Madison720web

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No-Bake Birthday Cake
Cheesecake
• 1½ c. heavy cream
• 12 oz. cream cheese, softened
• ½ cup sugar
• 1 cup birthday cake mix
• 1 graham cracker pie crust,
store-bought or homemade
• Rainbow sprinkles for decorating
In a large bowl using an electric hand
mixer, whip heavy cream until soft
peaks form. Add softened cream
cheese and sugar and stir until
completely combined and no
clumps remain.
Fold in birthday cake mix. Pour
mixture into prepared pie crust,
smoothing over top with a rubber
spatula. Top with sprinkles, cover
with plastic wrap, and refrigerate
until firm, at least six hours.
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No-Cook
Turtle Ice Cream
• 1 (14-ounce) can sweetened
condensed milk
• 1 (5-ounce) can evaporated milk
• 2 tablespoons sugar
• 2 teaspoons vanilla
• 2 cups whole milk
• ¼ cup caramel sauce
• ½ cup semisweet chocolate
morsels
• 1 teaspoon shortening
• ¾ cup toasted chopped pecans
Whisk first five ingredients in a
two-quart pitcher or large bowl until
blended. Cover and chill 30 minutes.
Pour milk mixture into freezer
container of a one-quart electric ice
cream maker, and freeze according
to manufacturer’s instructions.
Stir caramel sauce into prepared
ice cream. Remove container with
ice cream from ice cream maker,
and place in freezer 15 minutes.
Microwave semisweet chocolate
morsels and shortening in a
microwave-safe glass bowl at high
one minute. Stir until smooth. Place
pecans on a parchment paper-lined
baking sheet. Drizzle pecans with
melted chocolate. Freeze five minutes.
Break into bite-size pieces. Stir
chocolate-and-pecan pieces into
ice cream. Transfer to an airtight
container; freeze until firm, about
1 to 1½ hours.
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No-Bake Seven-Layer
Ice Cream Cake
• 1 frozen pound cake
(10¾ ounces) in aluminum
loaf pan, unthawed
• 2 cups raspberry sorbet, softened
• 1 cup vanilla ice cream, softened
• ½ cup coarsely chopped
chocolate wafer cookies
• 2 large egg whites
• Cream of tartar
• ½ cup sugar
• ½ teaspoon pure vanilla extract
Remove cake from pan and cut
horizontally into four slices. Line pan
with plastic wrap, leaving six-inch
overhang on two sides. Build layers in
this order: bottom cake slice, one cup
sorbet, cake slice, ½ cup ice cream,
cookie crumbs, ½ cup ice cream,
cake slice, 1 cup sorbet, top cake slice.
(If necessary, return ice cream to
freezer as you work.) Wrap in plastic
and freeze at least 1 hour.
In a heatproof bowl, lightly whisk egg
whites and pinch of cream of tartar.
Set over (not in) a pan of simmering
water and whisk until foamy. Slowly
whisk in sugar and cook, whisking,
until sugar is dissolved . Remove from
heat and beat on medium- high until
stiff, glossy peaks form, about six
minutes. Add vanilla and beat one
minute. Remove cake from pan, and
dollop meringue on top.
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Strawberry
Cheesecake Bars
• 8 oz. marshmallow
• 4 oz. cream cheese
• 4 cups toasted oat cereal
• 1 cup dried strawberry
• ½ cup yogurt chip, plus more
for topping
Microwave the marshmallows and
cream cheese in a bowl, stirring every
15 seconds, until fully melted.
Add cereal into the bowl and mix
until fully coated. Cool mixture to
room temperature. Add dried
strawberries and yogurt chips.
Mix until combined.
Line a baking dish with parchment
paper and pour the cooled mixture
into the pan. Press into the edges of
the pan and top with more yogurt
chips.
Cool in the refrigerator for at least
two hours. Cut and serve.
Hometown MADISON • 43