Diva Tasting: Summer NO-Bake Desserts….

Multiple NO-BAKE Desserts

Orange Pops


2 Cups Almond Breeze Vanilla Almond Milk

¼ Cup Sugar

2 Tablespoons Cornstarch + 2 Teaspoons Cornstarch

2 Tablespoons Coconut Oil or Butter

1 Teaspoon Vanilla Extract

¼ Cup Orange Juice Concentrate, Thawed


Step 1 Whisk together Almond Breeze, sugar, cornstarch, coconut oil, and extract in a small saucepan. Bring to a simmer, whisking frequently. Cook over low heat for 5 minutes or until mixture has thickened, stirring frequently. Let cool, stirring occasionally.

Step 2 Place 2/3 of the mixture in a separate bowl and stir in orange juice concentrate. Combine mixture from both bowls and swirl very lightly.

Step 3 Spoon into ice cream pop molds and insert a handle or stick into each. Freeze overnight.

Notes: If using Popsicle sticks, cover each mold firmly with foil. Make a tiny slit in each and insert sticks.

Chocolate-Hazelnut No-Bakes


1 Cup Butter

2 Cups White Sugar

1 Teaspoon Vanilla Extract

¼ Teaspoon Salt

1 Cup Peanut Butter

1 Cup Chocolate-Hazelnut Spread (Such As Nutella®)

3 Cups Rolled Oats


Step 1 Line an 8-inch baking dish with aluminum foil.

Step 2 Melt butter in a large saucepan over medium-high heat. Stir sugar, vanilla extract, and salt into the melted butter; bring to a boil and cook and stir until the sugar dissolves, about 1 minute.

Step 3 Reduce heat to medium; add the peanut butter and chocolate-hazelnut spread. Cook and stir until smooth, about 5 minutes. Remove from heat and add the oats; stir to coat evenly. Dump the mixture into the prepared baking dish; spread into an even layer using a spatula or spoon.

Step 4 Allow the mixture to cool completely, at least 30 minutes. Remove from baking dish, lifting by the foil. Cut into bars to serve Makes 25



1 ½ Cups Graham Cracker Crumbs

Cup Packed Brown Sugar

½ Teaspoon Ground Cinnamon

Cup Butter, Melted

2 (8 Ounce) Packages Cream Cheese

2 Teaspoons Lemon Juice

1 Pint Heavy Whipping Cream

Cup White Sugar

1 (21 Ounce) Can Cherry Pie OR Favorite Fruit Filling


Step 1 In a small bowl, stir together the graham cracker crumbs, brown sugar and cinnamon. Add melted butter and mix well. Press into the bottom of an 8 or 10 inch spring-form pan. Chill until firm.

Step 2 In a medium bowl, beat together the cream cheese and lemon juice until soft. Add whipping cream and beat with an electric mixer until batter becomes thick. Add the sugar and continue to beat until stiff. Pour into chilled crust, and top with pie filling. Chill several hours or overnight. Just before serving, remove the sides of the spring-form pan.

Lemon NO-BAKE Bars


½ Cup Butter

½ Cup Sweetened Condensed Milk

1 Lemon, Juiced And Zested

1 ½ Cups Tea Biscuits, Crushed

1 Cup Flaked Coconut

½ Cup Chopped Pecans


Step 1 In a small saucepan over medium heat, melt together butter and sweetened condensed milk, stirring frequently until smooth. Stir in crushed biscuits, lemon juice and zest, and coconut, and nuts; mix well. Press into a 9×9 inch dish. Refrigerate overnight before slicing or the squares will come out sticky. Serves 12



2 (8 Inch) Pie Shells, Baked

3 Quarts Fresh Strawberries

1 Cup White Sugar

2 Tablespoons Cornstarch

1 Cup Boiling Water

1 (3 Ounce) Package Strawberry Flavored Jell-O®


Step 1 In a saucepan, mix together the sugar and corn starch; make sure to blend corn starch in completely. Add boiling water, and cook over medium heat until mixture thickens. Remove from heat. Add gelatin mix, and stir until smooth. Let mixture cool to room temperature.

Step 2 Place strawberries in baked pie shells. Pour cooled gel mixture over strawberries.

Step 3 Refrigerate until set. Serve with whipped cream, if desired. 2 pies serves 16

NOTE: You may use any fresh berry of choice and substitute the compatible jello flavor to go with it.

Lime Torte NO BAKE


2 Cups Graham Cookie Crumbs

2 Tablespoons White Sugar

5 Tablespoons Melted Butter

1 (.25 Ounce) Envelope Instant Lime Gelatin

Cup Lime Juice

2 ½ Cups Heavy Cream, Divided

9 Ounces White Chocolate, Chopped

3 (8 Ounce) Packages Cream Cheese, Softened

1 Cup White Sugar

2 Tablespoons Grated Lime Zest


Step 1 Combine cookie crumbs and sugar in a large bowl. Pour in melted butter, and mix thoroughly. Press into the bottom and one inch up the sides of a 10-inch spring-form pan.

Step 2 Sprinkle the gelatin over the lime juice in a small bowl, and set aside to soften. Bring 1/2 cup of whipping cream to a simmer in a heavy pan. Remove from heat, and pour over the chopped white chocolate. Let soften for two minutes, then whisk until smooth. Mix the gelatin into the warmed chocolate until melted; set aside to cool to room temperature. Beat remaining 2 cups of cream to stiff peaks in a large bowl, and set aside.

Step 3 Beat the cream cheese with the sugar with an electric mixer until well blended. Slowly blend white chocolate mixture into cream cheese, then mix in lime zest. Fold the whipped cream into the cream cheese mixture, and pour into prepared crust. Cover pan with plastic wrap, and refrigerate overnight. Serves 10-12

Berry Squares


2 Cups Graham Cracker Crumbs

3 Tablespoons White Sugar

½ Cup Butter, Melted

1 (8 Ounce) Package Cream Cheese, Softened

1 Cup White Sugar

¼ Teaspoon Kosher Salt

2 Teaspoons Vanilla Extract

1 Teaspoon Lemon Juice

1 (8 Ounce) Tub Frozen Whipped Topping, Thawed

4 Cups Frozen Blueberries (OR Berry of Choice)


Step 1 In a medium bowl, stir together the graham cracker crumbs and 3 tablespoons of sugar. Mix in the melted butter. Sprinkle evenly into the bottom of a 9 inch square baking dish, and pack down into a solid crust.

Step 2 In a large bowl, beat cream cheese with 1 cup of sugar until smooth. Stir in salt and lemon juice. Fold in the whipped topping until well blended, then fold in the frozen blueberries. Spoon over the crust in the baking dish, and spread evenly. Cover with plastic wrap and refrigerate for at least 1 hour before slicing into squares and serving. Serves 12

No Bake Double Chocolate


30 Chocolate Graham Cookies, Crushed

½ Cup Butter Melted

1 (8 Ounce) Package Cream Cheese, Softened

½ Cup Baking Cocoa

2 Cups Confectioners’ Sugar

¾ Cup Peanut Butter

1 (12 Ounce) Container Frozen Whipped Topping, Thawed


Step 1 In a bowl pour melted butter over the Crushed Grahams stir to mix. Press crushed Graham cookies into the bottom of a 9×13 inch pan, reserving a few for decoration.

Step 2 In a medium bowl, beat together the cream cheese and confectioners’ sugar and cocoa. Stir in the peanut butter until well blended, then fold in the whipped topping. Spread over the crushed cookie base, sprinkle the remaining Graham crumbs on top, and freeze for 1 to 2 hours. Thaw 10 to 15 minutes before cutting and serving.

Chocolate Pie


1 (13 Ounce) Jar Chocolate-Hazelnut Spread (Such As Nutella®), Divided

1 (9 Inch) Prepared Graham Cracker Crust

1 (8 Ounce) Package Cream Cheese, Softened

1 (8 Ounce) Container Frozen Whipped Topping, Thawed

¼ Cup Powdered Baking Cocoa


Step 1 Spread 1/4 cup of the hazelnut spread over the bottom of the graham cracker crust.

Step 2 Beat remaining hazelnut spread and cream cheese and cocoa together in a bowl until smooth. Fold whipped topping into the cream cheese mixture; pour into the pie crust and spread evenly.

Step 3 Refrigerate until well chilled, 4 hours to overnight. Serves 6

No Bake Cinnamon Rolls for Kids


4 Slices White Bread, Crusts Removed

5 Tablespoons Butter

4 Tablespoons Cinnamon Sugar

5 Tablespoons Confectioners’ Sugar

¼ Teaspoon Water, Or As Needed


Step 1 Roll the bread slices until very flat. Butter the bread, and sprinkle with cinnamon sugar. Starting on one side, roll up the bread slice until tight. Repeat with the second bread slice. Cut the bread rolls into 1 inch slices.

Step 2 Mix the confectioners’ sugar with the water in a small bowl to make a thin frosting. Drizzle frosting over the bread slices, and serve. Serves 8

Note: You may place the rolls in the toaster oven on 375 and bake 3 Minutes for crunch and baked flavor if desired.

Peanut Clusters-NO-BAKE


1 Cup Peanut Butter

½ Cup Butter

1 (16 Ounce) Package Miniature Marshmallows

¼ Cup Honey

1 (12 Ounce) Box Honey Graham Cereal


Step 1 Spray a 9×13 inch baking pan with nonstick spray; set aside.

Step 2 Melt the peanut butter, butter, and marshmallows in a saucepan over medium heat, stirring until smooth. Stir in the honey. Remove from heat; stir in the honey graham cereal. Press the mixture evenly into the prepared pan with a greased spatula. Allow to cool; cut into squares to serve. Serves 20

Cookie Balls


1 Pound Chocolate Sandwich Cookies Or Favorite Cookies, Crushed

1 (8 Ounce) Package Cream Cheese, Softened

1 Pound Vanilla OR Chocolate Flavored Candy Coating, Melted


Step 1 In a large mixing bowl, combine crushed cookies and cream cheese to form a stiff dough. Roll into balls and dip with a fork in melted candy coating. Let rest on waxed paper until set. Makes 3 Dozen.

Note: Suggest Chocolate Covered Peanut Butter Cookies or Chocolate Mint Cookies as well.

Peanut Butter Cookie Balls


16 Ounces Peanut Butter Sandwich Cookies

1 Cup Peanut Butter

½ (24 Ounce) Package Chocolate Candy Melts

¼ Cup Chocolate Candy Sprinkles


Step 1 Cover a baking sheet with parchment paper and set aside.

Step 2 Crush peanut butter cookies in a food processor until they are crumbs. Pour into the bowl of a stand mixer and add peanut butter. Mix on medium speed until a dough forms, about 5 minutes.

Step 3 Scoop dough and form 20 balls, placing them onto the prepared baking sheet. Freeze for 30 minutes so they will hold together while dipping.

Step 4 Melt chocolate candy in a microwave-safe bowl in a microwave, stirring frequently, in 30-second increments.

Step 5 Insert a toothpick into each cookie ball and dip into melted chocolate. Return balls to the prepared baking sheet and top with sprinkles.


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