The Ultimate No-Bake Dessert Cookbook: Over 600 Simple and Delicious No-Bake Recipes (38 page)

7.
     
Spoon
in the ice cream, stirring until the ice cream is completely melted and the
mixture is well blended.

8.
     
Spoon
over the red layer in mold.

9.
     
Refrigerate
until the gelatin is set but not firm.

10.
 
Spoon the reserved red
gelatin over the green layer in the mold.

11.
 
Refrigerate overnight.

12.
 
Unmold and top with the
whipped topping.

Ingredients:

1 (21 ounce) can
cherry pie
filling
, divided

1½ cups boiling water

1½ cups cold water

1 (6 ounce) package cherry gelatin

4 cups
angel food cake
cubes

2 (3.4 ounce) packages vanilla instant pudding mix

3 cups cold
milk

8 ounces non-dairy whipped topping, divided

Procedure:

1.
     
Set
aside ⅓ cup of the cherry pie filling for use as a garnish.

2.
     
Combine
the boiling water and the gelatin and stir until the gelatin is completely
dissolved.

3.
     
Stir
in the cold water and the remaining cherry pie filling.

4.
     
Refrigerate
until the gelatin is slightly thickened.

5.
     
Place
the cake cubes in a 3-quart serving bowl.

6.
     
Cover
the cake cubes with the gelatin mixture.

7.
     
Refrigerate
until the gelatin layer is set but not firm.

8.
     
Beat
the pudding and the milk in large bowl with whisk for 2 minutes.

9.
     
Fold
in 2 cups of the whipped topping.

10.
 
Spoon the pudding mixture over
the gelatin layer in the bowl.

11.
 
Refrigerate until firm.

12.
 
Top with the remaining whipped
topping and the reserved cherry pie filling.

Ingredients:

2 envelopes unflavored gelatin

1 cup water

2 cups strong coffee

⅓ cup corn syrup

⅓ cup Kahlúa®

Vanilla ice cream or non-dairy
whipped topping as a garnish

Procedure:

1.
     
Combine the gelatin and water in a pan
and soften the gelatin for 5 minutes.

2.
     
Place the pan on low heat and stir
until the gelatin is dissolved.

3.
     
Remove the gelatin from the heat.

4.
     
Add the coffee, corn syrup and Kahlúa
and stir until the corn syrup is dissolved.

5.
     
Pour into individual glasses.

6.
     
Refrigerate overnight.

7.
     
Top with ice cream or whipped topping
if desired.

Ingredients:

1 (6 ounce) package lemon gelatin

1 cup warm water

1 cup cold water

¼ cup sugar

1 teaspoon finely shredded lemon
peel

2 tablespoons lemon juice

1½ cups heavy whipping cream

Procedure:

1.
     
Combine the gelatin, sugar, lemon peel,
lemon juice and 1 cup water in a saucepan.

2.
     
Cook over medium heat until the gelatin
is dissolved, stirring constantly.

3.
     
Remove from heat.

4.
     
Stir in 1 cup ice water to chill, stirring
occasionally.

5.
     
Whip the cream until soft peaks form.

6.
     
When the gelatin mixture is the consistency
of egg whites, fold in the whipped cream.

7.
     
Pour the mixture into a mold.

8.
     
Refrigerate overnight.

Ingredients:

1 (15 ounce) can crushed pineapple

1 (6 ounce) package gelatin—any
flavor

8 ounces non-dairy whipped topping

2 cups buttermilk

½ cup chopped pecans or walnuts

Procedure:

1.
     
Place the pineapple and juice in a
saucepan and bring it to a slow boil.

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

3.
     
Cool until the gelatin is the
consistency of egg whites.

4.
     
Add the buttermilk, whipped topping and
nuts.

5.
     
Stir well.

6.
     
Put into a mold and refrigerate until
set.

Ingredients:

1 (6 ounce) package lime gelatin

1 cup hot water

1 (5.1 ounce) package instant
vanilla pudding

2 cups milk

8 ounces non-dairy whipped topping

2 (15 ounce) cans pears, drained

Procedure:

1.
     
Add the gelatin to the hot water and
stir until the gelatin is dissolved.

2.
     
Chill until the gelatin reaches the
consistency of egg whites.

3.
     
In a separate bowl, add the vanilla pudding
to the milk and mix well.

4.
     
Fold the whipped topping into the
pudding.

5.
     
Add the gelatin to the pudding mixture
and mix well.

6.
     
Mix in the pears.

7.
     
Pour into a mold and refrigerate
overnight.

Ingredients:

1 (3 ounce) package lime gelatin

¾ cup boiling water

½ cup cold water

Ice cubes

1 cup vanilla frozen yogurt,
slightly softened

Procedure:

1.
     
Dissolve the gelatin in boiling water.

2.
     
Combine cold water and ice cubes to
make 1 cup.

3.
     
Add the iced water to the gelatin.

4.
     
Stir until the gelatin is slightly
thickened.

5.
     
Remove any unmelted ice.

6.
     
Stir in the frozen yogurt.

7.
     
Spoon the gelatin into 6 glasses.

8.
     
Refrigerate until set.

Ingredients:

1 (3 ounce) package gelatin, any
flavor

¾ cup boiling water

½ cup cold whole milk

Ice cubes

1 medium banana, sliced

Procedure:

1.
     
Combine the gelatin and boiling water
in a blender.

2.
     
Blend until the gelatin is dissolved.

3.
     
Add enough ice cubes to the milk to
make 1¼ cups.

4.
     
Add the iced milk into the blender and
stir until partially melted.

5.
     
Add banana slices and blend until
smooth.

6.
     
Pour into a mold and refrigerate until
set.

Ingredients:

1⅓ cups boiling water, divided

1 (3 ounce) package strawberry gelatin

1 (3 ounce) package blueberry gelatin

1 (3.4 ounce) package vanilla instant pudding mix

2 cups cold milk

Procedure:

1.
     
Add ⅔ cup boiling water to
each flavor gelatin mix in separate small bowls.

2.
     
Stir until the gelatin is
completely dissolved.

3.
     
Pour each flavor gelatin into
separate 8 x 4-inch loaf pan sprayed with cooking spray.

4.
     
Refrigerate 1 hour or until firm.

5.
     
Unmold gelatins and cut it into
½-inch cubes.

6.
     
Beat the pudding mix and the milk
in a medium bowl for 2 minutes

7.
     
Gently fold the gelatin cubes into
the pudding.

8.
     
Spoon the mixture into 8 (5 ounce)
paper cups.

9.
     
Insert a wooden popsicle stick
into the center of each cup.

10.
 
Freeze for 4 hours or until firm.

11.
 
Peel off the cups before serving.

Ingredients:

1 envelope unflavored gelatin

¾ cup boiling water

¼ cup sugar

1 cup milk

1 teaspoon almond extract

8 ounces non-dairy whipped topping   

Procedure:

1.
     
Combine the gelatin with the
boiling water, stirring until the gelatin is dissolved.

2.
     
Stir in the sugar, milk, and
almond extract.

3.
     
Stir until the sugar dissolves.

4.
     
Pour into a 9-inch square
pan.

5.
     
Refrigerate overnight.

6.
     
Cut into cubes and serve with the
whipped topping.

Ingredients:

2 cups
cold water

4 envelopes unflavored gelatin

1½ cups
sugar

4 cups
Champagne

2 cups
sparkling
grape juice

3 cups
fresh
raspberries

3 cups
fresh
blueberries

2 cups
fresh
blackberries

Procedure:

1.
     
Spray
a 9 x 13 inch glass dish with cooking spray.

2.
     
Place
the water in a large saucepan and sprinkle with gelatin.

3.
     
Let
stand for 2 minutes and then add the sugar.

4.
     
Cook
and stir over medium-low heat until the sugar and gelatin are dissolved. (Do
not boil.)

5.
     
Remove
the pan from the heat.

6.
     
Slowly
stir the Champagne and grape juice into the saucepan.

7.
     
Pour
the gelatin mixture into the glass dish.

8.
     
Cover
and refrigerate overnight.

9.
     
Using
a potato masher or a fork, gently break up the gelatin.

10.
 
Layer the gelatin and
berries in 12 dessert dishes.

11.
 
Cover and refrigerate for at
least 2 hours before serving.

Ingredients:

3 cups boiling
water

2 (3 ounce) packages raspberry gelatin

1 (12 ounce) package
frozen
red raspberries
(Do not thaw.)

1 angel food cake, cut into 21 thin slices

1 cup non-dairy whipped topping

Procedure:

1.
     
Spray
a 9-inch round pan with cooking spray and set aside.