Dawn Perry, photo by Alex Lau
Too hot to bake? No problem. Whip up one of these no-bake wonders for birthday boys and girls of all ages. Just don’t forget the candles.
Fill a pre-baked cookie or graham cracker crust with about 2 pints of coffee ice cream (or cookies and cream, or mint chocolate chip, or whatever). Refreeze until solid and top with whipped cream, chopped roasted salted peanuts, and a drizzle of caramel or hot fudge sauce. Let temper slightly to cut, then eat fast to avoid a melty mess.
My Sister’s Birthday Cake
Split a store-bought angel food cake in half cross-wise like you were splitting a bagel and hollow out (again, like a bagel). Fill with a mixture of lightly sweetened whipped cream, chopped strawberries, chopped pineapple, and mini marshmallows. Sandwich and cover with more whipped cream and some halved strawberries. Only for real whipped cream lovers.
Layer a store-bought (or homemade) pound cake with vanilla pudding and coffee-flavored whipped cream—fold in a little sugar, espresso powder, vanilla, and amaretto if you’re into it. Let sit for at least 4 hours. Dust with cocoa powder; eat while dreaming of Tuscan sunsets.
Soften 3 flavors of sorbet—you’ll probably need 2 pints of each. Pack 1 flavor in the bottom of an 8-inch bowl or loaf pan lined it with plastic wrap. Top with crumbled wafer cookies or graham crackers and freeze until firm. Repeat with remaining 2 flavors sorbet and freeze until firm. Invert, slice, take a bow.