Recipes for no-bake cakes please ...?

YUMMMM you got me! I gotta do me some cooking! Unless you want company?





Oreo Cookie Cake


INGREDIENTS:


1 (20 ounce) package chocolate sandwich cookies


1/2 cup butter


1 (16 ounce) container frozen whipped topping, thawed


2 (8 ounce) packages cream cheese


1 cup confectioners' sugar


2 cups milk


1 (3.5 ounce) package instant vanilla pudding mix


DIRECTIONS:


Crush cookies into bite size pieces. Reserve 1 cup for top. Melt butter and mix with rest of cookies. Press into 9x13 pan. Put in freezer for 5 minutes.


Blend 1/2 of the whipped topping, all of the cream cheese and confectioners' sugar. Spread over crust and place cake back in freezer.


Prepare instant pudding with the milk according to package directions then spread over top of cake. Spread the remaining whipped topping on top of the pudding then sprinkle with the remaining cookies. Keep cake refrigerated.





Best No-Bake Cheesecake


INGREDIENTS:


1 1/2 cups graham cracker crumbs


1/3 cup packed brown sugar


1/2 teaspoon ground cinnamon


1/3 cup butter, melted


2 (8 ounce) packages cream cheese


2 teaspoons lemon juice


1 pint heavy whipping cream


1/3 cup white sugar


1 (21 ounce) can cherry pie filling


DIRECTIONS:


In a small bowl, stir together the graham cracker crumbs, brown sugar and cinnamon. Add melted butter and mix well. Press into the bottom of an 8 or 10 inch springform pan. Chill until firm.


In a medium bowl, beat together the cream cheese and lemon juice until soft. Add whipping cream and beat with an electric mixer until batter becomes thick. Add the sugar and continue to beat until stiff. Pour into chilled crust, and top with pie filling. Chill several hours or overnight. Just before serving, remove the sides of the springform pan.





Chocolate Cookie Cake


INGREDIENTS:


1/2 cup butter


2 tablespoons molasses


2 tablespoons white sugar


4 (1 ounce) squares semisweet chocolate


1 1/2 cups roughly broken vanilla wafers


1/4 cup raisins


1/4 cup sliced almonds


1/2 cup candied cherries


DIRECTIONS:


Put the butter or margarine, molasses, sugar, and chocolate into a 1-1/2 quart ovenproof glass bowl and microwave on high for two minutes or until fat and chocolate have melted. Stir well. Add the broken cookies or wafers, raisins, almonds, and cherries. Mix well to coat them with the chocolate mixture.


Place a 7 inch plain flan ring on a flat serving plate. Spoon in the cookie mixture. Press down evenly. Chill in refrigerator for about 8 hours or overnight. Remove flan ring and serve.





Chocolate Eclair Cake


INGREDIENTS:


1 (16 ounce) package graham crackers


2 (3.5 ounce) packages instant vanilla pudding mix


4 cups milk


1 (16 ounce) package frozen whipped topping, thawed


1 (16 ounce) package prepared chocolate frosting


DIRECTIONS:


Line the bottom of a 9x13 inch baking pan with graham crackers. In a large bowl, combine the milk and vanilla pudding according to directions on box. Fold in the whipped topping. Spread a layer of the pudding mixture over the graham crackers. Alternate the graham cracker and pudding layers up to the top of the pan. Cook the container of prepared frosting, uncovered in the microwave for 1 minute on half power. Pour over the top of the cake. Refrigerate for at least 12 hours before serving.





No Bake Fruitcake


INGREDIENTS:


1 pound halved candied cherries


4 cups chopped pecans


1 (14 ounce) can sweetened condensed milk


1 (14 ounce) can coconut milk


1 cup flaked coconut


1 cup raisins


1 teaspoon vanilla extract


1 (12 ounce) package vanilla wafers, crushed


DIRECTIONS:


In a large bowl mix the candied cherries, chopped pecans, sweetened condensed milk, coconut milk, flaked coconut, raisins, vanilla, and crushed vanilla wafers. Batter will be very stiff. Place into pan and store in the refrigerator.








No Bake Minty Chocolate Freeze


INGREDIENTS:


1/2 cup butter


3 cups confectioners' sugar


2 (1 ounce) squares unsweetened chocolate, melted


2 eggs


2 teaspoons vanilla extract


1 teaspoon peppermint extract


1/2 cup chopped walnuts


1/2 cup vanilla wafer crumbs


DIRECTIONS:


Line a muffin pan with paper liners. In a medium bowl, cream together the sugar and butter. Stir in the melted chocolate, then beat in the eggs, one at a time. Finally, stir in the vanilla and peppermint extracts and the nuts.


Sprinkle a teaspoon of the crumbs into each muffin cup. Spoon the chocolate mixture evenly into the cups, then top with the remaining crumbs.


Freeze for at least an hour. Keep frozen until serving time.Recipes for no-bake cakes please ...?
You can make a cake in your pressure cookerRecipes for no-bake cakes please ...?
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Banana Split cake


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INGREDIENTS:


2 cups graham cracker crumbs


1/2 cup melted butter


2 cups confectioners' sugar


2 eggs


1 cup butter, softened


6 bananas, peeled and halved lengthwise


1 (20 ounce) can crushed pineapple, drained


1 quart fresh strawberries, halved


1 (16 ounce) package frozen whipped topping, thawed


1 cup chopped walnuts





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DIRECTIONS:


Combine cracker crumbs and melted butter or margarine thoroughly and press into bottom of 9x12 inch baking pan. Chill in freezer for at least 15 minutes.


In the medium bowl of an electric mixer combine confectioners sugar, eggs, and softened butter or margarine; beat at medium speed for 20 minutes. (This step is important, so don't try to save time).


Spread buttercream mixture evenly over chilled crust. Place bananas, cut side down, evenly on top of buttercream and spoon crushed pineapple evenly over top of bananas. Distribute strawberries over pineapple and spread the whipped topping evenly all over. Sprinkle with walnuts and refrigerate for at least 3 hours or overnight before serving.
Chocolate Ice Box Cake


4 egg yolks


录 cup sugar





2 cups (12 oz. package) semi-sweet chocolate chips





录 cup butter or margarine





1 录 cups heavy or whipping cream





3 packages (3 oz. each) ladyfingers





1 teaspoon vanilla extract





Chocolate Whipped Cream (recipe follows)





Unsweetened cocoa powder for garnish


In a small mixing bowl beat egg yolks and sugar until thick and lemon-lemon colored; set aside. In large microwaveable bowl combine chocolate chips and butter. Microwave on high (full power) 1 to 2 minutes or just until melted. Stir until smooth. Stir in egg-sugar mixture and 1/4 cup of the cream. Microwave on high additional minute, stirring once during cooking. Stir, cover and set aside to cool to room temperature.


Meanwhile line bottom and side of 2-quart bowl or loaf pan with wax paper. Line bottom and side with ladyfinger halves, split sides up; set aside. In small mixing bowl whip remaining 1 cup cream and vanilla until stiff peaks form. Fold into cooled chocolate mixture. Spoon and spread one-half into ladyfinger-lined bowl. Top with additional ladyfinger halves. Repeat chocolate and ladyfinger layers. Cover and refrigerate several hours or overnight.





Invert onto large serving plate and remove wax paper. Frost with Chocolate Whipped Cream and garnish with cocoa powder just before serving.





8 to 10 servings





Chocolate Whipped Cream: In small mixing bowl combine 陆 cup sugar and 录 cup unsweetened cocoa powder. Add 1 cup heavy or whipping cream and 2 teaspoons vanilla extract. Whip until stiff peaks form.





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Mocha Ice Cream Cake


1 pint chocolate ice cream





2 packages (3 ounces each) ladyfingers





3/4 cup almond brickle chips





2 tablespoons instant coffee granules





1 pint coffee ice cream





Kahlua Whipped Cream (recipe follows)





Additional almond brickle chips for garnish





Let ice cream stand at room temperature about 10 minutes to soften. Meanwhile, line bottom and side of 9 x 3-inch springform pan with wax paper. Line bottom and side with ladyfinger halves, split sides up. Stir chocolate ice cream with spoon until spreading consistency. Spoon and spread into ladyfinger-lined pan. Working quickly, sprinkle with brickle chips and coffee granules. Stir coffee ice cream with spoon until spreading consistency. Spoon and spread over coffee granules in pan. Top with additional ladyfinger halves, split sides down. Place in freezer while preparing Kahlua Whipped Cream. Spoon and spread on cake. Garnish with additional brickle chips. Cover and freeze several hours or overnight. Remove side of pan just before serving.





10 to 12 servings





Kahlua Whipped Cream: In small mixing bowl whip 1 cup heavy or whipping cream, 1/4 cup unsifted confectioners' sugar, 2 tablespoons Kahlua and 1/2 teaspoon vanilla extract until stiff peaks form.





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Peachy Apricot Refrigerator Cake


1 jar (6 ounces) baby food apricots


陆 cup apricot preserves





1 陆 tablespoons cornstarch





1 envelope unflavored gelatin





16 ounces peach yogurt with the fruit on the bottom





2 drops yellow food coloring





3 packages (3 ounces each) ladyfingers





8 ounces frozen whipped dessert topping, thawed





2 tablespoons semi-sweet chocolate morsels





1 teaspoon vegetable oil





Stir baby food, preserves and cornstarch together until thoroughly blended. Cook and stir until boiling and thickened; cool to room temperature.


Measure 陆 cup cold tap water into medium saucepan; sprinkle gelatin over top; let stand 5 minutes. Cook and stir just until gelatin dissolves. Add yogurt and food coloring; whisk until smooth. Chill about 45 minutes until mixture is almost jelled.





Line a 9'; x 5'; loaf pan with plastic wrap. Line bottom of prepared pan with 11 or 12 ladyfinger halves, cut surface upward; piece as necessary to fill empty spaces. Stand 20 or 21 ladyfinger halves vertically around sides of pan, with cut surface inward.





Spread half the thickened apricot mixture evenly over the bottom ladyfingers. Spread half the yogurt mixture on top, then 2 ounces whipped topping (1/4 of container), and a layer of 9 ladyfinger halves.





Repeat the layers, using remaining apricots, yogurt, 2 ounces whipped topping (1/4 of container) and 12 ladyfingers halves. Cover and chill overnight. Wrap extra ladyfingers appropriately and freeze for another use.





Before serving, use remaining whipped topping to frost top and sides of cake.





Put chocolate morsels and oil into the corner of a small plastic Ziploc bag without pleats, but do not seal. Microwave on high about 2 minutes, kneading bag twice, until chocolate and oil are melted and blended. Cut off corner of bag to make a very small hole; squeeze bag and drizzle chocolate over top of cake. (Chocolate and oil can be melted in saucepan over low heat, then poured into bag.)





10 servings
Great ';No Bake'; Cake


From Kelley Cofeen and Rob Bezy


1995





Buy an angel food or pound cake. Cut lengthwise so that there are 3 or 4 layers. Set aside.





Ingredients


Filling and Frosting:





2 c. sugar


16-oz. container sour cream


14-oz. bag coconut


8-oz. container whipped topping





Directions





To make filling:


Mix sugar and sour cream. Save 1 c. of mixture for frosting. Also, reserve 1 c. coconut to sprinkle on the top and sides of the cake. Add remaining coconut to sugar and sour cream mixture. Spread between layers.





To make frosting:


Add container of whipped topping to the cup of reserved filling. Frost sides and top of cake. Sprinkle with remaining coconut. Keep cake refrigerated.