no bake recipe

This Chocolate Raspberry Yogurt Parfait is perfect for an afternoon snack and great on a brunch menu! Layered with your favorite fruit, mini chocolate chips and granola.

Chocolate Raspberry Yogurt Parfait

vanilla Greek yogurt

pouches Similac Go & Grow Mix-Ins ((optional))

raspberries

mini chocolate chips

honey

Place yogurt and Similac Go &amp; Grow Mix-Ins into a mixing bowl (optional), stirring until well combined. Spoon a layer of yogurt into the bottom of your parfait glasses. Spoon crushed granola over yogurt then top with a layer of raspberries and chocolate chips. Top with another smaller spoonful of yogurt, granola, a raspberry and chocolate chips. Served chilled. Refrigerate up to one hour before serving. Note that granola will get soft if refrigerated too long.*Parfait can be made without Mix-Ins*

Pumpkin Energy Bites - the perfect easy and healthy grab and go snacks for fall! Gluten free and refined sugar free and so easy to customize.

No Bake Pumpkin Energy Bites

pumpkin seed butter

coconut oil

maple syrup (, can also sub with coconut nectar, brown rice syrup

pumpkin puree

pumpkin pie spice

cinnamon

salt

vanilla extract

quick oats (, use gluten free as needed)

oats

cranberries

pumpkin seeds

Heat the pumpkin seed butter, coconut oil and maple syrup in a large saucepan over medium heat and whisk until smooth.

Stir in the pumpkin puree, pumpkin pie spice, cinnamon, salt,&nbsp;and vanilla until combined. Fold in the oats, cranberries and pumpkin seeds.

Wet hands slightly and form dough tightly into 1" - 1.5" balls. Or, if the&nbsp;dough doesn't stick together place dough in the fridge for 30 minutes prior to forming dough balls so it's easier to handle. Press additional cranberries evenly around the&nbsp;dough, if desired.

Store in airtight container in refrigerator or freezer until ready to enjoy.

No Bake Avalanche Cookies

Crispy Rice cereal

mini marshmallows

peanut butter

white chocolate

chocolate

Line 2 baking sheets with parchment paper, set aside.

Mix cereal and marshmallows in a large bowl. Set aside.

Melt white chocolate and peanut butter together in a double boiler. I prefer using a double boiler for melting white chocolate so it will melt slow and smooth, but if you prefer the microwave, you can do it that way too.

Once the white chocolate is melted pour it over the cereal mixture and stir until completely coated.

Drop using a tablespoon onto the lined pans.

Sprinkle with mini chocolate chips, if desired.

Place in refrigerators until chocolate is set.

https://content.jwplatform.com/videos/7ppRpFTb.mp4

Cookies and Cups – Avalanche Cookies

This Black Raspberry Cream Pie is cool, refreshing and creamy. Serve it frozen or allow it to thaw and enjoy the fluffy mousse filling!

Black Raspberry Cream Pie

graham cracker crumbs

sugar

butter

whipping cream

oz cream cheese (softened)

10 oz jar black raspberry spread

Preheat oven to 375.

Mix the graham cracker crumbs, sugar and melted butter until evenly coated. Press into a 9" pie pan. Bake at 375 for 7 minutes. Set aside to cool.

Pie Crust

In a medium mixing bowl beat whipping cream with an electric mixer until stiff peaks form; set aside.

In a large mixing bowl beat cream cheese until smooth. Add black raspberry spread. Beat on low speed just until combined.&nbsp;

Fold in whipped cream. Spoon mixture into cooled pie shell. Cover and freeze for 4 to 24 hours or until firm.

Garnish with fresh blackberries. Can be served frozen (remove from freezer for about 10 minutes to soften for easier slicing) or thawed but still cool. Keep refrigerated.

Pie Filling

This creamy no-bake pineapple cream dessert is an oldie but a goodie.

No-Bake Pineapple Cream Dessert

oz softened cream cheese

oz tub whipped topping

14-16 oz large can crushed pineapple, drained

confectioner’s sugar

pineapple chunks

coconut

butter (melted)

For crust: Mix the graham cracker crumbs and sugar. Add the melted butter and stir to combine well. Press into a 8 x 8- or 9 x 9-inch pan.

Filling: In a large bowl, beat the softened cream cheese and confectioner’s sugar until very smooth.

Beat in the tub of whipped topping. Then fold in the drained pineapple.

Spread filling on top of crust. Top with pineapple chunks and sprinkle with coconut.

Chill very well—at least 4 hours, preferably overnight

Simple, no bake krispie treats made with your favorite childhood cereal, Cinnamon Toast Crunch!

Cinnamon Toast Crunch Rice Krispie Treats

Cinnamon Toast Crunch cereal

Rice Krispies cereal

Line a 9&#215;9 pan with parchment paper and coat lightly with nonstick spray. Set aside.

Melt the butter in a large saucepan over low heat. Add in 6 cups of the marshmallows, salt, and vanilla and stir constantly until melted. Remove the pan from the heat.

Stir in the Cinnamon Toast Crunch, Rice Krispies, and remaining marshmallows until coated in the marshmallow mixture.

Press evenly into the pan and allow to cool completely before cutting into bars.

Muddy Buddies (also known as Puppy Chow) is an easy no-bake sweet snack and this recipe is hands-down the BEST!

The BEST Muddy Buddies Recipe

Rice Chex cereal

chocolate chips

kosher salt

Place the chocolate chips and peanut butter in a medium bowl. Microwave in 30-second intervals on 50% power, stirring after each, until the mixture is completely melted and smooth. Stir in the vanilla extract and salt.

Pour a little bit of the chocolate mixture into the bottom of a large bowl. Add about a third of the cereal, a third of the remaining chocolate mixture, and repeat two more times. Using a rubber spatula, gently mix it all together until all of the cereal is completely coated. Place in the refrigerator for 5 minutes.

Place ½ cup of the powdered sugar in a gallon-size zip-top bag, top with half of the cereal mixture, another ½ cup of the powdered sugar, the rest of the cereal mixture, then the remaining ½ cup of powdered sugar. Seal the bag, then shake it very well until all of the cereal is coated with powdered sugar.

Spread the mixture out onto a wax-paper lined sheet pan to cool and set, about 30 minutes, then store in an airtight container in the refrigerator for up to 2 weeks.

Pistachio Pineapple Dip 

8z cream cheese (1 package), room temperature

pineapple

pistachio pudding

In a large bowl combine the softened cream cheese, pineapple with juices, yogurt, pudding mix, and coconut. Mix fully smooth and fully combined.

Transfer to serving dish and sprinkle with additional shredded coconut.

Serve with fruit, wafers, or graham crackers.

Coconut Cream Pie Dip 

coconut cream pudding mix

milk

oz cream cheese (1 package)

oz cool whip, thawed

coconut flakes

Cookies or fruit

Whisk together the pudding mix and milk in a large bowl until the mixture thickens, about two minutes.

In a separate bowl, mix together the cream cheese and powdered sugar until smooth, then add in the cool whip and stir until fully combined.

Mix the pudding and cream cheese mixtures together and fold in the ¾ cup of coconut flakes.

Transfer to serving dish and refrigerate for a minimum of 30 minutes.

Coconut Icebox Cake 

graham crackers

(3.4 oz) vanilla instant pudding mix

(8 0z) package cream cheese, softened

cream of coconut (found in the mixer section)

(8 oz) tubs frozen whipped topping, thawed

Arrange a single layer of graham crackers across the bottom of a 9x13-inch baking dish. Set aside.

In a large bowl, beat together pudding mix and milk until thickened, then mix in cheese cheese, cream of coconut, and 1 tub of whipped topping.

Fold in 1 cup shredded coconut and then transfer half the mixture to the baking dish. Carefully spread it over the graham crackers to the edges of the dish.

Arrange another layer of graham crackers on top and then spread the rest of the cream mixture over them.

Place a final layer of graham crackers on top, followed by the second tub of whipped topping. Sprinkle remaining coconut over the whipped topping.

Cover and refrigerate cake for a minimum of 4 hours before serving. Serve chilled.

Quick, easy, and healthy No-Bake Bars that taste like cookie dough but are packed with good-for-you ingredients. The fudgy chocolate topping is optional but recommended!

Healthy No-Bake Bars

(165 grams) chickpeas (, drained and rinsed)

(50 grams) rolled

(135 grams) dates ((dried

¼ cup (25 grams) unsweetened shredded coconut

(5 ml) vanilla extract

(60 ml) non-dairy milk of choice

Line a loaf pan with clingwrap or parchment paper. (If you want to use an 8 x 8-inch pan you will need to double the recipe).

Add all of the ingredients (except those for the optional topping) to a food processor and process until it becomes one big smoothish ball.

If you want to add any optional add-ins like a handful of nuts or chocolate chips, add them now and pulse a few times to combine.&nbsp;

Remove from the food processor, being careful of the blade, and press into the prepared pan, flattening it down evenly all over.

Add the chocolate chips and the milk to a small pan and over low heat, allow the chocolate to melt. Stir to help them combine. Once the chips are melted completely and the chocolate mixture is completely smooth, pour over the no-bake bars and shake gently to level. 

Refrigerate for at least an hour then cut into bars. You will be able to cut them into 7 large bars or 14 smaller ones if you cut each one of those in half again.

https://content.jwplatform.com/videos/YFZ5VS6F.mp4

Healthy No Bake Bars

This homemade salsa recipe is the best! It comes together in just 10 minutes and tastes like it came straight from your favorite Mexican restaurant.

Easy Homemade Salsa

whole tomatoes, drained

Rotel

onion (roughly chopped)

garlic (roughly chopped)

jalepeño (seeds removed and thinly sliced)

cilantro (loosely packed)

lime (juiced)

cumin

Add all ingredients to a food processor. Pulse until it reaches your desired consistency (less for a chunkier salsa, more for a thinner one - my salsa pictured above was 8 to 10 pulses).&nbsp;

Refrigerate for at least one hour, then serve with your favorite tortilla chips. This salsa can be stored in an airtight container in the refrigerator for up to 2 weeks.

Always amazing and I’ve texted the recipe link to anyone who ever asks for it.  Your food never disappoints.  

I was exploring the internet and found this Salsa recipe I am very happy because my daughter loves Salsa and mostly on Sunday when am free make the same for her.  This time I will try your recipe I hope she will love it. Thanks a lot... 


Cheers

Raushan Gupta

This recipe is a good base to start, but needs some changes, in my opinion.  That’s probably because canned tomatoes can be so different brand to brand. Maybe fresh tomatoes would improve the recipe. I had to add more salt, lime, and onion; and it didn’t need the added sugar the recipe called for. I’ll probably keep looking for a go to recipe. 

Love Love Love this!  I have been making this for years and everyone loves it, best part it takes minutes to make.  I get request from friends and family to make it for parties.  The one bad thing is....it ruins you, I have been to restaurants that their salsa doesn't compare to this.  My brother or husband will say "your's is better." :D

We love it. We stopped buying restaurant chips and salsa thanks to this recipe!

Coconut cream pie without the baking or the work!  This no-bake dessert is my coconut version of “Sex in a Pan.”

No Bake Coconut Cream Pie Parfait

evaporated milk (chilled)

3.4 oz coconut cream instant pudding mix

water

8 oz tub extra-creamy whipped topping

tbsp sugar

hot fudge sundae sauce (optional)

Place crust ingredients in a small bowl. Mix well, making sure crumbs are well coated with butter. Press into the bottom of a 11 x 7-inch oblong pan.

In a large bowl, add the pudding mix, milk and cold water. Beat at low speed with an electric mixer for 2 minutes. Let this stand for about one minute.

Fold the entire tub (8 oz) of whipped topping into the pudding mixture until the topping is incorporated into the pudding. Pour on top of the crust. Refrigerate until pudding layer is firm, about 3 hours.

Spread the additional cup of whipped topping over pudding layer, making nice swirls. Sprinkle with toasted coconut.

If using optional fudge sauce, microwave sauce on HI for 20 seconds, or until it’s of drizzling consistency. Drizzle over top of dessert. NOTE: I used the sauce but served it separately.

This stabilized whipped cream recipe creates a thick, fluffy topping that pipes beautifully and holds its shape for days. With just three ingredients and a simple technique, it produces bakery-style whipped cream that’s perfect for cakes, pies, cupcakes, and layered desserts.

Stabilized Whipped Cream

heavy whipping cream

marshmallow creme

In the bowl of a stand mixer fitted with the whisk attachment (or using a handheld mixer and a chilled bowl), beat the heavy cream on medium-high until soft peaks form. You’re looking for gentle peaks that hold their shape but still curl at the tip.

Whip the Cream

Scoop a heaping tablespoon of marshmallow creme into a small microwave-safe bowl.

Microwave in 5-second bursts until just melted—don’t let it bubble.

Stir gently and let it cool to nearly room temperature. The texture should be thick and gooey, not hot or runny.

Melt the Marshmallow

Slowly pour the melted marshmallow creme into the whipped cream while the mixer is running.

Turn the speed to high and continue whipping until stiff peaks form—those luscious swirls should stand tall without drooping.

Combine and Whip to Stiff Peaks

If you like your whipped cream a bit sweeter, add ¼ cup powdered sugar after the marshmallow goes in.

Taste and adjust by adding more powdered sugar, 1 tablespoon at a time, until it’s just right for you.

Sweeten (Optional)

https://www.youtube.com/watch?v=BfqdQoW5vg8

Tired of whipped cream that deflates before dessert’s even served? Learn how to make bakery-style stabilized whipped cream using a secret ingredient—marshmallow cream! This easy, foolproof recipe pipes beautifully, holds its shape for days, and tastes absolutely dreamy. No gelatin. No weird aftertaste. Just light, fluffy perfection.

Whether you're frosting cupcakes, topping pies, or adding a dollop to hot cocoa, this stabilized whipped cream is a game-changer for home bakers.

✅ Ingredients:

Heavy whipping cream

Powdered sugar

Vanilla extract

Marshmallow cream

⏱️ Prep time: 5 minutes
📦 Storage: Holds in fridge for 2–3 days or freeze in dollops for later!

📌 FULL RECIPE HERE:
https://jennifercooks.com/stabilized-whipped-cream/

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Top 15 no bake recipe recipes from across the web

The most viewed no bake recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chocolate Raspberry Yogurt Parfait

No Bake Pumpkin Energy Bites

No Bake Avalanche Cookies

No Bake Avalanche Cookies

Black Raspberry Cream Pie

No-Bake Pineapple Cream Dessert

Cinnamon Toast Crunch Rice Krispie ...

The BEST Muddy Buddies Recipe

Pistachio Pineapple Dip

Coconut Cream Pie Dip

Coconut Icebox Cake

Healthy No-Bake Bars

Easy Homemade Salsa

No Bake Coconut Cream Pie Parfait

Stabilized Whipped Cream

Top 15 no bake recipe recipes from across the web

The most viewed no bake recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chocolate Raspberry Yogurt Parfait

No Bake Pumpkin Energy Bites

No Bake Avalanche Cookies

No Bake Avalanche Cookies

Black Raspberry Cream Pie

No-Bake Pineapple Cream Dessert

Cinnamon Toast Crunch Rice Krispie ...

The BEST Muddy Buddies Recipe

Pistachio Pineapple Dip

Coconut Cream Pie Dip

Coconut Icebox Cake

Healthy No-Bake Bars

Easy Homemade Salsa

No Bake Coconut Cream Pie Parfait

Stabilized Whipped Cream

The most viewed no bake recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine