No Bake Recipes

8/11/2019 No Bake Recipes

1/14

No-Bake Strawberry Icebox Cake(adapted from The Kitchn)

2 pounds fresh strawberries, washed3 1/2 cups whipping cream, divided

1/3 cup confectioners sugar1 teaspoon vanilla1/2 teaspoon almond extract (optional)4 sleeves (about 19 ounces, or 24 to 2 whole crac!ers) graham crac!ers4 ounces dar! chocolate, "nel# chopped

$a!e out a few of the best%loo!ing strawberries and set them aside for the garnish&'ull the remainder of the strawberries and slice each berr# into thin slices&

ith a hand mixer or in the bowl of a stand mixer, whip 3 cups of cream until it ustholds sti* pea!s&

+dd the confectioners sugar, vanilla, and almond extract (if using) and whip tocombine&

pread a small spoonful of whipped cream on the bottom of a 9x13 inch ba!ing pan,or a similarl#%si-ed platter& .a# down six graham crac!ers& .ightl# cover the top ofthe graham crac!ers with a thin la#er of whipped cream, and then a single la#er ofstrawberries& epeat three more times, until #ou have four la#ers of grahamcrac!ers& pread the last of the whipped cream over the top and swirl it lightl# witha spoon& +dd a few more strawberries&

$o ma!e the ganache, heat the remaining cream until bubbles form around theedges, then pour over the chopped chocolate& .et it stand for a few minutes, thenwhis! until the mixture is thic! and gloss#&

0ri--le this over the la#ered dessert with a spoon, or transfer to a suee-e bottleand use that to dri--le&

efrigerate for at least four hours, or until the crac!ers have softened completel#&arnish with additional berries&

Peanut Butter Pie

(found at Tasty Kitchen)

I used lowfat cream cheese and whipped topping and my pie was delish.

1 chocolate graham crac!er or coo!ie pie crust (homemade or store%bought)

o-& cream cheese

1 c& peanut butter
http://www.thekitchn.com/thekitchn/dessert/summer-recipe-nobake-strawberry-icebox-cake-117900http://thepioneerwoman.com/tasty-kitchen/recipes/desserts/peanut-butter-pie-4/http://www.thekitchn.com/thekitchn/dessert/summer-recipe-nobake-strawberry-icebox-cake-117900http://thepioneerwoman.com/tasty-kitchen/recipes/desserts/peanut-butter-pie-4/


2/14

1/2 c& granulated sugar

1 tsp& pure vanilla extract

o-& fro-en whipped topping, thawed

whipped cream, chocolate syrup, and grated chocolate optional garnishes

ith an electric mixer, beat cream cheese and sugar until smooth& lend in peanutbutter and vanilla& 5old in whipped topping& poon mixture into prepared pie crust&efrigerate for at least 4 hours& arnish with whipped cream and chocolate s#rup,with a sprin!ling of grated chocolate& 6eep refrigerated&

$hin 7int 8oo!ie $rues

Ingredients:

%1 (9 o-) pac!age of irl cout $hin 7int 8oo!ies (or 6eebler rasshopper coo!ies)

%1/2 pac!age (4 o-) cream cheese, softened (: used fat free and it wor!ed great)%1 (12 o-) bag uittard;s reen 7int 8hips (: ust found these at the grocer# store)

%&mins

:n a small mixing bowl, beat the cream cheese and lemon uice until smooth&

+dd the vanilla and sweetened condensed mil! to the cream cheese mixture,beating 4C to E@ seconds to mix all ingredients until smooth&

poon this "lling mixture into the small ba!ed pastr# shells, approximatel# 1

tablespoon or less per shell&

arnish with fresh berries such as blueberries, raspberries, or blac!berries&ome larger fruits, such as strawberries or !iwi, can be sliced into smallerpieces&

efrigerate 1 hour, until mixture thic!ens&

$his recipe ma!es approximatel# 3 cups of "lling&

A?$:A>D

:f a lighter Iavored cheeseca!e is desired, eliminate the lemon uice andreplace the sweetened condensed mil! with ounces of whipped topping&

Ather "llings can be substituted for the cheeseca!e "lling, such as fro-en#ogurt, ice cream, or sorbet& :f fro-en "llings are to be served, "ll the pastr#shells with the "lling desired and free-e until read# to serve& arnish withfruit ust before serving&


6/14

?eanut utter ars

Ingredients

1 cup butter melted2 cups graham crac!er crumbs (use the boxed !ind, or grind them in a food

processor& $in# granules&)2 cups confectionersJ sugar (a!a powdered sugar)1 cup K 4 tablespoons peanut butter1 1/2 cups mil! chocolate chips

irections

:n a medium bowl, mix together the melted butter, graham crac!er crumbs,confectionersJ sugar, and 1 cup peanut butter until well blended& ?ress evenl# intothe bottom of an ungreased 9L13 inch pan& (: did mine in a 9M9 suare panbecause : wanted them thic!er) :n the microwave, melt the chocolate chips with thepeanut butter, stirring ever# 3@ seconds until melted until smooth& pread over the

peanut butter la#er& efrigerate for at least one hour before cutting into suares&

'o$e$ade (nglish To"ee:

(ecipe from (at Cake )or inner)

1 c& butter1 c& sugar3 $bl& water1/ tsp& salt (omit if #ou use salted butter)1 1/2 $bl& light corn s#rup1 tsp& vanilla extract3/4 c& chocolate chipschopped nuts, opt&

7elt butter in a heav#%bottom sauce pan, over medium%low heat& +dd the sugar,water and salt stir well to incorporate& ring to a boil and add the corn s#rup& hilestirring, use a wet pastr# brush to wash down the sides of the pan to dissolve an#undissolved sugar cr#stals& 8ontinue boiling and stirring until mixture reaches 2@%2C degrees (this is at high altitude, so if you are not at high altitude, then you will

probably need to cook it longer - 290-295 degrees& emove from heat and add thevanilla extract& tir to combine and pour into a well%buttered coo!ie sheet or an x

casserole dish& 0o not scrape the sides of the pan& Nse a rubber scraper and spreadout to desired thic!ness& Hou can either drop the chocolate chips onto the hot to*eeand spread out when melted or #ou can melt the chocolate in the microwave andspread over the to*ee& prin!le with chopped nuts, if adding& +llow to set upcompletel#, then brea! into chun!s& tore in an air%tight container&
http://eatcakefordinner.blogspot.com/2011/12/english-toffee.htmlhttp://eatcakefordinner.blogspot.com/2011/12/english-toffee.html


7/14


8/14

1/2 cup sugar3 egg #ol!s1 cup heav# cream

rea! graham crac!ers and put them in a food processor (or -ip top bag) and pulse

until "nel# ground& lowl# add melted butter and pulse to combine& ?ress into thebase of a 9P spring form pan (with parchment paper on bottom)& efrigerate&

?our 1/3 cup water into a small bowl& prin!le gelatin into the water and set asidefor C minutes& ?ut banana and orange uice into a small sauce pan over mediumheat and coo! until banana is coo!ed through (C% minutes)& emove from heat andset aside&

?ut cream cheese, egg #ol!, sugar in the bowl of a mixer with the paddleattachment (or use a handheld whis!) and beat slowl# until mixture it smooth andthic!& :n a separtate bowl whip cream until thic! but not sti*& et aside&

tir the soa!ed gelatin into the warm, not hot, banana mixture and stir until gelatinis evenl# dispersed& poon a little cream cheese mixture into the banana mixtureand stir to mix& $hen add a little more& $his will even out the temperatures of thetwo resulting in eventl# spread gelatin and uncoo!ed egg #ol!s& 8ontinue until all iscombined and slowl# fold in whipped cream with a wooden spoon until combined&

?our into prepared shell and chill for two hours, or overnight& Gno#B

Chubby 'ubby Buckeye Tru*es +ecipe:

(ecipe from$he rown G#ed a!er)

Ingredients:

1O cups pret-el piecesO cup cream# peanut butter1 tablespoon unsalted butter (room temperature)2 tablespoons light brown sugardash of salt3 tablespoons powdered sugar1 cup mil! or semisweet chocolate chips (: used mil!)1 tablespoon vegetable shortening

Directions:

?lace the pret-el pieces in a resealable plastic bag and crush into ver# small bits (arolling pin wor!s great for this% put #our !ids to wor!B)&:n a small bowl, mix the peanut butter, butter, brown sugar and salt together& 7ixuntil all of the ingredients are completel# blended and smooth& +dd the pret-el bitsto the peanut butter mixture and mix well& +dd the powdered sugar and mix untilcompletel# combined&
http://www.browneyedbaker.com/2011/11/30/peanut-butter-pretzel-truffles/http://www.browneyedbaker.com/2011/11/30/peanut-butter-pretzel-truffles/


9/14

.ine a small ba!ing sheet with wax paper& et about 2 teaspoons of the peanutbutter mixture and gentl# shape into a ball with #our "ngertips& ?lace the ball on thewax paper%lined coo!ie sheet and repeat with the remaining peanut butter mixture&?lace the ba!ing sheet into the refrigerator and chill for at least 3@ minutes&hen read# to dip the trues, microwave the chocolate chips and vegetable

shortening together in a small bowl at C@Q power in 3@%second increments, stirringafter each, until completel# melted and smooth&or!ing one at a time, dip one peanut butter%pret-el ball into the melted chocolateand use a for! to roll it around, ensuring that it is completel# coated with chocolate&.et an# extra chocolate drip o* and place bac! on the wax paper%lined sheet&epeat with all of the peanut butter%pret-el balls& eturn the ba!ing sheet to therefrigerator and again chill for at least 3@ minutes& arnish with a dri--le of meltedpeanut butter and crushed pret-els, if desired& tore in an airtight container in therefrigerator&

Super Bowl Snickers Popcorn

'dapted from ookies and ups

4 uarts popped corn (about 1 cup !ernels)

1 cup salted butter

2 cups light brown sugar, pac!ed

1 tsp salt

1/2 cup light corn s#rup

1 tsp ba!ing soda

1 cup salted peanuts

3@ fun si-e nic!ers bars chopped up

3 o- melted choc chips

?reheat oven to 2@@ degrees&

?op #our popcorn and put popcorn and peanuts in a big brown paper grocer# bag&

Aver medium heat boil butter, brown sugar, salt and corn s#rup for C minutes(stirring constantl#)& emove from heat and stir in ba!ing soda& ?our over popcorn inthe brown paper bag, roll closed and sha!e well& :t blends so much easier thantr#ing to "t it in a big bowl and stir& +fter the popcorn is coated well, spread onto acoo!ie sheet& pread chopped nic!ers over top of popcorn and put in oven for Cminutes& emove from oven and dri--le melted chocolate over top of popcorn&

>utella >o a!e ars
http://cookiesandcups.com/snickers-popcorn/http://cookiesandcups.com/snickers-popcorn/


10/14

+uthorD

0inners, 0ishes, and 0esserts

ervesD 12

?rep timeD 1@ mins

$otal timeD 1@ mins

ave?rint

+ twist on a classic >o a!e 8oo!ie&

:ngredients

2 cups ugar

4 $bls 8ocoa

1 stic! utter

O cup 7il!

O cup >utella

1 $bls Ranilla

2O cups Aatmeal

:nstructions

1& :n a heav# saucepan, bring the sugar, cocoa, butter and mil! to a boil& oil for1 minute& $hen add in >utella, vanilla, and oatmeal& ?our mixture into an xpan, or drop b# the spoonful onto a lined coo!ie sheet& ?ut in fridge toharden&

2& : thin! the# are best eaten cold, so : alwa#s !eep mine in the fridge& Gno#B
http://dinnersdishesanddesserts.com/easyrecipe-print/106-0/http://dinnersdishesanddesserts.com/easyrecipe-print/106-0/


11/14

Chocolate ,ousse Pie

Ingredients

1 envelope unIavored gelatin

2 $bs cold water1/4 c boiling water1 c sugar1/2 c cocoa2 cups whipping cream2 tsp& vanilla1 graham crac!er pie crustextra whipped cream for toppingirections

prin!le gelatin over cold water in small bowl& .et stand 2 minutes to soften& +dd

boiling water stir until gelatin is completel# dissolved and mixtures is clear& 8oolslightl#7ix sugar and cocoa in a large bowl add whipping cream and vanilla& eat onmedium speed until sti*& ?our in gelatin mixture beat until well blended& pooninto prepared crust& efrigerate for 3 hours& arnish (or top completel#) withwhipped cream&

?eanut utter ?ret-el ars

Ingredients

>onstic! coo!ing spra#

2 cups cream# peanut butter, di)ided

3/4 cup (1 1/2 stic!s) butter, softened

2 cups powdered sugar, di)ided

4 cups (roughl# O%inch pieces), bro!en small pret-el twists, di)ided

2 cups (12%o-& p!g&) >G$.ST $A.. 'ANGT emi%weet 8hocolate7orsels,di)ided

irections

.:>G 13 x 9%inch ba!ing pan with foil leaving an overhang on two sides& .ightl#spra# foil with nonstic! coo!ing spra#&

G+$ # #*+ cupspeanut butter and butter in large mixer bowl until cream#&raduall# beat in # cuppowdered sugar& tir in remaining # cuppowdered sugar,
https://www.verybestbaking.com/Toll-House/Products/MorselsAndBaking/Semi-Sweet-Morsels.aspxhttps://www.verybestbaking.com/Toll-House/Products/MorselsAndBaking/Semi-Sweet-Morsels.aspxhttps://www.verybestbaking.com/Toll-House/Products/MorselsAndBaking/Semi-Sweet-Morsels.aspxhttps://www.verybestbaking.com/Toll-House/Products/MorselsAndBaking/Semi-Sweet-Morsels.aspx


12/14

cupspret-el pieces and #*2 cupmorsels& ?ress evenl# into prepared ba!ing pan&mooth top with spatula&

7:8A+RG remaining # #*2 cupsmorsels and *+ cuppeanut butter in medium,uncovered, microwave%safe bowl on 7G0:N7%':' (F@Q) power for 4C seconds

$:& :f necessar#, microwave at additional 1@% to 1C%second intervals, stirring ustuntil morsels are melted& pread chocolate la#er evenl# over powdered sugarmixture& prin!le with the remainingpret-el pieces, pressing down lightl#&efrigerate for at least 3 hours or until "rm& .ift from pan peel o* foil& 8ut into E@pieces& tore in covered container in refrigerator&

+ed el#et Cheesecake ip:

Ingredients:

o- cream cheese, at room temperature1/2 cup butter, at room temperature1 1/2 cups red velvet ca!e mix

2 tablespoons brown sugar1/2 cup powdered sugarchocolate chips

irections:

7ix< together the cream cheese and butter until smooth and slightl# Iu*#& >ext,add in the ca!e mix, brown sugar, and powdered sugar until completel# combined&5old in the bag of chocolate chips& : li!e it best served with vanilla wafers or grahamcrac!ers&

:rish anana 8ream ?ie

b# hugar# weets

:ngredients


13/14


14/14

1 8up ugar1 8up 8orn #rup1 1/3 8ream# ?eanut utter4 1/4 8up ice 6rispies1 ?inch of alt

4 eese;s ?eanut utter 8ups, chopped (or 12 bite%si-ed eese;s ?eanut utter8ups)1/2 cup 8hocolate 8hips

:n a large sauce pan over medium heat, melt the sugar, corn s#rup, and peanutbutter until smooth and evenl# combined&emove from heat&Uuic!l# add the salt and cereal and stir to combine thoroughl#& +dd the chocolatechips and stir again& ait about 1 min and add the cand#, uic!l# folding themixture together so as to not smash up the cand#&

.ine a ba!ing sheet with parchment paper and drop rounded tablespoons onto thesheet& .et cool (or #ou can eat them while the# are warm and gooe#% tr# and resistthemB) and eno#B

: got about 3@ ice 6risp# PballsP out of this recipe% it ust depends what si-e #ouma!e them&

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