The Ultimate No-Bake Dessert Cookbook: Over 600 Simple and Delicious No-Bake Recipes (19 page)

6.
     
Chill
until thickened but not set.

7.
     
Whip
the cream until it forms stiff peaks.

8.
     
Fold
the whipped cream and chocolate pieces into the cream cheese mixture.

9.
     
Pour
over the crust.

10.
 
Refrigerate overnight.

Ingredients:

1½ cups mint chocolate morsels, divided

⅓ cup butter, melted

1½ cup crushed chocolate wafer cookies

½ cup milk

1 envelope unflavored gelatin

12 ounces cream cheese, softened

¾ cup sour cream

¼ cup sugar

⅛ teaspoon vanilla extract

½ cup heavy whipping cream

Procedure:

1.
     
Combine
over hot, but not boiling, water, ¼ cup mint chocolate morsels and the butter.

2.
     
Stir
until the morsels are melted and the mixture is smooth.

3.
     
Add
the cookie crumbs and stir until well blended.

4.
     
Pat
firmly into the bottom and 2 inches up the sides of a 9-inch springform pan.

5.
     
Freeze
for 30 minutes.

6.
     
Melt
over hot, not boiling, water, the remaining 1 1/4 cups mint chocolate morsels,
stirring until they are smooth.

7.
     
Pour
the milk into a medium saucepan and sprinkle gelatin on top.

8.
     
Set
aside for 5 minutes, and then cook over low heat, stirring constantly, until
the gelatin dissolves.

9.
     
In
large bowl, combine the cream cheese, sour cream, and sugar.

10.
 
Beat until fluffy.

11.
 
Beat in the melted morsels,
gelatin mixture and vanilla extract.

12.
 
Whip the cream until it
forms stiff peaks.

13.
 
Fold the whipped cream into
the cream cheese mixture.

14.
 
Pour the mixture into the
springform pan.

15.
 
Refrigerate overnight.

Ingredients:

1 envelope unflavored gelatin

¼ cup milk

8 ounces cream cheese

¾ cup sifted powdered sugar

6 ounces white chocolate

1½ cups heavy whipping cream

1 teaspoon vanilla

2 tablespoons light rum

1 prepared chocolate crust

Procedure:

1.
     
Combine
the gelatin and milk in a small saucepan.

2.
     
Allow
the gelatin to soften for 5 minutes, and then heat until the gelatin is
dissolved.

3.
     
Beat
the cream cheese until it is smooth.

4.
     
Melt
the white chocolate in a double boiler over hot water or in a microwave.

5.
     
Beat
the sugar and melted white chocolate into the cream cheese.

6.
     
Gradually
beat in the gelatin mixture.

7.
     
Refrigerate
briefly—10-15 minutes.

8.
     
Whip
the cream until soft peaks form.

9.
     
Whip
in the vanilla and rum.

10.
 
Fold the whipped cream
mixture into the cream cheese mixture.

11.
 
Pour the filling into the
chocolate crust.

12.
 
Refrigerate overnight.

Ingredients:

8 ounces
cream cheese

1¼ cups cold milk, divided

1 (3.3 ounce) package
white
chocolate instant pudding

1½ cups non-dairy whipped topping

1
graham cracker pie crust

White chocolate curls

Procedure:

1.
     
Beat the
cream
cheese and ¼ cup milk until they are well blended.

2.
     
Add the
remaining
milk and dry pudding mix and beat the mixture for 2 minutes.

3.
     
Fold
in the whipped toppings until the mixture is well blended.

4.
     
Spoon
the mixture into the crust.

5.
     
Refrigerate
for
4 hours.

6.
     
Garnish
with white chocolate curls immediately before serving.

Ingredients:

1 cup vanilla wafer crumbs

¼ cup butter, melted

¼ cup strong coffee

2 (1 ounce) squares unsweetened chocolate

16 ounces cream cheese, softened

½ cup sugar

1 teaspoon vanilla

1 (7 ounce) jar marshmallow crème

2 cups non-dairy whipped topping

Procedure:

1.
     
Mix
together the crumbs and butter.

2.
     
Press
the mixture onto the bottom of a 9-inch springform pan and freeze for 30
minutes.

3.
     
Mix
the coffee and chocolate in a saucepan and cook over low heat, stirring until
the mixture is smooth.

4.
     
Beat
the cream cheese, sugar and vanilla until the mixture is fluffy.

5.
     
Beat
the marshmallow crème and the coffee mixture into the cream cheese mixture.

6.
     
Fold
in the whipped topping.

7.
     
Pour
the filling into the springform pan.

8.
     
Refrigerate
overnight.

Ingredients:

1 (9 inch) chocolate crust

8 ounces cream cheese, softened

1 (14 ounce) can sweetened condensed milk

⅓ cup lemon juice

1 teaspoon vanilla extract

1 banana, coarsely chopped

1 small can crushed pineapple, drained

1 cup heavy whipping cream

¼ cup maraschino cherries, drained

¼ cup chopped nuts

Hot fudge topping

Procedure:

1.
     
Beat
the cream cheese until it is light and fluffy.

2.
     
Add
the sweetened condensed milk and blend thoroughly.

3.
     
Stir
in the lemon juice and vanilla.

4.
     
Fold
in the banana.

5.
     
Whip
the cream until it forms stiff peaks.

6.
     
Fold
the whipped cream into the cream cheese mixture.

7.
     
Pour
the mixture into the crust.

8.
     
Refrigerate
overnight.

9.
     
Top
with pineapple, chopped nuts and cherries.

Ingredients:

1 cup chocolate wafer crumbs

2 envelopes unflavored gelatin

½ cup water

16 ounces cream cheese, softened

½ cup mashed ripe bananas

¼ cup chopped walnuts

1 tablespoon butter

¼ cup butter, melted

½ cup sugar

2 large eggs, divided

⅓ cup milk chocolate chips

2 tablespoons water

Procedure:

1.
     
Combine the crumbs and the melted butter
and press onto the bottom of a 9-inch springform pan.

2.
     
Freeze for 30 minutes.

3.
     
Put the gelatin in the water and allow
it to soften for 5 minutes.

4.
     
Heat the gelatin on low heat, stirring
until the gelatin dissolves.

5.
     
Combine the cream cheese, sugar and
banana, mixing until well blended.

6.
     
Add the egg yolks, one at a time,
mixing well after each addition.

7.
     
Stir in the walnuts.

8.
     
Stir in the gelatin and beat until
fluffy.

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

10.
 
Fold the egg whites into the cream cheese mixture.

11.
 
Pour the filling over the crust and refrigerate overnight.

12.
 
Combine the chocolate pieces, the remaining butter and the
2 tablespoons water in a double boiler.

13.
 
Cook over low heat, stirring until smooth.

14.
 
Remove the sides of the pan.

15.
 
Drizzle the melted chocolate over the cheesecake.

Ingredients:

1 graham cracker pie shell

1 cup ricotta cheese

½ cup sugar

¾ cup extra crunchy peanut butter

½ cup milk

8 ounces non-dairy whipped topping

Procedure:

1.
     
Whip
the ricotta cheese until it is soft and fluffy.

2.
     
Beat
in the sugar and peanut butter.

3.
     
Slowly
add the milk while beating until the mixture is well blended.

4.
     
Fold
in the non-dairy whipped topping.

5.
     
Pour
the mixture into the crust.

6.
     
Freeze
overnight.

Ingredients:

2 cups
graham cracker crumbs

½ cup (1 stick) butter, melted

1 envelope
unflavored
gelatin

½ cup cold water

24 ounces
cream cheese

1¼ cups sugar

1 (5 ounce) can
evaporated
milk

⅓ cup almond-flavored liqueur

1 teaspoon
lemon juice

1 teaspoon vanilla

1 cup heavy
whipping cream
,
divided

¼ cup sliced almonds, toasted

Procedure:

1.
     
Mix the
cracker
crumbs and butter and firmly press the mixture onto the bottom and 2 inches up
side of a 9-inch springform pan.

2.
     
Refrigerate
the curst until you are ready to use it.

3.
     
Sprinkle
the
gelatin over the cold water in a small saucepan and soften
for 5 minutes.

4.
     
Cook
on low heat until the gelatin is completely dissolved, stirring constantly and
set aside.

5.
     
Beat
the cream cheese and sugar until they are well blended and creamy.

6.
     
Gradually
add the evaporated milk, beating until the mixture is light and fluffy.

7.
     
Blend
in the liqueur, lemon juice and vanilla.

8.
     
Gradually
add the gelatin mixture, mixing until well blended.

9.
     
In a
separate bowl, whip the cream until stiff peaks form.

10.
 
Fold 1½ cups of the whipped
cream into the cream cheese mixture.

11.
 
Cover and refrigerate the
remaining whipped cream for later use.

12.
 
Pour the
cheesecake
batter into crust.

13.
 
Refrigerate overnight.

14.
 
Top with the remaining
whipped cream and the almonds just before serving.

Ingredients:

4 cups fresh
strawberries
,
divided

1½ cups boiling water

2 (3 ounce) packages
strawberry gelatin

Ice cubes

1 cup cold
water

1 pound cake, cut into 10 slices

1⅓ cups
blueberries
,
divided

16 ounces cream cheese, softened

¼ cup
sugar

8 ounces non-dairy whipped topping

Procedure:

1.
     
Slice
1
cup of the strawberries and halve the remaining strawberries and set aside.

2.
     
Add
the boiling water to the gelatin mixes and stir until the gelatin is completely
dissolved.

3.
     
Add
ice to the cold water to measure 2 cups.

4.
     
Add
the iced water to the gelatin and stir until the ice is completely melted.

5.
     
Refrigerate
until the gelatin is slightly thickened.

6.
     
Line
the bottom of a 9 x 13-inch dish with slices of pound cake.

7.
     
Add
the sliced strawberries and 1 cup of the blueberries to the thickened gelatin
and stir gently.