The Ultimate No-Bake Dessert Cookbook: Over 600 Simple and Delicious No-Bake Recipes (13 page)

5.
     
Spread
more jam over the top of the sherbet and replace the top of the cake.

6.
     
Freeze
for 30 minutes.

7.
     
Whip
the cream until it forms stiff peaks while slowly adding the sugar.

8.
     
Add
a dash of red food coloring to the whipped cream and stir to make the cream
pink.

9.
     
Spread
the whipped cream on the cake.

10.
 
Sprinkle top and sides with
the toasted coconut.

11.
 
Freeze overnight.

Ingredients:

1 box vanilla wafers, crushed

1 stick butter, melted

1 (6 ounce) can pink lemonade, defrosted

1 gallon vanilla ice cream, slightly softened

8 ounces non-dairy whipped topping

Red food coloring

Procedure:

1.
     
Mix
the crushed vanilla wafers with the butter and press the mixture onto the
bottom of a 9-inch springform pan.

2.
     
Freeze
for 30 minutes.

3.
     
Blend
the lemonade and ice cream together and pour over the wafer crust.

4.
     
Freeze
overnight

5.
     
Blend
the non-dairy whipped topping with a few drops of the food coloring to make a
pleasing pink.

6.
     
Remove
the cake from the pan.

7.
     
Frost
the cake with the whipped topping.

8.
     
Either
serve immediately or return to the freezer until the whipped topping is firm.

Ingredients:

1 angel food cake

1 quart vanilla ice cream, slightly softened

1 (6 ounce) can lemonade, slightly softened

8 ounces non-dairy whipped topping

Yellow food coloring (optional)

Procedure:

1.
     
Slice
the cake horizontally into three even layers.

2.
     
Soften
the ice cream just enough to thoroughly fold in the lemonade. The lemonade must
not be completely thawed. It should have a slush consistency.

3.
     
Place
the ice cream mixture into the freezer for 15 to 20 minutes to firm it up. It
should be firm but still spreadable.

4.
     
Spread
the bottom layer of the cake with ½ of the ice cream mixture.

5.
     
Add
the second layer of cake and spread it with the remaining ice cream mixture.

6.
     
Add
the third layer of cake.

7.
     
Optionally
mix a little yellow food coloring into the whipped topping.

8.
     
Spread
the entire cake with the whipped topping.

9.
     
Freeze
overnight.

Ingredients:

1 package of frozen cream puffs

1 quart vanilla ice cream, slightly softened

½ gallon raspberry sherbet, slightly softened

Hot fudge sauce for serving

Procedure:

1.
     
Place
a single layer of cream puffs on the bottom of a tube cake pan.

2.
     
Cover
with ½ of the sherbet.

3.
     
Place
another layer of cream puffs on the sherbet and cover with the vanilla ice
cream.

4.
     
Place
another layer of cream puffs on the ice cream.

5.
     
Top
the cream puffs with the remaining sherbet.

6.
     
Arrange
any remaining cream puffs symmetrically on top of the sherbet.

7.
     
Freeze
overnight.

8.
     
Serve
with hot fudge sauce.

Ingredients:

1 (15 ounce) can pineapple slices, reserve syrup

1 box ladyfingers

½ gallon vanilla ice cream, slightly softened

9 maraschino cherries

Procedure:

1.
     
Drain
the pineapple slices, remembering to reserve the syrup.

2.
     
Arrange
9 pineapple slices on the bottom of 9-inch square pan.

3.
     
Put
a maraschino cherry into the center of each pineapple slice.

4.
     
Split
16 ladyfingers and cut enough of them in half to stand up around edges of the
pan.

5.
     
Fill
the pan with ice cream taking care not to spoil the arrangement of the
pineapples or the ladyfingers.

6.
     
Cover
the ice cream with the remaining ladyfingers.

7.
     
Sprinkle
pineapple syrup over the top and sides of cake.

8.
     
Freeze
overnight.

9.
     
Serve
with the pineapples facing upward.

Ingredients:

24
chocolate sandwich cookies
,
divided

2 cups strawberry ice cream, slightly softened

8 ounces non-dairy whipped topping, divided

2 cups chocolate ice cream, slightly softened

2 tablespoons
hot fudge ice cream
topping

Procedure:

1.
     
Stand
14 cookies around edge of a 9-inch springform pan.

2.
     
Crush
the remaining cookies.

3.
     
Reserve
½ cup of the crumbs for later use and sprinkle the remaining crumbs onto the
bottom of the pan.

4.
     
Spread
the strawberry ice cream over the crumbs.

5.
     
Top
the ice cream with 1 cup whipped topping and the reserved crumbs.

6.
     
Cover
with the chocolate ice cream.

7.
     
Freeze for
at least
4 hours.

8.
     
Remove
the
cake from the freezer 10 minutes before serving.

9.
     
Remove
the sides of the pan and place the cake on a serving dish.

10.
 
Top with the remaining
whipped topping and drizzle with the fudge topping.

Ingredients:

3 cups coarsely crushed
shortbread
cookie crumbs
, divided

1 cup slivered almonds, toasted, divided

½ gallon
vanilla ice cream
,
slightly softened, divided

Procedure:

1.
     
Sprinkle
1
cup of the crushed cookies and ⅓ cup of the almonds on the bottom of a
9-inch springform pan.

2.
     
Spread
½ of the ice cream evenly over the cookie mixture.

3.
     
Repeat
steps 1 and 2.

4.
     
Top
with the remaining crushed cookies and almonds and press them into the ice
cream with the back of a spoon.

5.
     
Freeze for
at
least 4 hours.

6.
     
Remove the
side
of the pan and serve.

Ingredients:

2 cups coarsely chopped pecan
shortcake cookie
, divided

1 cup toasted coarsely chopped pecans, divided

1 quart
vanilla ice cream
,
slightly softened

½ cup caramel ice cream topping

Procedure:

1.
     
Sprinkle
½
of the cookie pieces onto the bottom of a 9-inch springform pan.

2.
     
Top
with ½ of the pecans.

3.
     
Spread the
ice
cream evenly over the cookie pieces and pecans.

4.
     
Sprinkle
the ice cream with the remaining cookie pieces and pecans.

5.
     
Drizzle
with the caramel topping.

6.
     
Freeze
overnight.

Ingredients:

1 quart
vanilla ice cream
,
slightly softened

20 chewy chocolate chip cookies, coarsely chopped

1 pint
raspberry sorbet
or sherbet, slightly softened

8 ounces non-dairy whipped topping

Procedure:

1.
     
Line the
inside of a 2-quart bowl with plastic wrap.

2.
     
Spread the
ice
cream onto the bottom and up side the bowl.

3.
     
Sprinkle
evenly with 1½ cups of the chopped cookies and press the cookies into the ice
cream.

4.
     
Cover
and freeze for 30 minutes.

5.
     
Spoon the
sorbet
into the center of the ice cream mixture.

6.
     
Cover
and freeze for at least 4 hours.

7.
     
Unmold the
bombe
onto a serving plate.

8.
     
Cover
with the whipped topping and sprinkle with the remaining cookie pieces.

9.
     
Let
stand at room temperature for 10 minutes before serving.

Ingredients:

1⅓ cups boiling
water

2 (3 ounce) packages orange gelatin

4 cups
vanilla ice cream
,
slightly softened

Procedure:

1.
     
Add the
boiling water
to the gelatin mixes and stir until the gelatin is completely dissolved.

2.
     
Pour
the gelatin into a 9x5-inch loaf pan sprayed lightly with cooking spray.

3.
     
Refrigerate
until the gelatin is firm.

4.
     
Unmold the
gelatin and cut
it into ½–inch cubes.

5.
     
Line
a loaf pan with foil.

6.
     
Fold
the softened ice cream and gelatin cubes together.

7.
     
Spoon
the mixture into the prepared pan.

8.
     
Freeze
overnight.

9.
     
Unmold
prior to serving.

Ingredients:

5 cups coarsely crushed vanilla wafer crumbs

1 cup slivered almonds, toasted

½ gallon
vanilla ice cream
,
slightly softened

½ cup caramel ice cream topping

Procedure:

1.
     
Sprinkle
1
cup wafer crumbs and ⅓ cup nuts onto the bottom of a 9-inch springform
pan.

2.
     
Cover
with ½ of the ice cream.

3.
     
Repeat
the layers.

4.
     
Top
with the remaining crumbs and nuts and press them into the ice cream with the
back of a spoon.

5.
     
Freeze for
4
hours.

6.
     
Remove the
side
of the pan and drizzle with the caramel topping.

Ingredients:

2
pint
chocolate ice cream, slightly softened

1
(13 ounce)
package
soft coconut macaroons, coarsely crushed

2
pint
vanilla almond ice cream, slightly softened

½
cup
chocolate shell ice cream topping

1
cup
sliced almonds
,
toasted

Procedure:

1.
     
Lightly
coat an 8-inch springform pan with nonstick spray.

2.
     
Press
the ½ of the macaroon crumbs lightly over the bottom and ½ inch up the sides of
the pan.

3.
     
Spread
the chocolate ice cream evenly over the crust.

4.
     
Sprinkle
the remaining macaroon crumbs evenly over the chocolate ice cream.

5.
     
Freeze
for 45 minutes or until almost firm.

6.
     
Spread
the almond ice cream evenly over the top of the cake and freeze for at least 4.

7.
     
Remove
the side of the pan.

8.
     
Pour
the chocolate topping on the middle of the cake and tilt the pan to cover the
top completely.