Easy No Bake Delites

Banana Split Cake

1 carton (16 ounces) frozen whipped topping, thawed (or use 3 batches of homemade whipped cream which is about 6 cups of whipped cream)

1 cup (8 ounces) sour cream

1 package (3.4 ounces) instant vanilla pudding mix

1 can (8 ounces) crushed pineapple, drained

24 whole graham crackers

2 medium bananas, sliced thin

Toppings: additional sliced bananas and sliced fresh strawberries

Chocolate Drizzle: 1/4 cup heavy cream + 1/4 cup semi-sweet chocolate chips
 
In a large bowl, mix the whipped topping, sour cream, and pudding mix until blended. Fold in pineapple. Fill a Ziploc bag with pudding mixture and cut off the corner of the bag.On a flat serving plate or large baking dish arrange four graham crackers in a rectangle. Pipe about 1 cup of the pudding mixture over the crackers; top with about 1/4 cup banana slices. Repeat layers five times. Cover and refrigerate for at least 8 hours or overnight. Graham crackers should be soft.Before serving, make the chocolate drizzle. For the Chocolate Drizzle: Heat the cream in the microwave until hot (about 20-30 seconds). Place chocolate chips in a small bowl and pour hot cream over the chips. Let it sit for a second and then stir until chocolate is smooth. Let cool slightly while preparing the bananas and strawberries for the topping.Arrange sliced fruit on top. Drizzle with chocolate and serve

Recipe from Taste of Home

Mini S'mores Pies
6 mini graham cracker pie crusts, they come in a package of 6
8 oz. cream cheese, slightly softened
1 cup cool whip
1 cup powdered sugar
1/2 cup marshmallow creme/fluff
1 tsp. marshmallow flavoring, optional
6 oz. semi-sweet chocolate, chopped into small pieces
1/2 cup heavy cream
marshmallow bits, optional

In a medium bowl, combine cream cheese, cool whip, powdered sugar, marshmallow creme and marshmallow flavoring and beat until well combined.
Evenly distribute the creme filling into the 6 graham cracker pie crusts.
Pour heavy cream in to a small saucepan and heat on medium-high heat until it reaches a boil. Remove from heat and stir in chopped semi-sweet chocolate until it melts and combines evenly. Let it cool almost completely.
Spread equal amounts of chocolate ganache onto each pie to cover top.
Sprinkle with marshmallow bits if desired.

Recipe from Chef In Training

 

Cake Batter Fudge

1 14oz can sweetened condensed milk

3 1/2 cups white chocolate chips

3 tsp Vanilla extract

1/2 tsp Almond extract

Sprinkles

Pour milk and white chocolate chips into microwave safe cowl and heat on intervals for 2-3 minutes. Stir and then remove when white chocolate chips completely melt and it's mixed with with the milk. Do not overheat

Add vanilla and almond extract and mix together. Add a small amount of sprinkles to the batter and fold carefully. Do it quickly so that sprinkles don't melt and cause your fudge to be and ugly gray color. 

Transfer to a non stick tinfoil lined 8x8 pan and then add some extra sprinkles on top. Let it set at room temp or in the fridge until solid. Cut into whatever shape you desire. This is very rich, a little bit goes a long way.   

Recipe adapted from ourtriftyideas