No Bake White Chocolate Lemon Meringue Bars

These No Bake White Chocolate Lemon Meringue Pie Bars are tangy with a delicious crust and they promise to be a taste sensation.  They are super easy too. The ingredients include Lemon Curd, Mini Marshmallows, sweetened Condensed Milk and of course delicious White Chocolate

Ingredients:

- 200g / 7 oz / 1 1/2 cup butter Small gold Graham crackers crumbs (about 23 cookies)

- 113g / 4 oz / 1 stick of butter, melted

- 1 tbsp light brown sugar

- 396g / 14 oz / 1 can condensed milk

- 56 g / 2 oz / 1/2 stick butter, cubed

- Pinch salt

- 340g / 12 oz / 2 cups white chocolate chips or chopped

- 30g / 1 oz / 2 Tbsp Lemon Curd

- 30g / 1 oz / 2 Tbsp Lemon Juice

- 1 tsp Lemon Extract

- 1 Tbsp Lemon Zest

- 150g / 5.3 oz / 3 cups Mini Marshmallows

Directions:

Butter an 8 x 8 inch (20cmx20cm) pan or line it with parchment paper (leaving a 2-inch / 5 cm overhang on two sides).

- In a bowl, mix together the crushed cookies crumbs, melted butter and sugar. Transfer to the pan and press it down lightly and evenly with your fingers. Set aside. Refrigerate up to ready to use.

- In a wide microwave safe bowl combine condensed milk, butter and salt.

- Microwave on high for 3 minutes. It will be very bubbly.

- Add the chopped chocolate chocolates or chips.

- Stir well up to all the chocolate is melted and the mixture is really smooth.

- Add the lemon curd, lemon juice, lemon extract and lemon zest. Mix one more time.

- On top of the cookie crust, spread evenly to the edges of the pan Prepared. Smooth the top.Sprinkles marshmallows on top and press lightly to make safe it will stick to the bars.

- Refrigerate or freeze up to completely Call set.

- Using the parchment paper overhangs, lift bars from pan and transfer to a cutting board. Torch the marshmallows if you want to And Then cut into 25 squares.

Source: thewhoot.com

No Bake Pink Lemonade Pie

You’ll love this Pink Lemonade Pie! The Recipe is No Bake and calls for Graham Crackers (any Digestive Biscuit can be used) and Cool Whip which is heavy whipping cream with gelatine.

Ingredients: 

1 graham cracker crust 
1 ~ 12 ounce can frozen pink lemonade {thawed}
***RECIPE update: Several readers have commented that the pie turned out "soupy" / "mushy" and would not set when chilled. I am suggesting that you only use 3/4 of the 12 ounce can of frozen pink lemonade concentrate. Maybe this will help the pie to set better when chilled."
1 large 16 ounce container Cool Whip
1 can sweetened condensed milk
PINK food coloring
sweetened flakey coconut {optional}

Directions:

Begin with the condensed milk.

Add pink lemonade.

Plop in about 10 ounces of Cool~Whip.
 
DON'T ADD ALL THE COOL~WHIP. 

Take a hand mixer and whip up the pink lemonade concoction.

Pour that luscious PINK mix into the baked graham cracker crust.

Place the pie in the fridge to set.
 
Meanwhile.
 
Get ready to experiment with some toasted PINK COCONUT!   

Toast the coconut on 375 degrees until slightly browned.
 
Did I mention the coconut is optional. It is. 

Cool the coconut.
 
Let GO!
 
Get craZy!
 
Squirt a few PINK dots of food color on the coconut.
 
Just do it!
 
Live WILD! 

When the pie is cool and set add a blob of Cool~Whip to the top.

Swirl it around.
 
Sprinkle on the pink coconut.

Pop it back in the fridge.

Let it chill for several hours if not more.

Serve it chilled.

Click Here to view the tutorial on their website.    

Source: bloomingonbainbridge.com

Pumpkin Cheesecake Truffle Mummies

These no-bake pumpkin cheesecake truffles are so easy to make and are perfect for Halloween parties! 

PREP TIME

20 mins

COOK TIME

30 mins

TOTAL TIME

50 mins

 

These no-bake pumpkin cheesecake truffles are so easy to make and are perfect for Halloween parties! They are so yummy they will be the first thing to disappear at the dessert table!

Author: Tiffany

Recipe type: Dessert

Serves: 14

Ingredients:

• 1½ cups gingersnap cookie crumbs
• ¼ cup canned pumpkin purée
• ⅓ cup graham cracker crumbs
• 3 tablespoons powdered sugar
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon salt
• 3 ounces cream cheese, softened
• ½ cup white chocolate chips
• white chocolate chips or white dipping chocolate (like CandiQuik)
• red food coloring

Directions:

1. In a large bowl combine gingersnap crumbs, pumpkin puree, graham cracker crumbs, powdered sugar, cinnamon, salt, and cream cheese. Mix until smooth. Melt ½ cup white chocolate chips and mix into truffle mixture.
2. Cover and chill until dough is solid enough to roll into balls - about 1 hour in the fridge or 30 minutes in the freezer. When cold enough, roll mixture into 12-14 balls. Place a toothpick in each ball.
3. Melt remaining white chocolate chips or white dipping chocolate in a small bowl. Use toothpicks to dip each truffle ball into the white chocolate, being sure to coat all sides. Gently shake off excess chocolate. Place chocolate-covered truffle balls on a baking sheet or plate lined with wax paper, parchment paper, or foil. Chill for 3-5 minutes until chocolate hardens.
4. Drizzle more white chocolate over the truffles. Soak the end of a Q-tip in red food cloring. Dap 2 dots of food coloring to make the mummy eyes. Handle carefully so you don't wipe off the eyes. Store chilled in airtight container.

NOTES:

*makes about 14 truffles and cook time refers to chilling time

Click Here to visit their website and view other recipes and tutorials.

Source: lecremedelacrumb.com/

No Bake Creamy Peanut Butter Pie

Ingredients:

8 ounces Oreos
4 tablespoons butter, melted
4 ounces semi-sweet chocolate chips (about 1/2 cup)
1 cup heavy cream
8 ounces cream cheese
1 cup creamy peanut butter
1 cup confectioner’s sugar
1 14 ounce can sweetened condensed milk
1 teaspoon vanilla extract
1 teaspoon freshly squeezed lemon juice
3-4 tablespoons Hershey’s Chocolate Sauce
8 – 10 regular size Reese’s Peanut Butter Cups, chopped and slightly crumbled

Directions:

Place the Oreo cookies in a food processor and pulse into fine crumbs.
Combine melted butter and cookie crumbs in a small bowl, and stir with a fork to mix well.
Press mixture into the bottom and 1-inch up the sides of a 9-inch springform pan.
Melt the chocolate in a double boiler.  Pour over bottom of cookie crust and spread to the edges using an off-set spatula.
Place pan in the refrigerator while filling is prepared.
Pour the heavy cream into a mixing bowl and beat until stiff peaks form.
Transfer to a small bowl and store in refrigerator until ready to use.
Clean the mixing bowl.
Place the cream cheese and peanut butter in the mixing bowl.
Beat on medium speed until light and fluffy.
Reduce speed to low and gradually beat in the confectioner’s sugar.
Add the sweetened condensed milk, vanilla extract and lemon juice.
Increase speed to medium and beat until all the ingredients are combined and filling is smooth.
Stir in 1/3 of the whipped cream into the filling mixture (this will help to lighten the batter, and makes it easier to fold in the remaining whipped cream).
Fold in the remaining whipped cream.
Pour the filling into the prepared springform pan.
Drizzle the Hershey’s chocolate syrup on top, and refrigerate for three hours or overnight before serving.
Immediately before serving, scatter chopped and crumbled Reese’s Peanut Butter Cups on top.


Source: 365daysofbakingandmore.com

No Bake Cookie Dough Bars

Ingredients:

1/2 c. unsalted butter, softened. 3/4 c. brown sugar.
1 tsp. vanilla extract.
2 c. all purpose flour.
1 (14 oz.) can sweetened condensed milk.
2 c. chocolate chips.TOPPING: 1/2 cup creamy peanut butter
1/2 cup milk chocolate chips melted.

Directions:

Put ‘dough in 8X* lined pan. Refrigerate 3 hours. Spread topping over. Chill another hour.

Source:  howtoinstructions.us

No Bake Strawberry Icebox Cake

Ingredients:

3 lbs. fresh strawberries, sliced 
2 (8 oz.) tubs fat-free whipped topping (or use regular or light) 
1 (14.4 oz.) box graham crackers 
1/4 cup milk chocolate chip morsels

Directions:

1. Spread a small amount of whipped topping on the bottom of a 9x13-inch baking pan. Place 5 graham cracker sheets down the middle and break 2 more sheets into crackers to fit down the sides. Lightly cover the top of the graham crackers with more whipped topping and then a layer of sliced strawberries. Repeat three times, until you have four layers of graham crackers (you may be a few crackers short on the top layer, but that's ok). You'll end with a layer of strawberries on top.

2. Place milk chocolate chip morsels in a plastic bag. Microwave in 10 second intervals until melted. Snip the end of the plastic bag and drizzle chocolate over top of cake.

3. Refrigerate covered for at least four hours, or until the crackers have softened completely. Cake will last well for two days. It will still be good on the third day, but the strawberries will start to get juicy and leak into the whipped topping. It will still taste good, but it won't be as pretty

No Bake Strawberry Icebox Cake

Ingredients:

2 pounds fresh strawberries, washed
3 1/4 cups whipping cream, divided
1/3 cup confectioners’ sugar
1 teaspoon vanilla
1/2 teaspoon rosewater (optional)
4 sleeves (about 19 ounces, or 24 to 28 whole crackers) graham crackers
2 ounces dark chocolate, finely chopped

Directions:

Take out a few of the best-looking strawberries and set them aside for the garnish. Hull the remainder of the strawberries and slice each berry into thin slices.

With a hand mixer or in the bowl of a stand mixer, whip 3 cups of cream until it just holds stiff peaks. Add the confectioners’ sugar, vanilla, and rosewater (if using) and whip to combine.

Spread a small spoonful of whipped cream on the bottom of a 9x13 inch baking pan, or a similarly-sized platter. Lay down six graham crackers. Lightly cover the top of the graham crackers with more whipped cream, and then a single layer of strawberries. Repeat three times, until you have four layers of graham crackers. Spread the last of the whipped cream over the top and swirl it lightly with a spoon. Add a few more strawberries.