no bake cake

No Bake Strawberry Shortcake

Sara Lee All Butter Pound Cake, 16 oz.

sugar

strawberry preserves, heated 30 seconds

container of whipped topping

Allow the whipped topping to defrost on the...

Allow the whipped topping to defrost on the counter for around 4 hours (or make fresh whipped cream when ready to put the cake together).

Slice the strawberries and mix with 1/2 cup...

Slice the strawberries and mix with 1/2 cup of sugar.

Set the strawberries aside to let the sugar...

Set the strawberries aside to let the sugar pull the juices out for 30 minutes to an hour.

Heat the strawberry preserves for 30 seconds and...

Heat the strawberry preserves for 30 seconds and then mix 1/2 cup with the strawberries.

Slice the frozen pound cake in half.

Spread the strawberries over the bottom half of...

Spread the strawberries over the bottom half of the pound cake.

Spread half the whipped topping over the strawberries.

Add the top of the pound cake back...

Spread the rest of the whipped topping over...

Spread the rest of the whipped topping over the top of the pound cake and let it fall down the sides just a bit.

Garnish with fresh strawberries and allow it to...

Garnish with fresh strawberries and allow it to sit in the fridge for an hour before serving.

Magic Chocolate Éclair Cake (No-Bake!) - This easy layered dessert tastes just like a French éclair, but is made with graham crackers, vanilla pudding, and a quick chocolate ganache to create a simple no-bake &quot;cake!&quot;

Magic Chocolate Éclair Cake (No-Bake!)

graham crackers (about 2 sleeves)

vanilla pudding mix ((2 boxes))

milk

tub Cool Whip

semisweet chocolate chips

½ cups half & half

corn syrup (optional for shine)

Set out a 9X13 inch baking dish. Lay graham crackers over the bottom of the dish, in a single layer. Break them, if needed, to fit the bottom of the pan.

In a large mixing bowl, combine the pudding mix and milk. Beat with an electric mixer, on medium-high, until thick and smooth. Then use a spatula to fold in the Cool Whip.

Spread the pudding mixture evenly over the graham crackers. Then lay a second layer of graham crackers over the top.

In a clean mixing microwave-safe mixing bowl, combine the chocolate chips, half &amp; half, and corn syrup. Microwave for 1 minute. Then stir to melt the chocolate chips. If needed, microwave another 30-60 seconds. Stir until smooth.

Pour the chocolate ganache topping over the graham crackers. Smooth into an even layer. Then cover and refrigerate for at least 4 hours. Cut and serve.

https://content.jwplatform.com/videos/rC55E1fO.mp4

Magic Chocolate Éclair Cake Recipe (No-Bake!) - This easy layered dessert tastes just like a French éclair, but is made with graham crackers, vanilla pudding, and a quick chocolate ganache to create a simple no-bake cake!

Magic Choc Eclair Cake

Need an easy dessert recipe? Bill Granger's tiramisu ice cream cake is one of those impressive desserts that really is a bit of a cheat. Perfect for dinner parties!

Bill Granger&#8217;s tiramisu ice cream cake

milliliters strong black coffee, cooled

milliliters Kahlua (or other coffee liqueur)

Marsala

savoiardi (sponge finger biscuits)

vanilla ice cream, softened

dark chocolate, grated

All you need is 5 simple ingredients to make this vegan Carlota de limón. It&#039;s sweet, tangy, and layered with thin Maria cookies to give you bursts of flavor in every bite!

Carlota de Limón (Vegan Icebox Cake)

raw cashews (1.72)

full-fat coconut milk (2.22)

lime juice (0.24)

sugar (0.02)

2-3 sleeves Maria-style cookies (1.03)

Lime zest

Lime

Cookie crumbles

Sliced fruit

The night before, chill the can of coconut milk in your fridge and soak the cashews in water.

Next, add the lime juice into your blender with the sugar, coconut milk, and drained cashews. Mix on high until smooth, about 2-5 minutes depending on your blender.

Cream

In a 9x9 Pyrex baking dish or springform pan, add a thin layer of cream, then a layer of Maria cookies, breaking some up to fill in the spaces. Pour about ⅓ cup of the cream mixture over the cookies, and spread it gently with a spatula.

Continue this process until all the cream and cookies are used up. Cover and transfer the cake to your fridge to chill for at least 5-6 hours.

Serve chilled with a garnish of lime zest, cookie crumbles, and/or your favorite fruits on top. Happy eating!

Assemble

https://www.youtube.com/watch?v=ktDmkZncTCw

All you need is 5 simple ingredients to make this Carlota de limón. It's sweet, tangy, and layered with thin Maria cookies to give you bursts of flavor in every bite.

This vegan version utilizes creamy coconut milk and cashews for an ultra-rich, tummy-friendly dessert the whole family can enjoy!

Ingredientes en Español:
1 taza de nueces de la India
1 lata de leche de coco entera
1/4 taza de jugo de limón
1/2 taza de azúcar
2-3 paquetes de galletas María
Cáscara de limón
Frutas en rodajas
Más galletas

📋 FULL RECIPE 📋
https://brokebankvegan.com/carlota-de-limon/
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🌮 ABOUT 🌮
Welcome to Broke Bank Vegan! We make Mexican food cheap, easy, and vegan. Learn how to turn simple ingredients into big, bold, and flavorful dishes.

#carlotadelimon #iceboxcake #vegancake

Carlota de Limón (Vegan Lime Icebox Cake)

Easy, no-bake strawberry tiramisu cake with crushed berries and lady fingers!

No-Bake Strawberry Tiramisu Cake Recipe (video)

white granulated sugar

cornstarch

water

flour

unsalted butter

oz mascarpone cheese (softened)

heavy cream (chilled)

strawberries

ladyfinger cookies

strawberries (for garnish)

Prepare the custard first to allow for cooling time. In a large mixing bowl, whisk together the egg yolks and sugar for a minute. In a separate ramekin, combine the cornstarch and water to form a slurry. Add the cornstarch slurry to the egg yolk mixture. Whisk the mixture vigorously for 2 to 3 minutes, until it's pale in color and ribbons off of the whisk.

Into a separate saucepan, add the milk and flour. Heat the milk over medium heat, whisking constantly, until the milk is steaming hot but not boiling. Slowly temper the hot milk into the egg yolk mixture - add a little bit at a time and whisk well after each addition until all the milk is added.

Pour the mixture back into the sauce pan. Cook it over medium heat, stirring constantly with a rubber spatula, for 4 to 5 minutes. The mixture will thicken and take on a pudding-like consistency. Remove it from heat and add the butter. Whisk in the butter until it's completely melted. Cover the custard with plastic wrap touching the surface and place into the refrigerator to chill.

TIP: to cool the custard down quickly, spread it in a thinner layer over a larger baking dish.

Preparing the Vanilla Custard:

Once the custard is cooled, finish preparing the filling. Add the softened mascarpone cheese and whisk until the cheese is well incorporated into the custard. Pour in the chilled heavy cream and whisk the mixture on high speed for 4 to 5 minutes until the mixture is fluffy and forms soft peaks.

For the strawberry puree, place the strawberries and sugar into a food processor or blender and pulse into a fine puree.

Making the Filling:

To assemble the cake, use a 9-inch spring form pan. Create the outer ring of ladyfingers first - dip the cookies into the puree on one side only, then place around the edge of the pan. Create the first layer of the cake the same way. Cut the cookies into smaller pieces if needed to fit. Top the first layer of ladyfingers with a generous amount of custard filling.

For the remaining layers, dip the cookies all the way into the puree for a second. Add alternating layers of cookies and custard filling. Top the cake with a layer of custard.

Place the cake into the refrigerator and chill overnight, or for at least 8 hours. When ready to serve, use a cake lifter or large spatulas to transfer the cake onto a stand. Tie a ribbon around the cake for presentation. Garnish the top with sliced strawberries when ready to serve.

Assembling the Cake:

https://www.youtube.com/watch?v=vj1I6bbNP6Q

FULL RECIPE HERE:  https://tatyanaseverydayfood.com/recipe-items/strawberry-tiramisu-cake/
The most delicate, no-bake strawberry cake! You will fall in love with this strawberry tiramisu-inspired creation! The cake layers are made using ladyfingers dipped into strawberry puree and filled with a silky smooth custard and mascarpone filling.
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Music Courtesy of Audio Network

EASY, No-Bake Strawberry Tiramisu Cake Recipe!! With Mascarpone Filling & Ladyfingers!

No Bake Eclair Cake is the perfect dessert to whip up in a snap and serve for any occasion. Rich vanilla pudding mixed with whipped cream and layered between graham crackers then topped with sweet chocolate frosting, everyone will enjoy this easy icebox cake!

No Bake Eclair Cake

vanilla pudding mix

tub Cool Whip (this is 1 large tub,

graham crackers

tub chocolate frosting

In a large mixing bowl, whisk together the milk and instant vanilla pudding until well combined. Set aside to thicken for a few minutes, stirring occasionally. Once thickened, fold in the Cool Whip.

Place a single layer of graham crackers in the bottom of a 9x13-inch pan. Top with half of the pudding mixture. Add another single layer of graham crackers, then the remaining pudding mixture. Top with a final layer of graham crackers.

Scoop the chocolate frosting into a microwave-safe bowl and heat in 15-second increments until melted, stirring well between each cooking interval. Pour the frosting over top of the eclair cake.

Refrigerate the eclair cake for about 30 minutes until the chocolate frosting is set, then cover with plastic wrap and chill overnight, or 8 hours.

Slice the eclair cake into 12 servings and serve chilled.

This no-bake dessert is always a crowd pleaser! From its buttery graham cracker crust to its layers of sweetened cream cheese, bananas, strawberries, pineapple, chocolate, and nuts, this banana split cake is a delicious way to celebrate summer.

No-Bake Banana Split Cake

graham cracker crumbs (about 1 ½ sleeves)

white sugar

butter,

(8 ounce) packages cream cheese, softened

confectioners' sugar

bananas, diced

strawberries, diced

(20 ounce) can crushed pineapple, drained

(16 ounce) container frozen whipped topping, thawed

peanuts

chocolate syrup

maraschino cherries, drained

In a food processor, pulse the graham crackers,...

In a food processor, pulse the graham crackers, white sugar, and melted butter until combined.

Press into the bottom of a 9x13 inch...

Press into the bottom of a 9x13 inch baking dish in a flat layer. Refrigerate until set.

In a medium bowl, beat together the cream...

In a medium bowl, beat together the cream cheese and confectioners sugar until well blended.

Spread the cream cheese mixture in an even...

Spread the cream cheese mixture in an even layer over the graham cracker crust.

Over the cream cheese layer, place bananas, strawberries,...

Over the cream cheese layer, place bananas, strawberries, and pineapple. 

Cover the top with a layer of whipped...

Cover the top with a layer of whipped topping.

Drizzle the top with chocolate syrup.

Top the dessert with chopped nuts and cherries. 

Refrigerate until completely chilled. Serve cold.

Delicious, creamy and refreshing mango cake is the perfect dessert for parties, gatherings, and Ramadan!

No Bake Mango Cake

heavy whipping cream (cold)

mascarpone cheese (room temperature)

sweetened condensed milk

mango pulp (See Notes*)

graham crackers, 1 box

mango pulp,

To start, add the heavy whipping cream and mascarpone cheese to a bowl. Using a handmixer or stand mixer, whip on high speed for 5 minutes, or until soft peaks.

Add in the 1 and 1/3 cup mango pulp and the sweetened condensed milk.

Beat on high speed for another 8 minutes, or until everything is thickened. It won&#39;t be thick like normal whipped cream.

Line the bottom of your 9x13 pan with 1 layer of graham crackers. Brush each cookie with mango pulp. Now add a generous layer of the cream, and spread it evenly.

Repeat the graham cracker layers and the cream layers, and the final layer should be cream.

Using whatever remaining mango pulp, draw straight lines spaced out about 1 inch from eachother. Use a toothpick and drag it down the center of 1 line. Then for the next line, drag the toothpick the opposite way of the first one.

If you dragged from the top down, the second one should be dragged from the bottom to the top. Repeat until finished. Garnish with diced mangos. Let it refrigerate for a minimum of 3 hours to set.

This No Bake White Chocolate Pumpkin Mousse Cake recipe is the perfect easy fall dessert. It’s a no-bake dessert that has layers of white chocolate mousse topped with a mascarpone pumpkin mousse and whipped cream!

No Bake White Chocolate Pumpkin Mousse Cake

Graham Cracker Crumbs

Brown Sugar

Cinnamon

Unsalted Butter, melted

White Chocolate, melted

Water

Unflavored Gelatin

Heavy Whipping Cream

Powdered Sugar

Cream Cheese, softened

ounces Mascarpone Cheese, cold

Pumpkin Puree

teaspoon Pumpkin Pie Spice

Sugar

Pecans, optional

Line the bottom of a 9-inch (22.8-cm) springform pan with parchment, wrapping around the removable bottom of the pan.

Grind the graham crackers into fine crumbs using a food processor or blender.

In a microwave-safe bowl, combine graham cracker crumbs with the brown sugar, cinnamon and melted butter. Stir the melted butter into the crumbs until there are no dry crumbs left.

Pour the crumbs into your springform pan and press firmly into the bottom and up the sides of the pan to create a thick crust. Refrigerate the crust while you are preparing the filling.

For the Crust:

Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill while you are preparing the next steps.

Place 1 tablespoon of cold water in a small dish. Sprinkle the powdered gelatin over the water, spreading evenly. Allow the gelatin to turn to a solid (about 2-3 minutes)

In a microwave-safe bowl, microwave the white chocolate at 50% power in 30-second increments, stirring each time until the chocolate is melted and smooth. Set aside.

Next, melt the gelatin in the microwave for 5-8 seconds until it turns back to a liquid. Watch it closely!

Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken.

Slowly add the powdered sugar and liquid gelatin and continue beating on high speed until stiff peaks form. Set the whipped cream aside.

Soften the unwrapped cream cheese in the microwave for 15 seconds. Change the mixer to the paddle attachment and beat the cream cheese until it’s completely smooth.

Scrape down the sides of the bowl, and add the melted chocolate, beating until it’s completely mixed into the cream cheese.

Lastly, fold in the prepared whipped cream and mix until all ingredients are combined. Pour the filling into the prepared crust, spread evenly. Set aside.

For the White Chocolate Mousse: 

Place mixing bowl in the freezer for 5 minutes to chill. Beat the mascarpone at a low speed, slowly adding heavy cream (scrape down the bowl as needed) until mascarpone resembled a liquid mixture and add all remaining heavy cream.

Increase speed to medium-high beating until cream gets bubbly. Slowly add the powdered sugar, brown sugar and pumpkin pie spice and continuing beating until soft peaks form.

Slowly add the pumpkin puree and continue beating until stiff peaks form. Pour the filling over the white chocolate layer, spread evenly. Cover and refrigerator 3-4 hours.

For the Pumpkin Mousse:

Prepare another batch of whipped cream by placing your bowl in the freezer for 5-10 minutes. To prepare the whipped cream, pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form.

Pipe the borders of the pie with whipped cream using a large open round tip. Garnish with pecans. Store covered in the refrigerator.

For the Topping: 

Made this for Thanksgiving.  It was the perfect dessert after a heavy meal.  I love the addition of the brown sugar and cinnamon in the crust.  It sets apart from plain graham cracker crusts.  I did add extra pumpkin and pumpkin pie spice in the pumpkin mousse layer because I just LOVE the pumpkin flavor.  This recipe is a keeper!!

This easy lazy cake recipe is a delicious no-bake chocolate dessert. It&#39;s incredibly easy to make with just a few, simple ingredients.

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The most viewed no bake cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

No Bake Strawberry Shortcake

Magic Chocolate Éclair Cake (No-Bak...

Bill Granger&#8217;s tiramisu ice c...

Carlota de Limón (Vegan Icebox Cake...

No-Bake Strawberry Tiramisu Cake Re...

No Bake Eclair Cake

No-Bake Banana Split Cake

No Bake Mango Cake

No Bake White Chocolate Pumpkin Mou...

Lazy Cake Recipe

Graham Cracker Cake (No Bake, 5 Ing...

Oreo Tiramisu

No-Bake Banana Split Cake Recipe

Raspberry Lemon Icebox Cake

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The most viewed no bake cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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