no bake dessert

Easy No-Bake chocolate and peanut butter layered dessert like an icebox cake. Be sure to make ahead so the dessert lasagna can set up in the fridge.&nbsp;

No-Bake Chocolate Peanut Butter Lasagna

(12 oz.) package mini chocolate chips (divided)

milk (divided)

(~14 oz.) box chocolate graham crackers

(8 oz.) blocks cream cheese (room temperature, divided)

(~3.4 oz.) package instant vanilla pudding

peanut butter

instant chocolate pudding

(12 oz.) tub frozen whipped topping (defrosted)

peanuts (chopped)

Place half of chocolate chips (6 oz) and 1/4 cup of milk in small bowl. Cover and microwave on high for 30 seconds. Stir until smooth, set aside to cool.

Place 1/3 of graham crackers into a single layer in the bottom of a deep 13x9-inch baking dish.

Prepare peanut butter layer. Place 1 (8oz.) block cream cheese in large mixing bowl. Beat with electric mixer on medium speed until smooth. Beat in vanilla instant pudding mix and peanut butter until smooth. Very slowly add in 1 3/4 cups of milk while beating until well mixed and smooth. Spread mixture on top of graham crackers in baking dish.

Place another 1/3 of graham crackers into a single layer on top of peanut butter filling.

Prepare chocolate filling. Place remaining 1 (8oz.) block of cream cheese in large mixing bowl. Beat with electric mixer on medium speed until smooth. Slowly beat in chocolate pudding mix, cooled chocolate sauce, and remaining 1 1/2 cups milk until smooth. Spread mixture on top of graham crackers in baking dish.

Place remaining 1/3 of graham crackers into a single layer on top of chocolate layer. Spread whipped topping on top of graham crackers. Sprinkle remaining chocolate chips then peanuts on top of whipped topping.

Cover and refrigerate chocolate lasagna for at least 4-6 hours or overnight before serving.

https://www.youtube.com/watch?v=6LoABt_mAWY

No-Bake Chocolate Peanut Butter Lasagna, easy no-bake dessert great for a crowd! Full printable recipe: https://snappygourmet.com/no-bake-peanut-butter-chocolate-lasagna/

NO BAKE CHOCOLATE PEANUT BUTTER LASAGNA RECIPE

100% vegan, made with six very simple ingredients, free of added sugar, loaded with chocolate, beyond delicious, and requires no cooking. In just 20 mins you'll have a sweet treat perfect for any day of the week.

6 Ingredient No Bake Chocolate Chip Cookies

cashews

coconut oil

vanilla extract

old fashioned oats

chocolate

flaky sea salt

1. Line a baking sheet with parchment paper.2. In the bowl of a food processor, combine the cashews, dates, coconut oil, vanilla, and oats. Pulse until well combined and no large chunks of dates remain. If the dough seem dry, add an extra tablespoon of coconut oil and a splash of water to bring the dough together. Stir in the chocolate chips.&nbsp;3. Roll the dough into 18-20 tablespoon size balls and place on the prepared baking sheet. Using the palm of your hand, gently press down on each dough ball to flatten into circles. Transfer to the freezer and freeze 10-15 minutes or until firm.&nbsp;4. If desired, melt 4 ounces of chocolate and drizzle over the cookies. Sprinkle with flaky salt. Eat...or let the chocolate harden and store in an airtight container in the fridge.&nbsp;

This decadent and delicious dessert is easy to make and made easier as you make it ahead.

No bake chocolate custard with ginger

whole milk (80 milliliters)

tbsp sugar

bittersweet chocolate (approx 90 grams/3 ounces)

cinnamon

ginger

tbsp butter (7 grams)

Warm the milk and sugar over a medium-low heat until it is just boiling. Lightly beat the egg yolk in a bowl and gradually add the milk, whisking it in as you add to ensure it combines well and doesn't cook the egg.

Return the mixture to the pan then add the chocolate and melt in the heat of the milk mixture, stirring constantly. Add the cinnamon and 1/2 tbsp ginger and mix through.

Warm the mixture for a couple minutes back on a low stovetop heat, without boiling, to thicken the mixture slightly. Then stir in butter and divide it between two small glasses. Refrigerate before serving, topped with additional small pieces of crystalized ginger.

How To Make Ice Cream Without Eggs

whole milk, divided

cornstarch

cream cheese,

salt

heavy cream

sugar

honey

vanilla bean

Make the cornstarch slurry: Place a 1/4 cup of the milk and cornstarch in a small bowl and whisk until the cornstarch is fully dissolved. You can reach into the bowl and rub out any lumps between your fingertips if you want to be really sure.

Smooth out the cream cheese: Place the cream cheese and 1/4 cup of the milk in another small bowl and whisk until smooth. Whisk in the salt.

Simmer the milk: Place the remaining 1 3/4 cups milk, cream, sugar, and honey in a medium saucepan and whisk to combine. Lay the vanilla bean flat on a cutting board and slit it open lengthwise. Use the tip of a teaspoon (or the knife) to scrape all the vanilla beans into the saucepan, then toss in the whole vanilla bean pod as well. Bring to a simmer over medium heat, whisking frequently. Reduce the heat and simmer for 4 minutes. Remove from the heat.

Thicken the ice cream base: Whisk about 1/2 cup of the hot milk mixture into the cornstarch slurry. Slowly pour this back into the hot milk, whisking constantly. Return to the medium heat and cook, whisking frequently, until it comes to a boil. Boil for 1 minute, then remove from the heat. Whisk in the cream cheese mixture. Remove the vanilla bean husk. Whisk in the vanilla extract.

Chill the ice cream base: Chill this ice cream base for at least 4 hours or overnight in the refrigerator. You can also pour your ice cream mix into a bag and submerge it in ice water. This will chill your base very fast and very thoroughly, although it is a bit of mess and hassle to deal with. (Make sure your ice cream maker base is frozen at before proceeding to the next step.)

Churn the ice cream base: Now comes the centerpiece of the ice cream action — freezing the ice cream! The goal of churning the ice cream is to freeze the base while agitating or stirring the ice cream constantly so that large ice crystals don&#x27;t form in the ice cream. More professional-quality ice cream makers will also beat a quantity of air into the ice cream as it freezes. But most home ice cream makers are not going to add a great deal of air to ice cream, which means that nearly all homemade ice cream is really closer to premium ice creams and traditional gelato, which have much less air by volume.

Stir in mix-ins: If you&#x27;re adding something extra to ice cream, like chocolate drizzle, fruit sauce, or cookie bits, it&#x27;s best to do this at the very end of the ice cream churning process. You can drizzle your sauce or mix-ins straight into the ice cream and let the ice cream maker mix them in, or if you&#x27;re doing a more hack-type method, just stir in these mix-ins by hand. Sometimes if I am using something really delicate, or adding a sauce I want swirled in distinctly (instead of really combined), I&#x27;ll scrape the ice cream out of the maker, then fold in carefully by hand before ripening the ice cream.

Harden the ice cream in the freezer: No matter what kind of ice cream maker you use, the freshly churned ice cream will still be very soft and even runny after it has been churned. In order to get that scoopable texture, and to let the flavors meld and bloom, it&#x27;s best to freeze the ice cream for at least a few hours before eating. Scrape the ice cream into a shallow container (to help it freeze faster) and, just like when making custard or pudding, cover the surface of the ice cream completely with plastic wrap or waxed paper. Seal with a lid and freeze for a few hours. Then scoop and enjoy!

Peanut Butter Whatchamacallit Pie is a simple and delicious pie that is totally irresistible!  My all time favorite candy bar brings a  new twist to the classic peanut butter pie!

Peanut Butter Whatchamacallit Pie

oz cream cheese, softened

1.6 Whatchamacallit Candy Bars, coarsely chopped

heavy whipping cream, whipped

graham cracker pie crust

whipped cream

caramel sauce

Add whipping cream to a chilled mixer bowl...

Add whipping cream to a chilled mixer bowl and beat until stiff peaks form. Refrigerate.

In a mixer bowl, add cream cheese, peanut...

In a mixer bowl, add cream cheese, peanut butter and powdered sugar. Mix until smooth and well combined. Fold in chopped Whatchmacallit candy bars and whipped cream.

Pour into pie crust. Refrigerate at least 4...

Pour into pie crust. Refrigerate at least 4 hours.

Garnish with sweetened whipped cream and caramel sauce.

Delish.com brings you a recipe for a dessert bite that won't through you off your keto cycle

Cookie Dough Keto Fat Bombs

tbsp. (1 stick) butter, softened

c. Keto friendly confectioners sugar (such as Swerve)

pure vanilla extract

kosher salt

almond flour

I used weed butter. What a perfect keto yummy

I just had the regular swerve (not confectioners) - the dough wasn't exactly staying together so I added 2 tablespoons of MCT oil and it totally fixed the problem. I also added cacao nibs and used 85% dark chocolate instead of Lily's because I like it better and it has a super low carb count. They are delicious. I also used ghee instead of regular butter so that may be contributed to them not staying together as they might have otherwise without the additional oil.

I’m a sugar addict (trying keto to kick the habit a bit) these are going to be dangerous. Super yummy. I’m also a chronic recipe deviator... I added a serving of protein powder (I use two scoops of bulletproof collagen protein powder) and a 1/4 cup of coconut oil to the recipe. Also, I only used 1/3 or a cup of chocolate chips. Super good. And very moist. Thank you for posting!

I thought they were great. I’ve tried a few keto desserts and they weren’t worth trying a second time, but these were awesome.

I followed a suggestion in the comments to do the 1 cup almond flour and 1/3 cup coconut flour and they turned out so good! I also didn't have any of the baking chips from Amy's so I used one of the almond milk chocolate bars I had and chopped that up. It changed the macros a tiny bit but not too much. Will 100% be adding these to my normal rotation.

More vanilla 
do 1/4 cup swerve brown and 1/4 cup swerve confectioners. 
I prefer less chocolate so I did 1/2 cup still a lot. 
also for y’all doing the net carbs remember to subtract Erythritol 

these are pretty good

I just made these & the taste would have been good except for the graininess?? I ended up throwing it out because I couldn't get past that texture:(  What can you do to remedy this?

Delicious!! I love the grainy consistency of the almond flour.

these are VERY good as written, but replacing the confectioners sweetener with swerve brown sugar is a GAME CHANGER!! i like to scoop them and keep them frozen- love the texture of frozen cookie dough! i am a baker for a living so going keto was really difficult for me, cookie dough being my favorite thing. these are so good!

Can I use caco nibs instead of dark chocolate chips?

I did not at all expect these to taste like traditional cookie dough, but I did expect them to be tasty. Not at all a fan of these. Tastes grainy and just odd. Maybe sub some coconut flour or add brown sugar Swerve, but as is is not worth the effort. Keto ingredients are not cheap, this is just a waste.

Not sweet and very very gritty. Uses expensive ingredients and not worth it all. I will not bother making these again

When I added everything up and counted the chocolate chips it says 3 carbs per ball??? Can someone else calculate this the next time you make them?

I am not on any diet other than watching my carbs but my fiancé is on a strict keto diet.  I made these for him but the poor thing never got to try them.  They were gone by the time he made it home from work.

https://streaming.hearstdigitalstudios.com/f4040d96-1d88-424e-b256-72138edd253d/video_rover_16x9_1080p_hd_1543870468_6594.mp4

Going Keto Is Fun When There's Cookie Dough Fat Bombs

Learn how to make a two-layer jello mold with one gelatin mixture, the best liquids for making jello, and the best time to add fruit to this dessert.  

How To Make a Layered Jello Mold

Cooking spray

fruit

gelatin

cranberry juice cocktail, divided

sweetened condensed milk

Prepare the mold and chill the fruit: Coat a 10-cup Bundt pan or gelatin mold with cooking spray. Wipe with a paper towel to make sure there are no puddles of spray and the pan is well-coated. Rinse, dry, and cut strawberries into quarters. Stem and pit cherries. Refrigerate the fruit until needed.

Bloom the gelatin: Place the gelatin with 1 cup of the cranberry juice in a medium bowl and whisk to combine. Set aside to bloom while preparing the rest of the mixture.

Heat the juice and sugar: Heat the remaining 6 cups cranberry juice and sugar in a medium saucepan until the sugar is dissolved and the mixture comes to a bare simmer.

Melt the gelatin: Remove the cranberry mixture from the heat, add the gelatin mixture, and whisk until the gelatin is fully dissolved. 

Divide the cranberry mixture: Measure off 3 cups of the cranberry mixture (a large glass measuring cup works best for this). Pour the remaining cranberry mixture into a large bowl.

Cool the gelatin mixture and add the fruit: Place the bowl of cranberry-gelatin mixture over an ice bath. Cool the mixture, stirring regularly, until quite thick and it has a hair gel-like texture to ensure that the fruit doesn&#x27;t float when added, about 30 minutes. Once thickened, carefully fold in the fruit.

Refrigerate the fruit layer: Pour the gelatin-fruit mixture into the prepared mold. Refrigerate until set, about 2 hours.

Make the creamy layer: Add the sweetened condensed milk to the remaining 3 cups gelatin mixture and stir to combine. Cool at room temperature until the fruit-filled gelatin sets.

Add the creamy layer mold: Once the fruit-filled gelatin is set, carefully pour the creamy gelatin mixture into the prepared pan. Avoid pouring in one spot. Instead, steadily pour the creamy mixture in while turning the pan.

Refrigerate until set: Refrigerate the whole pan until set, about 4 hours but preferably overnight.

Unmold and serve: To remove the gelatin from the mold, carefully invert the mold onto a serving plate and let the mold fall gently from the mold onto the plate. This will take 2 to 3 minutes. (If it does not come out, fill the sink or large, wide pot — wider than your mold — with warm tap water. Dip the outside of the mold in the water for 10 seconds. Remove from the water, dry the outside of the mold, and flip out onto a serving plate.) Cut into slices and serve.

This fun dessert is great for gift giving. They are so easy to make you can involve the whole family.

Caramel Marshmallow Rice Krispie Balls Recipe

caramels (Kraft caramels)

condensed milk

Tablespoons butter

marshmallows (large)

Rice Krispies Cereal

In a medium saucepan place the caramels, sweetened condensed milk, and butter. Over medium heat stir constantly until smooth and creamy.

Using a toothpick or skewer, dip each marshmallow into the caramel mixture. Tap off the excess.

Pour the Rice Krispies in a big bowl and then gently roll the caramel covered marshmallow in the Rice Krispies.

Place on a cookie sheet that has been lined with parchment paper and gently pull out the toothpick or skewer from the marshmallow.

Let set up for about 30 minutes.

These holiday Rice Krispies treats are made with sweetened condensed milk and jazzed up with nutmeg, cinnamon, and brandy.

Eggnog Rice Krispie Treats

Cooking spray or butter

(1 stick) salted butter

brandy, dark rum or bourbon

nutmeg,

puffed rice cereal,

mini marshmallows (optional but encouraged)

Coat an 8x8x2-inch baking pan with cooking spray or softened butter. Line the pan with a parchment paper sling that hangs off two sides.

Melt 1 stick salted butter in a large pot over medium heat. Add 1/3 cup sweetened condensed milk and 2 to 3 tablespoons liquor of choice. Stir with a flexible spatula until the mixture is combined and just starting to bubble, about 2 minutes.

Add 10 ounces mini marshmallows, 1 teaspoon kosher salt, 1/2 teaspoon freshly grated nutmeg, and 1/4 teaspoon ground cinnamon, and stir until the marshmallows are melted. Add 1 teaspoon vanilla extract and stir to combine. Remove the pot from the heat.

Add 6 cups puffed rice cereal and 1 cup mini marshmallows, if using, and stir until evenly coated. The extra cup of marshmallows is a little fussy, I know, but provides pockets of melted gooeyness throughout each treat.

Transfer the mixture to the prepared pan. Cover with plastic wrap and press down lightly with your hands to evenly flatten the treats. Uncover and dust with more grated nutmeg. Let cool 1 to 2 hours.

Grasping the excess parchment, remove the slab of treats from the pan and place on a cutting board. Cut into 16 squares.

This colorful twist on classic Rice Krispies treats is festive and fun for kids and adults alike.

Funfetti Rice Krispies Treats

unsalted butter

almond extract

rice crisp cereal,

rainbow sprinkles

Line an 8×8-inch baking pan with a parchment paper sling, leaving several inches of overhang on 2 sides. Melt 6 tablespoons unsalted butter in a large saucepan over medium-low heat. Stir in 1 (10-ounce) package mini marshmallows, 1/2 teaspoon vanilla extract, 1/4 teaspoon almond extract, and 1/4 teaspoon kosher salt until melted. Turn off the heat.

Gently fold in 6 cups rice crisp cereal (such as Rice Krispies) and 1 cup rainbow sprinkles until completely coated. Transfer mixture to prepared pan and press into an even layer. Cool 1 hour before cutting into 16 squares.

This no-bake dark chocolate mini cheesecake is a perfect treat for a romantic date with your special someone. The cake is vegan (dairy-free), gluten-free, and soy-free. 

Dark Chocolate Mini Cheesecake

hazelnuts

g fine coconut flour

g raw cacao powder

dates

coconut cream (the thickened coconut cream from a can of full-fat coconut milk)

100 g dark chocolate (85% cacao)

ml coconut oil

lemon juice

ml rice milk

40-50 ml agave syrup

dark chocolate (85% cacao)

g blueberries (for the decoration)

Line the base of a panettone mold 12x10 cm (12cm diameter x 10cm height) with baking paper.

Drain dates really well after soaking them - you can use a fork to remove any excess water.

Place roasted hazelnuts and cashews (check How to roast nuts),  coconut flour, raw cacao powder, and dates in the food processor and process until the mixture sticks together. Adjust sweetness.

Tip: If the mixture is too dry, add just a tiny bit of coconut oil. If the mixture is too moist, add just a pinch of coconut flour.

Once it’s all combined and the mixture is nice and sticky, press it evenly onto the bottom of the prepared mold. Place the crust into the fridge while you make the chocolate layer.

Crust

Melt chocolate over low heat in a medium pot -&gt; high-quality dark chocolate (85%) is the best choice. 

Drain cashews and dates well and place them into a high-speed blender. Add coconut cream (check Note on coconut cream), coconut oil, lemon juice, rice milk, and agave syrup, and blend at high speed until smooth and creamy.

Add in melted chocolate and blend again briefly until all is well combined. Adjust sweetness. 

Pour the filling over the crust.

Place the cake in the freezer to set for 4-5 hours or until firm.

Dark chocolate layer

Drizzle the cake with melted chocolate (check How to drizzle chocolate) or top with blueberries. 

Serving suggestion

Upgrade the classic back-of-the-box treat with marshmallows, chocolate, and crushed graham crackers.

S’mores Rice Krispies Treats

graham crackers

milk chocolate chips

Line an 8×8-inch baking pan with a parchment paper sling, leaving several inches of overhang on 2 sides. Melt 6 tablespoons unsalted butter in a large saucepan over medium-low heat. Reserve 1 cup from 1 (10-ounce) package mini marshmallows. Stir the remaining marshmallows (about 3 cups), 1/2 teaspoon vanilla extract, and 1/4 teaspoon kosher salt into the butter until melted. Turn off the heat.

Add the reserved 1 cup mini marshmallows, 4 cups rice crisp cereal (such as Rice Krispies), 2 cups coarsely crushed graham crackers, and 1/2 cup milk chocolate chips, and gently fold until completely coated. Transfer mixture to prepared pan and press into an even layer. Cool 1 hour before cutting into 16 squares.

Easy Banana Pie

milk

vanilla

banana

oz sweetened condensed milk

whip

vanilla wafers

bananas, (sliced ¼ inch thick)

9 inch graham cracker crust

In a large bowl, beat pudding mix and milk together until smooth and thickened.

Add sweetened condensed milk, cool whip and beat until combined.

Slice bananas and line bottom and sides of pie crust, keeping remaining bananas for topping.

Pour pudding mixture over bananas and spread.

Add vanilla wafers, crushed vanilla wafers, sliced bananas and dollops of cool whip on top.

Place in fridge to chill.

The only thing better than the way this elegant cheesecake looks is how simple it is to put together—there's no baking required.

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