No-Bake Desserts from Cooking with Paula Deen Magazine

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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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Reader Comments:

54321

Dear Paula I am a northern girl transplanted to Ga. I have been an adicted watcher to all of your and the boy's shows. I have also read your book. How anyone could doubt you and what you have acomplished is crazy. Don't let these small minded people change you or ruin what you have. they are jealous. Food network needs evaluation, if ever their was a racist bunch they are it.How many of the so called stars have black people as guests ie: Ina Garten, Giada, Bobby Flay and many more They are a bunch of snobs. I wish there was some way to do something but I don't know what to do. Take care and I will keep praying for all of you. Janet

By Janet Hilden on July 31, 2013

54321

Love peaches so I have o try the peach receipe. Yummy

By Ida Dohoney on July 28, 2013

54321

I have read your book and own a cook ook or two of yours and one of your sons. Ida's even lucky enough to run into you at a signing. At B&N on Gsorgia manyyears ago, so overwhelmed your presence. All I could say was """"aaaaa I came all the way from Oregon to see you Ms Deen". Gotta few Italian reces up my sleeve. I am a first generation American the people whom u have,ads the most$$$ for have betrayed you for something that happened in another century Nd that's wrong when you consider that the press did not reck Dog the Bounfy guy's career for saying the same word I. THIS CENTURY! I will always love your mag your shows a d your recipes! There are lots of us out here rootin for u,

By Judy caruso on July 28, 2013

54321

just received my cookware. beautiful. we will always be your fans.we are truly sorry that someone elses greed and jealously came into your camp. keep on, your web page is wonderful for us, my husband was a cook in the army and he enjoys your style. love pj an cc

By pj on July 24, 2013

54321

LOVA YA Paula chin up. Long time fan, will be for much longer !

By les lamphier on July 24, 2013

54321

Paula I don't know if you actually get to read all these comments but I have not watched the food network or the cooking channel since they took you off!!! I miss you & I know lots of others do too I just wonder if they have checked their ratings lately to see the drop on viewers! We love you & miss you I really enjoyed watching Jamie & Bobby but will not watch those channels. They are idiots!!!! Once again Paula we love you & support you !!!!!

By Nicki Pounders on July 23, 2013

54321

Paula, You have my support. You are truly a Southern Lady. You are to be admired for your honesty and courage. The media are the ones to blame not you. Be strong and remember you have the love and admiration of many.

By Karen Kenney on July 21, 2013

54321

Love your recipies, though I do cut back on fats and sugar to make them better for my life style. Keep up the good work and may your future look brighter. I support you. God bless you. Janet

By Janet DuVal on July 21, 2013

54321

your recipes are always the best!!

By sue kelly on July 20, 2013

54321

your recipes are always the best!! We're with you Paula!!

By sue kelly on July 20, 2013

54321

Paula, We love and support you. I pray that God will Bless You and your Family. I miss you on TV.

By Donna Head on July 20, 2013

54321

Love you and support you Paula!

By Wendy Barrick on July 20, 2013

54321

Love your recipes! Have been to Lady and Sons several times, always a high point of our trips! Love Bubbas too! Hey, don't let the turkeys get you down! Just keep doing what you do best. Blessings to you and your family!

By Mikki Davenport on July 20, 2013

54321

I have tried several of your recipes and my fanily and I Love them but now I will try some of your chilled desserts. Blessed wishes to you and your family.And keep the magazine coming Your the best Pam Ward

By Pam Ward on July 20, 2013

54321

These all look so good. Will be trying them...:>)

By Marilyn James on July 19, 2013

54321

I'm so happy there is a place to I can continue to get your recipes. Hang in there.

By Debra Lachico on July 19, 2013

54321

Hang in there Paula. Who in the world hasn't made remarks they regretted later. Only those without sin should cast the first stone. I am not a religious fanatic but remember this from my early Catholic catechism days. Hope to see that beautiful face back on the tv soon. Nancy Naylor, nancy.naylor@yahoo.com. P.S. I am not a cook but LOVE collecting cookbooks. Your's are great!

By Nancy Naylor on July 19, 2013

54321

Cant wait to try some of these recipes. I have never been disappointed with any of the things I have tried from your recipes

By Linda Andrews on July 19, 2013

54321

Paula, just wanted to let you know! I will always be a supporter of you and your family. I have refused to watch QVC and Food Network. I also emailed them and asked to be subscribed as well as Smithfield Farms. My family do not buy from any local stores that refuse to sell your products. Food network did not treat several other chefs and personalities the way they treated you!!! Several had to pay out millions to settle harrasment and sexual suits and received nothing. It isn't fair. I hope you will keep all of us updated when and where we can still buy your products. Personally I am sick over not being able to buy your spiral hams and sauces. How about you going to ShopNBC/ShopHQ? Youy'be be great there and on HGTV.You and the boys will fit right in there. Just think your furniture, baking products etc. Would fly!!! I had the honor of meeting you a few years back when you opened Paula's' Buffet at Horseshoe across the river from here in Louisville. My girlfriend knew how much I liked you and she had tickets. Paula she loved you as much as I did. In fact, she and her hubby ate there all the time as my hubby, son as I did, but no more. My brother last year stopped in at the Lady and Sons on his way home from Alabama. Since we're originally from Southwest Virginia, where comfort food is a staple, he was so impressed with the 3 hr. Wait. He said he food was out this world. He ate at the bar because the food smelt so good.He knew how much I loved you and your books. He brought me one that Igiv didn't have and also him one. Needless to say we senior citizens love you. I having been showing my 22 yr.granddaughter who lives with us with her five year old how to cook Paula style and Mema style. Paula thank you for all the joy you have given to us over the years and will continue to do so. You are so very much loved!!!

By joanne woods on July 19, 2013

54321

Keep the faith. Love your cookbooks. Lady & Sons Restaurant is fantastic. Best meal ever. Love you just as you are!

By Carolyn Black on July 19, 2013

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