Super Summer Specials: No Bake Desserts
Welcome back to another installment of Super Summer Specials!!! Today is all about No Bake Desserts, because even when it is really hot outside you can still have dessert ;)
No Bake Oreo Cheesecake
Ingredients
48 Oreo's (1 package) 1/2 cup butter melted 32 oz cream cheese softened 4 packages 3/4 cup sugar 1 tsp vanilla 8 oz cool whip or whipped cream
Instructions Crush all Oreo's in large Ziploc bag or in food processor (1/3 crumbs to go in cheesecake and to sprinkle on top). Mix with butter and press onto bottom of 13x9-inch pan. Set aside. Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Fold in whipped cream and some of the reserve chopped cookies. Spoon over crust. Top with remaining cookies. Refrigerate 4 hours or until firm. ENJOY!
No Bake Avalanche Cookies
Ingredients
2 cups crispy rice cereal 1/2 cup mini marshmallows 1 lb white chocolate chips 1/2 cup peanut butter Instructions
Line 2 cookie sheets with wax paper or parchment paper. Toss the cereal & mini marshmallows together in a large bowl. Add the peanut butter and white chocolate chips to a large heat proof bowl. Microwave for 45 seconds on medium power (between 6-8 if your microwave has goes up to 10 for power settings). Remove from the microwave & stir. Repeat the process until the white chocolate is almost melted. Then remove from the microwave and stir until smooth. Pour the melted white chocolate and peanut butter mixture into the bowl with the cereal and marshmallows. Stir to evenly coat everything. Drop tablespoon-sized clusters onto the lined cookie sheets. Place in the fridge until the chocolate is set - about 30-60 minutes. Then store in an airtight container in the fridge or at room temperature.
Quick Simple Cherry Delight Dessert
Ingredients
2 cups Graham Cracker Crumbs, about 16 full graham crackers finely crushed 1 stick Butter, melted 1 tablespoon Sugar 8 ounces Cream Cheese, softened 1 cup Powdered Sugar 1 20-ounce can Crushed Pineapple in juice, drained 2 cups whipped topping 2 21- ounce cans Cherry Pie Filling Instructions
Mix graham cracker crumbs, sugar, and butter. Pat into the bottom of 9 X 13 cake pan. Bake in 375 degree F oven for 7 to 10 minutes, until lightly browned around the edges. Let cool. Mix cream cheese until smooth, add powdered sugar. Mix in pineapple. Fold in the non-dairy topping. Spread over graham cracker crust. Gently pour and spread cherry pie filling over the top. Refrigerate at least 4 hours.
No Bake Chocolate Oatmeal Bars
Ingredients
1 cup butter 1/2 cup brown sugar packed 1 teaspoon vanilla extract 3 cups rolled oats 1 cup semisweet or dark chocolate chips 1/2 cup peanut butter Instructions
Line an 8-inch or 9-inch square baking dish with parchment paper and set aside. Overhangs the edges of the foil to lift the bars easier from the baking dish. (You can use a 9x13-inch if you want thinner bars.) Melt butter and brown sugar in large saucepan over medium heat, until the butter has melted and the sugar has dissolved. Stir in vanilla. Mix in the oats. Cook over low heat 3 to 4 minutes, or until ingredients are well blended. Pour half of the oat mixture into the prepared baking dish. Spread out the mixture evenly, pressing down. Reserve the other half for second layer. To make the filling, melt the peanut butter and chocolate chips together in a small microwave-safe bowl and stir until it’s smooth. Pour the chocolate mixture over the crust in the pan, reserving about 1/4 cup for drizzling and spread evenly. Pour the remaining oat mixture over the chocolate layer, pressing in gently and drizzle with the remaining chocolate mixture. Refrigerate 2 to 3 hours or overnight. Bring to room temperature before cutting into bars. Note: Like any no-bake cookie, the final texture of these really depends on how long you boil the sugar mixture. If it doesn't boil long enough, the cookie/bars mixture will be too soft, if you boil too long, they could turn out dry and crumbly.
Banana Pudding Dream Dessert
Ingredients
25 Golden Oreos — crushed 6 tablespoons butter — melted 8 ounces cream cheese — room temperature 1/4 cup granulated sugar 8 ounces whipped topping — divided 1 box — 3.4 ounces instant banana cream pudding mix 1 cup milk Instructions
Mix the crushed Golden Oreos and butter. Press into the bottom of an 8x8” or 9x9” square pan. Chill 10 minutes. Beat cream cheese and sugar in a large bowl until smooth. Stir in 1 cup of the whipped topping until combined, then spread over crust in the pan. Add the pudding mix to a large bowl (you can use the same one you used before). Whisk in milk until pudding thickens. Once it has set, spread it over the cream cheese layer. Top with remaining whipped topping and some additional crushed Oreos for decoration. Optional: add 1-2 sliced bananas in between the cream cheese and pudding layer. Chill at least 2 hours before slicing and serving.
No Bake Cannoli Cream Pie
Ingredients
1- 8 ounce package cream cheese, softened 1 teaspoon pure vanilla extract 1 1/2 cups heavy cream 1 cup whole milk ricotta 3/4 cup confectioners sugar Dash of ground cinnamon 1/2 teaspoon orange zest optional 3/4 cup mini chocolate chips 1 9- inch store bought graham cracker crust or homemade
Topping 1/2 cup heavy cream 2 tablespoons confectioners sugar Instructions
Using an electric mixer beat cream cheese until smooth and creamy. Add in heavy cream and beat on high until it thickens and soft peaks form. Reduce speed and mix in ricotta, confectioners sugar, cinnamon and orange zest until blended. Fold in 1/2 cup chocolate chips. Spread mixture into crust. Chill for 3-4 hours or preferably overnight until set. Before serving prepare whipped cream topping. Pour heavy cream in a medium bowl and mix on high using a whisk attachment until soft peaks form then stir in confectioners sugar. Spread on top of set cheesecake. Sprinkle with remaining chocolate chips.
Recipe Notes Homemade Graham Cracker Crust 1 1/2 cup graham cracker crumbs, 5 tablespoons butter, 4 tablespoons sugar Mix ingredients together. Spray a 9-inch spring form pan with cooking spray Press mixture on the bottom and sides of pan. Bake at 350 for about 8 minutes. Cool completely before filling. For best results it is recommended to use regular cream cheese and whole milk ricotta only. Don't use part skim!
No Bake Coconut Cream Pie
Ingredients
1 recipe Golden Oreo Crust — Graham Cracker or Shortbread may be substituted, homemade or store bought 2 boxes — 3.4 ounces each Instant Coconut Pudding Mix 3 1/2 cups milk 2 cups shredded sweetened coconut 1-2 cups Fresh Whipped Cream or Cool Whip — for topping 1 cup toasted coconut — for topping Instructions
Chill your pie crust recipe while making the filling, if you made it from scratch. No baking necessary! (If you're making a Golden Oreo crust, no need to remove the filling either.) Add pudding mix to a large bowl. Add milk and whisk until smooth. The mixture will be slightly lumpy from the coconut in the pudding mix. Let sit for 5 minutes until soft set. Stir in coconut. Pour into pie crust. Cover and chill for at least 3-4 hours. Before serving, top with whipped cream and toasted coconut. Store covered in refrigerator for up to 3 days.
Hope you enjoy all these recipes and they make your summer just a little sweeter :)
See you next time !!