The Ultimate No-Bake Dessert Cookbook: Over 600 Simple and Delicious No-Bake Recipes (39 page)

2.
     
Put
the gelatin in a bowl with the hot water and stir until it is dissolved.

3.
     
Add
the berries and stir until they are thawed.

4.
     
Pour
the gelatin into the 9-inch pan.

5.
     
Arrange
the cake in a layer over the gelatin until it is completely covered.

6.
     
Refrigerate
until the gelatin is completely set.

7.
     
Unmold
the gelatin with the cake on the bottom.

8.
     
Top
with the whipped topping.

Ingredients:

1 (16 ounce) can pear halves, undrained

1 (6 ounce) package lime gelatin

1½ cups cold ginger ale

2 tablespoons fresh lemon juice

8 ounce cream cheese

¼ cup chopped pecans

Procedure:

1.
     
Drain
the pears and reserve the liquid.

2.
     
Add
enough water to the liquid to measure 1½ cups.

3.
     
Bring
the liquid to a boil in a small saucepan.

4.
     
Chop
the pears and set aside.

5.
     
Mix
the gelatin and the boiling liquid in a large bowl and stir for at least 2
minutes until the gelatin is completely dissolved.

6.
     
Stir
in the cold ginger ale and lemon juice.

7.
     
Pour
1 cup of the gelatin into 5-cup mold.

8.
     
Refrigerate
until the gelatin is slightly thickened.

9.
     
Arrange
some of the pears in mold, pushing them into the gelatin in the mold.

10.
 
Gradually add the remaining
gelatin to the cream cheese in a large bowl, and mix until the mixture is
smooth and has no lumps of cream cheese.

11.
 
Refrigerate about 30 minutes
or until slightly thickened

12.
 
Stir in the remaining pears
and pecans.

13.
 
Spoon the cream cheese
mixture over the gelatin layer in the mold.

14.
 
Refrigerate until firm.

Ingredients:

2 cups boiling
water
,
divided

1 (0.3 ounce) package sugar free cranberry gelatin

½ cup cold
water

1 (8 ounce) can sliced peaches, drained and chopped

1 (0.3 ounce) package sugar free orange gelatin

1 (8 ounce) can crushed pineapple in juice, undrained

Procedure:

1.
     
Mix
1 cup of the boiling water and the cranberry gelatin and stir until the gelatin
is completely dissolved.

2.
     
Stir
in the cold water.

3.
     
Refrigerate
about until the gelatin has the consistency of unbeaten egg whites.

4.
     
Stir
in the peaches.

5.
     
Turn
the gelatin mixture into 5-cup mold sprayed with cooking spray.

6.
     
Refrigerate
until the gelatin is set but not firm.

7.
     
Stir
the remaining 1 cup boiling water into the orange gelatin until the gelatin is
completely dissolved.

8.
     
Stir
in the pineapple with juice.

9.
     
Pour
the orange gelatin mixture over the cranberry layer in the mold.

10.
 
Refrigerate overnight.

Ingredients:

1½ cups boiling
water

1 (0.3 ounce) package sugar free orange gelatin

2 cups cold
club soda

1 (11 ounce) can mandarin oranges, drained

1 cup sliced fresh
strawberries

Procedure:

1.
     
Mix
the boiling water and the gelatin stirring until the gelatin is completely
dissolved.

2.
     
Stir
in the club soda.

3.
     
Refrigerate
until thickened but not set.

4.
     
Stir
in the fruit.

5.
     
Pour
into a 6-cup mold that has been sprayed with cooking spray.

6.
     
Refrigerate
overnight.

Ingredients:

2¾ cup boiling
water, divide

3 (3 ounce) packages lemon gelatin, divided

1
mango

1 (12 ounce) can evaporated milk

Procedure:

1.
     
Mix one package
of the gelatin and
¾ cup boiling water and stir until the gelatin is completely
dissolved.

2.
     
Pour
¼ cup of the gelatin into a 2-quart glass bowl or mold sprayed with cooking
spray.

3.
     
Refrigerate
for 15 minutes.

4.
     
Peel
and cut the mango into ⅛-inch thick slices.

5.
     
Arrange
the mangos, with the slices slightly overlapping, over the gelatin in the bowl.

6.
     
Gently
pour the remaining gelatin over the mangos.

7.
     
Refrigerate
until the gelatin is set but not firm.

8.
     
Mix
the remaining packages of gelatin and the remaining boiling water and stir
until the gelatin is completely dissolved.

9.
     
Stir
in the evaporated milk.

10.
 
Refrigerate 30 min.

11.
 
Pour the milk mixture over
the gelatin layer in the bowl.

12.
 
Refrigerate overnight.

Ingredients:

1½ cups boiling
water

2 (3 ounce) packages lemon gelatin

1½ cups cold
water

1 tablespoon lemon zest

1 tablespoon fresh lemon juice

1
mango
, peeled,
chopped

½ cup pomegranate seeds

Procedure:

1.
     
Combine
the boiling water and the gelatin and stir until the gelatin is completely
dissolved.

2.
     
Add the
cold water, lemon zest and lemon juice and stir until well blended.

3.
     
Refrigerate
until thickened.

4.
     
Fold
in
the mangos and pomegranate seeds.

5.
     
Pour
into 9 x 5-inch loaf pan that has been sprayed with cooking spray.

6.
     
Refrigerate
overnight.

Ingredients:

2 cups boiling
water

1 (6 ounce) package cherry gelatin

1 cup cold
water

½ cup cold pomegranate juice

1 (15 ounce) can
mandarin
oranges
, drained

8 ounces non-dairy whipped topping

¼ teaspoon
ground cinnamon

⅛ teaspoon ground cloves

Procedure:

1.
     
Combine the boiling water and the gelatin and stir until the gelatin is completely
dissolved.

2.
     
Stir in the cold water and the juice.

3.
     
Pour into a glass serving bowl.

4.
     
Refrigerate until the gelatin is thickened.

5.
     
Stir
in
the oranges.

6.
     
Refrigerate until the gelatin is set but not firm.

7.
     
Combine the whipped topping and spices and spread the mixture over the gelatin.

8.
     
Refrigerate overnight.

Ingredients:

2 cups boiling cranberry juice cocktail

1 (6 ounce) package red gelatin

1½ cups cold club soda

¼ cup crème de cassis liqueur

1 teaspoon lemon juice

3 cups mixed berries

8 ounces non-dairy whipped topping (optional)

Procedure:

1.
     
In a
large bowl, stir the gelatin into the boiling juice until it is dissolved.

2.
     
Stir
in the club soda, liqueur and lemon juice.

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

4.
     
Stir
in 2 cups of the berries.

5.
     
Pour
into a 5-cup ring mold.

6.
     
Refrigerate
until the gelatin is firm.

7.
     
Unmold
and pour the remaining berries into the center of the gelatin ring.

8.
     
Top
each serving of the dessert with whipped topping if desired.

Ingredients:

1½ cups boiling water

1 (6 ounce) package lemon gelatin

2 cups cold apple juice

1 cup diced red and green apples

Procedure:

1.
     
Stir
the gelatin into the boiling water until it is dissolved.

2.
     
Stir
in the cold juice.

3.
     
Refrigerate
until the gelatin is thickened but not set.

4.
     
Stir
in the apples.

5.
     
Pour
the mixture into a 6-cup mold.

6.
     
Refrigerate
until firm.

Ingredients:

2 cups boiling water

3 (3 ounce) packages lemon gelatin (or white grape gelatin)

1½ cups cold champagne

1½ cups cold ginger ale

Procedure:

1.
     
Dissolve
the gelatin in the boiling water.

2.
     
Refrigerate
for 15 minutes.

3.
     
Stir
in the champagne and ginger ale.

4.
     
Refrigerate
until slightly thickened.

5.
     
Gently
stir for 30 seconds and pour into a 6-cup mold.

6.
     
Refrigerate
until the gelatin is firm.

7.
     
If a
non-alcoholic version is desired, use 3 cups cold ginger ale.

Ingredients:

1 (6 ounce) package lemon gelatin

1½ cups boiling
white wine
or white grape juice

2 cups
club soda,
chilled

1 cup
sliced
fresh strawberries

1 cup fresh or frozen blueberries

1 cup fresh or frozen raspberries

½ cup
green
grapes, halved

Procedure:

1.
     
In a
large bowl, dissolve the gelatin in the boiling wine or grape juice.

2.
     
Cool
for 10 minutes.

3.
     
Stir
in the club soda.

4.
     
Refrigerate
until the gelatin is set but not firm.

5.
     
Fold
in the berries and grapes.

6.
     
Pour
into a 6-cup ring mold coated with cooking spray.

7.
     
Refrigerate
until the gelatin is set.

Ingredients:

2½ cups boiling apple juice

1 (6 ounce) package watermelon gelatin

1½ cups cold club soda

1 teaspoon lemon juice

1 cup cantaloupe balls

1 cup honeydew balls

Procedure:

1.
     
Dissolve
the gelatin in the boiling juice.

2.
     
Stir
in the club soda and lemon juice

3.
     
Refrigerate
until the gelatin is set but not firm.

4.
     
Stir
in the melon balls.

5.
     
Pour
into a 6-cup mold.

6.
     
Refrigerate
until the gelatin is set.

Ingredients:

1 cup boiling water

1 (3 ounce) package gelatin (any flavor)

1 cup cold water

1½ cups non-dairy whipped topping

1 cup diced fruit

Procedure:

1.
     
Dissolve
the gelatin in the boiling water.

2.
     
Stir
in the cold water.

3.
     
Refrigerate
until the gelatin is slightly thickened.

4.
     
Fold
in the whipped topping.

5.
     
Refrigerate
until the gelatin is thickened but not firm.

6.
     
Stir
in the fruit.

7.
     
Pour
into a 5-cup mold.

8.
     
Refrigerate
until the gelatin is firm.

Ingredients:

1 package ladyfingers

1⅓ cups boiling water

2 (3 ounce) packages gelatin in contrasting colors