No Bake Desserts post your recipes

[jasperandchar]

With the heat wave amongst us and with my guys still wanting their sweets, I thought it would be wonderful to gather up some no bake desserts to keep the guys happy and the house cool.

Post yours

[bargain_hunter_lola]

I just made this for the first time:



Kool-Aid Pie!

It was super easy, didn't cost much and everyone loved it! I made strawberry but you can do any flavour.

[bargain_hunter_lola]

I just found this idea on Pinterest and want to make it:

[bargain_hunter_lola]

My mom makes an amazing Cherry dessert (she calls it Cherry Jubilee). Graham Cracker crust, can of cherries and cool whip topping. Looks like this:

[lilo0003]

My mom makes an amazing Cherry dessert (she calls it Cherry Jubilee). Graham Cracker crust, can of cherries and cool whip topping. Looks like this:

This is so yummy, my mom made it when we were kids. You can use the graham cracker pie crust if you have it.

[Anna Michele]

Mmmmmm

[Angela273]

Thanks for starting the thread. I have a lot of recipes to share.

Crispy Chocolate Ice Cream Mud Pie (essentially Ice Cream Cake)

½ cup Hershey’s Syrup or Hershey’s Whoppers Chocolate Malt Syrup
1/3 cup Hershey’s Special Dark Chocolate Chips or Hershey’s Semi-Sweet Chocolate Chips
2 cups crisp rice cereal
4 cups (1 quart) vanilla ice cream, divided
4 cups (1 quart) chocolate ice cream, divided
Additional Hershey’s Syrup or Hershey’s Whoppers Chocolate Malt Syrup

1. Butter 9-inch pie plate.
2. Place ½ cup chocolate syrup and chocolate chips in medium microwave-safe bowl. Microwave at MEDIUM (50%) 45 seconds or until hot; stir until smooth. Reserve ¼ cup chocolate syrup mixture; set aside. Add cereal to remaining chocolate syrup mixture, stirring until well coated; cool slightly.
3. Press cereal mixture, using back of spoon, evenly on bottom and up sides of prepared pie place to form crust. Place in freezer 15 to 20 minutes or until crust is firm. Spread half of vanilla ice cream into crust, spoon reserved ¼ cup chocolate syrup mixture over layer. Spread half of chocolate ice cream over sauce.
4. Top with alternating scoops of vanilla and chocolate ice cream. Cover; return to freezer until serving time. Drizzle with additional chocolate syrup just before serving.

Makes 8 servings.

[Angela273]

Dark Chocolate Fudge

3 cups (1 ½ packages, 12 oz each) semi-sweet chocolate chips (or any chips of your choosing)
1 can (14 ounces) sweetened condensed milk
Dash salt
1 cup chopped nuts (optional)
1 ½ tsp vanilla extract

1. Line 8 or 9-inch square pan with foil, extending foil over edges of pan.
2. Melt chocolate chips with sweetened condensed milk and salt in heavy saucepan over low heat. Remove from heat; stir in nuts and vanilla. Spread evenly in prepared pan.
3. Refrigerate 2hrs or until firm. Remove from pan; place on cutting board. Peel off foil, cut into squares. Store loosely covered at room temperature.
Makes about 5 dozen pieces or 2 pounds

Note: For best results, do not double this recipe.

[Angela273]

Cookie Dough Fudge
Makes an 8"x 8" pan, about 16 servings

Cookie Dough:
1/2 c. unsalted butter, softened
3/4 c. packed light brown sugar
1 tsp. vanilla extract
2 c. all purpose flour
1 (14 oz.) can sweetened condensed milk
1 c. mini chocolate chips

Topping:
1/2 c. creamy peanut butter
1/3 c. white chocolate chips

1. In a large bowl, mix together butter and light brown sugar until light and fluffy (about 3 minutes). Add vanilla extract and beat until combined.

2. With the mixer on low speed, alternate mixing in flour and sweetened condensed milk and mix until combined. Gently fold in mini chocolate chips with spatula.

3. Line 8x8-inch pan with parchment paper, with it going up over the sides of the pan so you can easily remove the fudge after it is chilled. Press the cookie dough into the pan (the cookie dough may be sticky, so lightly flour your hands).

4. Cover the bars with plastic wrap and refrigerate for 3 hours or overnight until firm.

5. For topping, combine the peanut butter and white chocolate chips in a microwave-safe bowl and heat until smooth. Spread the mixture over the cookie dough bars. Chill the bars for 1 hour or until topping is firm.

[Angela273]

These are always a big hit. I have made them at Christmas time, including them as part of my Christmas tins.

Chocolate & Peanut Butter Truffles


¾ cup (1 ½ sticks) butter (no substitutes)
1 cup peanut butter chips
½ cup cocoa
1 can (14 ounces) sweetened condensed milk
1 tbsp vanilla extract
Cocoa, or finely chopped nuts, or graham cracker crumbs

1. Melt butter and peanut butter chips in saucepan over very low heat. Add cocoa; stir until smooth. Add sweetened condensed milk; stir constantly until mixture is thick and glossy, about 4 minutes. Remove from heat; stir in vanilla.
2. Refrigerate 2 hours or until firm enough to handle. Shape into 1-inch balls; roll in cocoa, nuts or graham cracker crumbs. Refrigerate until firm, about 1 hour. Store, covered, in refrigerator.
   Makes about 3 ½ dozen candies.

[Angela273]

Boo Bites

¼ cup (1/2 stick) butter or margarine
30 large marshmallows or 3 cups miniature marshmallows
¼ cup light corn syrup
½ cup creamy peanut butter
1/3 cup semi-sweet chocolate chips
4 ½ cups crisp rice cereal

1. Line cookie sheet with wax paper.
2. Melt butter in large saucepan over low heat. Add marshmallows. Cook, stirring constantly, until marshmallows are melted. Remove from heat. Add corn syrup; stir until well blended. Add peanut butter and chocolate chips; stir until chips are melted and mixture is well blended.
3. Add cereal; stir until evenly coated. Cool slightly. With we hands, shape mixture into

1 1/2 –inch balls; place balls on prepared cookie sheet. Cool completely. Store in tightly covered container in cool, dry place.
Makes about 4 dozen pieces.

[Angela273]

No-Bake Peanut Butter Marshmallow Squares (Rocky Roads)

1/2 stick unsalted butter
2 cups creamy peanut butter
1 11 ounce bag butterscotch morsels
2 10.5 bags mini marshmallows
cooking spray

Method:
Prepare a 9×13 inch pan with vegetable cooking spray. In a large pot over low heat melt butter and peanut butter. Pour in the butterscotch chips, stirring constantly until you have a creamy consistency. Remove from the heat and let stand, about ten minutes. Mix in the marshmallows and spread in the pan. Refrigerate for at least an hour.

[Angela273]

Rocky Road Peanut Butter Candy Cups

Ingredients
11-oz. package peanut butter and milk chocolate chips
2 tablespoons creamy peanut butter
1 cup crispy rice cereal
1 cup miniature marshmallows
3/4 cup unsalted roasted peanuts, chopped

Preparation

Microwave peanut butter and milk chocolate chips in a large glass bowl on high for one to 2 minutes or until melted, stirring every 30 seconds. Stir in peanut butter until well blended. Stir in rice cereal, miniature marshmallows and chopped peanuts. Spoon mixture by heaping tablespoonfuls evenly into miniature paper candy cups. Chill one hour or until firm.

[Angela273]

Peanutbutter cornflake squares
3 cups corn flakes, crushed
1 cup crunchy peanut butter
1/2 cup sugar
1/2 cup white corn syrup
6 ounces chocolate chips

Directions:

1 Heat peanut butter, sugar and corn syrup over low heat to melt. Stir in cereal.
2 Pat into a 8x8 lightly greased pan. (I line my pan with foil and then lightly spray it. When it is time to cut them, the foil lifts right out.).
3 Melt chocolate chips over low heat or in the microwave and spread over top. Cool until firm

[Angela273]

Secret Chocolate Strawberry Pie

3 cups sliced fresh strawberries
1 cup sugar
2 teaspoons cornstarch
1 package (3 ounces) strawberry-flavoured gelatin
1 tablespoon butter or margarine
1 tablespoon lemon juice
¼ cup Hershey’s special dark chocolate chips or Hershey’s semi-sweet chocolate chips
4 tablespoons whipping cream, divided
1 baked 9-inch pie crust, cooled
1 package (3 ounces) cream cheese, softened
Sweetened whipped cream (optional)
Whole strawberries (optional)

1. Reserve 3 cups sliced strawberries. Mash remaining 1 cup sliced strawberries; add enough water to make 2 cups. Stir together sugar and cornstarch in medium saucepan; stir in mashed strawberries. Cook over medium heat until mixture comes to a boil, stirring constantly; cook 2 minutes, stirring constantly. Remove from heat. Add gelatin, butter and lemon juice; stir until gelatin is dissolved. Strain mixture; discard seeds. Refrigerate until partially set.
2. Meanwhile, place chocolate chips and 3 tablespoons whipping cream in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each ehating, just until chips are melted when stirred. Spread chocolate mixture onto bottom of prepared pie crust; refrigerate 30 minutes or until firm.
3. Beat cream cheese and remaining 1 tablespoon whipping cream in small bowl until smooth; spread over chocolate layer. Refrigerate filled crust while gelatin mixture is cooling.
4. When gelatin mixture is partially set, fold in reserved sliced strawberries; spoon mixture over cream cheese layer. Cover; refrigerate several hour or until firm. Just before serving, garnished with sweetened whipped cream and whole strawberries, if desired. Refrigerate leftover pie.

Makes 8 servings.