Chocolate Eclair Cake (No Bake)

I seem to remember that my sister made recipe like this once, and it was quick, easy, and super yummy... and I always meant to try it, but then forgot. So when BellyFull's version came up on TikTok and we had some graham crackers in the house that needed to be used up, I thought it was now or never... and it was so good!!!

For the original recipe, go here: https://bellyfull.net/chocolate-eclair-cake/

Chocolate Eclair Cake

Ingredients:

• 2 boxes (3.4 ounces each) vanilla INSTANT pudding mix
• 3 cups whole milk
• 8 ounces Cool Whip , thawed
• 16 ounces graham crackers
• 16 ounces chocolate frosting

Directions:

1. In a large bowl, vigorously whisk together the instant pudding and milk. Fold in the whipped topping, mixing until well combined. Set aside.
2. Place a layer of graham crackers in the bottom of a 9×13 casserole dish, breaking as needed to cover the entire bottom with a single layer.
3. Spoon 1/2 the pudding mixture over the graham crackers and gently spread into an even layer. Top with another layer of graham crackers and then the remainder of the pudding mixture. Add a 3rd and final layer of graham crackers.
4. Cover with plastic wrap and refrigerate for at least 30 minutes.
5. Uncover frosting and remove foil wrap. Microwave for 15 seconds, give it a good stir, and microwave again for 10 seconds (if necessary) to loosen and make it easier to spread. Stir well. Remove cake from refrigerator and pour frosting over the cake and spread into an even layer.
6. Replace the plastic wrap and refrigerate for at least 6 hours or overnight – the longer you give the graham crackers to soften up the better.

Marsha's Notes:

Chris felt like the filling was a little on the boring side and needed more flavor, so I thought for next time I would add a little bit of vanilla extract to it. I think it would also be really good with the cinnamon coated graham crackers. If you want a bit more crunch, you could add a layer of mini chocolate chips or some chopped nuts. Lastly, we didn't have quite enough graham crackers to do the entire top layer because we had used some for s'mores, so I filled in the gap with a few animal crackers, and that worked just fine. If I can figure it out, I will come back and report on how much of a box of graham crackers it takes to make the entire dish, but it appears to be pretty much an entire box. Also, I used the sugar-free pudding mix to save on a few calories and it was perfectly fine (no one noticed).

Marsha's No-Bake Peaches and Cream Sensation

We had this for dessert last night and everyone really liked it. The original recipe is from Mel's Kitchen Cafe, but our store was out of heavy whipping cream for some reason, so I used a premade tub of whipped cream and changed things up a bit. It made this recipe even more simple. Also, this recipe would be really easy to adapt for a different filling if peaches are not your thing. You could use fresh fruit, pie filling, pudding, or even jam and have a yummy treat.

To see the original recipe, go here: https://www.melskitchencafe.com/peaches-and-cream-sensation/

Marsha's No-Bake Peaches and Cream Sensation

Ingredients:

• 3 cups (280 g) graham cracker crumbs
• 2-3 tablespoons granulated sugar
• ¾ cup (170 g) butter, melted
• 1 ½ cups (171 g) powdered sugar
• 8 ounces (227 g) cream cheese, softened to room temperature
• ½ teaspoon vanilla extract
• 1 large tub whipped cream
• 3 small cans sliced peaches, or 1 large can (approximately 4-6 cups)

Directions:

1. In a medium bowl, stir together the graham cracker crumbs and granulated sugar. Stir in the melted butter until the crumbs are evenly moistened. Remove 1/3 cup of the crumbs and set aside for later.
2. Press the remaining crumb mixture on the bottom of a 9X13-inch pan. Refrigerate the crust while preparing the rest of the dessert.
3. In a large bowl using an electric handheld mixer or in the bowl of an electric stand mixer, mix the powdered sugar and cream cheese together until light and smooth, 1-2 minutes. Mix in the vanilla. Gently stir in 1/2 the tub of whipped cream into mixture.
4. Spread the other half of the tub of whipped cream over the chilled crust. Layer the sliced peaches over the top of the cream.
5. Dollop the cream cheese mixtures over the top of the peaches in large spoonfuls and spread carefully to the edges of the pan cover the peaches completely. Sprinkle the reserved graham cracker mixture over the top. Cover with plastic wrap and chill for at least 2 hours or up to 12 hours before serving.

Marsha's Notes: 

This recipe calls for plain peaches, which is a really fresh tasting option for this filling. If you prefer something a little more decadent, you can use peach pie filling instead to have the extra spices and sugar in the fruit. If peaches aren't your thing, you can also use any kind of fruit, pudding, pie filling, or jam that you like. The other components of this dessert and pretty universal and would work well with just about anything.

Chocolate No-Bake Cookies

I found this recipe years ago and am now copying it here from our family cookbook binder. Enjoy!

No-Bake Cookies (Chocolate)

Ingredients:

• 2 cups sugar 
• ½ cup milk 
• 3 Tbl. cocoa 
• ¼ lbs. margarine
• 1/2 tsp vanilla
• 3 cups oatmeal
• 1/2 cup peanut butter

Directions:

1. Heat in a saucepan over medium-high/high heat sugar, milk, cocoa and margarine until it comes to a roiling boil.  
2. Boil 1 minute.  
3. Then add vanilla, oatmeal and peanut butter.  
4. Spoon out cookies on wax paper lined cookie sheets and store in refrigerator.

Crazy Cookies

I found this recipe years ago and am now copying it here from our family cookbook binder. Enjoy!

Crazy Cookies

Ingredients:

• 1 cup sugar
• 1 cup peanut butter 
• 1 cup Karo/corn syrup
• 1 bag corn chips (Fritos Scoops)

Directions:

1. Combine sugar, syrup and peanut butter in a sauce pan over medium-high heat, stirring constantly until runny, completely dissolved, and on the verge of boiling.  Be careful not to let it burn.  
2. Put corn chips into a large bowl.  Pour peanut butter sauce over chips and stir gently to coat evenly.  
3. Cover a cookie sheet with wax paper and pour chips out evenly onto wax paper to cool.  Pull apart to eat.

Peanut Butter No-Bake Cookies

These are some of my favorite cookies, and it's so hard to find a recipe that doesn't include chocolate!  I hope you enjoy them.

Marsha's Peanut Butter No-Bake Cookies

Ingredients:

• 2 cups sugar
• 1/4 cup butter (not margarine)
• 1/2 cup milk
• 1/4 tsp. salt
• 1 cup peanut butter
• 1 tsp. vanilla
• 3 cups quick-cooking oats 

Directions:

1. In a heavy sauce pan over medium-high heat, constantly stir and combine sugar, butter, milk and salt.  
2. Bring to a rolling boil and boil for one minute.  
3. Turn off heat and add peanut butter and vanilla.  Finally stir in the oats.  
4. Working quickly, drop by spoonfuls onto wax paper lined cookies sheets and place in the fridge to set-up.  Makes two cookies sheets full.

Marsha's Notes:

I like to break mine up into little pieces and sprinkle over yogurt instead of granola. Also, I find the cookies have a better consistency with real butter, as opposed to margarine. Margarine doesn't harden right and makes the cookies oily.

Alternatively, I have also used this recipe:

Marsha's Peanut Butter No-Bake Cookies (Take Two)

Ingredients:

• 1 1/2 cups granulated sugar
• 1/2 cup butter (not margarine)
• 3/4 cup flour
• 2/3 cup evaporated milk
• 2 or 2 1/2 cups quick-cooking oats
• 2/3 cup peanut butter (creamy or chunky)
• 1 tsp. vanilla
• 1/4 tsp salt

Directions:

1. In a saucepan, combine sugar, butter, flour, and milk. 
2. Bring to a full rolling boil and cook for 3 minutes, stirring constantly! 
3. Remove from heat and add remaining ingredients all at once. Blend well. 
4. Drop by spoonfuls onto wax paper. Cool completely before serving or storing. Makes 24 cookies.

Marsha's Notes:
One 12 oz can of evaporated milk makes a double batch if you want to use the whole can (i.e. 48 cookies). I also like to add my oats during the last minute of the boiling process to help them soften up just a bit. Sometimes the oats can be a little crunchy if you don't cook them for just a minute or so. When I don't have evaporated milk on hand, I prefer to use the first recipe listed in this post.

These cookies are also great with a drizzle of melted chocolate on top, as you can't really add chocolate chips very well without them melting.

Using my 2-inch cookie scoop made quick work of scooping out equal-sized cookies.