red raspberries on clear drinking glass

These No-Bake Desserts will make you Shiver

red raspberries on clear drinking glass

The biggest trend for 2021 is “nostalgia”. Experts, or at least those who are paid to predict such things, suggest that nostalgia will be a key theme in the next year also. Stanley Tucci stated that breakfast quiches, canned foods and classic cocktails have been restored to our enjoyment, but we are here today to promote classic, no-bake desserts. Ambrosia is included.

The ’60s and 70s were a time when no-bake desserts were popular. However, there are still some great ones. The legends of pineapple upside-down cake and baked Alaska are more than just gold medal winners.

Hot Planet Summer is still being enjoyed (even though it’s already September), so we are avoiding cooking. Instead, we will share some of our favorite no bake desserts. All of them are best when cold. Each icon has been updated in some way, using either dairy-free options or time-saving tricks.

Tropical Ambrosia

Stop muttering and get up! We are not sure what happened, but Ambrosia has gotten an undeserved bad rap, much like the Paltrow/Applegate/Bergen “classics”. Ambrosia can be made in a matter of minutes and is delicious. The creamy whipped cream is accented with chunks of tropical fruits. Crunchy, desiccated coconut. Mini marshmallows, which are soft and fluffy. One of the reasons we believe the original marshmallow recipes were flawed was because of an ingredient inconsistency. We love marshmallows, do you?

There are no restrictions on the fruit that you can use. However, all fruits must be covered in velvety sweetened whipped cream. Flavors can be added if desired. Ambrosia literally means the food of the gods. Although canned fruit is common, fresh and very ripe fruits are what we use to make this dish. (Except for oranges, who has the time to make supreme citrus?)


  • 2 cups of shredded coconut. Divide into 1/2-1/2 cup portions
  • 2 cups 1/2-inch pineapple chunks
  • 2 cups quartered strawberries
  • 2 cups 1/2-inch apricot chunks
  • 2 cups, 1/2-inch kiwi pieces
  • 2 cups, 1/2-inch mango chunks
  • 1 15-oz can mandarin orange slices, drained (approximately two cups).
  • One lemon, one zest
  • 2 tablespoons Malibu Rum
  • 1 1/2 cups heavy whipping Cream (optional: coconut whipping crème for a vegan version).
  • 2 tablespoons powdered sugar (icing)
  • 1 teaspoon powdered ginger
  • 1 teaspoon vanilla extract
  • Trust me, a pinch of salt
  • 2 cups mini marshmallows (for a vegan option, use gelatin-free marshmallows)

Toast 1/2 cup of the shredded Coconut in a skillet on medium heat. Allow to cool.

Fresh fruit should be washed, peeled, cut and placed in a large bowl. Mix in the drained mandarin orange pieces, lemon zest, Malibu Rum, and mix well. Mix well and place in a bowl.

Use a hand mixer or stand mixer to whip cream until it resembles foam. Next, add the powdered ginger and sugar to the cream. Continue whipping for another two to three minutes until you get stiff peaks. Do not overmix.

Combine the fruit, whippedcream, and marshmallows in large bowl. Fold until fruit is covered in the whipped-cream mixture.

Before serving, place it in the refrigerator to cool.

Quick Banana Pudding

You thought that bananas wouldn’t be on this list? Ha! This recipe skips the traditional banana pudding step and uses a grocery store hack. This heat is too hot for anyone who wants to bake wafers and cook custard. You are not the only one. You can get Magnolia Bakery’s banana pudding delivered to your door, but we aren’t Scrooge McDuck.


  • Instant vanilla pudding mix – 1 3oz.
  • Instant banana cream pudding mix – 1/2 oz
  • 1/2-oz. package instant caramel (or butterscotch!) pudding mix
  • 3 cups of cold milk
  • 2 cups heavy whipping cream
  • 2 tablespoons powdered sugar
  • 2 tablespoons brandy
  • 1 tablespoon vanilla
  • 6-8 ripe bananas
  • 1 box of 11-ounces Nilla wafers

Mix the milk and pudding mix in a bowl. Follow the directions on the package. Place in the refrigerator.

For three minutes, whip the heavy cream until it resembles foam. Continue whipping the heavy cream until it forms stiff peaks. Add the brandy, vanilla powder, and vanilla. Place in the refrigerator.

Slice bananas thinly and make the pudding. Combine the pudding mixture with the whipped cream.

Unbox the Nilla wafers. Place one layer of cookies on a plate. Next, add a layer with bananas and then the pudding mixture. Continue this process until all of the bananas are used up. Place the bananas in a plastic wrap, and let them set for approximately four hours. It is better to leave it overnight. Crumble the remaining cookies over the top before serving.

Frozen Yogurt Bark

Although this may seem like a recipe for babies it is delicious!


  • 2 1/2 cups of your favorite fruit (mango, berries, or stone fruit work best)
  • 2 tablespoons granulated Sugar
  • 2 cups plain Greek yogurt

Blend the fruit with sugar and Greek yogurt to make yogurt. Spread the mixture on a 13×9 nonstick cookie sheet. Place in the freezer for at least one night. Before serving, break into pieces

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