The Ultimate No-Bake Dessert Cookbook: Over 600 Simple and Delicious No-Bake Recipes (43 page)

8 ounces cream cheese

½ cup sugar

2 bananas

2 tablespoons lemon juice

½ (21 ounce) can blueberry pie filling

Procedure:

1.
     
Slice
bananas and place them in the crust

2.
     
Cover
the bananas in lemon juice.

3.
     
Cream
the cream cheese with the sugar.

4.
     
Fold
½ of the whipped topping into the cream cheese mixture.

5.
     
 Pour
the cream cheese mixture over the bananas.

6.
     
Top
with the blueberry pie filling.

7.
     
Refrigerate
overnight.

8.
     
Top
with the remaining whipped topping before serving.

Ingredients:

1 (21 ounce) can blueberry pie filling

1 teaspoon lemon juice

1 envelope unflavored gelatin

8 ounces non-dairy whipped topping

1 graham cracker crust

Procedure:

1.
     
Thoroughly
mix the blueberry pie filling, lemon juice and unflavored gelatin.

2.
     
Pour
the mixture in the pie shell.

3.
     
Refrigerate
for at least 2 hours.

4.
     
Top
the pie with the whipped topping before serving.

Ingredients:

1 (3 ounce) box strawberry gelatin

½ cup boiling water

1 (21 ounce) can apple pie filling

8 ounces non-dairy whipped topping

1 graham cracker crust

Procedure:

1.
     
Dissolve
the gelatin in the boiling water.

2.
     
Chill
until the gelatin is syrupy—about 20 minutes.

3.
     
Whip
the gelatin, using high speed on a mixer, and beating in the apple pie filling
until the mixture is pale and frothy.

4.
     
Put
the mixture into the pie crust.

5.
     
Refrigerate
overnight.

6.
     
Top
with the whipped topping before serving.

Ingredients:

1 (21 ounce) can cherry pie filling

1 (15 oz.) can pineapple chunks, drained

1 (14 ounce) can sweetened condensed milk

8 ounces non-dairy whipped topping

1 cup miniature marshmallows

1 graham cracker crust

Procedure:

1.
     
In
large bowl, combine the first five ingredients and mix well.

2.
     
Turn
the mixture into the pie crust.

3.
     
Refrigerate
overnight.

Ingredients:

3 tablespoons light corn syrup

¾ cup + 1 tablespoon sugar

¼ cup water

¼ cup + 1 tablespoon unsalted butter, divided

1 teaspoon cider vinegar

1⅓ cups heavy whipping cream

1½ teaspoons vanilla

2 teaspoons unflavored gelatin

3 large egg whites

1 cup chopped pecans

⅛ teaspoon salt

Procedure:

1.
     
Bring
the corn syrup, ¾ cup sugar, and 2 tablespoons water to a boil in a heavy
saucepan over moderate heat, stirring until the sugar is dissolved.

2.
     
Boil
the mixture, without stirring, swirling the pan occasionally, until it melts
into a deep golden caramel—7 to 9 minutes.

3.
     
Remove
the pan from the heat and add the ¼ cup butter, vinegar, and a pinch of salt,
swirling the pan until the butter is melted.

4.
     
Add
⅓ cup cream and the vanilla and simmer, stirring, 1 minute, and then cool
the mixture.

5.
     
Sprinkle
the gelatin over the remaining 2 tablespoons water and let it stand for 5
minutes.

6.
     
Heat
the gelatin over low heat until it is dissolved.

7.
     
Stir
the gelatin into the butterscotch sauce and cool to room temperature.

8.
     
Beat
the egg whites until they form soft peaks, then add the remaining sugar and
continue to beat until the egg whites form stiff peaks.

9.
     
Fold
the egg whites into the butterscotch sauce.

10.
 
Beat the remaining cream
until stiff peaks form and fold it into the butterscotch mixture.

11.
 
Gently pour the mixture into
the pie shell and refrigerate overnight.

12.
 
Cook the pecans in butter
with salt in a heavy skillet over moderate heat, stirring frequently, until
golden—about 5 minutes.

13.
 
Remove the nuts from the
heat and cool them completely.

14.
 
Let the pie stand at room temperature,
about 30 minutes and just before serving, sprinkle the cooled nuts over the top
of the pie.

Ingredients:

10
caramel
s

1 cup cold milk, divided

1
graham pie crust

½ cup chopped pecans, toasted

2 (3.4 ounce) packages
vanilla
instant pudding

1 cup cold eggnog

8 ounces non-dairy whipped topping, divided

Procedure:

1.
     
Microwave
the
caramels and 1 tablespoon of the milk on medium for 30
seconds or until the caramels are completely melted when stirred.

2.
     
Pour
the caramels into the crust and sprinkle with the nuts.

3.
     
Beat the
pudding
mixes, eggnog and remaining milk for 2 minutes.

4.
     
Spoon
1½ cups of the pudding mixture over the nuts.

5.
     
Stir
½ of the whipped topping into the remaining pudding.

6.
     
Spread
over the pudding layer in the crust.

7.
     
Top
the pie with the remaining whipped topping.

8.
     
Refrigerate
at least
3 hours.

Ingredients:

1½ cup eggnog

1 envelope unflavored gelatin

¼ cup water

½ cup heavy whipping cream

3 egg whites

¼ teaspoon cream of tartar

¼ cup sugar

1 graham cracker pie crust

Procedure:

1.
     
Place
the gelatin in the water to soften for 5 minutes.

2.
     
Heat
the eggnog in a saucepan just to the boiling point and then remove it from the
heat.

3.
     
Add
the gelatin to the eggnog and stir until the gelatin is dissolved.

4.
     
Cool
the eggnog mixture to room temperature.

5.
     
Whip
the cream until stiff peaks form.

6.
     
Whip
the egg whites with cream of tartar and sugar until stiff peaks form.

7.
     
Fold
the whipped cream into the egg whites.

8.
     
Fold
the eggnog mixture into the egg white mixture.

9.
     
Pour
the mixture into the pie shell.

10.
 
Refrigerate overnight.

Ingredients:

1 (9 inch) graham cracker pie shell

1 (3 ounce) box gelatin of a flavor to match the fruit

1 cup boiling water

½ cup cold water

8 ounces non-dairy whipped topping

1 cup fresh fruit in season

Procedure:

1.
     
In
large bowl, dissolve the gelatin in 1 cup boiling water.

2.
     
Add
½ cup cold water.

3.
     
Chill
until the gelatin is like thick syrup.

4.
     
Beat
the whipped topping into the gelatin.

5.
     
Add
1 cup of fruit, cut into small pieces.

6.
     
Stir
the mixture until it is well blended.

7.
     
Pour
the mixture into the pie shell.

8.
     
Refrigerate
overnight.

9.
     
Do
not add fresh or frozen pineapple or kiwi fruit because they have an enzyme
that will not allow the gelatin to set. (Canned or cooked pineapple and kiwi
fruit is okay.)

Ingredients:

1 graham cracker crust pie shell

8 ounces flavored yogurt

8 ounces non-dairy whipped topping

Procedure:

1.
     
Combine
the yogurt and whipped topping and beat until the mixture is well blended.

2.
     
Fill
the pie shell.

3.
     
Refrigerate
or freeze overnight.

Ingredients:

3 cups sliced peaches

1 envelope unflavored gelatin

¼ cup cold water

¾ cup hot water

1 cup sugar

¼ cup cold water

½ cup heavy whipping cream

1 graham cracker pie crust

Procedure:

1.
     
Sprinkle
the peaches with the sugar and set aside.

2.
     
Soften
the gelatin in the cold water for 5 minutes and then dissolve it in the hot
water.

3.
     
Drain
the syrup from the peaches into the gelatin mixture and stir.

4.
     
Chill
the gelatin until it is partially set.

5.
     
Beat
the gelatin until it is fluffy.

6.
     
Whip
the cream until it forms stiff peaks.

7.
     
Fold
the peaches and the whipped cream into the gelatin.

8.
     
Pour
the mixture into the pie shell.

9.
     
Refrigerate
overnight.

Ingredients:

1 graham cracker crust

2 tablespoons cornstarch

2 cups cranberry juice

1 envelope unflavored gelatin

½ teaspoon salt

1 tablespoon sugar

3 egg whites

1 cup non-dairy whipped topping

Procedure:

1.
     
Put
the cornstarch in a small saucepan and dissolve it in a small amount of
cranberry juice.

2.
     
Add
the remaining juice, gelatin and salt.

3.
     
Cook
over medium heat, stirring constantly, until the mixture thickens and bubbles.

4.
     
Remove
the mixture from the heat and stir in the sugar.

5.
     
Put
the cranberry mixture into a bowl.

6.
     
Chill,
stirring frequently, until mixture mounds slightly when dropped from a spoon.

7.
     
Beat
the egg whites until stiff peaks form.

8.
     
Fold
the cranberry mixture and the whipped topping into the egg whites.

9.
     
Pour
the filling into the pie crust.

10.
 
Refrigerate overnight.

Ingredients:

1 pint frozen raspberries, thawed

1 envelope unflavored gelatin

2 tablespoons cold water

⅓ cup water

2 tablespoons lemon juice

¼ teaspoon salt

2 egg whites

5 tablespoons sugar, divided

¼ cup heavy whipping cream

1 graham cracker pie crust

Procedure:

1.
     
Sweeten
the raspberries with 3 tablespoons sugar and allow them to sit for 30 minutes.

2.
     
Drain
the raspberries and reserve the juice.

3.
     
Soften
the gelatin in cold water for 5 minutes.

4.
     
Place
the reserved juice in a saucepan.

5.
     
Add
⅓ cup water and bring the mixture to a boil.

6.
     
Remove
the juice from the heat and add the softened gelatin.

7.
     
Stir
until the gelatin is dissolved.

8.
     
Run
the raspberries through a sieve or food mill to remove the seeds.

9.
     
Add
the lemon juice and salt to the raspberries.

10.
 
Add the raspberries to the
gelatin mixture.

11.
 
Cool until the gelatin is
slightly thickened.

12.
 
Beat the egg whites,
gradually adding the remaining sugar, until stiff peaks form.

13.
 
Whip the cream until stiff
peaks form.

14.
 
Fold the egg whites into the
berry mixture and then fold in whipped cream.

15.
 
Pour the filling into the
pie shell.

16.
 
Refrigerate overnight.

Ingredients:

1 envelope unflavored gelatin

¼ cup sugar

¼ teaspoon salt

1 cup milk

2 eggs, separated

½ cup creamy style peanut butter

¼ cup brown sugar

1 teaspoon vanilla

½ cup heavy whipping cream

8 ounces non-dairy whipped topping

¼ cup chopped peanuts or miniature semi-sweet chocolate
chips as a garnish

1 chocolate pie crust

Procedure:

1.
     
Combine
the gelatin, ¼ cup sugar, salt, milk, slightly beaten egg yolks and peanut
butter.

2.
     
Cook,
stirring constantly, over moderate heat until the gelatin is dissolved and the
mixture is smooth.

3.
     
Remove
the pan from the heat and chill until the mixture is slightly thickened.

4.
     
Whip
the egg whites until they are foamy. Gradually beat in brown sugar, a
tablespoon at a time, continue beating until whites form stiff peaks.

5.
     
Fold
the peanut butter mixture into the egg whites.

6.
     
Carefully
stir in the vanilla.

7.
     
Whip
the cream until stiff peaks form.

8.
     
Fold
the whipped cream into the filling mixture.

9.
     
Pour
the mixture into the pie crust.

10.
 
Refrigerate until firm.

11.
 
Top the pie with whipped
topping and garnish with the chopped peanuts or miniature semi-sweet chocolate
chips.

Ingredients:

1 tablespoon instant coffee

½ cup boiling water

1 envelope unflavored gelatin

¼ cup cold water

3 egg yolks

½ cup sugar

1 teaspoon vanilla

¼ teaspoon salt

½ cup sugar

3 egg whites

1 graham cracker crust

8 ounces non-dairy whipped topping (optional)

Procedure:

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

2.
     
Dissolve
the coffee in the boiling water.

3.
     
Add
the gelatin to the coffee and stir until it is dissolved.

4.
     
Lightly
beat the egg yolks with the sugar.

5.
     
Add
the vanilla and salt to the egg yolks and mix well.

6.
     
Add
the egg yolk mixture to the coffee mixture and cool.

7.
     
Beat
the egg white, slowly adding the sugar, until stiff peaks form.

8.
     
Fold
the egg whites into the coffee mixture.

9.
     
Pour
the mixture into the graham cracker crust.

10.
 
Refrigerate at least 3
hours.

11.
 
Top with non-dairy whipped
topping if desired.

Ingredients:

3 cups (1 pound) fresh rhubarb

1 (3.1 ounce) package strawberry gelatin

1 cup boiling water

¼ teaspoon salt

½ cup sugar, divided

⅔ cup sugar

4 eggs, separated

1 graham cracker crust

Procedure:

1.
     
Cut
the rhubarb into ½-inch segments.

2.
     
Steam
the rhubarb in a double boiler until it is tender.

3.
     
Add
⅔ cups sugar to the rhubarb and cool.

4.
     
Dissolve
the gelatin in the boiling water and add the salt.

5.
     
Beat
the egg yolks with ¼ cup sugar.

6.
     
Slowly
add the hot gelatin mixture to the egg yolks while stirring constantly.

7.
     
Add
the rhubarb and stir until the mixture is well mixed.

8.
     
Chill
until the gelatin thickens into syrup.

9.
     
Beat
the egg whites, while slowly adding ¼ cup sugar, until stiff peaks form.

10.
 
Fold the egg whites into the
gelatin mixture.

11.
 
Pour the mixture into the
pie shell.

12.
 
Refrigerate overnight.

Ingredients:

3 cups apricot nectar

2 envelopes unflavored gelatin

¼ cup sugar

½ teaspoon grated orange peel

4 eggs, separated

½ teaspoon almond extract

1 graham cracker pie crust

8 ounces non-dairy whipped topping (optional)

Procedure:

1.
     
Soften
the gelatin in ½ cup of the apricot nectar for 5 minutes.

2.
     
Bring
the remaining 2½ cups of nectar to a boil.

3.
     
Pour
the softened gelatin into the boiling nectar and stir until the gelatin is
dissolved.

4.
     
Remove
the nectar mixture from the stove.

5.
     
Blend
the egg yolks until they are frothy.

6.
     
Slowly
pour the nectar over the blended yolks while stirring.

7.
     
Chill
until the nectar mixture mounds slightly when dropped from a spoon.

8.
     
Add
the grated orange peel and almond extract to the nectar mixture and stir well.

9.
     
Beat
the egg whites until they are almost stiff and then slowly beat in ¼ cup sugar.

10.
 
Gently fold the egg whites
into the chilled gelatin mixture.

11.
 
Pour the filling into the
crust.

12.
 
Refrigerate overnight.

13.
 
Top with non-dairy whipped
topping if desired.

Ingredients:

1 envelope unflavored gelatin

¼ cup water

4 eggs, separated

1¼ cups white sugar

1¼ cups pumpkin purée

⅔ cup evaporated milk

¼ teaspoon salt

½ teaspoon ground cinnamon

½ teaspoon ground allspice

½ teaspoon ground nutmeg

¼ teaspoon ground ginger

1 graham cracker crust

Procedure:

1.
     
Mix the gelatin and water in a
small bowl, and set aside for 5 minutes.

2.
     
In a medium bowl, beat the egg
yolks until they are thick.

3.
     
Mix in ¾ cup sugar, the pumpkin,
evaporated milk, salt, cinnamon, allspice, nutmeg and ginger.

4.
     
In a double broiler, cook the
mixture over boiling water, stirring constantly, until it is thick.

5.
     
Mix in the gelatin and stir until
it is dissolved.

6.
     
Remove the pan from the heat and
allow the mixture to thicken until it mounds when dropped by the spoonful.

7.
     
Beat the egg whites until soft
peaks form.

8.
     
Gradually mix in the remaining 1/2
cup sugar, and continue beating the egg whites until they are firm.

9.
     
Fold the egg whites into the
pumpkin mixture.

10.
 
Transfer to the pie crust.

11.
 
Refrigerate overnight.

Ingredients:

1 envelope unflavored gelatin

3 eggs, separated

½ cup sherry wine

1 cup sugar

½ teaspoon cinnamon

¼ cup cold water for gelatin

1 cup canned pumpkin, strained

¼ teaspoon salt

¼ teaspoon nutmeg

1/4 teaspoon ginger

Procedure:

1.
     
Beat
the egg yolks slightly in the top of a double boiler and stir in the pumpkin,
sherry, ½ cup of the sugar, salt and spices.

2.
     
Cook
over boiling water, stirring constantly, for 5 minutes.

3.
     
Remove
the pan from the heat and add the gelatin and stir until it is dissolved.

4.
     
Chill
until the mixture begins to thicken.

5.
     
Beat
the egg whites while gradually adding the remaining sugar until stiff peaks
form.

6.
     
Fold
the egg whites into the pumpkin mixture.