Free The Ultimate No-Bake Dessert Cookbook: Over 600 Simple and Delicious No-Bake Recipes by Corbett Coburn

overnight.
     
Chocolate Peanut Butter Cake
    Ingredients:
    ½ gallon chocolate ice cream
    1 cup peanut butter
    8 ounces non-dairy whipped topping
    15 graham crackers, crushed
    1 stick of butter, melted
    ⅓ cup sugar
     
    Procedure:
    1.       Combine
the melted butter, graham cracker crumbs and sugar.
    2.       Press
the mixture into a 9 x 13 inch baking pan.
    3.       Freeze
for 30 minutes.
    4.       Soften
the ice cream.
    5.       Mix
the peanut butter and the whipped topping in a large bowl.
    6.       Mix
in the ice cream.
    7.       Layer
the ice cream mixture onto the graham cracker crust.
    8.       Freeze
before serving.
     
Ice Cream Bundt Cake
    Ingredients:
    1 gallon vanilla ice cream, slightly softened
    1 cup heavy whipping cream
    1 (20 ounce) can crushed pineapple
    1 angel food cake, crumbled
    1 cup pecans or walnuts, chopped
    1 pound frozen strawberries, thawed
     
    Procedure:
    1.       Whip
the cream until it forms soft peaks.
    2.       Mix
all ingredients.
    3.       Pour
into two Bundt pans.
    4.       Freeze
before serving.
     
Cracker and Ice Cream Cake
    Ingredients:
    67 round butter crackers (i.e., Ritz®) or 2 packs oblong butter
crackers (i.e., Townhouse®), crushed
    1 stick butter
    4 tablespoon sugar
    ½ gallon vanilla ice cream, softened
    2 (4 serving size) packages vanilla instant pudding mix
    1 cup milk
    8 ounces non-dairy whipped topping
     
    Procedure:
    1.       Melt
the butter and mix it with the sugar and cracker crumbs.
    2.       Press
the mixture into a 9 x 13 inch cake pan.
    3.       Freeze
for 30 minutes.
    4.       In
large bowl mix the softened ice cream, pudding mix and milk.
    5.       Pour
the ice cream mixture over the crust.
    6.       Cover
the cake with non-dairy whipped topping.
    7.       Freeze
before serving.
     
Ribbon Cake
    Ingredients:
    1 angel food cake
    ½ gallon Neapolitan ice cream
    12 ounces non-dairy whipped topping
     
    Procedure:
    1.       Slice
the cake horizontally into 4 layers.
    2.       Cut
ice cream in layers, chocolate, vanilla and strawberry.
    3.       Alternate
in layers starting with cake on the bottom and ending with a layer of cake.
There should be 7 layers of cake and ice cream. Spread the ice cream to cover
the cake in each layer.
    4.       Cover
the entire cake with non-dairy whipped topping.
    5.       Place
the cake in the freezer to harden.
     
Spring Delight Cake
    Ingredients:
    1 angel food cake
    1 quart vanilla ice cream
    2 cups strawberries
    2 cups blueberries
    1 (15 ounce) can mandarin oranges, drained
    1 (3 ounce) package strawberry gelatin
    1 (3 ounce) package lime gelatin
    1 (3 ounce) package orange gelatin
    8 ounces non-dairy whipped topping
     
    Procedure:
    1.       Divide
the cake into thirds and break it into bite sized pieces.
    2.       Dredge
⅓ of cake in the dry strawberry gelatin and put it into the bottom of a
tube pan.
    3.       Add
the strawberries and ⅓ vanilla ice cream to the pan.
    4.       Dredge
the next ⅓ of the cake in the lime gelatin and put it into the cake pan
with the blueberries and ⅓ more of ice cream.
    5.       Dredge
the last ⅓ of the cake in the orange gelatin and add it to the pan with
oranges and another layer of ice cream.
    6.       Freeze
the cake until it is hard—about 4 hours.
    7.       Remove
the cake from the pan and frost with non-dairy whipped topping.
    8.       Return
the cake to the freezer until you are ready to serve it.
     
Blueberry Yogurt Cake
    Ingredients:
    1 angel food cake
    1 quart vanilla frozen yogurt, slightly softened
    2 cups frozen blueberries
    Whipped cream or non-dairy whipped topping
     
    Procedure:
    1.       Cut
the top ⅓ off the cake and retain it.
    2.       Make
a trench in the cake, being careful not to get the bottom or the sides too
thin.
    3.       Make
a layer of the frozen yogurt in the trench.
    4.