The Ultimate No-Bake Dessert Cookbook: Over 600 Simple and Delicious No-Bake Recipes (26 page)

6.
     
Place
⅓ of the cake in a trifle bowl and sprinkle with 2 tablespoons of the
rum.

7.
     
Add
a layer of ⅓ of the raisins on top of the cake.

8.
     
Put
⅓ of the pudding on top of the raisins.

9.
     
Repeat
steps 6-8 twice.

10.
 
Refrigerate overnight.

11.
 
Before serving, whip the
remaining cream until stiff peaks form and garnish each serving.

Ingredients:

1¼ cup cold milk

1 (3.4 ounce) package French vanilla or vanilla instant
pudding mix

¼ cup rum

⅛ teaspoon ground nutmeg

8 ounces non-dairy whipped topping

1 loaf pound cake

2 tablespoons strawberry jam

1 (11 ounce) can mandarin orange sections, drained

1½ cup strawberries, halved

¼ cup sliced almonds, toasted

Procedure:

1.
     
Pour
the milk into a medium bowl.

2.
     
Add
the pudding mix, 2 tablespoon of the rum and nutmeg and beat the mixture for 2
minutes.

3.
     
Let
the pudding stand 5 minutes.

4.
     
Fold
½ of the whipped topping into the pudding.

5.
     
Mix
the strawberries, mandarin oranges and almonds in a bowl.

6.
     
Cut
off the rounded top of the pound cake. This will not be used in this recipe.

7.
     
Slice
the remaining cake horizontally into 4 layers.

8.
     
Sprinkle
the cake layers evenly with the remaining 2 tablespoon of rum.

9.
     
Spread
jam on the surface of 2 layers and top these layers with the remaining 2
layers.

10.
 
Cut the cake into 1-inch
cubes.

11.
 
Arrange ½ of the cake on
bottom of a trifle dish.

12.
 
Spoon ½ of the pudding
mixture onto the cake layer.

13.
 
Top with ½ of the fruit and
almond mixture.

14.
 
Repeat steps 10-12.

15.
 
Garnish the trifle with the
remaining whipped topping.

16.
 
Chill until ready to serve.

Ingredients:

1 angel food cake

1 (16 ounce) can cherry pie filling

1 (3.4 ounce) box vanilla instant pudding

2 cups milk

1 cup sour cream

Procedure:

1.
     
Mix
the pudding and the milk according to the package directions.

2.
     
Refrigerate
until the pudding is set up

3.
     
Blend
in the sour cream.

4.
     
Cut
the cake into 1-inch cubes.

5.
     
Place
½ of the cake in a 2 quart trifle bowl.

6.
     
Cover
the cake with the cherry filling.

7.
     
Put
the rest of the cake over the filling.

8.
     
Spread
the pudding over the cake.

9.
     
Refrigerate
overnight.

Ingredients:

1 angel food cake, cut into 1-inch cubes

1 cup powdered sugar

3 ounces cream cheese

8 ounces non-dairy whipped topping, divided

½ cup toasted chopped pecans

1 (21 ounce) can cherry pie filling

Procedure:

1.
     
Place
the cake cubes in a large bowl.

2.
     
In a
medium bowl, combine the powdered sugar and cream cheese and beat until they
are blended.

3.
     
Fold
the topping into the cream cheese mixture.

4.
     
Stir
the topping mixture and pecans into the cake cubes and mix well.

5.
     
Spoon
½ of the cake mixture into a trifle bowl.

6.
     
Spread
½ of the cherry filling evenly over the top of the cake layer.

7.
     
Repeat
steps 5 and 6.

8.
     
Refrigerate
overnight.

Ingredients:

1 angel food cake

1 (3.4 ounce) package lemon instant pudding mix

2 cups milk

1 (21 ounce) can blueberry pie filling

8 ounces non-dairy whipped topping

2 tablespoons slivered almonds, toasted

Procedure:

1.
     
Prepare
the pudding mix according to the package directions.

2.
     
Cut
the cake into 1-inch cubes.

3.
     
Arrange
½ of the cake in a 2-quart trifle bowl.

4.
     
Pour
½ of the pudding over the cake cubes.

5.
     
Spoon
½ of the pie filling over the pudding.

6.
     
Repeat
steps 3-5.

7.
     
Spread
the whipped topping over the final layer of pie filling.

8.
     
Refrigerate
overnight.

9.
     
Sprinkle
with toasted almonds.

Ingredients:

1 angel food cake

16 ounces cream cheese

1 cup sugar

1 can sweetened condensed milk

1 tablespoon lemon juice

1 (21 ounce) can blueberry pie filling

1 cup toasted, chopped pecans

8 ounces non-dairy whipped topping

Procedure:

1.
     
Cut
the cake into 1-inch cubes.

2.
     
Beat
the cream cheese, lemon juice, sugar and condensed milk until the mixture is
smooth.

3.
     
Place
½ of the cake into a trifle bowl.

4.
     
Sprinkle
with ½ cup of the pecans.

5.
     
Spread
on ½ of the cream cheese mixture.

6.
     
Add
½ of the pie filling.

7.
     
Top
the pie filling with ½ of the whipped topping.

8.
     
Repeat
steps 3-7.

9.
     
Refrigerate
overnight.

Ingredients:

1 loaf pound cake, in 1-inch cubes

1 (14 ounce) can sweetened condensed milk

1½ cup cold water

2 teaspoons fresh grated lemon peel

1 (3.4 ounce) package instant lemon pudding

2 cups heavy whipping cream, whipped

2½ cups fresh peaches sliced or 1(29 ounce) can sliced
peaches, drained

2 cups blueberries

Procedures:

1.
     
Combine
the sweetened condensed milk, water and lemon peel and mix well.

2.
     
Add
the pudding mix and beat until blended.

3.
     
Whip
the cream until stiff peaks form.

4.
     
Fold
the whipped cream into the pudding mixture.

5.
     
Put
⅓ of the pudding into a trifle bowl.

6.
     
Top
with ½ of the cake cubes.

7.
     
Top
the cake with the peaches.

8.
     
Top
the peaches with ⅓ of the pudding.

9.
     
Put
the remaining cake cubes on top of the pudding.

10.
 
Put the blueberries on top
of the cake.

11.
 
Top the cake with the
remaining pudding.

12.
 
Refrigerate overnight.

Ingredients:

1 loaf pound cake, cut into 1-inch cubes

1 (14 ounce) can sweetened condensed milk

1½ cups cold water

1 (3.4 ounce) package vanilla instant pudding mix

1 cup heavy whipping cream, whipped

2 cups peaches, peeled and cut into 1-inch cubes

2 cups blueberries

8 ounces non-dairy whipped topping

Procedure:

1.
     
Beat
the sweetened condensed milk and water until they are blended.

2.
     
Add
the pudding mix and beat it for 2 minutes.

3.
     
Chill
the pudding for 10 minutes.

4.
     
Fold
the whipped cream into the pudding.

5.
     
Spread
2 cups of the pudding mixture onto the bottom of a trifle bowl.

6.
     
Layer
½ of the cake cubes over the pudding.

7.
     
Add
all the peaches on top of the cake.

8.
     
Add
a layer of ½ the remaining pudding.

9.
     
Layer
the remaining cake cubes over the pudding.

10.
 
Add all the blueberries on
top of the cake.

11.
 
Add the remaining pudding.

12.
 
Top the trifle with whipped
topping.

13.
 
Refrigerate overnight.

Ingredients:

1 loaf pound cake, cut into 1-inch cubes

1 (3.4 ounce) package vanilla pudding mix

1¾ cups milk

12 ounces non-dairy whipped topping, divided

2 tablespoon sugar

5 fresh peaches, peel and sliced

½ cup orange juice

Procedure:

1.
     
Sprinkle
the sugar over the peaches, toss gently and set aside.

2.
     
Combine
the pudding mix and milk in a saucepan.

3.
     
Bring
the mixture to a boil over medium heat, stirring constantly.

4.
     
Remove
the pudding from the heat, and let it cool.

5.
     
Fold
in ½ of whipped topping.

6.
     
Place
½ of the cake in the bottom of a trifle bowl, and drizzle it with ½ of the
orange juice.

7.
     
Arrange
½ of peaches over cake.

8.
     
Top
the peaches with ½ of the pudding mixture.

9.
     
Repeat
steps 6-8.

10.
 
Spread the remaining whipped
topping on top of the trifle.

11.
 
Refrigerate overnight.

Ingredients:

1 angel food cake

1 (14 ounce) can sweetened condensed milk

1 (3.4 ounce) package vanilla pudding mix

1½ cups water

8 ounces non-dairy whipped topping

4 tablespoons orange liqueur

1 (29 ounce) can sliced peaches, drained

¼ cup seedless raspberry jam

¼ cup toasted almonds

Procedure:

1.
     
Mix
the condensed milk, water and vanilla pudding mix in a bowl and chill for 5
minutes.

2.
     
Fold
the whipped topping into the pudding mixture.

3.
     
Cut
the cake into 1-inch cubes.

4.
     
Sprinkle
the cake with the liqueur.

5.
     
Put
½ of the cake into a trifle bowl.

6.
     
Spread
the raspberry jam over the cake.

7.
     
Add
a layer of ½ of the peaches.

8.
     
Put
½ of the pudding mixture over the peaches.

9.
     
Repeat
steps 5, 7 and 8.

10.
 
Top with the toasted
almonds.

11.
 
Refrigerate overnight.

Ingredients:

1 angel food cake, cut into 1-inch cubes

½ cup orange liqueur

6 large navel oranges

2 cups nectarines, sliced

1 tablespoon sugar

1 tablespoon fresh lime juice

1 cup orange juice

4 tablespoons sugar, divided

1 envelope unflavored gelatin

2 egg whites

Pinch of cream of tartar

8 orange slices

Procedure:

1.
     
Peel
the oranges and remove the white pith. Cut between the membranes of the oranges
with a small knife to release the segments.

2.
     
Combine
the orange segments, nectarines, sugar and lime juice in a bowl.

3.
     
Combine
the orange juice and 2 tablespoons sugar in a heavy small saucepan.

4.
     
Sprinkle
the gelatin over the liquid and let it stand for 5 minutes until it is
softened.

5.
     
Stir
the mixture over medium low heat until the gelatin is dissolved.

6.
     
Cool
the mixture to room temperature and transfer it to a large bowl.

7.
     
Refrigerate
until the mixture begins to thicken but is not set, stirring occasionally.

8.
     
Beat
the egg whites with cream of tartar until soft peaks form.

9.
     
Gradually
beat in the remaining 2 tablespoons of sugar and continue beating until the
peaks are stiff but not dry.