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mixing desserts

Cool No-Bake Desserts

Everyone else has signed-up for sides, so you’ve been told—not asked—to bring a dessert. Clearly, the neighbor-in-charge doesn’t know your aversion to baking. Even simple boxed mixes have turned out badly—like, burnt-to-a-crisp badly. Sure, you could buy a fabulous, sweet cheat from the bakery, but everyone will know. And you want to make a good impression and make it yourself. So ovenless options are your best bet to avoid any meltdowns in the kitchen. And no-bake desserts are a no-brainer since there’s no heat involved. Here are some cool, burn-proof recipes to try. Read on…

chocolate lasagna
Chocolate Lasagna
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This luscious, layered dessert is a cool, creamy twist on a hot, cheesy dish. Yummy.
Chocolate Lasagna
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This luscious, layered dessert is a cool, creamy twist on a hot, cheesy dish. Yummy.
Ingredients
  • 36 cookies Oreos
  • 6 tbsp Butter melted
  • 8 oz Cream Cheese
  • 1/4 cup Sugar
  • 2 tbsp Milk cold
  • 12 oz Cool Whip divided
  • 3.9 oz Chocolate Pudding
  • 3/4 cups Milk cold
  • 1 cup Chocolate Chips mini
Servings:
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Ingredients
  • 36 cookies Oreos
  • 6 tbsp Butter melted
  • 8 oz Cream Cheese
  • 1/4 cup Sugar
  • 2 tbsp Milk cold
  • 12 oz Cool Whip divided
  • 3.9 oz Chocolate Pudding
  • 3/4 cups Milk cold
  • 1 cup Chocolate Chips mini
Servings:
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Instructions
  1. Butter a 9x13 baking dish.
  2. Crush Oreos in a Ziploc bag with rolling pin.
  3. Add melted butter into the bag and mix until combined
  4. Press Oreo mixture into the bottom of the dish to form a cookie crust.
  5. Place in the refrigerator for 5 minutes.
  6. In a medium-sized bowl, whip the cream cheese until fluffy.
  7. Add 2 tbs each of milk and sugar.
  8. Mix until combined.
  9. Stir in 1 cup Cool Whip.
  10. Spread mixture lightly over crust.
  11. Place in fridge for another 5 minutes.
  12. In a separate bowl, combine chocolate pudding and cold milk.
  13. Whisk together until thick.
  14. Spread over the top of cream cheese layer.
  15. Place back in the fridge for another 5-10 minutes.
  16. Spread remaining Cool Whip on the chocolate layer.
  17. Top with chocolate chips.
  18. Place in the fridge for 3-4 hours before serving.
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cake-batter-truffles
Lemon Cake Batter Truffles
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Lemon Cake Batter Truffles
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Servings
24truffles
Servings
24truffles
Ingredients
  • 1/2 cup Unsalted Butter Softened
  • 1/2 cup Sugar
  • 1 1/2 cups Flour
  • 1 cup Lemon Cake Mix dry
  • 1 zest Lemon
  • 1 tsp Vanilla
  • 3 tbs Milk
  • 1/8 tsp Salt
  • 2 tbsp Sprinkles
  • 16 oz White Chocolate
Servings: truffles
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Ingredients
  • 1/2 cup Unsalted Butter Softened
  • 1/2 cup Sugar
  • 1 1/2 cups Flour
  • 1 cup Lemon Cake Mix dry
  • 1 zest Lemon
  • 1 tsp Vanilla
  • 3 tbs Milk
  • 1/8 tsp Salt
  • 2 tbsp Sprinkles
  • 16 oz White Chocolate
Servings: truffles
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Instructions
  1. Beat butter and sugar together using an electric mixer.
  2. Add lemon zest.
  3. Blend in vanilla.
  4. Add cake mix, flour, and salt and mix thoroughly.
  5. Add 1 T of milk (or more, if needed) to make a dough consistency.
  6. Mix in sprinkles by hand.
  7. Roll dough into one-inch balls and place on a parchment-lined cookie sheet.
  8. Chill balls in the refrigerator for 15 minutes to firm up.
  9. Melt white chocolate in the microwave in 30-second intervals until melted.
  10. Stir between intervals.
  11. Using a fork, dip truffles into dipping chocolate.
  12. Place truffles back on the cookie sheet and top with extra sprinkles.
  13. Chill truffles in the refrigerator until serving.
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mango_lime_ricotta_parfait
Mango-Lime Ricotta Parfaits
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This oh-so-simple, fruity cup of goodness is perfect for the more health-minded dessert fanatic. Dig in.
Mango-Lime Ricotta Parfaits
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This oh-so-simple, fruity cup of goodness is perfect for the more health-minded dessert fanatic. Dig in.
Ingredients
  • 2 ripe Mangos peeled, pitted, and cubed
  • 1 tbsp Sugar
  • 1/2 tsp Lime Zest grated
  • 1 tbsp Fresh Squeezed Lime Juice
  • 1 1/2 cups Part-Skim Ricotta
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Ingredients
  • 2 ripe Mangos peeled, pitted, and cubed
  • 1 tbsp Sugar
  • 1/2 tsp Lime Zest grated
  • 1 tbsp Fresh Squeezed Lime Juice
  • 1 1/2 cups Part-Skim Ricotta
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Instructions
  1. In a bowl, toss together mangoes, sugar, lime zest, and fresh squeezed lime juice.
  2. Let the mags mixture stand 20 for minutes.
  3. In a separate bowl place the 1 1/2 cups of ricotta.
  4. Top the ricotta with mango mixture, and serve.
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Peanut butter tart
Peanut Butter Tart
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This super-cool treat is the bomb for anyone who loves peanut butter. It’s a little more time-consuming, but this decadent dessert is TOTALLY worth it.
Peanut Butter Tart
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This super-cool treat is the bomb for anyone who loves peanut butter. It’s a little more time-consuming, but this decadent dessert is TOTALLY worth it.
Ingredients
  • 10 Graham Crackers broken into pieces
  • 6 tbsp Unsalted Butter melted
  • 3 oz Milk Chocolate
  • 1 3/4 cups Heavy Cream
  • 3/4 cup Creamy Peanut Butter
  • 1/2 cup Cream Cheese
  • 1/3 cup Sweetened Condensed Milk
Servings:
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Ingredients
  • 10 Graham Crackers broken into pieces
  • 6 tbsp Unsalted Butter melted
  • 3 oz Milk Chocolate
  • 1 3/4 cups Heavy Cream
  • 3/4 cup Creamy Peanut Butter
  • 1/2 cup Cream Cheese
  • 1/3 cup Sweetened Condensed Milk
Servings:
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Instructions
  1. Place graham crackers in a food processor and pulse to make fine crumbs.
  2. Transfer to a medium bowl and add butter.
  3. Stir with a fork until thoroughly combined.
  4. Place crumbs in a 13 ¾ by 4 ¼ inch rectangular tart pan with a removable bottom.
  5. Press crumbs up the sides of the pan and then evenly over the bottom.
  6. Place in the refrigerator while making the filling.
  7. Prepare an ice bath by filling a large bowl with ice and water.
  8. Prepare chocolate ganache: Finley chop chocolate and place in a medium bowl.
  9. Place ½ cup cream in a small saucepan over medium heat, and bring to a boil.
  10. Pour over chopped chocolate, and set aside for 5 minutes.
  11. Whisk to combine.
  12. Set bowl in ice bath until ganache is cool, whisking constantly.
  13. Remove from ice bath and whisk until ganache is thick enough to hold its shape; do not overbeat. Spread in the bottom of the prepared crust, and return to the refrigerator until set.
  14. Combine peanut butter, cream cheese, and sweetened condensed milk in the bowl of a food processor; process until smooth.
  15. Transfer to a mixing bowl.
  16. Whip ¾ cup heavy cream to soft peaks.
  17. Add whipped cream to peanut butter mixture; whisk to combine.
  18. Spoon mixture into prepared crust; return to the refrigerator for 2 hours or overnight.
  19. Remove tart from refrigerator and transfer to a serving platter 10 minutes before serving.
  20. Whip remaining ½ cup cream.
  21. Top tart with dollops of whipped cream.
  22. Use a vegetable peeler to make chocolate curls for garnish.
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strawberry no bake
No-Bake Strawberry Pie
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No-Bake Strawberry Pie
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Ingredients
  • 25 wafers Chocolate
  • 3 oz Bittersweet Chocolate finely chopped
  • 2 tsp Canola Oil
  • 6 oz Cream Cheese softened
  • 1/3 cup Powdered Sugar
  • 3/4 tsp Vanilla Extract
  • 2 cups Frozen Whipped Topping thawed
  • 2 tbsp Strawberry Fruit Spread seedless
  • 1 tsp Chambord
  • 1/2 tsp Fresh Lemon Juice
  • 1 lb Strawberries hulled and cut in half
Servings:
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Ingredients
  • 25 wafers Chocolate
  • 3 oz Bittersweet Chocolate finely chopped
  • 2 tsp Canola Oil
  • 6 oz Cream Cheese softened
  • 1/3 cup Powdered Sugar
  • 3/4 tsp Vanilla Extract
  • 2 cups Frozen Whipped Topping thawed
  • 2 tbsp Strawberry Fruit Spread seedless
  • 1 tsp Chambord
  • 1/2 tsp Fresh Lemon Juice
  • 1 lb Strawberries hulled and cut in half
Servings:
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Instructions
  1. Place chocolate wafers in a food processor, and process until finely ground.
  2. Place the chopped chocolate in a small microwave-safe bowl. Microwave on HIGH for 45 seconds or until chocolate melts, stirring every 15 seconds.
  3. Add the melted chocolate and oil to the food processor; once added continue to process until there is a well combined mixture.
  4. Gently press the mixture, from the food processor, into bottom and up sides of a 9-inch pie plate.
  5. Place in freezer 15 minutes or until set.
  6. Place cream cheese, sugar, and vanilla in a medium bowl; beat with a mixer at medium speed until smooth.
  7. Fold in whipped topping.
  8. Carefully spread on top of chocolate crust.
  9. Place fruit spread in a large microwave-safe bowl; microwave on HIGH 10 seconds or until softened.
  10. Add Chambord and juice; stir with a whisk until smooth.
  11. Add berry halves; toss to combine.
  12. Arrange berry halves over pie.
  13. Chill for 30 minutes before serving.
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Coconut Lemon Tart
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The combination of coconut and lemon can't be beat...plus, this recipe is vegan and gluten-free! (Image via One Green Planet)
Coconut Lemon Tart
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The combination of coconut and lemon can't be beat...plus, this recipe is vegan and gluten-free! (Image via One Green Planet)
Servings
1pie
Servings
1pie
Ingredients
  • Crust
  • 1/2 cup Dates
  • 1/2 cup Pecans
  • 1/2 cup Almonds
  • 1/2 cup Unsweetened Coconut shredded
  • Filling
  • 7.5 oz Coconut Cream
  • 1 1/2 cups Lemon Juice
  • 1/2 cup Maple Syrup or Agave Nectar
  • 1/2 tbsp Lemon Zest
  • 1/2 tsp Agar Agar Powder
  • 2 tbsps Cornstarch
  • 1/4 cup Water
Servings: pie
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Ingredients
  • Crust
  • 1/2 cup Dates
  • 1/2 cup Pecans
  • 1/2 cup Almonds
  • 1/2 cup Unsweetened Coconut shredded
  • Filling
  • 7.5 oz Coconut Cream
  • 1 1/2 cups Lemon Juice
  • 1/2 cup Maple Syrup or Agave Nectar
  • 1/2 tbsp Lemon Zest
  • 1/2 tsp Agar Agar Powder
  • 2 tbsps Cornstarch
  • 1/4 cup Water
Servings: pie
Units:
Instructions
  1. Take all the crust ingredients and pulse in a food processor, until the mixture starts to clump together.
  2. Lightly dust a 10-inch pie dish with coconut and press the crust mixture evenly into the dish. Place in the refrigerator.
  3. Whisk the coconut cream, lemon juice, zest, maple syrup and agar together in a saucepan. Then, mix the corn starch and water together and add to the coconut mixture.
  4. Place on medium-low heat to simmer slightly, whisking constantly. It will thicken as it heats, about eight to 10 minutes.
  5. Once the mixture has thickened, remove from heat and let cool. Pour into the prepared crust and leave to cool. Place in refridgerator for two hours, or until ready to serve.
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Peanut Butter & Pretzel Truffles
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The perfect treat that's salty and sweet!
Peanut Butter & Pretzel Truffles
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The perfect treat that's salty and sweet!
Servings
20truffles
Servings
20truffles
Ingredients
  • 1/2 cup Crunchy Natural Peanut Butter
  • 1/4 cup Salted Pretzels finely chopped
  • 1/2 cup Milk Chocolate chips melted
Servings: truffles
Units:
Ingredients
  • 1/2 cup Crunchy Natural Peanut Butter
  • 1/4 cup Salted Pretzels finely chopped
  • 1/2 cup Milk Chocolate chips melted
Servings: truffles
Units:
Instructions
  1. Combine peanut butter and pretzels in a small bowl and chill in the freezer until firm, about 15 minutes.
  2. Roll the mixture into 20 balls (about one teaspoon each) and place on a baking sheet lined with parchment or wax paper until very firm, about one hour.
  3. Melt chocolate in a microwave on medium for one minute. Stir, then continue microwaving, stirring every 20 seconds, until melted.
  4. Dip the frozen balls into melted chocolate, set on wax paper and refrigerate until chocolate is set, about 30 minutes.
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