The Ultimate No-Bake Dessert Cookbook: Over 600 Simple and Delicious No-Bake Recipes by Corbett Coburn Read Free Book Online Page B

on one side of each wafer, stacking the wafers on a long platter
as you go to form a log.
    3.       Use
the remaining cream to completely cover the top and sides of the log.
    4.       Cover
with wax paper.
    5.       Refrigerate
overnight.
    6.       To
serve, slice diagonally. This will create a stripped, “zebra” effect.
     
Apple Butter Refrigerator Cake
    Ingredients:
    1 cup apple butter
    3 cups heavy whipping cream
    1 box graham crackers, vanilla wafers or chocolate wafers
    1 cup chopped nuts
     
    Procedure:
    1.       Whip
the cream until stiff peaks form.
    2.       Fold
in the apple butter.
    3.       Spread
the mixture on each side of each cracker or wafer.
    4.       Stack
the crackers or wafers side by side.
    5.       When
you have made a cake of the desired size, top the entire cake with the
remaining whipped cream mixture.
    6.       Sprinkle
the nuts on top of the cake.
    7.       Refrigerate
overnight.
    8.       Cut
the cake diagonally to show a striped pattern.
    9.       For
a variation, you may use seedless raspberry jam or apricot jam instead of apple
butter.
     
Fresh Blueberry Refrigerator Cake
    Ingredients:
    1 envelope unflavored gelatin
    ½ cup orange juice
    ½ cup hot water
    1 tablespoon lemon juice
    ½ cup sugar
    ¼ teaspoon salt
    1 cup fresh blueberries
    2 egg whites
    1 cup heavy whipping cream
    32 ladyfingers
    1 tablespoon sugar
     
    Procedure:
    1.       Soften
the gelatin in the orange juice for 5 minutes.
    2.       Stir
in the hot water, lemon, juice, ½ cup sugar and salt.
    3.       Crush
the blueberries and stir them into the gelatin mixture.
    4.       Chill
the gelatin until it is thickened but not completely set up.
    5.       Beat
the egg whites until stiff peaks form.
    6.       Fold
the egg whites into the gelatin.
    7.       Whip
½ cup of the cream until stiff peaks form and fold it into the gelatin mixture.
    8.       Line
the bottom and sides of an 8-inch springform pan with ladyfingers.
    9.       Pour
½ of the gelatin mixture onto the ladyfingers.
    10.   Cover the gelatin with a
layer of ladyfingers.
    11.   Pour in the remaining
gelatin mixture.
    12.   Cover the gelatin with a
layer of ladyfingers.
    13.   Refrigerate overnight.
    14.   Whip the remaining cream
until stiff peaks form while slowly adding the 1 tablespoon sugar.
    15.   Remove the cake from the
pan.
    16.   Garnish the cake with
whipped cream.
     
Ice Cream Cakes
    Ice cream cakes are an elegant
dessert that are a favorite at parties. And they are surprisingly easy to make.
You and your guests will love them. Your guests will think you have gotten your
ice cream cake from a professional or that you have worked your fingers to the
bone to craft these lovely and delicious cakes. There is no need to tell them
just how easy they are to make.
    While each of these recipes calls
for a particular flavor or flavors of ice cream, feel free to experiment. You
may decide to make the recipes a starting point for a culinary adventure. Or
you may stick with the tried and true desserts described in the recipe. Either
way, you will be delighted with the results.
     
Sherbet-Angel Food Cake
    Ingredients:
    1 pint raspberry sherbet, slightly softened
    1 pint lime sherbet, slightly softened
    1 loaf-style angel food cake
    2 cups heavy whipping cream
    2 tablespoons granulated sugar
    1 teaspoon lemon juice
     
    Procedure:
    1.       Line
2 bread pans, approximately the same size as the angel food cake, with plastic wrap.
    2.       Scoop
the lime sherbet in one pan and the raspberry sherbet in the other. Spread the sherbet
with a spatula dipped in hot water. The sherbet should be approximately ½-inch deep.
    3.       Refreeze
the sherbet in the pans for at least 1 hour or until hard.
    4.       Cut the
angel food cake in three lengthwise slices so that you can make a sherbet
sandwich.
    5.       Remove
the sherbet from the