How about a no-bake fruit dessert? This one sounds good to me with strawberries, but you could also use other berries. Can you use Cool Whip instead of making your own whipped cream? Yes, but it won’t be as good.
Easy Strawberry Icebox Cake
3 cups st rawber r ies, chopped 3/4 cup granulated sugar 2-1/4 cups heavy cream 1/2 cup confectioners’ sugar 1 Tbsp vanilla extract 1 (11-ounce) box vanilla wafers Sliced strawberries, for serving (optional) Crush the strawberries and sugar in a medium bowl using a potato masher until very juicy and just slightly chunky. Don’t have a masher? Pulse the berries in a food processor, but be mindful not to over-process.
Whip the heavy cream in a large bowl using a whisk or a handheld mixer until the cream starts to thicken, 2 to 3 minutes. Dump in the confectioners’ sugar and vanilla and whip until stiff peaks, about 1 minute more.
Gently fold the strawberry slush into the cream.
Grab an offset spatula or a spoon and spread a layer of strawberry cream on the bottom of the dish. Top the cream with a layer of vanilla wafers, fitting them as closely together as possible.
Continue alternating layers of strawberry cream and wafers, ending with a luscious layer of cream. Swirl and swoop the top decoratively. Cover with plastic and refrigerate overnight.
The next day, scoop the cake onto plates and finish with sliced strawberries.
-kwc Here’s another no-bake banana pudding. It’s Paula Deen’s recipe and I have also added berries several times and called it banana berry pudding. Only one person didn’t like it as many times as I added the berries. You do you.
Mom hates bananas so I leave a corner bananaless for her. Also, I never use the Chessman cookies. Just vanilla wafers as God intended.
Not Yo Mama’s Banana Pudding
1 (12- oz) container frozen whipped topping, thawed, or equal amount sweetened whipped cream 1 (14-oz) can sweetened condensed milk 1 (8-oz) package cream cheese, softened 2 cups milk 1 (5-oz) box instant French vanilla pudding mix 6 to 8 bananas, sliced 2 bags chessman cookies Line the bottom of a 13x9x2inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.
-kwc This one is similar as a coworker used to bring it to birthday potlucks, but it is even easier. You will have to use a burner to heat something up, but the dessert itself doesn’t require baking.
Eclair Cake
24 graham crackers (from one 14.4-oz. box) 2 (3.4-oz.) packages vanilla instant pudding 2 1/3 cups cold milk 1 (8-oz.) tub whipped topping, thawed 2 (4-oz.) semi-sweet chocolate bars 1 cup heavy cream In a 13x9-inch glass dish, place one layer of graham crackers, breaking up the crackers as needed to fill the space.
In a large mixing bowl, whisk together the instant pudding mix and cold milk. Fold in the whipped topping.
Spread half of the pudding mixture over the graham crackers. Top with another layer of graham crackers. Spread the remaining pudding mixture over the graham crackers. Top with a final layer of graham crackers. Transfer the dish to the fridge to chill for 30 minutes.
While the cake layers are chilling, make the ganache topping: Finely chop the chocolate, and transfer it to a heat-safe bowl.
In a small saucepan, heat the heavy cream on medium-low for 5 minutes until just boiling. Do not allow the cream to heat to a rolling boil. Slowly pour the hot heavy cream over the chopped chocolate.
Allow the mixture to sit for two minutes before whisking until smooth.
Remove the chilled eclair cake from the fridge. Pour the prepared ganache over top. Smooth the ganache with a spatula.
Cover the eclair cake with the baking dish lid or plastic wrap and put it back in the fridge. Allow the cake to chill for at least 8 hours before serving.
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