The Ultimate No-Bake Dessert Cookbook: Over 600 Simple and Delicious No-Bake Recipes (44 page)

7.
     
Turn
the mixture into the pie shell.

8.
     
Refrigerate
overnight.

Ingredients:

4 ounces
Neufchatel cheese
,
softened

1 cup plus 1 tablespoon cold milk, divided

1 tablespoon
sugar

1½ cups non-dairy whipped topping

1
graham cracker crumb crust

1 (16 ounce) can pumpkin

2 (3.4 ounce) packages
vanilla instant pudding

¼ teaspoon ground cinnamon

⅛ teaspoon
ground
ginger

Procedure:

1.
     
Beat the
Neufchatel,
1 tablespoon milk and sugar until the mixture is blended.

2.
     
Fold
in the whipped topping.

3.
     
Spread
the mixture onto the bottom of the crust.

4.
     
Beat
the
pumpkin, pudding mix, spices and remaining milk for 2
minutes.

5.
     
Spread
over the cheese layer.

6.
     
Refrigerate
for at least
4 hours.

Ingredients:

1 (4 serving size) package instant sugar free butterscotch
pudding

2 cups skim milk

1 (15 ounce) can pumpkin

½ teaspoon pumpkin pie spice

1 cup non-dairy whipped topping

1 graham cracker pie crust

Procedure:

1.
     
Make
the pudding as directed on the package.

2.
     
Beat
in the pumpkin and the pumpkin pie spice.

3.
     
Pour
the mixture into the pie crust.

4.
     
Refrigerate
overnight.

5.
     
Top
the pie with whipped topping.

Ingredients:

1 (3 ounce) package cherry gelatin

½ cup hot water

1 (21 ounce) can cherry pie filling

3 egg whites

¼ teaspoon cream of tartar

⅓ cup sugar

1 cup heavy whipping cream

2 graham cracker pie shells

Procedure:

1.
     
Dissolve
the gelatin in the hot water.

2.
     
Add
the cherry pie filling to the gelatin and mix well.

3.
     
Beat
egg whites. Add cream of tartar and beat until fluffy. Gradually add sugar and
continue beating until stiff peaks form.

4.
     
Fold
the egg whites into the cherry mixture.

5.
     
Whip
the cream until stiff peaks form.

6.
     
Fold
the cream into the cherry mixture.

7.
     
Spoon
the cherry mixture into the pie shells.

8.
     
Refrigerate
overnight.

Ingredients:

1 graham cracker crust

8 ounces cream cheese

8 ounces non-dairy whipped topping

½ cup milk

1 teaspoon cinnamon

4 large ripe mangoes

Procedure:

1.
     
Peel and slice the mangoes; add the cinnamon
and set aside.

2.
     
Beat the cream cheese and milk until they
are smooth.

3.
     
Fold the whipped topping into the cream
cheese mixture.

4.
     
Add the mangoes and cinnamon to the
mixture.

5.
     
Pour the mixture into the pie crust.

6.
     
Refrigerate until firm.

Ingredients:

1 chocolate pie shell

24 large marshmallows

½ cup milk

¼ cup crème de menthe

1 cup heavy whipping cream

Green food coloring (optional)

Procedure:

1.
     
In double boiler (or microwave), melt
the marshmallows.

2.
     
Remove the marshmallows from the heat
and stir in the milk and a few drops of the green food coloring if desired.

3.
     
Refrigerate until the mixture is cool.

4.
     
Whip the cream until stiff peaks form.

5.
     
Fold the whipped cream and the crème de
menthe into the marshmallow mixture.

6.
     
Pour the mixture into the pie shell.

7.
     
Freeze overnight.

Ingredients:

¼ cup
green crème de menthe

1 (7 ounce) jar marshmallow crème

2 cups heavy
whipping cream

1 chocolate pie crust

Procedure:

1.
     
Add the
crème
de menthe gradually to the marshmallow crème, beating until the mixture is well
blended.

2.
     
Whip
the cream until stiff peaks form.

3.
     
 Fold
the whipped cream into the marshmallow mixture.

4.
     
Pour
the mixture into the crust.

5.
     
Refrigerate for at least 4 hours.

6.
     
 

Ingredients:

1 (3.4 ounce) package instant
pistachio pudding

1 (20 ounce) can crushed pineapple,
drained

8 ounces non-dairy whipped topping

1 chocolate prepared pie crust

Procedure:

1.
     
Mix the dry pudding mix and the well-drained
pineapple.

2.
     
Fold in the non-dairy whipped topping.

3.
     
Pour the mixture into the pie crust.

4.
     
Refrigerate overnight.

Ingredients:

2 cups graham cracker crumbs

½ cup melted butter

¼ cup granulated sugar

2 cups powdered sugar

2 eggs

1 teaspoon vanilla

1 cup butter

5 ripe bananas, sliced

2 (10 ounce) packages frozen
strawberries, drained

1 (16 ounce) can crushed
pineapples, drained

1 cup heavy whipping cream

1 cup chopped pecans

1 (4 ounce) jar maraschino
cherries, drained and chopped

Procedure:

1.
     
Combine the graham cracker crumbs, granulated
sugar and butter.

2.
     
Press the mixture in the bottom and up
the sides of a 9 x 13 inch pan.

3.
     
Freeze for 30 minutes.

4.
     
Cream together the powdered sugar,
eggs, vanilla and butter until the mixture is fluffy.

5.
     
Spread the mixture over the pie crust.

6.
     
Refrigerate for 1 hour.

7.
     
Place a layer of the banana slices on
top of the filling.

8.
     
Top the banana slices with a layer of
strawberries.

9.
     
Top the strawberries with a layer of
pineapple.

10.
 
Whip the cream until stiff peaks form.

11.
 
Top the pineapple with the whipped cream.

12.
 
Sprinkle the pecans over the whipped cream.

13.
 
Top the nuts with the cherries.

14.
 
Refrigerate overnight.

Ingredients:

1 cup brown sugar

¼ cup cornstarch

1¼ cups water

2 egg yolks

1 pinch salt

1½ tablespoons butter

1 teaspoon vanilla

1 cup pecan halves, toasted

½ cup chopped pecans

1 graham cracker crust

Procedure:

1.
     
Mix the
cornstarch and brown sugar together in a medium saucepan.

2.
     
Beat
together the egg yolks, water, and a pinch of salt.

3.
     
Add the
egg yolk mixture to the cornstarch mixture and stir well.

4.
     
Add the
chopped pecans to the mixture.

5.
     
Simmer
on medium heat, stirring constantly, until the mixture thickens.

6.
     
Boil
1 minute, stirring constantly

7.
     
Remove
the pan from the heat.

8.
     
Add the
butter and vanilla and stir well.

9.
     
Pour
the filling into the pie shell.

10.
 
Spread the remaining pecans
over the top of the filling.

11.
 
Refrigerate overnight.

Ingredients:

2 cups boiling water, divided

½ cup cold water

1 (3 ounce) package lemon gelatin

1 (3 ounce) package orange gelatin

½ cup cold orange juice

8 ounces non-dairy whipped topping

⅓ cup multi-colored cake
decorating sprinkles

1 (9-inch) graham cracker crust

Procedure:

1.
     
Dissolve the lemon gelatin in 1 cup of
the boiling water.

2.
     
Add the cold water.

3.
     
Pour the gelatin into an 8-inch square
pan and refrigerate for at least 4 hours.

4.
     
Cut the gelatin into ½ inch cubes.

5.
     
Dissolve the orange gelatin in 1 cup of
boiling water.

6.
     
Stir in the orange juice.

7.
     
Refrigerate until the gelatin is the
consistency of unbeaten egg whites.

8.
     
Fold in the whipped topping.

9.
     
Fold in the lemon gelatin and
sprinkles.

10.
 
Refrigerate until the gelatin will mound when traced with a
spoon.

11.
 
Pour the mixture into the crust.

12.
 
Refrigerate at least 4 hours.

Ingredients:

2 cups cold milk

2 (3.4 ounce) packages white
chocolate instant pudding

1 envelope hazelnut flavor instant
coffee

8 ounces non-dairy whipped topping

1 chocolate pie crust

Procedure:

1.
     
Beat the pudding mix and instant coffee
in the cold milk for 2 minutes.

2.
     
Fold in ½ of the whipped topping.

3.
     
Pour into the pie crust.

4.
     
Spread the remaining whipped topping on
top of the pudding mixture.

5.
     
Refrigerate for at least 3 hours.

Ingredients:

4 cups Granny Smith apples, peeled
and thinly sliced

⅔ cup sugar

¾ cup apple juice

½ teaspoon cinnamon

2 tablespoons cornstarch

1 (3 ounce) package lemon gelatin

1 graham cracker crust