Chilled No Bake Dessert Recipes

By Jill Borash

Raspberry Revel

• 8 ounces of vanilla wafers
• 3/4 cup butter
• 2 1/2 cups powdered sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 pint frozen raspberries, thawed and drained
• 8 ounce container of whipped topping

Grease a 9 x 11-inch pan. Crush the vanilla wafers. (The easiest way to do this is to put the wafers in a plastic bag and crush them with a rolling pin.) Reserve 1/4 cup of the crushed vanilla wafers and put the rest in the bottom of the greased pan. Beat the butter, powdered sugar, eggs, and vanilla together. Put this mixture on top of the crumbs. Spread the mixture from the edges of the pan inward to help keep the wafer crumbs in place. Spread the drained raspberries on top of that mixture. Add the whipped cream and sprinkle the 1/4 cup cookie crumbs over the top. Refrigerate overnight. Serves 12.

Chocolate Mint Dazzle

• 18 graham crackers
• 1/2 cup melted butter
• 1/3 cup sugar
• 1/2 cup softened butter
• 1 1/2 cup powdered sugar
• 3 eggs, slightly beaten
• 2 (1 ounce) squares chocolate, melted
• 1 1/2 cup cream
• 1 package miniature marshmallows
• 1/4 cup crushed peppermint candy

Grease a 9 x 13-inch pan. Crush the graham crackers and mix them with the 1/2 cup of melted butter and the sugar. Press the mixture into the prepared pan. Cream the 1/2 cup softened butter and powdered sugar together in a medium bowl. Add in the eggs and melted chocolate. Beat well and spread the mixture over the top of the graham cracker crust. Beat the cream and marshmallows together and put that over the chocolate layer. Sprinkle the top with the crushed peppermint candy. Refrigerate overnight.

A quick note about raw eggs: According to the American Egg Board, the chance of salmonella is only 1 in 20,000 eggs. You can find out more at http://www.aeb.org/LearnMore/EggSafety.htm

These simple and stress-free dessert ideas will have you out of the kitchen in no time and enjoying the holiday season.

1. Banana Coconut Cream Pie. Slice two bananas and layer half on the bottom of a prepared graham cracker crust. Prepare two packages of instant vanilla pudding according to package directions for pie filling. Stir 2 cups whipped topping into pie filling. Spread half of this mixture over bananas. Layer remaining bananas and then rest of pie filling. Top with 1 cup toasted coconut. Chill about two hours or until set.

2. Mini Pies. Using two prepared pie crusts, cut three inch circles (I use the top of a glass as my “cutter”). Fit each pie crust into a muffin cup. Prick the pie bottoms and bake according to package directions. After pie crusts are cooled, fill with assorted pudding flavors. Use either package mixes or even easier, already prepared pudding flavors. Top each pie with fresh fruit, chocolate chips, nuts, sprinkles or chopped candies depending on the pudding flavor.

3. Mini Tarts. Fill mini phyllo cups with fresh fruit and whipped topping.

4. Parfait Cups. Layer berries and whipped topping in small plastic cups. For a more formal presentation use wine or cordial glasses.

5. Mini Cheesecakes. Prepare a no bake cheesecake mix according to package directions but instead of using a pie plate, divide mix evenly among 12 cupcake papers. Top with fresh fruit, pie filling or candy morsels.

6. Decorated Cookies. Mix confectioner’s sugar and a small amount of milk until spreading consistency. Use to frost store bought sugar cookies. Decorate with seasonal sprinkles or sugars.

7. Chocolate Strawberries. Wash and dry 1 pint of fresh strawberries. Chill for 20 minutes. In a microwavable bowl melt 12 oz. milk chocolate and 1 tsp shortening at 15 second intervals until melted, stirring each time. Dip strawberries into milk chocolate covering half of the fruit. Place on foil lined baking sheet and cool in refrigerator.

8. Gourmet Brownies. Prepare one box of brownie mix. Add to prepared mix 6 ounces of chocolate chips. Spread in pan. Top with 1 cup chopped nuts. Bake according to package directions.

9. Chocolate Nut Fudge. Combine a 14 oz. can sweetened condensed milk and 12 ounces of chocolate chips in a bowl. Microwave one minute. Stir until smooth. Add ½ cup chopped nuts. Pour into a greased 8 X 8 pan. Chill until firm.

10. Cupcakes. Using a simple box mix, prepare cupcakes according to package directions. Frost with ready-made frosting. Use seasonal colored sprinkles to decorate in holiday colors.