10 Fabulous Summertime No-Bake Desserts…

Martha Stewart

Martha Stewart

It’s summertime and with the warmer weather and longer summer days come picnics and family get-togethers, church functions and your kid’s friends running wildly through the house and emptying out your pantry.  So, be prepared and pin this post for 10 No-Bake Summer Desserts that will minimize your time in the kitchen and maximize your waistline.  Just kidding.

#1.  Waffle-and-Strawberry Trifle

via Martha Stewart

Ingredients

  • 1/3 cup plus 3/4 cup sugar
  • 3 tablespoons cornstarch
  • 1/8 teaspoon fine salt
  • 1 1/2 cups whole milk
  • 2 cups heavy cream
  • 2 large egg yolks
  • 2 tablespoons unsalted butter
  • 1 teaspoon pure vanilla extract
  • 2 pounds strawberries, hulled and cut into 1/4-inch slices
  • 8 ounces frozen Belgian waffles, toasted and cut into 1 1/2-inch pieces
Taste and Tell

Taste and Tell

Directions

  1. Place a fine-mesh sieve over a medium heatproof bowl. In a medium saucepan, whisk together 1/3 cup sugar, cornstarch, salt, milk, 1/2 cup cream, and egg yolks. Cook over medium-high, whisking constantly, until thickened and bubbling, 6 minutes. Reduce heat to medium-low and cook, whisking, 1 minute. Pour through sieve into bowl. Stir in butter and vanilla until combined. Press plastic wrap against surface of pudding to prevent a skin from forming and refrigerate 3 hours (or up to 3 days).
  2. Toss strawberries with 1/2 cup sugar; let sit until fruit has released some juice, 20 minutes. Using an electric mixer, beat 1 1/2 cups cream and 1/4 cup sugar on medium-high until stiff peaks form, about 2 minutes.
  3. In a large bowl or trifle dish, layer 1/2 the waffles, strawberries, pudding, and whipped cream; repeat. Cover trifle with plastic wrap and refrigerate at least 2 hours (or up to 1 day).

Cook’s Note

Shopping Tip
Any type of frozen waffle will work in the trifle; we like Belgian ones for their large nooks and crisp texture.

#2.  Pina~Colada Dip

ValSoCal

ValSoCal

via ValSoCal

Ingredients

1 package ( 8 ounce ) cream cheese, softened
1 jar ( 7 ounce ) marshmallow creme
1 can ( 8 ounce ) crushed pineapple, drained
1/2 cup flaked coconut
1 pound cake or angel food cake, cubed
strawberries
fresh pineapple, cubed

wikiHow

wikiHow

Directions

1) In a small bowl, beat cream cheese and marshmallow creme until fluffy.
Fold in pineapple and coconut. Cover and chill until serving. Serve.

#3.  Frozen Chocolate-Mousse Trifle

Martha Stewart

Martha Stewart

via Martha Stewart

Ingredients

  • 2 cups crumbled chocolate angel-food cake (5 ounces)
  • 1 tablespoon brandy (optional)
  • 4 large egg whites
  • 1/2 cup sugar
  • 1/3 cup unsweetened cocoa powder, sifted
  • 1/2 cup cold heavy cream
  • 1/2 ounce bittersweet chocolate
Benefit Your Life

Benefit Your Life

Directions

  1. In a medium bowl, toss together cake and brandy, if desired. In another medium bowl, using an electric mixer, beat egg whites on high until foamy. With mixer on medium, gradually add sugar. Increase speed to high and beat until stiff, glossy peaks form, 2 minutes. With a rubber spatula, gently fold cocoa powder into egg white mixture.
  2. In another medium bowl, beat cream on high until stiff peaks form, 3 minutes. Gently fold whipped cream into egg white mixture.
  3. Fill each of four small glasses with 1/4 cup cake and top with heaping 1/4 cup mousse. Repeat to make a second layer with remaining cake and mousse. Freeze until firm, 3 hours (or up to overnight). Let sit 10 minutes at room temperature, then finely grate chocolate over tops to serve.

#4.  Peanut Butter Tart

Martha Stewart

Martha Stewart

via Martha Stewart

Ingredients

  • For the Crust

    • Ten 4 3/4-by-2 1/2-inch graham crackers, broken into pieces
  • For the Filling

    • 6 tablespoons unsalted butter, melted
    • 3 ounces best-quality milk chocolate, plus more for curls
    • 1 3/4 cups heavy cream
    • 3/4 cup creamy peanut butter
    • 1/2 cup cream cheese (4 ounces)
    • 1/3 cup sweetened condensed milk
    The Cheap Gourmet

    The Cheap Gourmet

    Directions

    1. Place graham crackers in the bowl of a food processor, and pulse until fine crumbs are formed. Transfer to a medium bowl, and add butter. Stir with a fork until thoroughly combined. Place crumbs in a 13 3/4-by-4 1/4-inch rectangular tart pan with a removable bottom. Press crumbs up the sides of the pan to form the edge of the tart and then evenly over the bottom of the pan. Place in the refrigerator while making the filling.
    2. Fill a large bowl with ice and water. Finely chop chocolate, and place in a medium bowl. Place 1/2 cup cream in a small saucepan over medium heat, and bring to a boil. Pour over chopped chocolate, and set aside for 5 minutes to yield chocolate ganache. Whisk to combine. Set in ice bath until ganache is cool, whisking constantly. Once cool, remove from ice bath, and whisk until ganache is just thick enough to hold its shape; do not overbeat. Spread in the bottom of the prepared crust, and return to the refrigerator until set.
    3. Combine peanut butter, cream cheese, and sweetened condensed milk in the bowl of a food processor; process until smooth. Transfer to a mixing bowl.
    4. Whip 3/4 cup heavy cream to soft peaks. Add whipped cream to peanut butter mixture; whisk to combine.
    5. Spoon mixture into prepared crust; return to the refrigerator for 2 hours or overnight. Remove tart from refrigerator, and transfer to a serving platter 10 minutes before serving. Whip remaining 1/2 cup cream. Top tart with dollops of whipped cream. Use a vegetable peeler to make chocolate curls for garnish.

    #5.  Blueberry-Orange Parfaits

    My.Recipes

    My.Recipes

    via my.recipes

    Ingredients

    • 1 1/2 tablespoons Demerara or turbinado sugar
    • 1/2 teaspoon grated orange rind
    • 2 (7-ounce) containers reduced-fat plain Greek-style yogurt $
    • 2 cups fresh blueberries $
    • 2 cups orange sections (about 2 large)
    • 1/4 cup wheat germ
    Meatless Monday

    Meatless Monday

    Preparation

    1. 1. Combine first 3 ingredients in a small bowl, stirring until blended. Spoon 1/4 cup blueberries into each of 4 tall glasses. Spoon about 2 1/2 tablespoons yogurt mixture over blueberries in each glass. Add 1/4 cup orange to each serving. Repeat layers with remaining blueberries, yogurt mixture, and orange. Sprinkle 1 tablespoon wheat germ over each serving; serve immediately.

    #6.  Chocolate-Mint Icebox Cake

    Martha Stewart

    Martha Stewart

    via Martha Stewart

    Ingredients

    • 1 3/4 cups heavy cream, chilled
    • 1/4 cup sugar
    • 3/4 teaspoon mint extract
    • 1 package (9 ounces) chocolate wafers
    • 1 cup miniature chocolate chips
    Foodily

    Foodily

    Directions

    1. Make the mint cream: With an electric mixer, beat heavy cream, sugar, and mint extract until stiff peaks form.
    2. Line a serving platter with two sheets of wax paper side by side. Assemble the cake: Spread each wafer with about 1/2 tablespoon mint cream, forming stacks. Lay stacks horizontally along seam of paper, pressing gently to form a log. With small spatula or knife, cover log with remaining mint cream. Refrigerate at least 4 hours or up to 2 days.
    3. To serve, gently remove wax paper from underneath cake (holding cake in place with a metal spatula, if necessary), and sprinkle with chocolate chips. Slice cake diagonally with a serrated knife.

    #7.  Pineapple No-Bake Cheesecake

    My Baking Addiction

    My Baking Addiction

    via My Baking Addiction

    Ingredients

    For the Crust

    3/4 cup graham cracker crumbs
    1 tablespoon granulated sugar
    2 tablespoons unsalted butter, melted

    For the Filling

    1 (8 ounce) package cream cheese, softened
    3 tablespoons granulated sugar (see note below)
    12 ounces fresh pineapple, pureed
    1/2 teaspoon pure vanilla extract
    1 (8 ounce) tub frozen whipped topping, thawed

    For the Garnish

    whipped topping, optional
    fresh pineapple, optional

    Blog Her

    Blog Her

    Directions:

    1. In a medium bowl, stir together the graham cracker crumbs, sugar and melted butter. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.

    2. In a large bowl, with an electric mixer, beat the cream cheese and sugar on medium-high speed until smooth and creamy, about 3 minutes. Add in pineapple and vanilla and mix to combine, scraping down the sides of the bowl as needed. Using a rubber spatula, fold in the whipped topping until well combined.

    3. Evenly pipe or spoon the filling into prepared individual serving dishes. Cover with plastic wrap and refrigerate for at least 3 hours before serving.

    4. If desired, garnish with additional whipped topping and fresh pineapple.

    #8.  Chocolate, Banana and Graham Cracker Ice Box Cake

    Martha Stewart

    Martha Stewart

    Ingredients

    • 15 ounces milk chocolate, chopped
    • 5 large egg yolks
    • Salt
    • 3 cups heavy cream
    • 20 graham cracker sheets
    • 4 or 5 ripe bananas, very thinly sliced lengthwise
    • Garnish: whipped cream
    theKitchn

    theKitchn

    Directions

    1. Line a 5-by-10-inch loaf pan with plastic wrap. Place chocolate in a heatproof bowl. Place yolks and a pinch of salt in another heatproof bowl.
    2. Bring cream to a simmer in a medium saucepan. Slowly pour cream into bowl with yolks, whisking constantly; return mixture to saucepan set over low heat. Cook, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon, about 8 minutes (mixture should not come to a boil). Immediately strain through a fine sieve set over chocolate; stir until chocolate melts and is smooth. Refrigerate, stirring occasionally, until thick, about 4 hours.
    3. Spread 1 cup chocolate mixture evenly into bottom of loaf pan. Top with a layer of 4 graham crackers, trimmed to fit. Spread 1/2 cup chocolate over tops, and cover with some bananas. Spread 1/2 cup chocolate over bananas, and top with a layer of 4 trimmed graham crackers. Repeat with remaining chocolate, bananas, and graham crackers until you reach the top of the pan; finish with graham crackers.
    4. Cover with plastic wrap, and refrigerate overnight. Uncover, and turn out onto a serving platter. Remove plastic wrap. Garnish with whipped cream, and cut into slices.

    Cook’s Note

    Unmolded icebox cake can be refrigerated for up to 2 days.

    #9.  Sauteed Peaches

    Martha Stewart

    Martha Stewart

    via Martha Stewart

    Ingredients

    • 2 tablespoons unsalted butter
    • 2 tablespoons sugar
    • 4 large ripe peaches, pitted and each cut into 8 wedges
    Fifer Orchards

    Fifer Orchards

    Directions

    1. In a large skillet, melt unsalted butter over medium heat. Stir in sugar.
    2. Add peaches. Cook, stirring, until sugar has dissolved and peaches are warmed through and coated, 2 to 5 minutes. Serve immediately.

    #10.  No-Bake Cherry Cheesecake

    Martha Stewart

    Martha Stewart

    via Martha Stewart

    Ingredients

    • FOR THE CRUST

      • Vegetable oil cooking spray, for pan
      • 1 1/3 cups vanilla wafer or shortbread cookies, finely ground (6 ounces)
      • 2 tablespoons unsalted butter, melted
      • 2 tablespoons sugar
      • 1/8 teaspoon ground cinnamon
      • Salt
      • FOR THE FILLING

        • 1 cup sour cream, room temperature
        • 2/3 cup sugar
        • 4 ounces mascarpone cheese (1/2 cup), room temperature
        • 4 ounces cream cheese (1/2 cup), room temperature
        • 2 ounces soft fresh goat cheese (1/4 cup), room temperature
        • 1 vanilla bean, split and scraped, pod reserved for another use (or 3/4 teaspoon pure vanilla extract)
        • 1/4 teaspoon finely grated lemon zest
        • 1 cup heavy cream
      • FOR THE TOPPING

        • 1 pound sweet cherries, halved and pitted (3 cups)
        • 1/3 cup sugar
        • 2 teaspoons balsamic vinegar
        • 1/2 cinnamon stick
        • 1 tablespoon cornstarch
        • 1 tablespoon water
        my judy the foody

        my judy the foodie

        Directions

        1. Make the crust: Coat a 9-inch springform pan with cooking spray; line bottom with a round of parchment. Stir together cookies, butter, sugar, ground cinnamon, and a pinch of salt; press evenly into bottom of pan. Refrigerate while making filling.
        2. Make the filling: Beat sour cream, 1/3 cup sugar, the cheeses, vanilla seeds or extract, and lemon zest with a mixer on medium speed until very smooth, about 4 minutes. Pass mixture through a fine sieve into a large bowl. Whisk heavy cream and remaining 1/3 cup sugar until medium peaks form; fold into filling mixture, and spread evenly onto crust. Smooth top, and freeze until firm, at least 2 hours. Refrigerate for 45 minutes before serving.
        3. Make the topping: Bring half the cherries, and the sugar, vinegar, and cinnamon stick to a simmer in a small saucepan. Cook, covered, for 5 minutes. Uncover, and simmer until cherries are soft, about 3 minutes. Whisk together cornstarch and water; add to cherry mixture. Simmer for 1 minute. Remove from heat, and stir in remaining cherries. Refrigerate until ready to use.
        4. Run a knife around edge of cake; release sides to remove from pan, and transfer cake to a serving platter. Remove cinnamon stick from topping; spoon over cake.

        Cook’s Note

        Serving idea: Drizzle slices with extra balsamic vinegar, and sprinkle with freshly ground pepper.

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