recipelink.com Chat Room Recipe Swap
08-18-2000 – 9 No-Bake Cookies and Dessert Recipes

J-M,.Maine (11:03:31) : INSTANT CHOCOLATE PUDDING CAKE

1 Angel Food Cake
1 Box of Instant Chocolate Pudding
1 Teaspoon of vanilla
1 Cup of milk
3/4 Cup of whipping cream
1 or 2 Teaspoons instant/freeze dried
coffee

Slice cake cross-wise into thin layers.
Fill each layer & ice cake with the
following:

Whip pudding with milk & cream.
Add vanilla & coffee.

My grandmother used to decorate this with
shaved chocolate.
This was my FAVORITE cake when I was growing
up. I liked it best after it has been chilled
in the fridge...

Kelly~WA (10:48:12) :

NO BAKE FRUIT CAKE

4 cups graham cracker crumbs (about 4
dozen 2 1/2 inch graham crackers)
1 cup mixed candied fruit
1 cup golden raisins
1 cup chopped dates
1 cup chopped nuts
1 cup miniature marshmallows
1 can (14 oz.) sweetened condensed milk

Line a 9 x 5-inch loaf pan with waxed paper.

Mix all the ingredients together, first with a spoon and then with hands, until the crumbs are thoroughly moistened. Pack securely into pan. Cover tightly. Chill at least two days before slicing. To serve: slice thinly or cut into small cookie squares.

Makes one 2 1/2 pound loaf

Kelly~WA (10:46:54) :

Banana Split Pie

1 chocolate graham cracker crust
1 large box (6 serving size) instant vanilla
pudding mix
2 1/2 cups cold skim milk
1 to 2 bananas
1 pint strawberries -- sliced
1 (8oz) can crushed pineapple -- undrained
1 teaspoon vanilla
2 tablespoons cornstarch
whipped topping
Maraschino cherries
chocolate syrup

Combine pineapple, vanilla and cornstarch in a small saucepan; bring to a boil, reduce heat and simmer until thickened and bubbly. Set aside to cool. Meanwhile, prepare crust according to pkg directions; set aside to cool.

Combine pudding mix and milk on low speed of electric mixer for 2 min or until thickened. Pour about 1/2 of the prepared pudding into the cooled pie crust.

Top with a layer of sliced bananas. Spread cooled pineapple mixture over bananas.

Next, layer sliced strawberries over the
pineapple mixture. Spread with remaining
half of the pudding. Chill. On each serving, top with whipped topping, a cherry and a drizzle of chocolate syrup.

Kelly~WA (10:45:38) :

Double Chocolate Pudding Pie

1 1/2 cups cold skim milk -- divided
1 pkg (4-serving) Jell-O Devil's Food flavor Fat
Free instant pudding
1 tub (8oz) Cool Whip Lite -- thawed, divided
1 (6oz) Keebler reduced fat graham crust
1 pkg (4-serving) Jell-O White Chocolate flavor
Fat Free instant pudding

Pour 3/4 cup of the cold milk into a med. bowl. Add
Devil's Food pudding mix. Beat with wire whisk 1 min.
(Mixture will be thick)

Gently stir in 1/2 of the whipped topping.

Spoon evenly into crust. Pour remaining 3/4 cup cold milk into another med. bowl. Add White Chocolate pudding mix. Beat with wire whisk 1 min.
Gently stir in remaining whipped topping. Spread over
pudding layer in crust.

Refrigerate 4 hrs. or till set. Garnish, if desired.

Kelly~WA (10:45:00) :

Chocolate Strawberry Pie

1 8oz container whipped topping
1 cup sour cream
1 small pkg chocolate pudding mix (instant) strawberries, sliced
chocolate graham cracker crust

Mix all ing but the strawberries. Put half of the mixture into the pie crust. Add strawberries. Top with the remaining chocolate mixture. Garnish with strawberries.

Kelly~WA (10:43:56) :

Watermelon Pie
(one of my personal favorites)

A pretty, pink pie perfect for people with a sweet tooth

1 container (12 ounces) frozen non-dairy whipped
topping, thawed
1 box (3 ounces) watermelon-flavored gelatin
1/4 cup water
2 cups watermelon balls
9-inch crumb pie shell

In large bowl, fold whipped topping, gelatin and water
together. Fold in watermelon balls. Spoon into crumb pie shell. Chill for
2 hours before serving. Makes 8 servings.

Kelly~WA (10:43:12) :

NO-BAKE ICE CREAM PIE

2 Sq. unsweetened chocolate
-2/3 cup sifted confectioner's sugar
2 Tablespoons. butter or Margarine
-1 1/2 cups snipped coconut
2 Tablesp. hot milk or water
1 to 2 pt. ice cream

CHOCO-COCONUT CRUST

Grease 8" pie plate. In double boiler, melt chocolate and butter; stir to blend. Combine milk and sugar; stir into chocolate mixture. Add coconut- mix well. Press to bottom and sides of pie plate. Refrigerate, to make firm. About 15 min. before serving, remove and let stand at room temperature. To serve, fill with ice cream.

If You Have a Freezer. Form chocolate-coconut shell; fill at once with ice cream. Wrap and freeze. To serve, first let stand 15 min.

Coconut-Crust Pie. Spread 2 tablesp. butter or margarine evenly in 8" pie plate. Pat 1 1/2 cups shredded coconut evenly into butter. Bake at 350ø F. 12 to 15 min., or until crisp and golden brown. Cool, serve as above, packing ice cream well into coconut shell.

Kelly~WA (10:41:53) :

Peanut Butter Chocolate Chip No-Bake Bars

1 stick margarine
1/2 cup milk
2 cups sugar
1 cup chocolate chips
3-4 tablespoons peanut butter, optional
3 cups oatmeal
1 teaspoon vanilla extract

Combine the margarine, milk, and sugar in a saucepan and bring to a rolling boil. Boil for 1 minute. Pour the mixture over the chocolate chips, oatmeal, vanilla and peanut butter. Mix together and evenly spread into a greased pan or drop by spoonfuls onto waxed paper.

Kelly~WA (10:41:13) :

No-Bake Fudge Cookies
Makes about 4 dozen

2 cups sugar
1/2 cup milk
1/3 cup unsweetened cocoa
1/4 cup (1/2 stick) butter, room temperature
1/4 cup peanut butter
3 cups quick-cooking oats

Combine sugar; milk, cocoa and
butter in medium saucepan. Place
over medium high heat and bring
to boil, stirring constantly. Let boil
1 minute. Remove from heat.

Mix in peanut butter. Add oats
and blend thoroughly. Drop by
teaspoonfuls onto waxed paper.

Let cool completely. Store cookies in air-tight container.