3.
     
Add the cold water, lemon juice,
cinnamon and cloves.

4.
     
Chill until thickened but not set.

5.
     
Fold in the cranberries, orange and
nuts.

6.
     
Spoon into a 6-cup mold.

7.
     
Refrigerate overnight.

Ingredients:

2 (3 ounce) packages black cherry gelatin

2 cups boiling water

1 cup cold water

1 (16 ounce) can Bing cherries

8 ounces cream cheese

8 ounces sour cream

½ cup sugar

1 teaspoon vanilla

1 cup chopped pecans

1 cup miniature marshmallows

Procedure:

1.
     
Drain the cherries, retaining the
juice.

2.
     
Cut the cherries in half.

3.
     
Dissolve the gelatin in the boiling
water.

4.
     
Add the cold water and the juice from
the cherries.

5.
     
Add the cherries to the gelatin.

6.
     
Pour the gelatin mixture into a 9 x 13
inch glass pan.

7.
     
Refrigerate until firm.

8.
     
Mix the cream cheese with sour cream.

9.
     
Gradually add the sugar and vanilla.

10.
 
Beat until fluffy.

11.
 
Add the pecans and marshmallows and mix well.

12.
 
Top the gelatin with the cream cheese mixture.

Ingredients:

1 (6 ounce) box lemon gelatin

1 cup boiling water

1 (15 ounce) can crushed pineapple

2 cups cold lemon-lime carbonated
soft drink

8 ounces cream cheese

8 ounces non-dairy whipped topping

Procedure:

1.
     
Dissolve the gelatin in the boiling
water.

2.
     
Add the crushed pineapple and the
carbonated soft drink.

3.
     
Refrigerate until slightly thickened.

4.
     
Beat the cream cheese until it is light
and fluffy.

5.
     
Fold the whipped topping into the cream
cheese.

6.
     
Fold the cream cheese mixture into the
gelatin mixture.

7.
     
Put into a mold or individual serving
glasses.

8.
     
Refrigerate overnight.

Ingredients:

4 (3 ounce) packages gelatin, any
flavor

2½ cups boiling water or apple
juice

Procedure:

1.
     
Completely dissolve the gelatin in the boiling
water or juice.

2.
     
Pour the gelatin into a 9 x 13 inch
pan.

3.
     
Chill until firm.

4.
     
Cut into squares or use cookie cutters.

Ingredients:

¼ cup red hots cinnamon candy

1 (3 ounces) package cherry gelatin

1 cup boiling water

1 cup applesauce

Procedure:

1.
     
Dissolve the red hots in the boiling
water.

2.
     
Add the gelatin and stir until it is
dissolved.

3.
     
Add the applesauce and mix well.

4.
     
Pour into a mold and refrigerate until
firm.

Ingredients:

1 (6 ounce) package orange gelatin

2 cups hot water

2 cups cold water

3 bananas, sliced

¼ cup lemon juice (optional)

1 (5.1 ounce) package vanilla or
banana instant pudding mix

3 cups cold milk

8 ounces non-dairy whipped topping

Procedure:

1.
     
Prepare the gelatin according to the package
directions.

2.
     
Pour the gelatin into a 9 x 13 inch
glass pan.

3.
     
Refrigerate until set.

4.
     
Slice the bananas and (optionally) dip
them in lemon juice. This keeps them from turning brown.

5.
     
Arrange the banana slices on top of the
gelatin.

6.
     
Make the pudding according to the
package directions.

7.
     
Spread the pudding on top of the
bananas.

8.
     
Refrigerate overnight.

9.
     
Top with the whipped topping before
serving.

Ingredients:

1 (3 ounce) package blueberry
flavored gelatin

1 (3 ounce) package gelatin, any
red flavor

2 cups boiling water, divided

1 cups cold water, divided

8 ounces non-dairy whipped topping

Procedure:

1.
     
Using separate bowls, dissolve each
package of gelatin in 1 cup of boiling water

2.
     
Stir until the gelatin is dissolved and
then add ½ cup cold water to each bowl.

3.
     
Pour each mixture into separate 8 inch
square pans.

4.
     
Refrigerate until firm.

5.
     
Cut the gelatin into ½-inch cubes.

6.
     
Spoon the blue cubes evenly into 8
dessert dishes.

7.
     
Cover with the whipped topping.

8.
     
Top with the red cubes.

Ingredients:

2 (3 ounce) packages of cherry gelatin

2 (3 ounce) packages of blueberry gelatin

7 envelopes unflavored gelatin

1½ cans sweetened condensed milk, divided.

7 cups boiling water, divided

Procedure:

1.
     
Combine
1 cup of boiling water with the cherry gelatin and 1 envelope of unflavored
gelatin.

2.
     
Stir
together until dissolved.

3.
     
Pour
into a 9 x 13 inch glass pan and refrigerate until the gelatin is set but not
firm.

4.
     
Once
the red layer is firm, combine 1 envelope unflavored gelatin with 1 cup boiling
water and stir until dissolved.

5.
     
Add
½ of one of the cans of condensed milk to the unflavored gelatin and stir.

6.
     
Refrigerate
for 5 minutes. This is important since pouring hot liquid on gelatin will melt
it.

7.
     
Gently
pour the milk mixture on the red layer and refrigerate until the gelatin is set
but not firm.

8.
     
Repeat
steps 1-7 using blueberry gelatin instead of cherry for step 1.

9.
     
Repeat
steps 1-8.

10.
 
You should end up with 6
layers—red, white, blue, red, white, blue.

11.
 
Refrigerate overnight.

12.
 
Cut
the gelatin into rectangles and carefully remove them from the pan with a
spatula.

Ingredients:

2½ cups boiling
water
,
divided

1(6 ounce) package red gelatin

1 cup cold
water

1 (3 ounce) package lime gelatin

1 cup
vanilla ice cream
,
softened

½ cup non-dairy whipped topping

Procedure:

1.
     
Stir
1½ cups of the boiling water into the red gelatin until the gelatin is
completely dissolved.

2.
     
Stir
in the cold water.

3.
     
Reserve
1½ cups of the gelatin at room temperature.

4.
     
Pour
the remaining red gelatin into 5-cup wreath mold sprayed with cooking spray.

5.
     
Refrigerate
until the gelatin set but not firm.

6.
     
Stir
the remaining 1 cup boiling water into the lime gelatin until the gelatin is
completely dissolved.