No Bake Desserts

No Bake Desserts

Ambrosia – Stephanie

1 cup sour cream or yoghurt
1 cup drained fruit cocktail
1 cup flaked coconut (can omit)
1 cup mini marshmallows
1 can drained mandarin oranges or pineapples
Mix. Chill. Serve.


 

CRUNCHY ICE CREAM SANDWICHES – Nadia

Instead of Skor bits, substitute 2 chopped Skor bars, if you prefer. The chocolate sauce will thicken if made in advance; microwave briefly on defrost before serving.

1 cup (250 mL) finely chopped crunchy granola bars (5 Nature Valley granola bars)
1/2 cup (125 mL) finely chopped pecans
1/2 cup (125 mL) Skor bits
4 cups (1 L) mocha almond fudge or butterscotch ripple ice cream, softened slightly
3/4 cup (175 mL) whipping cream
1/2 cup (125 mL) semi-sweet chocolate chips
1/2 tsp (2 mL) vanilla essence
1 cup (250 mL) summer berries such as small whole strawberries, raspberries and blueberries
Combine finely chopped granola bars, pecans and Skor bits in a bowl. Line an 8-inch (2-L) square baking pan with plastic wrap letting wrap hang generously over sides of pan. Sprinkle half of the crumb mixture in bottom of pan. Spread with ice cream. Sprinkle remaining crumbs over top, then pat gently. Cover with plastic wrap and freeze for eight hours or overnight.

Heat whipping cream in a small saucepan over medium heat until piping hot. Remove from heat and add chocolate chips. Whisk until melted and smooth. Stir in vanilla. Let cool slightly, then transfer to a covered container and refrigerate.

To serve, lift dessert out of pan and cut into 6 pieces. Spread chocolate sauce on serving plates and top with ice cream sandwiches. Garnish with berries.

 


 

SUSANS CREAM FOR TARTS – Susan

1/2 cup Nutella
1 tbsp. unsalted butter, softened
3/4 cup whipping cream
12 toasted hazelnuts (optional) halved

In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate spread with 3 tbsp. of water until smooth; stir in butter. Keep warm.

In separate bowl, whip cream; fold one-third into chocolate mixture. Fold in remaining cream. Divide among four 1 cup serving glasses. Cover and refrigerate for 2 hours. Garnish with hazelnuts or some blueberries or strawberries to make it look pretty.

 


 

POPCORN BALLS – Colleen

8 cups or l.8 L Popped corn (pop about 6 tbsp., 100 ml)
3 cups or 675 mL white miniature marshmallows
2 tbsp. or 30 mL butter or hard margarine
1/4 tsp.or 1 mL salt
Food coloring of your choice

Place popped corn in large bowl.
Heat marshmallows, butter and salt in large heavy saucepan, stirring often, until marshmallows are melted.
Add food coloring by drops to make a vibrate color of your choice.  Pour over popcorn.  Stir well to coat every piece.
Brush palms of hands with butter or margarine,(very important otherwise popcorn will stick to hands). Shape mixture into 3 inch (7.5cm) balls.
Cool.  Wrap each ball in plastic wrap.  Makes 8 balls.
Repeat recipe if you would like more than one color of popcorn balls.
My colors depend on the occasion (ie Christmas red and green, Easter – pastel colors, Orange and Black for Halloween)
Fun recipe to make with a child.

 


 

TIGER BUTTER – Rachel

2 cups chocolate chips
2 cups white chocolate (round wafers)
1 cup creamy peanut butter

Melt white chocolate and peanut butter in the microwave.
Mix together and spread onto wax paper on a baking sheet.
Melt chocolate chips in microwave.
Pour on top of white chocolate mixture. Swirl. Cool in fridge or freezer. Break into pieces. Serve.
Nice during the Christmas holidays.


 

PEANUT MARSHMALLOW BARS

1/2 cup margarine
1 package butterscotch chips
1/2 cup smooth peanut butter

Put all this in a microwavable bowl. Microwave till all melted. Stir well. Let cool (very important that it is not warm).

Now add
1 package colored marshmallows
1 cup Rice Krispies

Stir well.
Press into a 9×13 pan. Refrigerate and cut up.

 


 

HONEY NUTLETS

1/2  lb. dates  (250 gr.)
1/2 lb. nuts  (250 gr.) — your choice:
peanuts, walnuts, cashews, pecans, etc.
1-1/2 tsp. honey
1-1/2 tsp. lemon juice

Chop dates and nuts finely, or put in a food chopper.
Mix dates and half the nuts.
Blend the honey and lemon and use the mixture to moisten the         date and nut mix.
Roll the mixture into 1-inch balls and then roll them         in the rest of the chopped nuts.
Chill to set the Nutlets before serving. Makes 2 ½ dozen.
For variety:  Use all the nuts with the dates and roll         the balls in powdered or granulated sugar instead.

 


 

CORA’S FUDGE – Katharine

3 cups brown sugar
2/3 cup butter
2/3 cup cream (15% or 35%)
1 cup icing sugar
1 pinch love

Butter 10 x 6” pan (or 9×9”, or 8×8”)
In saucepan, mix brown sugar, butter, cream. Bring to a boil.
Let mixture boil untouched for 5 minutes.
Remove fudge from heat.
Stir in icing sugar with whip or electric mixer.
Beat until creamy, pour into buttered pan.
Chill until firm, cut into squares. Enjoy!

 


 

POPCORN CANDY CRISP

½ cup sugar
1 tbsp margarine/butter
¼ cup molasses
1/4 cup water
¾ tsp vinegar
¼ tsp baking soda
2 pkgs microwavable popcorn popped

Microwave first 5 ingredients till all melted and hot. Add baking soda and whisk in well. Pour over popcorn quickly stirring well.

 


 

MAGIC-EASY ROCKY ROAD

2 pkg chocolate chips
l can sweetened condensed milk
dash salt
2 tsp vanilla, almond or rum extract
1 pkg miniature marshmallows
nuts (optional)

Melt choc chips. Add condensed milk, salt, vanilla, and mix well. Butter 9×13 pan. Pour ¾ choc mix in. Spread marshmallows over. Pour rest of chocolate on top. Freeze. Cut into squares. Serve immediately.

 


 

CREAMSICLE DESSERT – Marian

1 pkg orange jello dessert powder
1 cup plain yogurt
½ cup mini marshmallows

Dissolve the jello powder in 1 cup of boiling water. Allow a couple of minutes to set slightly. Mix 1 cup of plain yogurt in until thoroughly blended. Add ½ cup marshmallows. Spoon into cups or bowls and refrigerate until set. Quick and yummy.

 


 

CHOCOLATE CRACKERS – Tulip

1 package semi-sweet chocolate squares or chips
peanut butter
36 ritz crackers

Spread each cracker with a thin layer of peanut butter.
Microwave chocolate in a bowl until completely melted.
Dip crackers in chocolate or spoon chocolate onto crackers and spread evenly over. Carefully scrape off excess chocolate. Refrigerate 30 minutes or until chocolate is firm.

 


 

CHOCOLATE MINTS – Beatrice

1 cup semi-sweet chocolate chips
1 oz (1 square) non-sweet chocolate, cut into pieces
1 1/2 tsp hard margarine
1/3 cup sweetened condensed milk
1/4 tsp pure mint extract
1/3 cup icing sugar
Icing sugar

Melt chocolate chips, chocolate square, and margarine in a saucepan, stirring constantly, until soft.  Do not over-heat. Take off heat.
Add condensed milk, mint extract and icing sugar.  Mix well.  Work the mixture with hands until soft.  Divide the dough into sections and roll into cords of 12mm thickness with each section.  With a sharp knife, cut the cords into small pieces of about 12mm thickness. Put them onto waxed paper to harden. Sift icing sugar over them for decoration. Serve. Makes about 8 dozen.

 


 

PB KRISPIE COOKIES

l cup peanut butter
l cup icing sugar
l tbsp butter
l/2 cup chopped walnuts
1 cup Rice Krispies

Blend peanut butter, icing sugar and butter very well. Add nuts and rice Krispies. Form into balls and dip in icing sugar. You can roll in coconut too if you like.


 

PEANUT BUTTER SQUARES

½ cup sugar
¾ cup corn syrup
1 cup peanut butter
dash salt
½ tsp vanilla
2 cups Rice Krispies
1 cup corn flakes

Melt sugar and corn syrup. Add peanut butter. Heat till all blended well. Add rest of ingredients. Put in a square baking pan. Refrigerate.


 

PORCUPINE BALLS – Bonnie

2 ¾ cups graham crumbs
1 pkg chocolate chips
l can sweetened condensed milk
l pkg fine coconut

Mix first three ingredients together very well. Form into small balls and roll into coconut. Can make up to 50 balls, depending on the size of each ball. Freezes well.

 


 

SUGAR PLUMS – Bonnie

l cup finely ground vanilla wafers
1 ½ cup fine coconut
1 can sweetened condensed milk
2 small pkgs strawberry jello
whole cloves

Mix the first three ingredients, plus one pkg of jello mix very well together. Refrigerate for half an hour. Form into balls and roll in the second pkg of jello. Press a whole clove in the top of each ball. Freezes well. Great for Christmas. Serve year round without the cloves.


 

PEANUT BUTTER BALLS – Bonnie

l cup peanut butter
l cup icing sugar
l cup Rice Krispies
3 tbsp butter

Mix everything together and chill. Form into balls. Then roll in any of the following: coconut; chopped walnuts; or icing sugar. Makes about 40 balls. Freezes well.


 

SUPER EASY CHOCOLATE FUDGE – Suzanne

3 cups semi-sweet chocolate chips
2 tsp vanilla
1 can sweetened condensed milk
½ cup chopped walnuts (optional)

In a double boiler, melt chocolate chips. Once melted, add milk, vanilla and nuts. Remove from heat. Pour into a greased pan. Cool. Cut into small squares.


 

FUDGE – Teresa

2 tbsp butter
2/3 cup of carnation milk (all of a small can)
1 2/3 cup sugar
½ tsp salt
2 cups mini white marshmallows
1 ½ cup chocolate chips

Over medium heat, melt and combine butter, milk, sugar and salt. Cook and stir constantly for about 5 minutes. Take off heat. Add marshmallows and chocolate chips, stirring till all melted. Pour into a buttered pan. Refrigerate. Freezes well. Cut into very small pieces.


 

ALMOND BARK – Brenda

6 cubes semi-sweet chocolate
6 cubes white chocolate
l bag of chopped almonds

Melt both in separate bowls in your microwave.
Add ½ bag of chopped almonds to each.
Line a cookie sheet with waxed paper (tape it down on a bit on the sides. Spread chocolates on top, interconnecting the colors here and there. Freeze. Break up. Serve.


 

CHOCOLATE DROPS – Barbara

l pkg butterscotch chips
l pkg chocolate chips
2 cans China Lily noodles

Melt both pkgs under medium heat. Remove from heat. Stir in noodles. With tsp, drop onto waxed paper. Refrigerate.

 


 

SNOWBALLS – Jenn

2 cups sugar
6 tbsp. cocoa
1/2 cup margarine
1/2 cup milk
1/2 tsp. vanilla
1 cup fine coconut
2 2/3 cups oats

Mix top 4 ingredients in pot and boil for 1 min.
Remove from heat and add vanilla, coconut and oats
Let mixture cool
Make small balls of mixture and roll in coconut


 

Peanut Butter Squares – Chantal

2 cups Peanut Butter
2 1/2 cups icing sugar
2 1/2 cups Rice Krispies
4 Tbsp butter
1 cup Chocolate chips
1 Tbsp butter

Mix Peanut butter with icing sugar then add butter and Rice crispies.
Press with fork into a pan.
Melt chocolate chips with 1 Tbsp butter and spread over top. Refrigerate.


 

SKOR BARS – Sarah

1 small box Ritz Crackers
1 small can Eagle brand Sweetened Condensed Milk (300 ml)
1 package Skor chips Toffee Bits

Crush crackers
Mix all ingredients
Microwave 2 mins. 45 secs, stirring once halfway
Pour into square pan

Refrigerate. Cut into very small squares.

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