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Baking 101 Baking 101

More No Bake recipes.

Posted by on Jul. 30, 2011 at 6:33 PM
  • 11 Replies

 

 

Rocky Road No-Bake Cheesecake

 
Rocky Road No-Bake Cheesecake recipe 
total time
4 hr 15 min
prep
15 min
servings
10 servings
What You Need
3 squares BAKER'S Semi-Sweet Chocolate, divided
2 pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/3 cup sugar
1/4 cup  milk
2 cups thawed COOL WHIP Whipped Topping
3/4 cup  JET-PUFFED Miniature Marshmallows
1/3 cup chopped PLANTERS COCKTAIL Peanuts
1   OREO Pie Crust (6 oz.)

Make It

 

MICROWAVE 1 chocolate square as directed on package. Coarsely chop remaining chocolate.

BEAT cream cheese, sugar and milk with mixer until well blended. Add melted chocolate; mix well. Whisk in COOL WHIP, marshmallows, nuts and chopped chocolate. Spoon into crust.

REFRIGERATE 4 hours or until firm.

Kraft Kitchens Tips

Size-Wise
Since this indulgent cheesecake makes 10 servings, it's the perfect dessert to serve at your next party.
How to Soften Cream Cheese
Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.
Easy Microwave Melting of BAKER'S Chocolate Squares
Microwave 1 unwrapped square of BAKER'S Chocolate in microwaveable bowl on HIGH (100%) for 1 min., stirring after 30 sec. or until chocolate is almost melted. (The square will retain its shape.) Stir 1 min. or until chocolate is completely melted. Add 10 sec. for each additional square of chocolate, stirring every 30 sec.
 
by on Jul. 30, 2011 at 6:33 PM
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Replies (1-10):
frndlyfn
by on Jul. 30, 2011 at 6:39 PM

Low-Fat Raspberry Summer Sensation

Low-Fat Raspberry Summer Sensation recipe 
total time
3 hr 25 min
prep
15 min
servings
12 servings
photo by:
kraft

What You Need

2 cups raspberry sorbet, softened
1 pkg.  (1 oz.) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding
1 cup cold fat-free milk
1 tub  (8 oz.) COOL WHIP Sugar Free Whipped Topping, thawed
1 cup fresh raspberries

Make It

 

1
SPOON sorbet into foil-lined 9x5-inch loaf pan; freeze 10 min.

 

 

2
BEAT pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP; spread over sorbet.

 

 

3
FREEZE 3 hours or until firm. Unmold onto plate; remove foil. Let dessert stand 10 min. to soften slightly before slicing to serve. Top with berries.

 

Kraft Kitchens Tips

How to Soften Sorbet
Soften sorbet in microwave on MEDIUM (50%) for 10 to 15 sec. or until slightly softened.
Substitute
Prepare using your favorite flavor of sorbet.
Substitute
Prepare using COOL WHIP FREE Whipped Topping.

nutritional information
per serving

 

 

Calories
 110
 2.5 g
 2.5 g
 0 mg
 115 mg
 21 g
 13 g
Protein
 1 g
Vitamin A
 0 %DV
Vitamin C
 10 %DV
 4 %DV
Iron
 0 %DV
Healthy Living Information
Low fat
Good source of vitamin A or C
 
Low sodium
Diabetes Center
Carb Choices: 1-1/2
Diet Exchange
1-1/2 Carbohydrate + 1/2 Fat
Nutrition Bonus
Help your friends and family eat right with this tasty low-fat dessert. As a bonus, the sorbet and fresh raspberries team up to provide vitamin C.
4kidz916
by on Jul. 30, 2011 at 6:41 PM

Ahhh, more cheesecake.  It's haunting me in every  post today.  lol

4kidz916
by on Jul. 30, 2011 at 6:41 PM

The raspberry dessert looks good too.  I love raspberry!

frndlyfn
by on Jul. 30, 2011 at 6:43 PM

LOL melissa sorry, trying to find non cheesecake recipes but since today is cheesecake day my email is flooded with them.

frndlyfn
by on Jul. 30, 2011 at 6:48 PM

Strawberry Fruited Pie

Strawberry Fruited Pie recipe 
photo by:
kraft
What You Need
1-1/2 cups boiling water
1 pkg.  (0.6 oz.) JELL-O Strawberry Flavor Sugar Free Gelatin
1 cup ice cubes
4 cups  fresh strawberries, sliced
1 HONEY MAID Honey Graham, crushed (about 3 Tbsp.)
1/2 cup  thawed COOL WHIP Sugar Free Whipped Topping

Make It

 

ADD boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add ice; stir until melted. Refrigerate 30 min. or until slightly thickened.

STIR in berries. Pour into 9-inch pie plate sprayed with cooking spray. Sprinkle crumbs around edge of pie.

REFRIGERATE 4 hours or until firm. Serve with COOL WHIP.

Kraft Kitchens Tips

Substitute
Prepare using 2 pkg. (0.3 oz. each) gelatin.
Best of Season
Look for plump, brightly colored strawberries. Check bottom of plastic carton for mushy or moldy berries.
nutritional information
per serving

 

Calories
 50
 1 g
 0.5 g
 0 mg
 75 mg
 9 g
 5 g
Protein
 2 g
Vitamin A
 0 %DV
Vitamin C
 80 %DV
 0 %DV
Iron
 2 %DV
Healthy Living Information
Low fat
Good source of vitamin A or C
 
Low sodium
Diabetes Center
Carb Choices: 1/2
Diet Exchange
1/2 Starch
Nutrition Bonus
This easy-to-make pie is not only low in fat, but it's also an excellent source of vitamin C from the strawberries.
dntbgmeb4cofe
by on Jul. 30, 2011 at 11:17 PM



Strawberry No Bake Cheesecake


Crust
6 honey graham crackers (2‑squares each), crushed to fine crumbs
2 Tbsp butter, melted, and mixed with 1 Tbsp honey

Filling
1 box - (3 oz) strawberry flavor gelatin
2⁄3 cup boiling water
1 tub - (16 oz) low fat or regular cottage cheese
2 - bricks (8 oz each) cream cheese, softened
2 - Tbsp sugar
2 - tsp strawberry extract or 1 tsp vanilla extract

Topping
1 pt - (about 12 oz) fresh strawberries
2 - Tbsp strawberry jelly, melted
Garnish: mint leaves

Coat an 8 x 3-in. spring form pan with nonstick spray. Mix crumbs with butter mixture until evenly moistened. Press firmly over bottom and 3⁄4 in. up side of prepared pan. Place in freezer. Dissolve gelatin in boiling water in a 1-cup measure. Puree cottage cheese in food processor until creamy. Add gelatin, cream cheese, sugar and extract; process until smooth. Pour into prepared crust; smooth top. Cover and refrigerate 4 hours, or until set. Wash and dry berries; remove stems. Quarter each lengthwise and place in a bowl; add jelly and gently toss to coat. Remove sides of spring form pan; place cheesecake on serving plate. Spoon on berry mixture; sprinkle with mint leaves. Planning Tip: Can be made, without the strawberry topping, up to 3 days ahead. Refrigerate covered. Prepare Topping just before serving. * This recipe can be easily adapted to a low cal recipe by substituting with all low fat or fat free ingredients.
dntbgmeb4cofe
by on Jul. 30, 2011 at 11:25 PM

a No Bake Fast Cheesecake since it is so hot just about anywhere. Top with your favorite pie filling.

 

 

Fastest cheesecake

 

1 - 8 oz package cream cheese + 3 oz cream cheese, softened

1 - 14 oz can sweetened condensed milk

1/4 - cup lemon juice 

1 - 9 inch cookie or graham cracker crust

1 - can pie filling of your choice or strawberry or raspberry preserves. 

 

In a medium bowl beat cream cheese with an electric mixer until smooth and fluffy. Gradually add half of the condensed milk, beating constantly. When half of the milk has been added, beat in the lemon juice until smooth. Beat in remaining condensed milk. Beat in remaining condensed milk until smooth. Pour into crust and cover add pie filling and chill for at least one - three hours. Makes 8-10 servings.  

dntbgmeb4cofe
by on Jul. 31, 2011 at 12:02 AM

lemonade pie

I think this took me less than 5 mins, and it was in the refrigerator.
The hardest part was waiting 4 hours to chill. *hint: licking the bowl is a good way to hold you over until the pie sets! lol 

Stars of the show:

lemonade pie ingredients

Lemonade Pie

 

Ingredients:

1-3/4 cup milk
2 boxes (4-serving size) Vanilla Instant Pudding
1 (6 oz) frozen lemonade concentrate, thawed
1 (8 oz) Cool Whip
1 Graham cracker crust

Directions:

Pour milk into large bowl, add pudding mix and beat with wire whisk. Add thawed lemonade. Beat with whisk. Fold in Cool Whip. Pour into crust. Refrigerate 4 hours before serving.

My notes:

  • I used Fat Free Sugar Free pudding, 1% milk and lite Cool Whip – made it a little easier on the hips and still tasted fantastic!
  • I only had pink lemonade, and it worked just fine, my pie even remained yellow.
  • My lemonade was a 12oz can, that’s what I had on hand – the recipe calls for 6oz, so I only used 1/2 the can.
  • I put the pie in the freezer for a few hours before serving – we liked it both frozen and refrigerated – both were good. Of course the refrigerated was more creamy, the frozen was….harder.




I also mod in ~   Healthy Weigh Loss   Recipes for busy Moms 

I own ~   Crock Pot Moms    Anyone Can Cook 

John_Betong
by on Jul. 31, 2011 at 2:16 AM

I read recipes the same way I read science fiction - I get to the end and think "Well, that's not going to happen".

frndlyfn
by on Jul. 31, 2011 at 4:29 AM


Quoting John_Betong:

I read recipes the same way I read science fiction - I get to the end and think "Well, that's not going to happen".


Not very confident in skills?  I am not much of a dessert person unless it is cakes or cookies.  I can do those and baked pies.

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