The Ultimate No-Bake Dessert Cookbook: Over 600 Simple and Delicious No-Bake Recipes (8 page)

Ingredients:

1 cup cooked dried figs

1½ teaspoons unflavored gelatin

1 tablespoon cold water

1¼ cups milk

4 tablespoons sugar

2 eggs, separated

Dash of salt

1 teaspoon vanilla

½ cup heavy whipping cream

Graham crackers

48 miniature marshmallows

Procedure:

1.
     
Remove
the stems from the figs and discard them.

2.
     
Cut
the figs into pieces.

3.
     
Soften
the gelatin in the cold water for 5 minutes.

4.
     
Scald
1 cup of the milk over hot water.

5.
     
Caramelize
2 tablespoons sugar and then dissolve it in the hot milk.

6.
     
Combine
the egg yolks, the remaining sugar, milk and the salt and stir into the hot
milk.

7.
     
Continue
cooking, stirring constantly, until the custard coats the spoon.

8.
     
Add
the figs and the gelatin and stir until the gelatin is dissolved.

9.
     
Cool
the mixture.

10.
 
Beat the egg whites until
stiff peaks form.

11.
 
Whip the cream until stiff
peaks form.

12.
 
Fold the egg whites, whipped
cream and vanilla into the fig custard.

13.
 
Line a loaf pan with waxed
paper.

14.
 
Line the sides and bottom of
the pan with graham crackers.

15.
 
Pour a 1-inch layer of
custard into the pan.

16.
 
Add a layer of marshmallows.

17.
 
Top with a layer of graham
crackers.

18.
 
Repeat steps 15-17 until all
of the custard and marshmallows are gone. End on a layer of graham crackers.

19.
 
Refrigerate overnight.

Ingredients:

¼ pound graham crackers, finely crushed

½ cup chopped dates

8 marshmallows, minced

½ cup chopped pecans

3 tablespoons cream

1 teaspoon vanilla

1 cup non-dairy whipped topping

Procedure:

1.
     
Set
aside 3 tablespoons of the graham cracker crumbs.

2.
     
Combine
the remaining crumbs, dates, marshmallows and pecans and mix well.

3.
     
Stir
in the cream and vanilla to make dough.

4.
     
Form
the dough into a roll.

5.
     
Coat
the roll with the reserved graham cracker crumbs.

6.
     
Refrigerate
overnight.

7.
     
Top
with whipped topping immediately prior to serving.

Ingredients:

1 package chocolate wafers

2 cups heavy whipping cream

2 tablespoons sugar

1 teaspoon vanilla extract

Procedure:

1.
     
Whip
the cream until it forms stiff peaks, slowly adding the sugar and vanilla.

2.
     
Spread
whipped cream on one side of each wafer, stacking the wafers on a long platter
as you go to form a log.

3.
     
Use
the remaining cream to completely cover the top and sides of the log.

4.
     
Cover
with wax paper.

5.
     
Refrigerate
overnight.

6.
     
To
serve, slice diagonally. This will create a stripped, “zebra” effect.

Ingredients:

1 cup apple butter

3 cups heavy whipping cream

1 box graham crackers, vanilla wafers or chocolate wafers

1 cup chopped nuts

Procedure:

1.
     
Whip
the cream until stiff peaks form.

2.
     
Fold
in the apple butter.

3.
     
Spread
the mixture on each side of each cracker or wafer.

4.
     
Stack
the crackers or wafers side by side.

5.
     
When
you have made a cake of the desired size, top the entire cake with the
remaining whipped cream mixture.

6.
     
Sprinkle
the nuts on top of the cake.

7.
     
Refrigerate
overnight.

8.
     
Cut
the cake diagonally to show a striped pattern.

9.
     
For
a variation, you may use seedless raspberry jam or apricot jam instead of apple
butter.

Ingredients:

1 envelope unflavored gelatin

½ cup orange juice

½ cup hot water

1 tablespoon lemon juice

½ cup sugar

¼ teaspoon salt

1 cup fresh blueberries

2 egg whites

1 cup heavy whipping cream

32 ladyfingers

1 tablespoon sugar

Procedure:

1.
     
Soften
the gelatin in the orange juice for 5 minutes.

2.
     
Stir
in the hot water, lemon, juice, ½ cup sugar and salt.

3.
     
Crush
the blueberries and stir them into the gelatin mixture.

4.
     
Chill
the gelatin until it is thickened but not completely set up.

5.
     
Beat
the egg whites until stiff peaks form.

6.
     
Fold
the egg whites into the gelatin.

7.
     
Whip
½ cup of the cream until stiff peaks form and fold it into the gelatin mixture.

8.
     
Line
the bottom and sides of an 8-inch springform pan with ladyfingers.

9.
     
Pour
½ of the gelatin mixture onto the ladyfingers.

10.
 
Cover the gelatin with a
layer of ladyfingers.

11.
 
Pour in the remaining
gelatin mixture.

12.
 
Cover the gelatin with a
layer of ladyfingers.

13.
 
Refrigerate overnight.

14.
 
Whip the remaining cream
until stiff peaks form while slowly adding the 1 tablespoon sugar.

15.
 
Remove the cake from the
pan.

16.
 
Garnish the cake with
whipped cream.

Ice cream cakes are an elegant
dessert that are a favorite at parties. And they are surprisingly easy to make.
You and your guests will love them. Your guests will think you have gotten your
ice cream cake from a professional or that you have worked your fingers to the
bone to craft these lovely and delicious cakes. There is no need to tell them
just how easy they are to make.

While each of these recipes calls
for a particular flavor or flavors of ice cream, feel free to experiment. You
may decide to make the recipes a starting point for a culinary adventure. Or
you may stick with the tried and true desserts described in the recipe. Either
way, you will be delighted with the results.

Ingredients:

1 pint raspberry sherbet, slightly softened

1 pint lime sherbet, slightly softened

1 loaf-style angel food cake

2 cups heavy whipping cream

2 tablespoons granulated sugar

1 teaspoon lemon juice

Procedure:

1.
     
Line
2 bread pans, approximately the same size as the angel food cake, with plastic wrap.

2.
     
Scoop
the lime sherbet in one pan and the raspberry sherbet in the other. Spread the sherbet
with a spatula dipped in hot water. The sherbet should be approximately ½-inch deep.

3.
     
Refreeze
the sherbet in the pans for at least 1 hour or until hard.

4.
     
Cut the
angel food cake in three lengthwise slices so that you can make a sherbet
sandwich.

5.
     
Remove
the sherbet from the freezer.

6.
     
On a
player of plastic wrap, make a sherbet sandwich. Alternate layers of cake, sherbet,
cake, sherbet and cake. Cut off any excess sherbet or cake to insure that cake and
sherbet are even on all sides of the cake.

7.
     
Wrap
the sandwich in the plastic wrap and refreeze until solid.

8.
     
Before
serving, prepare the cake topping by whipping the cream until thick. Slowly add
the sugar and lemon juice and whip the mixture until soft peaks form.

9.
     
Spread
the whipped cream on the cake.

10.
 
Refreeze the cake until ready
to serve.

11.
 
Remove the cake from freezer
and let it soften 5 to 10 minutes before cutting.

Ingredients:

1 angel food cake

½ gallon rainbow sherbet, softened

14 ounces non-dairy whipped topping

Procedure:

1.
     
Cut
angel food cake, horizontally, into 3 layers.

2.
     
Spread
sherbet between each layer.

3.
     
Frost
the entire cake with the whipped topping.

4.
     
Freeze
overnight.

Ingredients:

4 cups toasted rice cereal squares (i.e., Rice Chex®), crushed

⅓ cup brown sugar, firmly packed

6 tablespoons butter, melted

1 (3.4 ounce) package instant butterscotch pudding

½ cup chunky peanut butter

1⅔ cups milk

1 quart vanilla ice cream, slightly softened

½ cup peanuts,
chopped

Procedure:

1.
     
Grease
a 9-inch square baking pan.

2.
     
Combine
the crushed cereal, brown sugar and butter. Mix well.

3.
     
Pat
all except ¼ cup of the cereal mixture firmly into the bottom of the prepared pan.

4.
     
Refrigerate
for 1 hour.

5.
     
Using
a mixer set on a low speed, combine the butterscotch pudding mix, peanut butter
and milk until well blended

6.
     
Fold
in the vanilla ice cream and blend well.

7.
     
Pour
the ice cream mixture on top of the cereal.

8.
     
Sprinkle
with the reserved crumb mixture;

9.
     
Sprinkle
with the chopped peanuts.

10.
 
Cover the cake with aluminum
foil and freeze at least 6 hours.

1.
     
 

Ingredients:

1 (12 ounce) package chocolate chips

⅔ cup smooth peanut butter

6 cups crispy rice cereal

1 gallon vanilla ice cream

Procedure:

2.
     
Melt
the chocolate chips and peanut butter together in a large pan.

3.
     
Add
the cereal and stir until well mixed.

4.
     
Spread
the mixture onto a cookie sheet and cool.

5.
     
Break
up the cereal mixture into small pieces.

6.
     
Slightly
soften the ice cream.

7.
     
Fold
in all but 1 cup of the cereal mixture into the ice cream and spread in a
10-inch springform pan.

8.
     
Use
the remaining 1 cup cereal mixture to decorate the top of the cake.

9.
     
Freeze
until the cake is solid.

Ingredients:

1 quart vanilla ice cream, slightly softened

1 quart pistachio ice cream, slightly softened

1 jar strawberry ice cream topping

1 jar hot fudge ice cream topping

Procedure:

1.
     
Fill an 8-inch springform pan with ice creams, alternating flavors
to create a marbled effect.

2.
     
Swirl in the strawberry topping.

3.
     
Smooth the surface and wrap the cake with plastic wrap.

4.
     
Freeze until firm.

5.
     
Cover the top of the cake with chocolate fudge sauce.

6.
     
Rewrap and return the cake to the freezer until the sauce is firm.

7.
     
Remove the cake from the pan for about 15 minutes before serving and
slice.

Ingredients:

3 cups cold milk

1 quart vanilla ice cream, slightly softened

2 (3.4 ounce) packages instant pistachio pudding mix

1 package chocolate sandwich cookies

1 stick unsalted butter

8 ounces non-dairy-whipped topping

Procedure:

1.
     
Crush
¾ of a package of sandwich cookies and line the bottom of 9 x 13 inch pan.