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Marielle Hayes
Strawberry Icebox Eclair Cake is one of the recipes from "101 Gourmet No-Bake Desserts in a Jar" by Wendy Paul.

"101 GOURMET NO-BAKE DESSERTS IN A JAR," by Wendy Paul, Front Table Books, $18.99, 156 pages

Utah native Wendy Paul, author of the best-selling 101 Gourmet series, continues to satisfy sweet tooths everywhere with her latest cookbook "101 Gourmet No-Bake Desserts in a Jar."

Paul's no-bake dessert ingredients include fruit, chocolate, toppings, crusts and more. As an added bonus, there's also recipes for gifts in a jar as well as a guide to types of jars to use. The ingredients and instructions are so simple, they allow anyone yearning for something sweet to satisfy their craving within minutes.

Similar to the rest in her series, Paul said at the beginning of her latest cookbook, "Each recipe is designed to be easy and quick, taking less time away from your families and friends without compromising on taste and quality. Because that is what we all want: more time for the things that matter most."

Paul has enjoyed baking for many years and finds joy in writing new recipes and creating easy-to-make dinners and desserts. Her baking skills have been featured on numerous morning television shows and news programs.

"101 Gourmet No-Bake Desserts in a Jar" can be purchased at Deseret Book. For information on her other cookbooks, her website is at www.wendypaulcreations.com.

Strawberry Icebox Éclair Cake

This dessert is not only easy, but it will also remind you of a really yummy French pastry that can take hours to assemble. This one only takes a few minutes. Leave it in the fridge overnight for the best results.

3 cups heavy cream

¾ cup powdered sugar

2 tablespoon Bird’s Custard powder

1 teaspoon vanilla extract

24–28 whole graham crackers

2 cups sliced strawberries

½ cup dark chocolate, melted for garnish

In your mixer, whip the heavy cream until stiff peaks form. Fold in powdered sugar, custard powder and vanilla extract.

For easy assembly, place your custard cream in a piping bag or plastic freezer bag (gallon size), cutting a small piece off one end.

Layer each jar with custard cream, about 1 tablespoon, and then top with a layer of graham crackers, broken into pieces as needed, securing against the custard.

Then layer more custard cream (1–2 tablespoons) and smooth out. Top with some fresh strawberries. Repeat with the graham crackers, custard cream, and strawberries. Fill your jar or bowl three-quarters full, leaving room for a whole strawberry for garnish. Cover and refrigerate overnight for best results.

Drizzle with dark chocolate just before serving and garnish with a whole strawberry.

— "101 Gourmet No-Bake Desserts in a Jar," by Wendy Paul

Mint Brownie Trifle

3 cups heavy whipping cream

1¼ cups powdered sugar

1 teaspoon mint extract

1 (9-by-13) pan of brownies (from your bakery department at the grocery store), cut into bite-size pieces

1 recipe Chocolate Ganache (see below)

Whip heavy cream until stiff peaks form. Fold in your powdered sugar and mint extract. Set aside.

Layer each jar with brownies, chocolate ganache, and then mint whipped cream. Repeat layers. Refrigerate until ready to serve.

Extra special touch: Drizzle with Mint Chocolate Fudge Sauce

Variation: Salted Chocolate Caramel Trifle

Omit the whipped cream. Layer the chocolate brownies, 2 cups caramel sauce (with a sprinkle of kosher salt), and then chocolate ganache. Repeat. Refrigerate until ready to serve.

Chocolate Ganache

This chocolate sauce is the perfect complement to, well, most anything. Even bacon. Makes approximately 3 cups.

1 cup heavy whipping cream

1 (16-ounce) package semi-sweet chocolate chunks or chips

Heat the cream in a saucepan until it comes to a boil.

Remove cream and pour over chocolate in a mixing bowl. Let it stand for 1–2 minutes, allowing the chocolate to melt. Stir to mix together.

You can pour it over your cakes warm, or you can allow it to cool slightly and spread it like frosting.

— "101 Gourmet No-Bake Desserts in a Jar," by Wendy Paul

Kylie Lewis is a freelance writer for the Deseret News. She recently graduated from Brigham Young University—Idaho, receiving a bachelor's degree in communications.