It’s a cozy winter evening and you are lazing on the couch, watching reruns of your favourite sitcom. What’s missing in this perfect picture? A snack. Not just any snack — that won’t do. You need an easy, decadent dessert, not something that an average slush puppy Vancouver vendor can provide. You don’t want to have to venture out into the cold to pick up stuff from the store and then go through dozens of steps to get it just right. After all, we have established that it’s a cozy winter evening. Here are three easy recipes for your quick dessert fix — so easy that you can give the oven a pass and whip them up in no time.
No-Bake Chocolate Chip Cookie Pie
- 1 package choco chip cookies (Crunchy works better than chewy)
- 1 medium prepared graham cracker pie crust
- 1 cup of milk
- 1 (8 oz.) container Cool Whip
- Reserve at least 2 cookies for crumbling on top of the finished pie as garnish.
- Place cool milk on the counter and the graham cracker crust beside it.
- Dunk cookies in milk and immediately place them in the crust in a single layer. This step needs to be done quickly or the cookies will crumble apart on you. It should take no more than 8 cookies for a medium-sized graham cracker crust.
- Spread a thick layer of Cool Whip over the cookies.
- Again, dip 8 to 10 cookies and place another layer of cookies on top of the Cool Whip.
- Spread one more layer of Cool Whip and then prepare one more layer lined with chocolate chip cookies.
- Spread a thin layer of Cool Whip on top, then sprinkle the remaining crumbled cookies on top of the pie as a garnish.
- Cover with plastic wrap and chill in the refrigerator for 8 hours or overnight before serving.
Key Lime Icebox Cake
- 8 medium Key limes
- 3 oz cream cheese
- ½ cup sweetened condensed milk
- 1 cup very cold cream
- 2 x 5 oz boxes of gingersnap cookies
- Finely zest the key limes and set aside the zest. Juice the limes. You need to extract at least 4 full tablespoons of lime juice.
- Using an electric mixer with a large whisk attachment, whisk the cream cheese till it’s smooth and fluffy. It should take no more than one to two minutes.
- Add the lime juice to the cream cheese and whisk it till incorporated, followed by the condensed milk and the zest.
- Continue whisking for about 2 minutes.
- Gently add the cream and let it incorporate fully before adding some more. Keep increasing the speed as you do so. Continue beating until it forms stiff peaks.
- Start layering two teaspoons of this mixture between cookies and build up a stack of five each. Sprinkle some zest on the top as a garnish.
- Refrigerate covered for up to a day and serve chilled.
Chocolate-Peanut Butter Fridge Cake
- 2 cups heavy whipping cream
- 1 bag peanut butter chips
- 20 whole graham crackers
- Separate ⅔ cup of the cream into a large whisking bowl and heat it gently over a double boiler. You can use a hot water bath and place the whisking bowl over it so the bowl doesn’t directly come in contact with the heat source. This type of setup ensures gentle and even heating.
- Once the cream is hot, slowly add the peanut butter chips and mix completely.
- Add the remaining cream and whisk it into a smooth mixture. Allow the mixture to cool completely.
- Beat with a mixer until soft peaks form.
- Lay two graham crackers lengthwise next to each other. Spread a teaspoon or two of the mixture on it and top it with another layer of graham and continue stacking in that fashion.