The Ultimate No-Bake Dessert Cookbook: Over 600 Simple and Delicious No-Bake Recipes (45 page)

Procedure:

1.
     
Mix the apples, sugar, apple juice, and
cinnamon in a medium saucepan.

2.
     
Bring the mixture to a boil on a
medium-high heat.

3.
     
Reduce the heat to medium and cook for
an additional 5 minutes or until the apples are tender.

4.
     
Mix the cornstarch and water and stir
it into the apple mixture.

5.
     
Return the mixture to a boil and boil
for 1 minute, stirring constantly.

6.
     
Remove the pan from the heat and stir
in the gelatin until it is completely dissolved.

7.
     
Pour the mixture into the crust.

8.
     
Refrigerate for at least 4 hours.

Ingredients:

1 cup boiling water

1 (3 ounce) package strawberry
gelatin

1 (10 ounce) frozen strawberries
in syrup

1 (11 ounce) can mandarin oranges,
drained

1 banana, sliced

1 (9-inch) graham cracker crust

Procedure:

1.
     
Dissolve the gelatin in the boiling
water.

2.
     
Add the frozen strawberries and stir
until the strawberries are thawed and the gelatin is the consistency of
unbeaten egg whites.

3.
     
Arrange the orange segments and banana
slices in the pie crust.

4.
     
Spoon the gelatin mixture over the
fruit.

5.
     
Refrigerate for at least 4 hours.

Puddings and custards are versatile
desserts. They are the epitome of comfort foods. Their rich, creamy goodness is
guaranteed to satisfy any craving.

Most of these puddings are very
easy to make, though I have included a few of the old-fashioned cooked puddings
and custards. The old-fashioned puddings require a certain amount of stirring
over a hot stove.

I have not included any steamed
suet pudding recipes. Suet is difficult to find in grocery stores and I am told
that there really are no acceptable substitutes. Besides, steaming a pudding
for several hours is an awful lot like baking. So if you are looking for a
recipe for Spotted Dog or Figgy Dowdy, you will have to look elsewhere.

Alas you will also have to look
elsewhere for bread pudding recipes. With a single exception, which is
included, I could not find a bread pudding recipe that did not require baking.
I love a bread pudding, but this is a book for no-bake desserts.

That being said, I think you will
enjoy the many tasty puddings that are included.

Ingredients:

1½ cups
graham cracker
crumbs

⅓ cup butter, melted

8 ounces
cream cheese
,
softened

¼ cup sugar

3¼ cups cold
milk
,
divided

8 ounces non-dairy whipped topping, divided

1 (3.4 ounce) package
vanilla
instant pudding

1 (3.4 ounce) package butterscotch instant pudding

⅓ cup
caramel ice
cream topping

Procedure:

1.
     
Mix the
graham
crumbs and butter and press the mixture onto the bottom of 9 x 13-inch dish.

2.
     
Refrigerate
the crust while preparing the filling.

3.
     
Beat
the cream cheese, sugar and ¼ cup milk in a large bowl until blended.

4.
     
Fold
in 1 cup of the whipped topping.

5.
     
Spread
the mixture over the over crust.

6.
     
In a
separate bowl for
each flavor, beat the pudding mix with 1½
cups of the remaining milk for 2 minutes.

7.
     
Pour
the pudding in layers over the cream cheese filling.

8.
     
Top
with the remaining whipped topping.

9.
     
Refrigerate
overnight.

10.
 
Drizzle with the caramel
topping just before serving.

Ingredients:

1 (3.4 ounce) package
pistachio instant pudding

1 (20 ounce) can crushed pineapple, undrained

½ cup chopped
walnuts

4¼ cups miniature marshmallows, divided

16 ounces non-dairy whipped topping

3 maraschino cherries with stems

Procedure:

1.
     
Stir
the
pudding mix, pineapple with juice, walnuts and 1 cup of the marshmallows in a large
bowl until well blended.

2.
     
Fold
in 8 ounces of the whipped topping.

3.
     
Put
the remaining whipped topping into a separate medium bowl and fold in 2 cups of
the marshmallows.

4.
     
Put
½ of the pudding mixture into a large serving bowl.

5.
     
Cover
with a layer of ½ of the marshmallow mixture.

6.
     
Repeat
steps 4 and 5.

7.
     
Top
with the remaining 1¼ cups marshmallows and the cherries.

8.
     
Refrigerate
for at least 1 hour before serving.

Ingredients:

8 ounces
Neufchatel cheese

2 cups milk, divided

1 (3.4 ounce) package
vanilla flavor instant pudding

3 tablespoons almond liqueur

3 tablespoons grated
semi-sweet
chocolate
, divided

8 ounces non-dairy whipped topping

Procedure:

1.
     
Beat
the Neufchatel and ½ cup of the milk in a medium bowl until they are well
blended and smooth.

2.
     
In a
separate bowl, add the remaining 1½ cups milk to the pudding mix and beat for 2
minutes.

3.
     
Add the
pudding to the Neufchatel mixture and mix well.

4.
     
Stir
in the liqueur.

5.
     
Pour
the mixture into a serving bowl.

6.
     
Sprinkle
2 tablespoons of the grated chocolate over the pudding mixture.

7.
     
Top
with the whipped topping.

8.
     
Sprinkle
with the remaining grated chocolate.

9.
     
Refrigerate
at least 1 hour before serving.

Ingredients:

1 (5.4 ounce) package
vanilla
flavor cook and serve pudding

2 cups milk

1 cup canned
pumpkin

½ teaspoon pumpkin pie spice

6 tablespoons
maple syrup

6 ginger snap cookies

½ cup chopped
pecans
,
toasted

Procedure:

1.
     
M
ix
the
pudding mix, milk, pumpkin and spice in large microwaveable bowl until they are
well blended.

2.
     
Microwave
as directed on the package for cooking the pudding.

3.
     
Cool
for 5 minutes.

4.
     
Put 1
tablespoon of the syrup into each of 6 custard cups and cover it with pudding.

5.
     
Top the
pudding with the ginger snaps.

6.
     
Cover
tightly and refrigerate for 4 hours.

7.
     
Run
a knife around the edge of each custard cup to loosen the dessert just before
serving.

8.
     
Invert
the cups onto dessert plates and top with nuts.

Ingredients:

1
egg

2½ cups milk

½ cup
maple syrup

3 tablespoons instant tapioca

1 tablespoon firmly packed
brown
sugar

⅓ cup chopped walnuts, toasted

1 teaspoon
vanilla

Procedure:

1.
     
Beat the
egg,
milk and syrup in large saucepan until they are well blended.

2.
     
Add
the tapioca and sugar and mix well.

3.
     
Let
the mixture stand for 5 minutes.

4.
     
Bring the
mixture
to a full rolling boil on medium heat, stirring
constantly.

5.
     
Remove
the pan from the heat.

6.
     
Stir
in the walnuts and vanilla.

7.
     
Cool
for 20 minutes.

8.
     
Serve
warm or chilled.

9.
     
Stir
before serving.

Ingredients:

2 cups
apple juice

⅓ cup sugar

3 tablespoons
instant
tapioca

Procedure:

1.
     
Mix
all
of the ingredients in a medium saucepan.

2.
     
Let
the mixture stand for 5 minutes.

3.
     
Bring the
mixture
to a full rolling boil on medium heat, stirring
constantly.

4.
     
Remove
the pan from the heat.

5.
     
Cool
the pudding for 20 minutes.

6.
     
Stir
the pudding.

7.
     
Serve
warm or chilled.

Ingredients:

⅓ cup
sugar

3 tablespoons instant tapioca

3 cups
milk

1 egg, well beaten

½ teaspoon
rum extract

⅛ teaspoon ground nutmeg

Procedure:

1.
     
Mix the
sugar,
tapioca, milk and egg in a medium saucepan.

2.
     
Let the
mixture stand for 5 minutes.

3.
     
Cook
on medium heat until the mixture comes to full boil, stirring constantly.

4.
     
Remove
the mixture from the heat.

5.
     
Stir
in the rum extract and nutmeg.

6.
     
Cool
the pudding for 20 minutes.

7.
     
Stir
the pudding.

8.
     
Serve
warm or chilled.

Ingredients:

2½ cups
pineapple-orange-banana
juice blend

¼ cup instant tapioca

2 tablespoons
butter

4 cups fresh pineapple chunks

1 tablespoon firmly packed light
brown sugar

½ teaspoon ground nutmeg

¼ teaspoon
salt

8 ounces non-dairy whipped topping

1 cup
flaked coconut
,
toasted

Procedure:

1.
     
Mix the
juice and
tapioca in a medium bowl.

2.
     
Let the
mixture stand for 5 minutes.

3.
     
Melt
the butter in a large saucepan on medium heat.

4.
     
Add the
pineapple, brown sugar, nutmeg and salt.

5.
     
Cook
the mixture for 5 minutes, stirring frequently.

6.
     
Add
the tapioca mixture and stir.

7.
     
Bring
the mixture to a full boil, stirring constantly.

8.
     
Remove
the pan from the heat.

9.
     
Cool
20 minutes.

10.
 
Transfer to a serving bowl.

11.
 
Refrigerate overnight.

12.
 
Top the pudding with the whipped
topping and sprinkle with the coconut just before serving.

Ingredients:

1
egg

⅔ cup sugar

3 tablespoons
instant tapioca

3½ cups milk

2 squares
unsweetened
chocolate

1 teaspoon vanilla

Procedure:

1.
     
Beat the
egg lightly
in a medium saucepan with a wire whisk.

2.
     
Add the
sugar and tapioca and mix well.

3.
     
Gradually
add the milk, beating well after each addition.