This week we’re giving a sugary shout-out to No Bake Makery. The DIY approach to baking (as-in, Do-It-Yourself…without an oven!) illustrated in her new book caught our eye, and our sweet tooth…so we decided to take one of the recipes for a spin. Tie on a vintage apron and channel your inner June Cleaver to whip up this modern take on a classic warm weather treat!
To create: Pour a pack of gelatin into a small bowl filled with 3 tbps of water; let mixture sit for 2 minutes. Combine 3/4 cup each of raspberries, blueberries, and sugar in a saucepan. Cook ingredients over medium-low heat. Once the sugar has completely dissolved, stir in the gelatin mixture and let dissolve, before removing from heat. Cool to room temperature. Next, use an electric mixer to mix 2 cups of heavy cream in a large bowl. Mix until stiff peaks form. Gently fold the berry mixture in with the cream. Cover the bottom of an 8-inch square pan with aluminum foil and nonstick spray, then line with wafer cookies. Pour the mousse mixture into the pan evenly, then vertically insert the remaining cookies. Cover with saran wrap and freeze overnight. Peel away the plastic wrap then slice and serve!
