EASIEST NO-BAKE CAKE EVER!!

The title, Easiest No-Bake Cake, is not an exaggeration,that's for sure!! It is easy, delicious, unique and a great addition to any holiday table.

Before I give you the "recipe", let me just say that there really isn't a recipe. It's just homemade whipped cream, chocolate wafer cookies (or graham crackers) and some decorations (nuts, candies, sprinkles, etc.). Then it sits in the fridge overnight (important step). By the next day, the cookies (or graham crackers) will have softened, and they will taste like cake !!

OK, here goes: The original recipe called for Nabisco chocolate wafer cookies, but some people have a hard time finding them (and they are expensive), that's why I often use graham crackers. 

Chocolate (or cinnamon graham crackers are great too!!

 

The recipe also calls for homemade whipping cream.  You can use Cool Whip if you have to, but it won't be as TASTY as homemade whipped cream:

3 cups heavy whipping cream
5 tablespoons sugar
2 teaspoons vanilla Extract

Beat these ingredients with an electric mixer (on high) until stiff peaks form, but don't over whip because it starts to taste like butter.

Now, it's time to assemble:  make 4 stacks of cookies (or graham crackers) 9 cookies high, putting some whipped cream in between each cookie, like this:

Next, lay the stacks on a serving plate next to each other (not end to end). They will want to smoosh around a little, but a very flat thin spatula will help you lift and maneuver each stack. It should look like this:

It's important to arrange them like this, so that when you serve this cake, you will be cutting ACROSS the cookies (the reason will be more obvious in the following photos.

Next cover the whole "cake" with a nice thick layer of whipped cream, like this:

Decorate (or don't decorate) the top of it with whatever you like: nuts, crushed candies, sprinkles, etc.

Cover lightly with plastic wrap and
chill overnight before you serve

 

When it comes time to serve, cut the cake with a sharp, thin blade, knife. It will slice through the softened cookies easily.

 

See why it's important to arrange the cookies cross wise, so when you cut it, you get this fun design?

 

Store, covered, in the fridge and be prepared for recipe requests.

 

 

ENJOY !!!







FROZEN NO-BAKE LEMON CHEESECAKE

This recipe is delicious, bright and lemony. It goes together quickly, and after it freezes, I cut it into squares and wrap each one in plastic, so that we can grab a piece “whenever” (no need to thaw out a whole cheesecake). The squares keep very well in the freezer, and have the consistency of ice cream. We love this recipe!!!

3 cups graham cracker crumbs
1/3 cup sugar
1/3 cup melted butter

3 ounce box lemon Jello
1 cup boiling water
8 ounce cream cheese (room temperature)
1 cup sugar
5 tablespoons FRESH lemon juice
1 1/2 cups whipping cream

Line a 9” x 9” pan with parchment or wax paper, leaving the edges long enough so that you can grab and lift the whole frozen cheese cake out of the pan.

Mix the graham cracker crumbs + 1/3 cup sugar + 1/3 cup melted butter, then  press into the bottom of the prepared pan (reserving 1/2 cup for later in the recipe).

Mix the lemon jello powder and boiling water until completely dissolved. Chill until only slightly thickened.

Whip 1+1/2 cups whipping cream and chill until it’s time to use.

Beat the room temperature cream cheese + 1 cup sugar + 5 tablespoons FRESH lemon juice until very well mixed, then beat in the slightly thickened jello. When it’s all well mixed and smooth, gently fold in the whipped cream with a spatula. 

Pour over the crumb crust, spreading out evenly. Sprinkle the reserved 1/2 cup of graham cracker crumbs over the top.

Chill for an  hour or so, then freeze completely.

Cut FROZEN cheesecake into serving size pieces and wrap them in plastic wrap. Store wrapped pieces in a big zip lock bag or freezer container.  NO need to thaw these before eating.

ENJOY !!!

FROZEN WHIPPED CREAM

If you are like me, your ears perk up every time you hear a "make ahead" cooking tip. Well, this is one of those..."why didn't I think of that" tips. It's always nice to have this stabilized whipped cream waiting for you in the freezer....ready for a last minute dessert.

It is also very handy for us "empty nesters" who are in the habit of making too much food.....freeze your extra whipped cream and use it on some late night hot cocoa!!

Plate of frozen single portions

This is my favorite recipe for stabilized whipped cream. In other words, whipped cream that will not deflate in the fridge, even if it is in there for a couple days!!

STABILIZED WHIPPED CREAM

1 teaspoon of unflavored gelatin

1 tablespoon cold water

1 cup whipping cream

4 tablespoons powdered sugar

1 teaspoon vanilla extract

Mix the unflavored gelatin and cold water in a microwave safe cup, then let it sit for five minutes. After five minutes, put it in the microwave for 5 to 10 seconds, or just until it liquefies (it's fast). Set it aside to cool while you whip the cream.

Beat the whipping cream, powdered sugar and vanilla together until it gets nice and thick, but doesn't hold a peak yet.

With your electric mixer on high, drizzle in the liquefied gelatin (try to drizzle it right over the spinning beaters) and continue beating until you get stiff peaks (it happens fast once you drizzle in the gelatin).

That's it!! Use it right away on your favorite dessert, or if you want to freeze it, spoon big dollops onto a parchment lined cookie sheet (or you can get fancy and pipe big swirls.

Put these little beauties in the freezer. After they are frozen, make sure you move them around with a spatula, because the heat of your hands will melt them very quickly.

ENJOY !!!

ECLAIR CAKE

The Éclair Cake idea has been around for years. It is a magical dessert that starts with pudding mix and graham crackers, and when it sits in the fridge overnight, something magical happens. The graham cracker layer "softens" and sort of turns into a "cake" layer (people are shocked when they find out its just graham crackers). The whole thing is delicious and my family has enjoyed it a million times. It is also a HUGE HIT at potlucks. 

(2) 3½ ounce instant vanilla pudding
3  1/2 cups milk
1 teaspoon vanilla
8 ounce Cool Whip thawed
1 pound of graham crackers

CHOCOLATE FROSTING

6 tablespoons butter (melted)
6 tablespoons boiling water
6 tablespoons baking cocoa
2 cups powdered sugar
1 teaspoon vanilla

Place a single layer of graham crackers in the bottom of a 9x13 dish (breaking to fit if necessary). With an electric mixer, beat the instant pudding and milk until very smooth (about 2 minutes) then fold in the Cool Whip. Immediately pour half of this mixture over the 1st layer of graham crackers, spreading it out evenly.

Put another layer of graham crackers on top of the pudding and then another layer of pudding mixture. Top second layer of pudding with a final layer of graham crackers.

Cover the dish tightly, with plastic wrap, and refrigerate for about an hour before you frost it.

After an hour of chilling, whisk together the melted butter, boiling water, cocoa and vanilla until well blended. Add powdered sugar and whisk until smooth. Immediately pour the frosting over the chilled pudding dessert and gently smooth it out.

Place dessert (uncovered) in fridge for an hour or so (until the frosting feels dry to the touch),then stretch plastic wrap over the pan(stretching it tightly so that it doesn't sag and touch the frosting)or you can just snap a lid onto the dish.

 Refrigerate overnight (important).

NOTE: After this "cake" has been in the fridge, overnight, it is easy to cut into squares to serve because the graham crackers are soft.

NOTE: I recently made this with chocolate instant pudding and chocolate graham crackers (followed the recipe otherwise). After it sat overnight in the fridge, the chocolate graham crackers tasted just like chocolate cake....excellent variation.

STRAWBERRY CHANTILLY

This is a fantastic frozen dessert for those hot summer get-togethers. It is quick, easy, pretty and can be made days ahead.

The strawberry mousse filling sits on a shortbread cookie crust and the whole thing is frozen and ready for company at a moments notice. 

COOKIE CRUST
1 cup all purpose flour
1/4 cup brown sugar
1/2 cup cold butter
1/2 cup chopped pecans (optional)

Cut the cold butter into the flour and sugar (I used my food processor)then stir in the nuts if you are going to use them and press the mixture into a 9" or 10" spring form pan.  Bake at 325° for about 20 minutes. Cool completely.

STRAWBERRY FILLING
2 egg whites        (see note below)
1 cup granulated sugar
2 cups fresh strawberries
1 teaspoon lemon juice
1 cup heavy whipping cream
1/2 teaspoon vanilla extract

Chop the fresh strawberries in a food processor until they are a smooth puree.

Put the pureed berries, egg whites, sugar, and lemon juice in a stand mixer and whip it on high for a full ten minutes.

In a different bowl, beat the whipping cream and vanilla until you get stiff peaks, then gently fold it into the strawberry mixture, until well mixed. 

Pour it over the crust and freeze it overnight (or at least 8 hours).

To serve, remove from freezer about 15 minutes before slicing.

If you don't have a spring form pan, you can make this in a 9" x 13" dish.

NOTE: When I don't want to heat up the kitchen by baking the cookie crust, I substitute a graham cracker crust for the shortbread crust and sprinkle a few extra crumbs on top.

NOTE: If your strawberries are really big, cut them in half before you measure out 2 cups.

NOTE: If using raw egg whites freaks you out, I'm assuming you could use powdered egg whites which are pasteurized and safe to eat. I've never tried the powdered egg whites in THIS recipe, but I don't see why they wouldn't work.



Microwave Chocolate-Marshmallow Pudding

Super quick, super easy, rich and chocolate-y, and very inexpensive to make; this fun dessert will satisfy your chocolate craving for sure!! Equally delicious warm or cold, you can have this treat on the dinner table in no time.

1/2 cup brown sugar
1/3 cup unsweetened baking cocoa
pinch salt
3 level tablespoons corn starch
2 cups milk (see note below)
1 tablespoon butter
1 teaspoon vanilla
2 cups mini-marshmallows (optional)

In a large glass bowl, mix the brown sugar, cocoa, salt and corn starch. Slowly add the milk and mix well. At first the cocoa will sort of sit on top of the milk, but if you mix well with a whisk, it will mix together in a minute or so.

Microwave on HIGH for 3 minutes. Carefully remove from microwave, and stir well (again with whisk).  Put it back in the microwave (one minute at a time...stirring well after each minute) until the pudding is shiny and thick.  My microwave took the initial 3 minutes, then 2 more (1 minute) intervals), but everyones microwave is different, so just mix it well after each interval and when it is shiny and thick, it's done.

After pudding is thick, stir in butter and vanilla and mini-marshmallows. The heat from the pudding will melt the marshmallows, so don't stir them too much (you want them to stay whole if possible).  Chill the pudding in dessert dishes.

NOTE: I like to use whole milk in this recipe, but I make it with 2% milk a lot too.

NOTE: Marshmallows totally optional.

NOTE: Don't microwave this pudding in a plastic bowl because the plastic gets hotter than the pudding for some reason; glass is the best.

CLASSIC BANANA CREAM PIE

Every family holiday dinner, I make way too many desserts. There is usually a cheesecake, a cream/pudding type pie, a fruit pie, cookies and something "experimental". That just means it is a recipe that I really want to make but I know picky-picky husband wouldn't touch it, so I need my family to "step in" and try it. 

As fun as it is to try new recipes, the old classics are always a hit; this banana cream pie is a tried and true family classic; it is the "real deal". It has a baked graham cracker crust, cooked vanilla custard, bananas and the most delicious whipped cream topping I've ever tasted (it has cream cheese in it)

GRAHAM CRACKER CRUST
1½ cups finely crushed graham crackers
¼ cup white sugar
6 tablespoons melted butter
Mix everything well and pat into a 10" pie plate. Bake at 350 for 8 minutes.

PIE FILLING
3 tablespoons cornstarch
1 and 1/3 cups water
1 14 oz. can sweetened condensed milk (see note)
3 egg yolks, beaten
2 tablespoons butter
1 teaspoon vanilla extract
2 medium ripe bananas (cubed)

In a heavy saucepan over medium heat, dissolve the cornstarch in the water; stir in the sweetened condensed milk and egg yolks. Cook until thickened and bubbly remove from heat; add butter and vanilla. Set aside to cool slightly. Cube the bananas and fold into the slightly cooled pudding. Pour into cooled crust and lay some plastic wrap on the surface of the filling so that it doesn't form a skin. Chill in the fridge for about 3 hours. Frost with whipped cream topping.

WHIPPED CREAM (Stabelized)
I hope you do not skip this step because it really is delicious and "makes" the pie. This is my new "go to" whipped cream recipe.

(1) 8 ounce cream cheese (room temperature)
½ cup granulated sugar
1 teaspoon vanilla extract
2 cups heavy cream

With your electric mixer, beat the cream cheese, sugar and extracts in a large bowl until smooth (scrape sides to make sure you don't have any cream cheese sticking to the interior of the bowl). While the beaters are still running, slowly add the whipping cream (stop a couple times and scrape the bowl). Beat until you get stiff peaks. This makes enough topping to cover a 10" pie generously.

NOTE: Make sure you use sweetened condensed milk in the pie filling (and not evaporated milk).

CHOCOLATE SILK PIE

Have you ever had a cream pie dessert that, was (not only) outrageously delicious, but the  "mouth feel" was absolutely sublime? That is the perfect description for this chocolate silk pie; it is the smoothest, creamiest, chocolate filling we have ever eaten!!

 



 

 

CHOCOLATE SILK FILLING

2 cups semisweet chocolate chips

2 cups heavy whipping cream (divided)

2 tablespoons powdered sugar

2 teaspoons vanilla

8 ounces cream cheese (room temperature)

In a small microwave bowl, mix the chocolate chips and 1/2 cup of the cream. Heat on 50% power for about 2 minutes, then stir. If they aren't completely melted and smooth, continue microwaving on 50% power (30 seconds at a time), stirring each time.  My microwave oven took the initial 2 minutes plus about 20 more seconds. COOL MELTED CHOCOLATE FOR 20 MINUTES BEFORE USING!!

In a different bowl, mix the remaining 1½ cups of whipping cream, powdered sugar and vanilla. Beat on high until stiff peaks form, set aside.

In another large bowl, beat the cream cheese until fluffy, gradually mix in the melted chocolate mixture, beating until very smooth.  Gently fold in the whipped cream with a rubber spatula. Do this slowly so you don't deflate the air in the whipped cream..

Fill your favorite pre-baked pie crust with the filling, smooth the top and chill at least 4 to 6 hours (better overnight).

 

 

This recipe overfills a 9" pie

or is perfect for a  10" pie

 

Top with whipped cream and enjoy!!

 

 

 

PINEAPPLE COCONUT CREAM PIE

I found this quick and easy pie recipe over at Sweet as Sugar Cookies the other day. Lisa hosts a Saturday blog that is FULL of great dessert recipes. If you haven't checked it out, please do so, it is lots of fun.

Lisa posted this as a pineapple cream pie, but I added half cup of coconut to the pudding and topped it with stabilized whipped cream. It was quick, easy and delicious!!!

The pudding is nearly fool proof!!

½ cup white sugar

½ teaspoon salt

3 tablespoons cornstarch

1 tablespoon all purpose flour

2½ whole milk

3 egg yolks

Put all of the above ingredients into a heavy bottomed pan and whisk it until any lumps are gone. Bring to a boil over medium heat, stirring constantly with rubber spatula.  Once the pudding starts to thicken, switch to a whisk and whisk, while it boils, for one minute (it will get very thick).

Remove from heat and stir in:

1 tablespoon butter

1 teaspoon vanilla (I used 2 teaspoons)

1 cup canned crushed pineapple (I drained it and squeezed it dry)

½ cup flaked coconut (my addition)

Pour into 9" graham cracker pie shell and place plastic wrap on the surface of the hot pudding. Chill for several hours, then remove plastic and top with stabilized whipped cream.



Stabilized Whipped Cream (won't deflate)  Makes 2 cups
1 cup heavy whipping cream
¼ cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon unflavored gelatin powder
4 teaspoons cold water

Put unflavored gelatin powder in a small dish and add 4 teaspoons of cold water and stir. Let this sit until it looks semi-solid, then put this in the microwave for just a couple seconds (my microwave takes about 3 or 4 seconds) and it will turn back to a liquid.  Let this liquid cool, but not so cool that it turns back into a solid.
Whip the cream, sugar and vanilla until it gets thick, but  not totally whipped.  While the beaters are still going on high, dribble in the cooled liquid gelatin. Continue beating until stiff peaks form.

NOTE: A 20 ounce can of crushed pineapple (drained and squeezed dry) gives you about 1½ cups of fruit.
NOTE: This pie slices beautifully.

Strawberry Mousse by Paula Deen

If it is a real Paula Deen recipe, you know it is going to be rich, delicious and decadent. This little recipe certainly fits all three categories. It is quick to fix and it has many possibilities. This time, I served it in little dessert glasses. Next time, I plan on using a 9" x 13" pan (yes, it makes a lot) and stirring in a few chopped strawberries and putting it all on a graham cracker crust. This would be a huge hit at any family gathering or pot luck.

1 envelope unflavored gelatin
¼ cup hot water
3 cups heavy whipping cream
1/3 cup powdered sugar
¾ cup Smuckers strawberry-flavored syrup
.
In a small bowl, dissolve the gelatin in very hot water; let stand for 10 minutes or until room temperature.
.
In a large bowl, beat cream at medium-high speed with an electric mixer, until soft peaks form. Gradually add the powdered sugar, beating until stiff peaks form. Whisk in the gelatin and strawberry syrup. Cover and chill for at least 4 hours.
.
NOTE: This makes a lot (at least 8 pretty good sized dessert dishes.
NOTE: I think this would be very good frozen as well.
NOTE: Because this has gelatin in it, it keeps very well in the fridge for several days.
NOTE: I'm sure other flavored syrups would work well in this recipe as well, blueberry sounds pretty good.
NOTE: If you lick the beaters right after you stir in the syrup, this dessert is going to taste like it is lacking something...no fear. After the 4 hours, the strawberry syrup mellows and the dessert is very tasty.

LEMON MERINGUE BITES

I recently re-discovered pre-made mini-phyllo cups (made by Athens and found in the frozen foods section). They are great for sweet (and savory) recipes and perfect for potlucks.

This dessert went together in (literally) minutes

This makes enough lemon filling for 30 bite-size desserts. That sounds like a LOT of little lemon pies, but keep in mind that the whole recipe originally filled an 8" pie....so they ARE tiny.

2 packages of phyllo cups

LEMON FILLING
1 cup white sugar
1/4 cup corn starch
1 cup water
2 egg yolks, slightly beaten
2 tablespoons butter
1/3 cup fresh lemon juice
1/2 teaspoon fresh lemon zest
2 drops yellow food color (optional)

MERINGUE TOPPING
2 egg whites
1/4 teaspoon cream of tartar
1/4 cup white sugar
1/2 teaspoon vanilla extract

For filling, mix sugar, cornstarch and water in a heavy bottomed sauce pan. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil; boil and stir for one minute. 

Stir half of this mixture into the beaten egg yolks (whisking like crazy to keep the mixture moving). After well mixed, pour the whole thing back into the original pan and boil (and stir) for one more minute. 

Remove from heat and stir in the lemon juice, lemon zest and butter.For best results, strain this mixture (but you don't have to).

Spoon hot lemon mixture into phyllo cups.

For the meringue topping, beat (with electric mixer) the egg whites and cream of tartar until foamy then sprinkle in the sugar, a little at a time, while you are beating; add the vanilla and continue to beat until stiff peaks form when you lift the beaters out of the bowl.

Top the hot lemon filling with a spoonful of meringue. Bake in a 400F oven for about 10 minutes or until the meringue is golden and shiny (watch carefully). 

Cool on the counter until they are room temperature THEN put them in the fridge to chill.

NOTE: 

Be careful when you separate the eggs; even just a speck of yolk in the egg whites will stop them from whipping correctly. Also, make sure you do NOT whip the egg whites in anything plastic. Any traces of grease or oil in the bowl or on the beaters will stop your egg whites from whipping properly.

ENJOY!!!

PEANUT BUTTER CHOCOLATE DESSERT - WITH AWARD WINNING WHIPPED CREAM

I found the recipe for this luscious peanut butter-chocolate dessert over at A Blog About Food. Teresa warned that the pie was "pure evil" because it kept beckoning to her and she couldn't leave it alone and she was right!! Evil aside, it would make a fantastic addition to ANY holiday table. It has an Oreo cookie crust, a peanut butter-cream cheese layer and then a chocolate pudding layer. It is definitely "over the top" scrumptious. Thanks for sharing the recipe Teresa.

The whipped cream on this dessert is my own tweak. It is a cream cheese-whipped cream that is completely stable (it does NOT deflate). If you look at the second photo, you can see how well it pipes and, amazingly enough, it stays that way for days (in the fridge)!!

PEANUT BUTTER CHOCOLATE DESSERT
20 Oreos, divided
2 tablespoons butter, softened
(1) 8 ounce package cream cheese, room temperature
½ cup peanut butter
1½ cups powdered sugar, divided
(1) 16 ounce carton whipped topping, divided
15 mini peanut butter cups, chopped
1 cup cold milk
(1) 3.9 ounce instant chocolate fudge pudding mix

Crush 16 of the cookies in food processor, add melted butter and press into the bottom of an Ungreased 9” square dish (I used a 9” round spring form pan).

In large mixing bowl, beat cream cheese, peanut butter and one cup of the powdered sugar until smooth. Fold in HALF of the whipped topping and spread over the Oreo crust. Sprinkle with peanut butter cups (chop them pretty small).In another mixing bowl, beat the milk, pudding mix and remaining powdered sugar on low for two minutes then fold in the remaining whipped topping. Spread over the peanut butter layer. Crush the remaining 4 Oreo cookies and sprinkle over the top. Cover and chill for at least three hours.

NOTE: I removed the frosting layer from the Oreos and then processed them into very fine crumbs.

STABLE WHIPPED CREAM
(1) 8 ounce package cream cheese, room temperature
½ cup white sugar
1 teaspoon vanilla extract
½ teaspoon almond extract (optional)
2 cups heavy whipping cream

Combine the cream cheese, sugar and extracts in a large mixing bowl until very smooth (scrape the sides of the bowl often). While the mixer is still running, slowly pour in the heavy cream. Continue beating on high speed until very stiff peaks form.

NOTE: I left out the almond extract for this chocolate dessert, however, if you are using this whipped cream for anything but chocolate, the almond extract is a nice addition.

NOTE: Make sure you stop and scrape the bowl sides down while you are whipping the cream.  

 

This is what the dessert

looks like inside

CHOCOLATE-PEANUT BUTTER MOUSSE PIE

A graham cracker and chopped peanut crust, covered with a rich chocolate ganache layer, then topped with a layer of sweet, creamy, peanut butter mousse. Does it get any better than that? This no-bake pie is easy to make and totally satisfying!!

1 cup graham cracker crumbs
1/3 cup honey-roasted peanuts finely chopped
6 tablespoons butter (room temperature)
1½ cups whipping cream (divided)
(1) 14 ounce can of sweetened condensed milk (not evaporated)
1½ cups semisweet chocolate chips
(2) 3 ounce cream cheese (room temperature)
¾ cup creamy peanut butter

Mix graham cracker crumbs, chopped peanuts and melted butter. Spread on the bottom and up the sides of an ungreased 9" pie plate (set aside).

Microwave one half cup of whipping cream for 2 minutes (on high). Stir in one half cup of sweetened condensed milk and the chocolate chips. Stir until very smooth. Pour evenly over graham cracker crust bottom and chill for an hour (I put mine in the freezer for 20 minutes).

In a medium size bowl, beat the cream cheese until it is smooth. Beat in the remaining sweetened condensed milk and the peanut butter. Whip until this mixture is very smooth (it will be thick). In a large bowl, whip the remaining one cup of whipping cream until stiff peaks form. Fold in the cream cheese-peanut butter mixture (by hand). Keep folding gently until everything is well blended together. Spoon over the chilled chocolate layer. Chill for about 4 hours or overnight.

 NOTE: This would be very good with a chocolate graham cracker crust as well.

NOTE: This would be a great dessert for the holidays. I picture it in small, individual dessert dishes.

NO BAKE LEMON CHEESECAKE WITH BLUEBERRY SAUCE

A light and sweet ending to a summer barbecue. This no bake "cheese cake" recipe can be whipped up in a hurry. You can double the recipe and put it into a large sheet pan (for a big crowd). My husband likes to eat this frozen.


CRUST
1/2 cup melted butter
1/4 cup white sugar
2 cups graham cracker crumbs
Mix crust ingredients and press onto the bottom of a 9x13 baking pan. Bake at 325 for about 8 minutes. Cool before filling.

FILLING
Large size Cool Whip
1 small box of lemon jello
1 cup of boiling water
1 cup white sugar
8 ounce cream cheese (room temperature)
2 teaspoons vanilla
1/4 teaspoon lemon extract

Dissolve the lemon jello in the boiling water and let it cool to room temperature (don't let it set up).

Beat the cream cheese, white sugar and both extracts together until creamy and smooth. Beat the cooled jello and the cream cheese mixture into the Cool Whip until it is very well mixed. Pour onto the cooled crust and chill at least 2 hours.

BLUEBERRY SAUCE
2 cups fresh blueberries
1/2 cup white sugar
2 tablespoons cornstarch
1/3 cup water
1/2 teaspoon vanilla extract

Mix the sugar and cornstarch in a medium size sauce pan and gradually add the water (whisking to mix). Stir in blueberries and bring to a simmer. Simmer until it thickens then simmer one minute longer. Stir in the vanilla. Serve warm or cold.

NO-BAKE CHOCOLATE CHEESECAKE

I made this for Father's Day. It is one of those recipes that is super quick to put together, looks and serves beautifully and everyone raves about it. It is super creamy, chocolate-y, ultra-smooth to the tongue and it has a chocolate chip cookie crust, what more can a person ask for?

 This recipe makes a nice thick cheesecake that is pretty enough for company!

(1) 16 & 1/2 ounce pkg. refrigerated chocolate chip cookie dough (or 2 cups of home made chocolate chip cookie dough) at room temperature.
(2) 8 ounce packages of cream cheese (room temperature)
(1) cup of white sugar
(4) one ounce packets of Nestle Toll House pre-melted chocolate (see note)
(2) 8 ounce containers of Cool Whip (thawed)

For the crust:
Preheat your oven to 375. Evenly spread the cookie dough into an ungreased 9" spring form pan (2 piece pan). Bake for 15 minutes or until lightly golden. Let this cool completely (leave it in the pan ).

For the filling:
With an electric mixer, beat the cream cheese, sugar and pre-melted chocolate until very well blended. Beat in the two containers of Cool Whip until you see an even color throughout the filling. Spoon the filling into the cooled crust. Cover and refrigerate for at least 4 hours.

Frosting:
This does not have to be frosted, but it is pretty with either a drizzled frosting or a simple chocolate glaze & sprinkles.

NOTE: This recipe calls for Nestle Toll House Choco Bake which is a pre-melted chocolate. It comes in a box of eight, one ounce packets. I found it at Walmart, of all places, right with the other baking chocolate.
NOTE: Make sure the cookie dough and cream cheese are at room temperature.

CHOCOLATE POPSICLES

This recipe for chocolate popsicles is a "keeper" for those "house full of kids" days. They are not only tasty, but they are inexpensive to make and use every day ingredients from your pantry. If you do not have Popsicle molds, just use 3 ounce waxed paper (bathroom) cups and popsicle sticks (or plastic spoons).

In heavy bottom, medium size saucepan, mix:
3 cups milk
1/4 cup cornstarch
1/8 teaspoon salt
1/2 cup corn syrup (light)
1 teaspoon vanilla

Bring to gentle boil on medium high and boil 1 minute (make sure you stir constantly). Remove from heat and add 1 cup of milk chocolate chips, stir to melt.

Pour into Popsicle molds (or 3 ounce waxed paper cups). Freeze overnight.

NOTE: About an hour or so after you put the paper cups into the freezer, insert a Popsicle stick (or plastic spoon) in the center, and return to freezer.

ENJOY !!!