No-Bake Snack Shack

No-Bake Snack Shack Easy no-bake dessert recipes anyone can make at home.
(2)

07/20/2026

Cranberry Walnut Fluff Salad
Ingredients

1 (14 oz) can Ocean Spray Whole Berry Cranberry Sauce
1 (20 oz) can Dole Crushed Pineapple, very well drained
1 (8 oz) tub Cool Whip, thawed
2 cups Kraft Jet-Puffed Miniature Marshmallows
1/2 cup Fisher Chopped Walnuts
Instructions

Dump the Ocean Spray whole berry cranberry sauce into a large mixing bowl and break it up thoroughly with a wooden spoon until it is relatively smooth.
Add the well-drained Dole crushed pineapple to the bowl and stir the fruits together until evenly mixed.
Gently fold the thawed Cool Whip into the fruit mixture with a large spatula until the fluff is a uniform light pink color.
Stir in the Kraft Jet-Puffed miniature marshmallows and the Fisher chopped walnuts until they are evenly distributed.
Cover the bowl tightly with plastic wrap and chill in the refrigerator for at least 2 hours to allow the marshmallows to soften and the flavors to meld before serving.

07/19/2026

Coconut Cream Poke Cake
Ingredients

1 (15.25 oz) box Duncan Hines Classic White Cake Mix
Ingredients listed on the cake mix box (water, oil, eggs)
1 (14 oz) can Eagle Brand Sweetened Condensed Milk
1 (15 oz) can Coco López Cream of Coconut
1 (8 oz) tub Cool Whip, thawed
1 cup Baker's Angel Flake Sweetened Coconut, toasted
Instructions

Bake the Duncan Hines white cake in a 9x13 baking dish according to the package directions, then let it cool for exactly 10 minutes.
Poke holes all over the warm cake using the round handle of a wooden spoon, making sure to push all the way down to the bottom of the pan.
Whisk the Eagle Brand sweetened condensed milk and the Coco López cream of coconut together in a medium bowl until perfectly smooth.
Pour the sweet coconut liquid completely over the warm cake, spreading it back and forth so it fills all the poked holes. Chill in the refrigerator for 2 hours to let it set.
Spread the thawed Cool Whip completely over the top of the chilled cake, sprinkle generously with the toasted Baker's coconut, and serve cold.

07/19/2026

Chocolate Peanut Butter Icebox Cake
Ingredients

2 (3.9 oz) boxes Jell-O Instant Chocolate Pudding Mix
3 cups cold milk
1/2 cup Skippy Creamy Peanut Butter
1 (8 oz) tub Cool Whip, thawed
1 (14.4 oz) box Honey Maid Graham Crackers
1/4 cup Reese's Pieces Candy
Instructions

Whisk the dry Jell-O chocolate pudding mix, cold milk, and Skippy peanut butter together in a large mixing bowl for 2 minutes until it becomes very thick and smooth.
Gently fold half of the thawed Cool Whip into the chocolate peanut butter mixture with a spatula until completely incorporated.
Place a single, flat layer of Honey Maid graham crackers across the bottom of a 9x13 baking dish, breaking pieces to fill any empty gaps.
Spread half of the pudding mixture evenly over the graham crackers. Add a second layer of graham crackers, the remaining pudding mixture, and a third layer of crackers.
Spread the remaining Cool Whip evenly over the top layer of crackers, sprinkle with the Reese's Pieces, and chill in the refrigerator for at least 8 hours to soften the crackers.

07/18/2026

Chips Ahoy! Icebox Cake
Ingredients:
- 1 Family Size package (19.5 oz) Chips Ahoy! Original Chocolate Chip Cookies
- 2 tubs (8 oz each) Cool Whip, thawed
- 1/2 cup Hershey's Chocolate Syrup
- 1 cup cold milk (for dipping)
Instructions:
1. Quickly dunk each Chips Ahoy! Cookie into the cold milk for just 1-2 seconds (do not let them get soggy).
2. Arrange a single layer of the milk-dipped cookies across the bottom of a 9x13 inch glass baking dish.
3. Spread a thick layer of Cool Whip over the cookies, then drizzle heavily with Hershey's Chocolate Syrup.
4. Repeat the layers (cookies, Cool Whip, syrup) two more times. Crush a few leftover cookies on top. Chill in the fridge overnight.

07/18/2026

Cake Batter Fudge
Ingredients

3 cups Nestle Toll House Premier White Morsels
1 (14 oz) can Eagle Brand Sweetened Condensed Milk
1 cup Betty Crocker Super Moist Yellow Cake Mix (dry powder)
1 tsp McCormick Pure Vanilla Extract
1/4 cup Betty Crocker Rainbow Sprinkles
Instructions

Place the dry Betty Crocker yellow cake mix in a microwave-safe bowl and heat on high for 1 minute to heat-treat the raw flour. Let it cool completely.
Line an 8x8 baking dish with parchment paper or aluminum foil, leaving an overhang on the sides for easy removal, and lightly spray with non-stick cooking spray.
Combine the Nestle Toll House white morsels and Eagle Brand sweetened condensed milk in a large microwave-safe bowl. Microwave on high in 30-second increments, stirring well, until completely melted and smooth.
Stir the cooled, heat-treated cake mix and McCormick vanilla extract into the hot fudge until fully incorporated, then quickly fold in half of the Betty Crocker rainbow sprinkles.
Dump the thick fudge mixture into the prepared baking dish, press it flat with a spatula, and immediately press the remaining sprinkles into the top. Chill in the refrigerator for 2 hours until entirely firm.

07/18/2026

Lemon Coconut Dump Cake
Ingredients

2 (21 oz) cans Comstock Lemon Pie Filling
1 1/2 cups Baker's Angel Flake Sweetened Coconut
1 (15.25 oz) box Betty Crocker Super Moist White Cake Mix
3/4 cup (1 1/2 sticks) Land O'Lakes Unsalted Butter, cut into thin squares
Instructions

Preheat your oven to 350°F and lightly spray a 9x13 baking dish with non-stick cooking spray.
Dump both cans of the Comstock lemon pie filling into the baking dish and spread them into a flat, even layer across the bottom.
Sprinkle the Baker's sweetened coconut in an even layer directly over the wet lemon filling.
Sprinkle the dry Betty Crocker white cake mix completely over the coconut layer. Do not stir any of the ingredients together.
Place the butter squares in a single, even layer over the dry cake mix and bake for 45 to 50 minutes until the top is golden brown and the lemon filling is bubbling up the sides.

07/17/2026

Lemon Pie Dip
Ingredients

1 (8 oz) block Philadelphia Cream Cheese, softened
1 (10 oz) jar Dickinson's Lemon Curd
1 (8 oz) tub Cool Whip, thawed
1 (14.4 oz) box Honey Maid Graham Crackers, for dipping
Instructions

Place the softened Philadelphia cream cheese in a medium mixing bowl and beat with a hand mixer until completely smooth, fluffy, and free of lumps.
Add the entire jar of Dickinson's lemon curd to the bowl and beat on medium speed until the mixture is uniform in color and completely blended.
Gently fold the thawed Cool Whip into the lemon mixture with a large spatula until the dip is light and airy.
Transfer the dip to a serving bowl and chill in the refrigerator for at least 1 hour to allow the flavors to meld.
Serve chilled alongside Honey Maid graham crackers for scooping.

07/17/2026

Maple Walnut Fudge
Ingredients

3 cups Nestle Toll House Premier White Morsels
1 (14 oz) can Eagle Brand Sweetened Condensed Milk
1 tsp McCormick Maple Extract
1 1/2 cups Fisher Chopped Walnuts
Instructions

Line an 8x8 baking dish with parchment paper or aluminum foil, leaving an overhang on the sides for easy removal, and lightly spray with non-stick cooking spray.
Combine the Nestle Toll House white morsels and Eagle Brand sweetened condensed milk in a large microwave-safe bowl.
Microwave on high for 1 to 2 minutes, stirring well every 30 seconds, until the white chocolate is fully melted and completely smooth.
Stir the McCormick maple extract and the Fisher chopped walnuts into the hot fudge until the nuts are evenly distributed and coated.
Dump the thick mixture into the prepared baking dish, press it flat into the corners with a spatula, and chill in the refrigerator for at least 2 hours until entirely firm before slicing.

07/17/2026

Mocha Icebox Cake
Ingredients

2 (3.4 oz) boxes Jell-O Instant Vanilla Pudding Mix
3 cups cold milk
2 tbsp Maxwell House Instant Coffee Crystals
1 (8 oz) tub Cool Whip, thawed
1 (14.4 oz) box Honey Maid Chocolate Graham Crackers
1/4 cup Hershey's Mini Chocolate Chips
Instructions

In a small bowl, whisk the Maxwell House instant coffee crystals into 1/2 cup of the cold milk until completely dissolved.
In a large mixing bowl, whisk the coffee-milk mixture, the remaining 2 1/2 cups of cold milk, and the dry Jell-O vanilla pudding mix for 2 minutes until thick and smooth. Fold in half of the thawed Cool Whip.
Place a single layer of Honey Maid chocolate graham crackers flat across the bottom of a 9x13 baking dish, snapping pieces to fit any empty gaps.
Spread half of the mocha pudding mixture evenly over the graham crackers. Add a second layer of graham crackers, the remaining mocha pudding, and a third, final layer of crackers.
Spread the remaining Cool Whip completely over the top layer of crackers, sprinkle with the Hershey's mini chocolate chips, and chill in the refrigerator for at least 8 hours so the crackers soften into a cake-like texture.

07/17/2026

Cherry Chocolate Chip Dump Cake
Ingredients

2 (21 oz) cans Comstock Cherry Pie Filling
1 cup Hershey's Semi-Sweet Chocolate Chips
1 (15.25 oz) box Betty Crocker Super Moist Chocolate Fudge Cake Mix
3/4 cup (1 1/2 sticks) Land O'Lakes Unsalted Butter, cut into thin squares
Instructions

Preheat your oven to 350°F and lightly spray a 9x13 baking dish with non-stick cooking spray.
Dump both cans of the Comstock cherry pie filling into the baking dish and spread them into a flat, even layer across the bottom.
Sprinkle the Hershey's semi-sweet chocolate chips in an even layer directly over the wet cherry filling.
Sprinkle the dry Betty Crocker chocolate cake mix completely over the cherries and chocolate chips. Do not stir any of the ingredients together.
Place the butter squares in a single, even layer over the dry cake mix and bake for 45 to 50 minutes until the top is set and the cherry filling is bubbling up the sides.

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