These Iconic No-Bake Desserts Will Keep You Chilled

One of the biggest trends of 2021 is nostalgia. Experts – or at least the people who are paid to predict such things – suggest that nostalgia will remain the main theme of the coming year. We’ve rediscovered the joy of classic cocktails (thanks Stanley Tucci), quiches and canned food, but today I’m here to campaign for classic no-bake desserts. (And yes, that includes Ambrosia.)

The no-bake dessert recipes from the 60s and 70s are mostly edible horrors, but they also have pearls in them. Baked Alaska and inverted pineapple cake are not only gold medals, but also legends . But since we’re still enjoying Hot Planet Summer, I avoid anything that requires cooking and share five of my favorite no-bake desserts that are best served cold. I’ve updated each of these icons in one way or another, using dairy-free alternatives or adding time-saving hacks.

Tropical ragweed

Keep moaning and grow up! I’m not sure what happened, but Ambrosia got an unfairly bad reputation, much like the “classic”View From The Top Paltrow / Applegate / Bergen. In fact, ragweed is ridiculously simple and delicious. Creamy whipped cream accented with tropical fruit pieces; crispy dried coconut; and soft mini marshmallows. Speaking of marshmallows, I think one of the reasons the original recipes went wrong was because of the imbalance in the ingredients; I like a lot of marshmallows.

There are no rules as to which fruit you can use, but they should all be topped with a velvety-sweet whipping cream, which can also be flavored if desired. Ambrosia is (literally) food of the gods. Canned fruits are commonly used for cooking, but since summer abundance is still available in farmers’ markets, I use fresh, very ripe fruits. (Other than oranges – who has time for citrus suprem?)

Ingredients:

• 2 cups coconut flakes, divided into 1½ and 1/2 cup servings
• 2 cups ½-inch pineapple chunks
• 2 cups chopped strawberries
• 2 cups ½-inch apricot pieces
• 2 cups ½ inch thick kiwi, peeled
• 2 cups 1/2 ” diameter peeled mango pieces
• 1 15-ounce can dried mandarin slices (approximately 2 cups)
• Zest of one lemon
• 2 tablespoons Malibu rum
• 1½ cups heavy cream (for vegan version, use coconut whipping cream)
• 2 tablespoons caster sugar
• 1 teaspoon chopped ginger
• 1 teaspoon vanilla extract
• A pinch of salt (trust me)
• 2 cups mini marshmallow (for vegan version, use gelatin-free marshmallow)

Toast ½ cup shredded coconut in a skillet over medium heat. Set aside to cool.

Wash fresh fruit, peel if necessary, chop and place in a large bowl. Add drained tangerine wedges, lemon zest and Malibu rum. Drop it and set it aside.

Using a stand or hand mixer, beat the cream for about three minutes, until a foamy consistency is achieved. Then add ground ginger, sugar, vanilla and a pinch of salt and continue whisking until stiff peaks form (another two to three minutes). Don’t stir too much.

Place the fruit, whipped cream, and marshmallow in a large bowl and stir gently until the fruit is covered with the whipped cream mixture.

Place it in the refrigerator to cool before serving.

Quick banana pudding

Just when you thought the banana wouldn’t be on this list. Ha! Traditional banana pudding requires cooked custard, but this recipe skips this step due to grocery store tricks. Who wants to boil custard and bake waffles in this heat? Not me. (Yes, you can order yourself the famous banana pudding from Magnolia Bakery , but some of us aren’t Scrooge McDuck.)

Ingredients:

• 1 packet instant vanilla pudding
• ½ box instant banana cream pudding
• ½ bag of 3 ounce caramel mix for instant pudding (or toffee)
• 3 cups cold milk
• 2 cups heavy cream
• 2 tablespoons caster sugar
• 2 tablespoons brandy
• 1 tablespoon vanilla
• 6-8 ripe bananas (some people like me like bananas in every bite. Others not so much)
• 1 pack of 11oz Nilla Waffles

Combine the pudding mix and milk in a bowl and follow the directions on the package. Place in refrigerator.

Beat the heavy cream for about three minutes, until the consistency looks like foam. Add the powdered sugar, brandy and vanilla and continue whisking until stiff peaks form. Place in refrigerator.

Cut the bananas into thin slices and get ready to make a pudding.

Remove the pudding mixture and whipped cream from the refrigerator and combine.

Unpack the Nilla waffles.

In a serving dish, place one layer of cookies, then a layer of bananas, and then a layer of pudding mixture. Repeat this process until you have used up all of the bananas. Cover with plastic wrap and refrigerate until hardened – about four hours, but it is best to leave overnight. Crumble the remaining cookies on top before serving.

Sparkling jelly

Eat your drink with this mouth-watering shot of Jell-O.

Ingredients:

• 2 packs of black cherry, raspberry, or strawberry flavored gelatin mixture, 3 oz each
• 1 glass of hot water
• 1 cup raspberries
• 1 cup blackberries
• 1 bottle (750 ml) sparkling wine, cold
• 1 cup lemon lime soda, cold

Dissolve flavored gelatin packs in hot water and let cool to room temperature.

Rinse the berries and pat dry with paper towels.

In a bowl, combine the gelatin mixture with cold baking soda and sparkling wine. Place in a serving dish and refrigerate. Refrigerate until mixture has a cream cheese-like consistency. Stir in the berries and return to the refrigerator until solidified. Serve in compartment glasses.

Strawberry pink fool

The addition of rose water and fresh mint makes this classic British recipe so delicious you might ignore the silly name. Fun Fact: Fool comes from the French word fouler meaning “to squeeze” –aka “puree” or “puree” – this is how you would do with the fruit.

Ingredients:

• 1.5 lbs fresh strawberries
• 6 finely chopped mint leaves
• 1½ teaspoon rose water
• ½ cup granulated sugar
• 2 cups heavy cream

Wash the strawberries by removing the leaves and stems, then cut half a pound of berries into eighths and place in a bowl. Add chopped mint, rose water, and 2 tablespoons of sugar. Stir and refrigerate for at least two hours.

Strain the strawberry / rosewater mixture and set aside. Puree the remaining strawberries with 1/4 cup sugar and liquid. If the strawberries are not completely liquefied, add the juice of one lemon or two tablespoons of water.

In a bowl, whisk heavy cream and remaining sugar until stiff peaks form. Gently add the strawberry puree to the whipped cream so that the streaks of the strawberry puree are visible. Do not mix completely. Refrigerate for at least two hours.

Sprinkle the strawberry wedges with rose water and mint on top before serving.

Frozen Yogurt Bark

Maybe this is a recipe for babies, but honestly, delicious!

Ingredients:

• 2 1/2 cups of your favorite fruits (mangoes, berries, or stone fruits work best)
• 2 tablespoons granulated sugar
• 2 cups plain Greek yogurt

Fruit puree with sugar. Mix with yogurt. Place on a 13×9 nonstick baking sheet and place in the freezer overnight. Break it into pieces before serving.