The Ultimate No-Bake Dessert Cookbook: Over 600 Simple and Delicious No-Bake Recipes (5 page)

Procedure:

1.
     
Put the
butter, oil and marshmallows in a double boiler and melt the marshmallows,
stirring frequently.

2.
     
Pour
the mixture over the popcorn, peanuts and M&M'S® and mix by hand. Wet your
hands in cold water to keep them from sticking to the popcorn mixture.

3.
     
Press
the mixture, very firmly, into a well-buttered Bundt cake pan or tube cake pan.

4.
     
Refrigerate
until the cake is firm.

Ingredients:

¾ pound vanilla wafers, crushed

1 (3 ounce) package lime gelatin

1 cup sugar

1 cup boiling water

1 (20 ounce) can crushed pineapple

3 eggs, separated

1 stick unsalted butter

Procedure:

1.
     
Cream
the butter and sugar.

2.
     
Beat
the egg yolks.

3.
     
Add
the egg yolks to the butter and sugar and beat until well mixed. 

4.
     
Add
1½ cups of vanilla wafer crumbs to the butter and egg mixture.

5.
     
Drain
the juice from the pineapple and reserve the juice. Add enough water to make 1
cup.

6.
     
Dissolve
the gelatin in 1 cup boiling water.

7.
     
Add
the pineapple and juice to the gelatin.

8.
     
Add
all of the gelatin mixture to the butter mixture and mix well.

9.
     
Beat
the egg whites until they form stiff peaks.

10.
 
Fold the egg whites into the
butter mixture.

11.
 
Line the bottom of a
buttered springform pan with ½ of the remaining vanilla wafer crumbs.

12.
 
Pour mixture into the
springform pan and put the rest of the crumbs on top.

13.
 
Refrigerate overnight.

Ingredients:

1 (20 ounce) can crushed pineapple

8 ounces non-dairy whipped topping

1 (3.4 ounce) package instant vanilla pudding

1 loaf pound cake

6 tablespoons Amaretto

¼ cup sliced almonds, toasted

Procedure:

1.
     
Combine
the un-drained pineapple, whipped topping and pudding mix, stirring well.

2.
     
Let
the mixture stand for 5 minutes.

3.
     
Cut
the pound cake horizontally into thirds.

4.
     
Drizzle
each layer with 2 tablespoons of Amaretto.

5.
     
Spread
⅓ of the pudding mixture over the bottom layer of cake.

6.
     
Top
with the second layer of cake.

7.
     
Repeat
layering, ending with pudding mix.

8.
     
Sprinkle
with the almonds.

9.
     
Refrigerate
overnight.

Ingredients:

1 cup crushed graham crackers

1 cup sour cream

8 ounces non-dairy whipped topping

1 cup sugar

4 tablespoons lemon juice

2 teaspoons vanilla

2 (20 ounce) cans crushed pineapple, drained

4 bananas, sliced

1¼ cup chopped pecans, divided

Red and green maraschino cherries

Procedure:

1.
     
Mix
the sour cream, whipped topping, sugar, vanilla and lemon juice.

2.
     
Fold
in the graham crackers, fruit and 1 cup of the nuts.

3.
     
Put
the mixture into a 9 x 13 inch pan.

4.
     
Top
with red and green cherries and the remaining nuts.

5.
     
Freeze
overnight.

Ingredients:

1 (20 ounce) can crushed pineapple

2 (3 ounce) packages lemon gelatin

3 cups miniature marshmallows

2½ cups boiling water

1 cup heavy whipping cream

1 angel food cake

Procedure:

1.
     
Tear
the cake into bite-sized pieces.

2.
     
Drain
the pineapple and reserve 1 cup of the juice.

3.
     
Dissolve
the gelatin and marshmallows in the 2½ cups of boiling water.

4.
     
Add
the pineapple juice.

5.
     
Chill
the gelatin mixture until it is the consistency of egg whites and then whip it.

6.
     
Whip
the cream until it forms soft peaks.

7.
     
Gently
add the pineapple, whipped cream and cake pieces into the gelatin mixture.

8.
     
Put
the mixture into a tube pan.

9.
     
Refrigerate
overnight.

Ingredients:

½ pound miniature marshmallows

1 cup heavy whipping cream

1 cup graham cracker crumbs

1 cup candied cherries

1 cup candied pineapples

1 cup chopped dates

1 cup chopped salted pecans

2 tablespoons grated orange peel

2 teaspoons sherry or lemon juice

Procedure:

1.
     
Heat
the marshmallows and cream over low heat, folding repeatedly until the
marshmallows are half melted.

2.
     
Remove
the mixture from the heat and continue folding until the mixture is smooth and
fluffy and then set aside to cool.

3.
     
Sprinkle
¼ cup of the graham cracker crumbs into a buttered loaf pan.

4.
     
Add
the remaining graham cracker crumbs and the remaining ingredients to the
marshmallows and stir until well mixed.

5.
     
Turn
the mixture into the pan.

6.
     
Refrigerate
overnight.

Ingredients:

1 pound vanilla wafers, crumbled

2 cups chopped pecans

1 pound coconut flakes

1 pound candied cherries, chopped

1 pound raisins

1 can sweetened condensed milk

1 stick unsalted butter

1 large package marshmallows

Procedure:

1.
     
Melt
the butter and the marshmallows over a low heat, stirring often.

2.
     
Mix
the other ingredients with the melted marshmallows.

3.
     
Spoon
the mixture into a buttered Bundt pan.

4.
     
Pack
the ingredients tightly.

5.
     
Refrigerate
overnight.

Ingredients:

1 pound miniature marshmallows

1 can evaporated milk

1 pound graham crackers, crushed

1½ pound red candied cherries

¾ pound green candied cherries

1 pound brown raisins

½ pound white raisins

1 package flaked coconut

1 pound mixed candied fruit

1 pound pecans

½ pound Brazil nuts

½ pound English walnuts

1 pound black walnuts

Procedure:

1.
     
Place
the marshmallows and milk in a double boiler over low heat, stirring constantly
until the marshmallows are melted.

2.
     
Mix
the rest of the ingredients in a large pan.

3.
     
Pour
the lukewarm marshmallows over the mixture.

4.
     
Stir
thoroughly.

5.
     
Place
the mixture in a greased tube pan, packing tightly.

6.
     
Freeze
overnight.

Ingredients:

30 chocolate sandwich cookies

1 stick butter, melted

½ cup walnuts, finely chopped

8 ounce cream cheese, softened

1 cup powdered sugar

8 ounces non-dairy whipped topping, divided

2 (3 ounce) packages instant chocolate pudding

2½ cups milk

Procedure:

1.
     
Crush
the sandwich cookies and reserve ⅓ cup.

2.
     
Mix
the remaining crushed sandwich cookies, walnuts and melted butter and press the
mixture into a 9 x 13 inch cake pan.

3.
     
Freeze
the crust for 30 minutes.

4.
     
Cream
together the cream cheese and sugar.

5.
     
Fold
in 1 cup of the whipped topping.

6.
     
Put
the cream cheese mixture onto the crust and place it in the refrigerator.

7.
     
Mix
the pudding and the milk together for 2 minutes.

8.
     
Spread
the pudding on top of the cream cheese layer.

9.
     
Spread
the remaining whipped topping on the pudding layer and sprinkle with the
reserved sandwich cookies.

10.
 
Refrigerate overnight.

Ingredients:

3 eggs, separated

½ cup sugar

Juice and zest of 1 lemon

1 cup heavy whipping cream

⅔ cup graham crackers, crushed

Procedure:

1.
     
Mix
the egg yolks, sugar, lemon juice and lemon zest, in a double boiler and cook
over hot, but not boiling, water.

2.
     
Stir
constantly until the mixture is as thick as heavy cream.

3.
     
Remove
the pan from the heat and cool.

4.
     
Beat
the egg whites until they form stiff peaks.

5.
     
In a
separate bowl, whip the cream until it is stiff.

6.
     
Fold,
first the cream and then the egg whites, into the cooled custard.

7.
     
Sprinkle
½ of graham crackers into a 9 x 13 inch pan. 

8.
     
Pour
the custard mixture into the pan and sprinkle the remaining graham crackers on
top.

9.
     
Freeze
overnight.

Ingredients:

8 ounces non-dairy whipped topping

⅛ teaspoon salt

3 teaspoons lemon juice

1 teaspoon grated lemon peel

1 (3 ounce) package lemon gelatin

1¼ cup boiling water

1 cup sugar

1 angel food cake

Procedure:

1.
     
Dissolve
the gelatin in the boiling water.

2.
     
Add
the lemon juice, salt and grated lemon peel.

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

4.
     
Fold
the whipped topping into the gelatin.

5.
     
Break
the cake into bite-sized pieces and put the pieces into a springform pan.

6.
     
Pour
the gelatin mixture over the cake.

7.
     
Refrigerate
overnight.

Ingredients:

1 loaf pound cake

4 ounces German chocolate

¾ cup cocktail peanuts, chopped fine

8 ounces non-dairy whipped topping, divided

⅓ cup liqueur (crème de cocoa, Kahlúa®, Grand Mariner®,
etc.)

Procedure:

1.
     
Slice
the cake horizontally into 5 thin layers. A slightly frozen cake will be easier
to slice.

2.
     
Chill
the chocolate and grate it.

3.
     
Fold
the grated chocolate and peanuts into 2 cups of the whipped topping.

4.
     
Place
the bottom layer of cake into a loaf pan.

5.
     
Drizzle
1 tablespoon of liqueur over the cake and spread ⅓ cup of the chocolate
mixture onto the cake layer.

6.
     
Repeat
the layers until all of the cake is used, ending with a chocolate layer.

7.
     
Wrap
the cake in plastic and freeze overnight.

8.
     
Mix
the remaining whipped topping and liqueur and use it as topping for the cake.

Ingredients:

1 cup crushed graham crackers

1 stick butter, melted

1¼ cups chopped peanuts, divided

8 ounces cream cheese

1 cup sugar

½ cup peanut butter

16 ounces non-dairy whipped topping, divided

2 cups milk

1 (8 serving size) box chocolate pudding mix

Procedure:

1.
     
Mix
together the graham crackers, butter and 1 cup of the peanuts.

2.
     
Line
the bottom of a 9 x 13 inch pan with the graham cracker mixture to form a
crust. Pack the mixture tightly.

3.
     
Blend
together the cream cheese, sugar and peanut butter.

4.
     
Fold
in 1 cup of the whipped topping and spread it on top of the crust.