Keep your kitchen and restaurant cool these final weeks of summer with No Bake Desserts compiled by Restaurantware. Find what you need to create, serve, and enjoy these tempting desserts!
Chocolate Cream Pie
In a large bowl, combine 4 cups of Oreo crumbs and ½ cup of softened butter. Press the crust into a 9” pie plate, pressing crust mixture into the middle and up the sides. Place crust in the freezer for 30 minutes. In a heatproof bowl, add 16 ounces of finely chopped, semi-sweet chocolate. In a small saucepan, bring 2 ¼ cups of heavy cream to a low simmer. Pour cream over chocolate. Gently whisk the cream and chocolate together until completely combined. To make the whipped cream topping, beat 1 ½ cups of heavy cream and ¼ cup of confectioners sugar until soft peaks form. Pour the chocolate ganache mixture into the pie, then place in the refrigerator for at least 1 hour. When ready to serve, dollop the whipped cream in the center of the pie and top with chocolate shavings. Serve on Aqua plates with Moderna silver spoons.
Martha Washington Candies
Place 3 cups of pecans and 2 cups of finely chopped coconut into a food processor and pulse until finely chopped. With an electric mixer, cream 4 cups of powdered sugar, 1 stick of softened butter, 14 ounces of condensed milk, chopped nuts, and coconut. Roll mixture into small balls, place on a baking sheet and refrigerate for 1 hour. Place 2 cups of chocolate melts into a heatproof bowl over simmering water, stir occasionally until smooth. Coat each ball with chocolate using a small pick and place on a fresh piece of parchment paper to dry.
Strawberry Sorbet Sensation
Line an 8 x 4 inch loaf pan with plastic wrap. Spread 2 cups of softened strawberry sorbet onto the bottom of the pan and put in the freezer for 15 minutes. In a mixing bowl, whisk 1 cup of milk and 1 ounce of instant vanilla pudding mix for 2 minutes. Gently fold in 8 ounces of whipped topping, then spread over the sorbet. Freeze, covered for at least 4 hours. Remove from freezer half an hour before serving. Invert dessert onto a marble serving plate, cut into slices, and serve on Modern plastic plates.
Very Berry Trifle
Heat ¾ cup of seedless strawberry jam in a microwave for 1 minute. Add 1 quart of sliced strawberries, 1 pint of raspberries, and 1 pint of blueberries to the jam and mix well. In a large bowl, mix 1 ½ cup of heavy whipping cream until stiff peaks form. In another large bowl, beat 16 ounces of cream cheese with 1 ¾ cups of powdered sugar until rich and creamy. Beat in 1 teaspoon of vanilla extract and ⅓ of the whipped cream. Using a large spatula, fold in the remaining whipped cream until evenly combined. In large geometric Kova cups, create and alternate the following layers: ladyfingers, berry-jam mixture, and cream cheese mixture. Finish with more whipped cream on top and garnish with a sprig of mint.