Refrigerator Dessert Recipes

REFRIGERATOR DESSERT

Refrigerator Dessert image

Make and share this Refrigerator Dessert recipe from Food.com.

Provided by sherri H

Categories Dessert

Time 40m

Yield 10-12 serving(s)

Number Of Ingredients 6

Ingredients

50 Ritz crackers (crush)
1/2 cup oleo
2 (3 1/2 ounce) packages instant pistachio pudding mix
1 1/2 cups milk
1 quart vanilla ice cream (softened)
1 (16 ounce) container Cool Whip

Steps:

Melt oleo, mix with crushed Ritz crackers; pat in 9x13-inch pan. Bake 10 min at 350°F.
Cool.
Add 1 1/2 cups milk to pudding; mix 2 minutes.
Blend softened ice cream into pudding mix with slow beater or fold into mixture.
Pour into pan.
Spread Cool Whip over whole thing.
Sprinkle with more crushed Ritz crackers.
Put in refrigerator.

Nutrition Facts : Calories 443.3, Fat 31.9, SaturatedFat 16.9, Cholesterol 30.5, Sodium 305.9, Carbohydrate 36.1, Fiber 0.7, Sugar 24, Protein 5

REFRIGERATOR FRENCH PASTRY DESSERT (NO BAKE)

Refrigerator French Pastry Dessert (No Bake) image

This refrigerator dessert is so good!. This can also be made in a 13 x 9-inch baking dish, but I suggest doubling all ingredients. If you do not want to use all half and half cream for the pudding, then use half of each, whole full-fat milk and half and half cream, lower fat milk does not hold up well for the pudding in this dessert. This dessert will keep well for up to 5 days in the fridge, but believe me you won't have to worry about that, it will be gone in one day LOL! I have made this using chocolate pudding also.

Provided by Kittencalrecipezazz

Categories Dessert

Time 12h

Yield 8-10 serving(s)

Number Of Ingredients 10

Ingredients

30 -32 graham crackers (do not crush)
1 (6 ounce) box vanilla instant pudding mix (large box)
half-and-half cream (for pudding)
2 1/2 cups whipping cream
4 tablespoons confectioners' sugar
1/2 teaspoon vanilla
2 1/2 cups confectioners' sugar
5 -8 tablespoons whipping cream or 5 -8 tablespoons half-and-half cream
1 cup semi-sweet chocolate chips
1 tablespoon butter

Steps:

Prepare an 11 x 7-inch baking dish, you can even prepare this in a large glass trifle bowl.
Arrange a layer of crackers on the bottom of the dish (you might have to break some to fit).
Prepare pudding as directed on the box (using half and half cream in place of milk) chill in the fridge for 15 minutes, then spread over the crackers in the dish.
Whip the 2-1/2 cups of whipping cream with the confectioners sugar and vanilla (add more confectioners sugar than 4 tablespoons for a sweeter taste if desired).
Spread the whipped cream over the pudding in the pan.
Arrange remaining crackers on top of the whipped cream.
For the topping: in a bowl, mix the 2-1/2 cups confectioners sugar with the whipping cream or half and half (start with 5 tablespoons adding more to make a smooth spreadable glaze.
Spread thinly over crackers.
Melt the chocolate with butter in the microwave until melted; stir with a small spoon until smooth.
Drizzle the melted chocolate on top of the glaze and run a knife through to create swirls or designs.
Refrigerate for a minimum of 12 hours (can be prepared early in the morning, and served in the evening, but better if refrigerated overnight).

Nutrition Facts : Calories 755.5, Fat 41.5, SaturatedFat 24.4, Cholesterol 118.5, Sodium 509.6, Carbohydrate 96.8, Fiber 2, Sugar 80.1, Protein 4.4

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