no-bake desserts Archives - The Midnight Baker

No-Bake Blueberry Dessert

Judith Hannemann — Tue, 24 May 2022 23:00:02 +0000

Nothing could be easier than this no-bake blueberry dessert.

No-Bake Blueberry Dessert–Great For Summer

The last thing you want to do during the warmer months is turn on your oven. That’s where no-bake desserts come in handy and are a boon. This no-bake blueberry dessert is just one of those desserts.

Did I mention it’s easy? Well this is one of the easiest things you’ll ever make and if you buy a ready-made cookie pie shell, it’s no work at all! And if it’s one thing I like now that I’m old and lazy (and a bit decrepit too) is something that’s little to no work at all.

My neighbor told me about this because someone brought it to her quilting group. She said it was totally delicious and was surprised when she found out how easy it was to make.

The Crust

I used graham crackers for the crust. However, any cookie crust you want will do here provided it goes with the fruit filling you are using.

You can also make this in “pie” form by using a store-bought crust. That’s so easy it’s not to be believed.

My neighbor said the lady from her quilt group used cherry pie filling. How about a chocolate cookie or Oreo crust with that? That’s an easy way to do this with a Black Forest flair.

I might mention that any fruity pie filling will do here. I just had a lot of blueberry filling on hand so that’s what I used.

Get A Little Fancier

Whipped topping is a great convenience ingredient and I chose to use it here.

However, most of the time I prefer the taste of real whipped cream. So if you’d rather use the real deal, I would definitely encourage it. It will give the recipe a few more steps, but if you have the time then go for it.

The Recipe

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No-Bake Blueberry Dessert

Any flavor pie filling will work.

Prep Time15

Cook Time0

Course: Dessert

Cuisine: American

Keyword: no-bake blueberry parfait, no-bake desserts with blueberry, no-bake fruit desserts

Servings: 8

Calories: 367kcal

Author: Judith Hannemann

Ingredients

21 oz blueberry pie filling or any flavor you like
8 oz tub whipped topping

Crust:

2 cups graham cracker crumbs
1/3 cup melted butter
2 tbs sugar optional

US Customary - Metric

Instructions

Place cookie crumbs in a small bowl and add the melted butter and sugar if using. Stir until all the crumbs are coated. Press into a 11x7-inch oblong pan (UK--a tray bake pan is a good size).
Spread pie filling over crust and top with whipped topping.
Chill at least 4 hours or overnight. Freezing works well too if you want a frozen dessert.

Notes

You can substitute 2 cups of real whipped cream for the whipped topping.

Nutrition

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No-Bake Lime Cheesecake

Judith Hannemann — Wed, 19 Jan 2022 00:00:30 +0000

A no-bake lime cheesecake that’s easy to make and divine to eat.

Do You Love Lime?

Then you are going to love this no-bake lime cheesecake!

It’s very easy to make and with things you might have on hand–if you’re a lover of lime flavored gelatin dessert then you have at least one of the ingredients.

I happened to have this on hand for the weirdest reason. My brother-in-law in England loves the stuff, meaning the American variety. So when my nephew visited a couple of years ago he bought a bunch of our gelatin mixes for his dad, but one of the lime ones was left behind. I am not into “jello” for dessert so it just went into the cupboard.

Cream Cheese

I always have this on hand–at least two large packages. However, I understand that there was a great cream cheese shortage over the holidays and it still may be hard to get in some locations. Last time I went to shop right after the New Year, my store had it on hand. If yours doesn’t just yet, then just save the recipe and make it when you can get it.

One caveat with the cream cheese is to use either the regular kind or Neufchatel, which is also known as “light” or “lower-fat” cream cheese. As an aside, it’s a cheese variety in itself and very close to cream cheese. Under no circumstances use a fat-free variety. It just won’t work out–and that’s something I know from experience. And it doesn’t work in baked nor no-bake cheesecakes.

The Crust

Pretty much any cookie will do here. Sandwich ones work the best. I used some leftover lemon sandwich cookies and that worked very nicely giving a delicious lemon-lime accent to the cheesecake.

If you don’t have sandwich cookies, then good ole graham crackers will do very nicely. Coconut would be good too for a tropical flair.

The Recipe

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No-Bake Lime Cheesecake

An awesome no-bake cheesecake

Prep Time30

Cook Time0

Chill Time4

Total Time4 30

Course: Dessert

Cuisine: American

Keyword: citrus cheesecakes, no-bake lime cheesecake

Servings: 12

Calories: 535kcal

Author: Judith Hannemann

Ingredients

Cookie Crust:

15 oz lemon sandwich cookies
3 tbs melted butter
1 tbs sugar

Cheesecake Filling:

16 oz softened cream cheese
1 tbs lime juice
1 cup sugar
1 small box lime gelatin size that serves 4
16 oz heavy cream
1/4 cup confectioner's icing sugar

Topping

1 sliced lime
Whipped cream if desired

US Customary - Metric

Instructions

Cookie Crust

Pulse the lemon cookies in food processor, until crushed. Add melted butter and sugar. Pulse to mix. Press the crushed cookie mixture into the bottom of a 9-inch springform pan and and partway up the sides. Refrigerate at least 30 minutes until crust is firm.

Cheesecake Filling

Beat cream cheese, lime juice and sugar until well mixed. Set aside.
In another bowl, add 1 cup of boiling water to gelatin and stir to dissolve, then set aside to cool.
Whip the heavy cream with powdered sugar until stiff peaks form. Take care not to go to far, to a butter stage.
Once gelatin has cooled and begun to thicken, fold it into the whipped cream and mix gently.
Then, fold in the cream cheese mixture until evenly blended. Fill crust with the cheesecake mixture, spreading to even out if necessary. Top with lime slices and additional whipped cream if desired. Refrigerate for at least 4 hours or until firm.

Nutrition

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No Bake Strawberry Cream Dessert

Judith Hannemann — Tue, 13 Jul 2021 23:00:21 +0000

No-bake strawberry cream dessert is another perfect summer dessert.

Easy Strawberry Dessert

This no-bake strawberry cream dessert is pretty easy the way I make it, but it can be even easier!

Since I prefer the taste of real whipped cream, I tend to use that in most things that call for whipped topping. Don’t get me wrong, I use whipped topping an awful lot because it’s so darn convenient and it holds up under most circumstances. But since I discovered how to stabilize whipped cream without adding any other flavors, I now take the time to make it.

But don’t let that stop you from choosing convenience! It’s just a personal taste of mine.

Strawberries

Strawberries are in season now and there’s good sales on them.

The funny thing is this dessert doesn’t call for fresh; it calls for the frozen sliced and sweetened ones.

What I did was used fresh since they were on sale. I added sugar to them and let them stand for a while which results in them marinating in their own juice. This is maceration. It can be done with liquor, juice or sugar. What you’re buying in the supermarket freezer are macerated strawberries–the frozen, sliced, sweetened ones.

I drizzled Godzilla

The Sauce

The sauce is as easy as you can get. All you have to do is break out your food processor or your blender. You are just pureeing the strawberries, but the flavor is lovely.

As an aside, one of the photos in this post I debated about including–the one with the sauce on top. I was kinda…well..about it until I looked at it and it appeared that I drizzled Godzilla on the top of the piece!!! I’m sure the kiddos would get a kick out of that if you tried to duplicate it. Heck, I’m as old as the hills but it still brought a smile to my face.

The Recipe

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No-Bake Strawberry Cream Dessert

Make it even quicker with a convenience ingredient

Prep Time30

Cook Time0

Chill Time4

Course: Dessert

Cuisine: American

Keyword: no-bake fruit desserts, strawberry no-bake desserts, using in-season strawberries

Servings: 12

Calories: 485kcal

Author: Judith Hannemann

Ingredients

Filling:

2 cups sliced sweetened strawberries drained
2 1/2 cups heavy whipping cream divided
1/3 cup + 2 tbs of confectioner's sugar divided
4 oz cream cheese softened
2 tbs powdered gelatin dessert mix
1/2 cup boiling water

Crust:

2 cups vanilla wafer crumbs
6 tbs melted butter

Sauce:

1 cup sweetened strawberries

US Customary - Metric

Instructions

Mix crust ingredients in a small bowl and press into a 13 x 9-inch pan (in EU & UK the best match is a 3L oblong pan). Place in the fridge while making the filling
Dissolve the gelatin mix in 1/2 cup boiling water; set aside to cool to room temp
Whip 1 1/2 cups of the cream, cream cheese and 1/3 cup confectioner's sugar until peaks form. Beat in the lukewarm gelatin mixture. Fold in the strawberries.
Spread filling on top of the crust.
In another bowl, beat the remaining 1 cup of heavy cream and 2 tbs confectioner's sugar until peaks form. Spread over the strawberry layer and chill at least 4 hours.
To prepare sauce, place strawberries in a food processor and process until it's smooth.

Notes

1 large tub (12 oz) may stand in for the whipped cream

Nutrition

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Strawberry Cream Icebox Cake

Judith Hannemann — Sat, 24 Apr 2021 23:00:39 +0000

Strawberry cream icebox cake is a great summer treat, but you’ll serve it year round.

Strawberry Cream Icebox Cake

There’s nothing new under the sun and this is one of those recipes.

I’ve seen this around for years and even made one iteration as a teenager–and that’s a long time ago. But since I love strawberries and cream so much, I decided to do it again. This time with a little upgrade for flavor.

Admittedly, I haven’t thought about this dessert for years until I saw a version of it on Cooking With Mary and Friends. This is very delicious the way she made it, but I made a more natural substitution which I feel makes it taste even better.

A Better Substitution

Even though I’m all about convenience when it comes to making something quicker, here’s one place I’ll take the time to make what I need.

I like whipped topping. In fact, I use it in many desserts such as this Biscoff eclair dessert. But with fruit I like to go all natural so I make my own whipped cream.

In this recipe, the whipped cream doesn’t have to be stabilized since it’s mixed with cream cheese. Adding cream cheese to heavy cream is one method to stabilize it so that problem is solved.

A 8 ounce tub of whipped topping is 3 cups so you will use 12 ounces of heavy cream in this. Of course if you’re in a hurry, by all means use the whipped topping.

Other Fruits

Other fruits and gelatin flavors work very well in this too. Raspberry is a great alternative choice as would be any berry. And now there’s lots of great flavors for gelatin too–unlike years ago where choices were limited.

Low-fat cream cheese, aka, Neufchatel should work equally as well as regular cream cheese (don’t use fat free!!!) and a low-cal variety of whipped topping would also work if you’re counting calories.

The Recipe

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Strawberry Cream Icebox Cake

A taste of summer in a no-bake dessert

Prep Time30

Cook Time0

Partial Gelatin Set2

Course: Dessert, Snack

Cuisine: American

Keyword: desserts with strawberries, no-bake strawberry desserts, summer fruit desserts

Servings: 12

Calories: 408kcal

Author: Judith Hannemann

Ingredients

Crust:

2 cups graham cracker crumbs
2/3 cup unsalted butter melted

Cream layer:

8 oz cream cheese softened
3/4 cup confectioner's sugar
1 1/2 cups heavy whipping cream

Strawberry layer:

6 oz strawberry gelatin dessert 1 large or 2 small packets
2 1/2 cups boiling water
2 cups strawberries sliced

US Customary - Metric

Instructions

In a small bowl, mix the graham cracker crumbs and melted butter until they're all coated. Press into the bottom of a 9 x 13-inch pan (3L oblong pan).
Beat cream cheese and confectioner's (icing) sugar in a large bowl; set aside. In a large bowl, beat the heavy cream until you get peaks that stand on their own. Fold the whipped cream into the cream cheese mixture. Spread over the crumbs in the pan.
Mix the gelatin with the boiling water. Refrigerate until it starts to set. Then add the strawberries and spread over the top of the dessert. Chill at least 1 hour, preferably overnight.
UK visitors--I believe a whipping cream mixture is now sold, but you can use 1/2 single cream and 1/2 double cream for the whipped cream. Also 2 packets of your "jelly" may be substituted for our powdered variety.

Video

Nutrition

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Woolworth Cheesecake

Judith Hannemann — Sun, 10 Jan 2021 00:00:14 +0000

Woolworth cheesecake is more like a mousse than a cheesecake. It’s delicious, light and lemony.

Woolworth Cheesecake

I’ve been around a long time and have fond memories of the Woolworth lunch counter. Some bigger stores had booths too. As I say, I had fond memories since my mother would treat me to lunch there when I was little.

The one thing I don’t remember is this cheesecake. Maybe it was before my time or maybe I just never noticed it because I was more into hot dogs and fries at that age than desserts; especially at Woolworth’s.

Anyway, I’m sure it existed. The recipe is always floating around on message boards and social media and I’ve wanted to make it for a long time.

There’s Some Changes Made

As I mentioned, I’ve wanted to make this for a while but one thing stopped me–whipping evaporated milk. I’ve tried that before and it’s a pretty tedious process since everything must be just “right” for it to work. I’ve never had much success with it, but if you don’t mind the time investment and have a good success rate with it, then use that.

Then one day with a non-senior moment, I realized that I can substitute that whipped evaporated milk with honest-to-goodness real whipped cream. For one thing, it’d taste much better and I have 100 per cent success with real whipped cream especially when I stabilize it with some no-cook clear jel. If you stabilize it with cream cheese, that’s a great way to do it for this dessert since it already contains cream cheese.

If you don’t want to bother with any of the above, I don’t see any reason why whipped topping can’t be substituted. It may break down if the dessert sits for more than a day, but trust me, this dessert won’t last that long.

Crust

The amount of graham cracker crumbs called for here will produce a reasonably sturdy crust even with setting some aside for dusting the top of the dessert.

If you like the taste of a graham cracker crust the amount is probably OK. While I like the taste, I found using the stated amount a bit overpowering for the texture of the filling and the taste. You may want to use less–as I will do the next time I make this.

The Recipe

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Woolworth Cheesecake

This dessert is a timeless classic

Prep Time30

Cook Time0

Course: Dessert, Snack

Cuisine: American

Keyword: desserts with lemon, lemon mousse dessert, no-bake desserts, wooworth cheesecake

Servings: 12

Calories: 352kcal

Author: Judith Hannemann

Ingredients

3 oz package lemon gelatin mix like Royal or Jello
1 cup boiling water
3 cups graham cracker crumbs divided
8 tbs melted butter
8 oz cream cheese
1 cup granulated sugar
5 tbs lemon juice
12 oz can evaporated milk well chilled or 1 1/2 cups heavy whipping cream

US Customary - Metric

Instructions

Dissolve gelatin mix in boiling water. Cool until slightly thickened.
Mix 3/4 graham cracker crumbs and melted butter until well blended, press into bottom of the 9 X 13 pan to form a crust. Save rest of crumbs to sprinkle on top of dessert.
Beat the Evaporated milk/heavy cream until fluffy.
In a separate bowl, beat cream cheese, sugar and lemon juice with mixer until smooth.
Add thickened gelatin and slowly mix in whipped evaporated milk.
Spread filling over the crust and sprinkle with reserved graham cracker crumbs on top.
Chill at least 2 hours and up to overnight, store covered in refrigerator.

Notes

UK/EU--digestives are a nice (and probably better) substitute for the graham cracker crumbs. This will *probably* work with your "jelly" desserts, but I cannot test since they don't sell that here. If you try it, let me know if it worked.

Video

Nutrition

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No-Bake Lemon Coconut Pie

Judith Hannemann — Sat, 06 Jul 2019 23:00:33 +0000

A light and tart no-bake lemon pie with a coconut crust that’s perfect for summer–or any time.

Easy As Lemon Pie

Lemon is one of my favorite flavors especially when the bright citrusy taste remains a bit tart. I’m not talking pucker-up sour, just a hint of tangy tartness. This recipe delivers that taste and then some.

The good news with this lemon pie is that it can be made super rich, lower calorie or somewhere in the middle. I’m pretty much a middle-of-the-road type of character, so I opted for the middling version.

The rich version requires an additional step, but if you’re into “from scratch” you may prefer to take that extra step.

Pie Simplified

This lemon pie has only 4 main ingredients. The original recipe called for a commercially prepared crust. If time is of the essence, then it’s fine to go with that.

However, I chose to make my own crust because I wanted a more interesting flavor–coconut. So I used some coconut cookies and I used the cheap kind you can buy in the dollar stores. You could also use a variety higher up the quality chain although the dollar store variety tasted pretty good. I also substituted part of the butter called for in cookie crusts with unrefined coconut oil–that’s the one that smells like coconut–because it added a bit more coconut flavor. I love coconut to excess, but if you don’t and want to make your own crust, you can use graham crackers, vanilla wafers or shortbread cookies in place of the coconut ones.

Tailor To Your Taste

As I mentioned before, this pie can be tailored to your taste and dietary needs. I don’t think a diabetic version could be done since you cannot escape the sugar in one ingredient: the condensed milk. So there can’t be a sugar-free way to do this.

If you prefer to make a from-scratch filling or a richer version, just substitute real sweetened whipped cream.

A reduced-calorie version may be made with lower-fat versions of some ingredients. Personally, I don’t think the caloric savings would be that significant, but that’s not my call.

The Recipe

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No-Bake Lemon Coconut Pie

And easy and elegant no-bake dessert

Prep Time30

Cook Time0

Chilling4

Total Time4 30

Course: Dessert, Snack

Cuisine: American

Keyword: coconut pie, lemon pie, lemon pie recipe, no-bake desserts, no-bake pies

Servings: 12

Calories: 279kcal

Author: Judith Hannemann

Ingredients

Crust:

2 1/2 cups coconut cookie crumbs
4 oz butter melted

FILLING

14 oz can condensed milk .
1/2 cup (about 3 medium lemons) fresh lemon juice
2 tsp grated lemon peel
2 cups frozen whipped topping thawed

US Customary - Metric

Instructions

For crust, mix ingredients together in a small bowl until all the cookie crumbs are coated with butter. Press into a 9-inch deep pie dish.
Whisk together sweetened condensed milk, lemon juice and peel in small mixer bowl until combined. Fold in whipped topping; pour into crust. Cover; refrigerate for 2 hours or until set. Garnish with lemon peel

Notes

Real sweetened whipped cream may be substituted for the whipped topping.

Melted unrefined coconut oil may be substituted for part (not all) of the butter--about 2 tbs maximum.

A graham cracker, or any cookie crust may be substituted for the coconut-flavored crust.

Video

Nutrition

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Pistachio Cream Pie

Judith Hannemann — Sat, 15 Jun 2019 23:00:00 +0000

You’ll be amazed at how easy this pistachio cream pie is. It won’t heat your kitchen because there’s no baking required!

Great For Summer

Actually, this pistachio cream pie is so good it’s a year-round treat but it’s perfect for summer because it’s a no-bake dessert..

It’s very easy to make too. Just a few convenience ingredients and you’re on your way to this creamy pie!

I’m all about convenience these days because my days of fussing are essentially over which is why I love recipes such as these.

But if you have the time and inclination, you can make your own from scratch for many of the ingredients.

Try It Frozen Too

This pistachio cream pie is great just chilled, but if you want a different experience then try it frozen.

When you freeze the pie, it is very much like ice cream. It’s very nice and cooling, especially on a super-hot day.

It’s best to freeze this overnight if you plan on serving the pie this way. Just remember to use a hot wet knife to cut it for neat slices. You can also let it stand out on the counter for 5-10 minutes before cutting to make the task a bit easier.

Any Flavor Is Good

This is just one of those recipes that can be changed into something entirely different just by changing the flavor.

That’s pretty easy because the main flavor is the pudding mix. Get creative! Fruit flavors will work well–and even better if you fold in some diced fruit pieces of the same flavor.

Chocolate would work too–with a topping of shaved chocolate. And how about raspberry and chocolate? There you’d just use a chocolate crust and have the filling raspberry. The possibilities are endless and each time results in a totally different dessert! That’s a real winning combo.

The Recipe

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Pistachio Cream Pie

Delicious no-bake dessert

Prep Time10

Cook Time0

Chilling4

Total Time4 10

Course: Dessert

Cuisine: American

Keyword: no-bake desserts, no-bake pies, pies, pistachio

Servings: 8

Calories: 295kcal

Author: Judith Hannemann

Ingredients

1 9-inch graham cracker pie crust
2 boxes instant pistachio pudding mix 3.4 oz each
12 oz evaporated milk, chilled do not reconstitute
1 1/4 cup cold milk
8 oz whipped topping or 2 cups whipped heavy cream
1/2 cup pistachios coarsely chopped

US Customary - Metric

Instructions

Beat pudding mixes and milks at low speed for 2 minutes.
Fold in topping and turn into prepared pie crust.
Chill for at least 4 hours. Pie may also be served frozen

Notes

Nutritional values calculated using commercial whipped topping (i.e. Cool Whip) and full-fat evaporated milk.

Nutrition

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No-Bake Strawberry Mousse Pie

Judith Hannemann — Sat, 07 Jul 2018 23:00:14 +0000

Strawberry mousse pie is a perfect summertime dessert because it’s no bake!

Easiest Dessert Ever

This is one of the easiest desserts you will ever make. It’s also perfect for the hot summer months because there’s absolutely no baking involved!

There’s a minimum of prep too. While I chose to make my own graham cracker crust because I had a lot of graham crackers on hand, it’s not required. You can buy a store-bought one and that will save you time.

You can use any cookie crust you prefer. It’s not necessary to use the one stated in the recipe. Whatever suits your taste is just fine.

Watching Your Calories?

This strawberry pie is pretty low in calories made the original way.

However, you can lower those calories even more by using sugar-free, low-fat and fat-free products in place of the regular ones called for in the recipe.

Even in the original version, there is no added sugar except for the gelatin. If you make your own crust, you can eliminate the sugar there too. I often do as I find graham crackers sweet enough in themselves. If you choose to make this with other cookies, there should be enough sweetness from the cookies alone.

Endless Flavors

The original recipe called for lemon gelatin. While I love lemon anything, I found that flavor hard to find in any store I shop in. Besides, I figured I had enough lemon-flavored desserts on the site already, so I chose another flavor.

I happened to have some strawberry gelatin on hand so I used that in place of the lemon. The pie had a bolder flavor because of that and one I found quite pleasing.

In fact, you can substitute almost any flavor gelatin in this. I think raspberry with a chocolate cookie crust would be fantastic and that’s the way I am making this next. This recipe is definitely a keeper!

The Recipe

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No-Bake Strawberry Mousse Pie

Strawberry mousse pie is a perfect summertime dessert because it’s no bake!

Prep Time10

Total Time10

Course: Dessert

Cuisine: American

Keyword: strawberries, strawberry mousse pie, summer desserts

Servings: 8

Calories: 256kcal

Author: Judith Hannemann

Ingredients

3 oz strawberry gelatin small box (see NOTES)
1/2 cup boiling water
1 cup cottage cheese see NOTES
1/4 cup sour cream see NOTES
1 cup whipped topping

For Graham Cracker Crust

1 1/2 cups graham cracker crumbs
6 tbsp melted unsalted butter
2 tbsp granulated sugar optional

Instructions

Graham Cracker Crust

Mix all ingredients in a small bowl until crumbs are all coated with butter.
Press mixture into a 9-inch pie pan.

Strawberry Mousse

Dissolve gelatin in boiling water in a large bowl; cool to room temperature.
Puree cottage cheese and sour cream in a food processor or Ninja; stir into cooled gelatin.
Fold in the whipped topping then pour the mixture into the prepared crust.
Refrigerate until firm, about 3 hours.

Notes

SUBSTITUTIONS

You may use sugar-free gelatin, low- or no-fat cottage cheese, and lite sour cream.

You may also use a store-bought 9-inch graham cracker crust.

Nutrition

*Adapted from Daisy

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No-Bake Pineapple Cream Dessert

Judith Hannemann — Sat, 22 Jul 2017 23:00:57 +0000

This creamy no-bake pineapple cream dessert is an oldie but a goodie.

Pineapple Cream Dessert: Perfect For Summer

Pineapple just seems to scream summer! OK I know it’s available year round, but it’s tropical origins put it squarely in the summer category–at least for me.

Another reason this is a perfect dessert for summer is that it’s totally no bake!

If You Love Cheesecake…

Then you’ll love this dessert!

The filling is a creamy pineapple-flavored cheesecake and it’s mounded on top of a buttery graham cracker crust. It’s just totally yummy.

Keep in mind that the cheesecake layer may also be used as a sweet dip. Of course it goes well with graham crackers, but it’s also nice with vanilla or chocolate wafers.

Watching Your Weight?

Then you’ll really love this recipe.

Why? Because you can substitute low-fat and low-sugar products for the regular. In fact, I made this for a friend who wanted to lose a few pounds but not skimp on his beloved cheesecake.

I made the filling with Neufchatel cheese (aka “low-fat cream cheese”) and light whipped topping. The sugar was omitted in the crust because grahams are pretty sweet anyway, plus I used low-fat grahams. Not that it made any difference in calories, but I used unrefined coconut oil to bind the crumbs. Now THAT is yummy no matter what version you make because it adds a subtle coconut flavor which enhances the coconut in the filling.

There was absolutely no flavor or texture loss using the reduced-fat products. My friend has eaten this dessert made the standard way so he knows what it tastes like. He said he couldn’t tell the difference and this fellow is a “foodie” who knows his food!

If You Make No-Bake Cookies….

Here’s an excellent resource from Recipe Lion! Read their article, “No Bake Cookies Too Dry or Gooey? See Why.”

Watch The Video

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No-Bake Pineapple Cream Dessert

This creamy no-bake pineapple cream dessert is an oldie but a goodie.

Prep Time20

Cook Time4

Total Time4 20

Course: cakes, desserts

Cuisine: American

Keyword: easy desserts, no bake recipe, pineapple cream

Servings: 9

Calories: 419kcal

Author: Judith Hannemann

Ingredients

FILLING

8 oz softened cream cheese
8 oz tub whipped topping
14-16 oz large can crushed pineapple, drained
3/4 cup confectioner’s sugar
1/2 cup pineapple chunks
1/2 cup shredded coconut for topping.

CRUST

1 1/2 cups graham cracker crumbs
1/3 cup sugar
1/2 cup butter melted

Instructions

For crust: Mix the graham cracker crumbs and sugar. Add the melted butter and stir to combine well. Press into a 8 x 8- or 9 x 9-inch pan.
Filling: In a large bowl, beat the softened cream cheese and confectioner’s sugar until very smooth.
Beat in the tub of whipped topping. Then fold in the drained pineapple.
Spread filling on top of crust. Top with pineapple chunks and sprinkle with coconut.
Chill very well—at least 4 hours, preferably overnight

Nutrition

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10 Delicious No-Bake Desserts

Judith Hannemann — Thu, 04 Aug 2016 23:00:59 +0000

No-bake desserts that will keep your kitchen cool in the summer, but they are great any time of the year.

Beat The Heat With No-Bake Desserts

If you are looking to beat the heat during summer, then these desserts will really fill the bill. But they are so good, you’ll serve them year round!

Many of these desserts take less than 10 minutes to prepare, and are definitely timesavers. So if less time in the kitchen is your goal, these recipes are tailor made for you.

Clicking on each recipe heading will take you to the recipe.