The Ultimate No-Bake Dessert Cookbook: Over 600 Simple and Delicious No-Bake Recipes (42 page)

6.
     
Beat
the egg whites until they are stiff and add the rest of the brown sugar to the
egg whites.

7.
     
Fold
the egg whites into the chocolate mixture.

8.
     
Beat
the cream until it forms stiff peaks.

9.
     
Fold
the cream into the chocolate mixture.

10.
 
Put the mixture into the
crust.

11.
 
Refrigerate overnight.

Ingredients:

1 stick butter

¾ cup sugar

1 square chocolate, melted

1 teaspoon vanilla

2 eggs

1 graham cracker crust

8 ounces non-dairy whipped topping

Procedure:

1.
     
Cream the butter until it is fluffy.

2.
     
Add the sugar, melted chocolate and
vanilla.

3.
     
Continue to beat until the mixture is
light and creamy.

4.
     
Add the eggs one at a time, beating 3
minutes after each egg.

5.
     
Pour the mixture into the crust.

6.
     
Top with the whipped topping.

7.
     
Refrigerate overnight.

Ingredients:

5 ounces
bittersweet
chocolate
, divided

4 ounces cream cheese, softened

1 (7 ounce) jar
marshmallow crème
,
divided

1 (3.9 ounce) package chocolate instant pudding

1 cup cold
milk

1 chocolate pie crust

1 cup non-dairy whipped topping

Procedure:

1.
     
Microwave
4
ounces of chocolate until it is melted, stirring after 1 minute.

2.
     
Add the
cream cheese, ½ of the marshmallow crème, the dry pudding mix and milk.

3.
     
Beat
until the mixture is blended.

4.
     
Spoon
the mixture into the crust.

5.
     
Beat
the remaining marshmallow crème and whipped topping in a separate bowl until it
is blended.

6.
     
Spread
the topping over the chocolate layer in the crust.

7.
     
Refrigerate
for at least 2 hours.

8.
     
Use the
remaining chocolate square to make chocolate curls and arrange them on the pie.

Ingredients:

1 graham cracker crumb crust

1 envelope unflavored gelatin

¼ cup cold water

3 eggs, separated

1 teaspoon vanilla

1 cup sugar, divided

½ cup unsweetened cocoa

½ teaspoon salt

1¼ cup milk

1 cup heavy cream

Procedure:

1.
     
Mix
the gelatin and water in small bowl and soften for 5 minutes.

2.
     
Slightly
beat the egg yolks with the vanilla and set aside.

3.
     
Combine
¾ cup sugar, cocoa and salt in saucepan and stir in the milk.

4.
     
Cook,
stirring constantly, until the mixture comes to a full boil.

5.
     
Add
the gelatin and return the mixture to a boil.

6.
     
Remove
the pan from the heat and immediately whisk the chocolate mixture into the
beaten egg yolks.

7.
     
Cool
until the mixture mounds when poured from a spoon, stirring occasionally.

8.
     
Whip
cream until stiff peaks form.

9.
     
Fold
the whipped topping into the chocolate mixture.

10.
 
Beat the egg whites with the
remaining ¼ cup of sugar until stiff peaks form.

11.
 
Fold the egg whites into the
chocolate mixture.

12.
 
Pour the filling into the
pie shell.

13.
 
Refrigerate overnight.

Ingredients:

28 caramel candies

1 cup hot water

1 envelope unflavored gelatin

¼ cup cold water

¼ teaspoon salt

¼ teaspoon vanilla

⅔ cup heavy whipping cream

1 cup chopped pecans

1 graham cracker pie crust

Procedure:

1.
     
Place
the caramels and hot water in the top of a double boiler.

2.
     
Heat,
stirring frequently, until the caramels are melted and the sauce is smooth.

3.
     
Soften
the gelatin in the cold water for 5 minutes and then dissolve it in the hot
caramel sauce.

4.
     
Add
the salt and vanilla.

5.
     
Chill
the caramel mixture until it is slightly thickened.

6.
     
Whip
the cream until it forms stiff peaks.

7.
     
Fold
the whipped cream into the caramel mixture

8.
     
Fold
½ cup of the chopped pecans into the caramel mixture.

9.
     
Pour
the mixture into the pie shell and sprinkle the top with the remaining nuts.

10.
 
Refrigerate until firm.

Ingredients:

1 graham cracker crust

¼ cup butter

¾ cup packed
brown sugar

3 tablespoons bourbon

1 (3.4 ounce) package
vanilla
instant pudding

1 cup milk

¾ cup
sour cream

2 bananas

1 cup non-dairy whipped topping

Procedure:

1.
     
Melt the butter in a saucepan on medium heat.

2.
     
Add the sugar.

3.
     
Cook and stir for 3 minutes or until the sugar is melted.

4.
     
Remove the pan from the heat and stir in the bourbon.

5.
     
Cool.

6.
     
Beat the pudding mix and milk in a medium bowl for 2 minutes.

7.
     
Stir in the sour cream.

8.
     
Let stand for 5 minutes.

9.
     
Slice the bananas and place them in a single layer on the bottom of the crust.

10.
 
Pour
the bourbon caramel sauce over the bananas.

11.
 
Spoon
the pudding mixture over the sauce.

12.
 
Top
with the whipped topping.

13.
 
Refrigerate
1 hour.

Ingredients:

1 (29 ounce) can blueberries

3 tablespoons lemon juice

¼ cup sugar

2 tablespoons cornstarch

¼ cup cold water

1 (14 ounce) can sweetened condensed milk (cold)

½ cup lemon juice, strained

1 graham cracker crust, chilled

1 cup heavy whipping cream

1 teaspoon vanilla

2 tablespoons powdered sugar

Procedure:

1.
     
Thoroughly
drain the blueberries, reserving the syrup.

2.
     
Put
the blueberry syrup in a sauce pan and blend in 3 tablespoons lemon juice and
the sugar.

3.
     
Bring
the mixture to the boiling point.

4.
     
Blend
the cornstarch with the water and stir into the blueberry syrup.

5.
     
Cook
over low heat, stirring constantly, until the syrup is thickened.

6.
     
Cool
to room temperature.

7.
     
Fold
the blueberries into the mixture and chill.

8.
     
Put
the condensed milk into a medium bowl and add ½ cup lemon juice.

9.
     
Beat
the condensed milk mixture until it is fluffy.

10.
 
Spoon the whipped condensed
milk mixture over the bottom of the chilled pie crust.

11.
 
Add the blueberry mixture.

12.
 
Whip the cream until stiff
peaks form while slowly adding the vanilla and powdered sugar.

13.
 
Top the blueberries with the
whipped cream.

14.
 
Refrigerate overnight.

Ingredients:

1 (29 ounce) can sour cherries, pitted

2 (8 inch) graham cracker crusts

5 tablespoons lemon juice

1 (14 ounce) can sweetened condensed milk

¾ cup pecans, chopped

1 cup heavy whipping cream

Procedure:

1.
     
Drain
the cherries.

2.
     
Gradually
stir the lemon juice into the condensed milk.

3.
     
Add
the drained cherries and pecans.

4.
     
Stir
well.

5.
     
Whip
the cream until stiff peaks form.

6.
     
Fold
the whipped cream into the cherry mixture.

7.
     
Divide
evenly between the crusts.

8.
     
Refrigerate
overnight.

Ingredients:

1 cup sugar

2 tablespoons flour

1 egg, slightly beaten

1 cup milk

1 teaspoon vanilla

1 package frozen coconut

1 graham cracker crust

8 ounces non-dairy whipped topping

Procedure:

1.
     
Combine
the sugar, flour, milk and egg.

2.
     
Cook
over a medium heat, stirring frequently, until the mixture is thickened.

3.
     
Add
½ of the package of coconut and the vanilla to the mixture.

4.
     
Mix
well.

5.
     
Pour
the filling into the pie crust.

6.
     
When
the filling has cooled, top the pie with the whipped topping and sprinkle the
remaining coconut on top.

7.
     
Refrigerate
overnight.

Ingredients:

2 (3.4 ounce) packages
vanilla
instant pudding

2 cups cold milk

2 cups non-dairy whipped topping, divided

1 cup shredded coconut, divided

1
graham cracker pie crust

Procedure:

1.
     
Beat the
pudding
mixes and the milk for 2 minutes.

2.
     
Stir
in 1 cup of whipped topping and ¾ cup of the coconut.

3.
     
Pour
the mixture into the crust.

4.
     
Refrigerate
for
4 hours.

5.
     
Toast
the remaining coconut, if desired.

6.
     
Top
the pie with the remaining whipped topping and coconut.

Ingredients:

1 envelope unflavored gelatin

¼ cup cold water

½ cup sugar

4 tablespoons flour

1½ cups milk

¼ teaspoon salt

¾ teaspoon vanilla

½ cup heavy whipping cream

1½ cup shredded coconut, divided

¼ cup chopped pecans

3 egg whites

½ teaspoon cream of tartar

½ cup sugar

1 graham cracker crust

Procedure:

1.
     
Soften
the gelatin in the cold water for 5 minutes.

2.
     
Mix
the sugar, flour and salt in a saucepan and gradually stir in the milk.

3.
     
Cook
over low heat, stirring constantly until the mixture boils.

4.
     
Cook
1 minute more.

5.
     
Remove
the mixture from the heat and stir in the softened gelatin until it is
dissolved.

6.
     
Cool
until the mixture is partially set, and then beat the mixture until it is
smooth.

7.
     
Add
the vanilla and stir well.

8.
     
Whip
the cream until stiff peaks form and fold it into the gelatin mixture.

9.
     
Beat
the egg whites, cream of tartar and sugar until stiff peaks form.

10.
 
Fold the meringue and 1¼ cup
of coconut into the gelatin mixture.

11.
 
Pour the mixture into the
pie crust.

12.
 
Refrigerate overnight.

13.
 
Top with the reserve coconut
and pecans before serving.

Ingredients:

1 graham cracker pie crust

8 ounces non-dairy whipped topping