NO BAKE DESSERTS || 3 Easy Recipes

Take 8 oz of room temperature cream cheese and add it to a mixing bowl.

Add approximately 3/4 cup of powdered sugar to the cream cheese and mix until creamy.

Take the graham cracker crust and spread the cream cheese filling evenly into the crust.

Use the back of a spoon to help spread the filling if the crust is broken.

Slice 1-2 bananas and layer them on top of the filling.

Take a small 8 oz can of crushed pineapple, drain it, and layer it on top of the bananas.

Spread a layer of Cool Whip on top of the pineapple.

Drain Maraschino cherries and cut them in half, then place them on top of the dessert as a garnish.

Sprinkle coarsely chopped peanuts on top of the dessert.

Cover the dessert and refrigerate it to chill before serving.

For Butterfinger Rice Krispie treats, spray a 9x13 baking dish with non-stick cooking spray and set aside.

Crush 3 Butterfinger candy bars (or 9 funsize bars or 6 oz of unwrapped minis).

In a non-stick pot, melt 1/4 cup of butter over medium heat.

Add 10 oz of mini marshmallows (or 10 oz of regular marshmallows) to the melted butter and stir until coated and melting.

Once melted, remove from heat and stir in 1/2 cup of creamy peanut butter until mixed thoroughly.

Add the crushed Butterfinger candy bars to the mixture and stir to combine.

Add 6 cups of Rice Krispies to the mixture and mix well using gloves coated with non-stick spray.

Pour the mixture into the prepared 9x13 pan and press down to set.

Let the Butterfinger Rice Krispie treats set before cutting into squares.

Equipment Needed

Spice Level:

Dietary

Allergens