No-Bake Desserts from Cooking with Paula Deen Magazine

By Cooking with Paula Deen Magazine

Who wants to heat up the kitchen during the summer to satisfy a sugar fix? From cool and creamy and sinfully rich to icy and refreshing, these easy-to-make recipes keep the oven off.

Lemon Berry Trifle
Makes 10 to 12 servings

2 (24.2-ounce) tubs ready-to-eat cheesecake filling
1⁄4 cup lemon curd
6 cups vanilla wafer crumbs
6 cups mixed fresh berries

In a large bowl, combine cheesecake filling and lemon curd. Spread 21⁄3 cups cheesecake mixture on the bottom of a 31⁄2-quart trifle bowl. Sprinkle with 2 cups crumbs. Top with 2 cups mixed berries. Repeat
layers twice, ending with berries. Cover and chill, or serve immediately.

Chocolate-Cherry Chiffon Pie
Makes 1 (9-inch) deep-dish pie

24 cream-filled chocolate sandwich cookies*
2 tablespoons butter
1 cup boiling water
1 (6-ounce) box cherry-flavored gelatin*
1⁄2 cup ice
1 (16-ounce) container frozen whipped topping, thawed
1 (12-ounce) package frozen cherries, thawed

In the work bowl of a food processor, combine cookies and butter. Pulse until crumbs form. Press into a 9-inch deep-dish pie plate. Set aside.
In a large bowl, combine boiling water and gelatin, stirring until gelatin is dissolved. Add ice, and stir until melted. Fold in whipped topping until smooth. Fold in cherries. Freeze until firm, about 2 hours.
*We used Oreos and Jell-O.

Peach Panna Cotta
Makes 6 servings

1⁄2 cup whole buttermilk
1 envelope gelatin
1 cup heavy cream
1⁄4 cup plus 2 tablespoons sugar, divided
1⁄2 cup peach liqueur, divided
1⁄2 vanilla bean, split lengthwise
1 peach, peeled and thinly sliced

In a small bowl, combine buttermilk and gelatin; set aside to soften. In a small saucepan over low heat, combine cream, 1⁄4 cup sugar, 2 tablespoons liqueur, and vanilla bean. Bring to a simmer. Remove from heat. Stir in buttermilk mixture, whisking until gelatin solids are dissolved; strain, discarding solids. Evenly divide mixture among 6 (13⁄4-ounce) silicone molds. Refrigerate for 4 hours. To unmold, gently pull edges of molds with fingers to loosen. Invert to serve. In a small saucepan, combine peach, remaining 2 tablespoons sugar, and remaining 2 tablespoons peach liqueur. Bring to a boil over medium-high heat. Boil 3 minutes or until sugar dissolves. Let cool completely. Serve peach sauce over panna cotta.

Mango-Mint Sorbet
Makes 8 to 10 servings

1⁄2 cup water
1⁄2 cup sugar
1 mint sprig
41⁄2 cups chopped fresh mango (about 4 ripe mangoes)
1 tablespoon lime juice

In a small saucepan, bring ½ cup water, sugar, and mint to a boil over medium-high heat. Boil 3 minutes or until sugar dissolves. Remove and discard mint. Let cool completely. 
In the container of a blender, combine mango, mint simple syrup, and lime juice. Purée until smooth. Pour mango mixture into the container of a 2-quart ice cream freezer. Freeze according to manufacturer’s instructions.

Piña Colada Cheesecake
Makes 6 to 8 servings

1 (8-ounce) package cream cheese, softened
1 cup sour cream
1⁄3 cup sugar
1 teaspoon rum extract
1 teaspoon vanilla extract
1 (6-ounce) graham cracker crust
1 cup pineapple preserves
1⁄2 cup toasted coconut

In a large bowl, combine cream cheese, sour cream, sugar, and extracts. Pour into crust. Chill until set, about 4 hours. When ready to serve, spread preserves over cream cheese filling. Top with toasted coconut.

Cookies and Cream Napoleon
Makes 8 servings

Serve this stacked dessert immediately if you prefer a crisp and creamy texture combination. But if you prefer a soft texture through and through, refrigerate the stacks for several hours in an airtight container. Either way, white chocolate curls or sweetened fresh strawberries dress up this dessert for any summertime affair.

1 (4.2-ounce) box instant cookies and cream pudding mix*
2 cups whole milk
1 cup mini cream-filled chocolate sandwich cookies*, crushed
32 chocolate wafer cookies
White chocolate curls, optional

In a large bowl, combine pudding mix and milk, stirring with a whisk until thickened. Stir in crushed cookies. Place 8 wafer cookies on a platter. Top evenly with pudding mixture. Top each with another cookie. Continue layering until each stack has 4 cookies. Sprinkle with white chocolate curls or fresh strawberries, if desired. Serve immediately.
*We used Jell-O instant Oreo Cookies ’n Cream pudding mix and miniature Oreos.

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