No-Bake Banana Split Dessert

Does Mom have a hankering for a banana split? Make it more interesting by making her a no-bake version! I bet you’ve never heard (or tasted!) anything like this! And the good news is, it’ll take you approximately 2.2 seconds to assemble everything.

What You’ll Need:

For the Crust:

• 2 cups (168 g) graham cracker crumbs
• ½ cup (113.5 g) unsalted butter, melted

For the Cream Cheese Layer:

• 12 ounces (340.2 g) cream cheese, at room temperature
• ¼ cup (50 g) granulated sugar
• 8 ounces (226.8 g) Cool Whip

For the Fruit & Toppings:

• 3 to 4 bananas, sliced
• 20 ounce (566.99 g) canned crushed pineapple, drained well
• 16 ounces (453.59 g) strawberries, hulled and sliced
• 8 ounces (226.8 g) Cool Whip
• ½ cup (58.5 g) walnuts, chopped
• Chocolate syrup
• Maraschino cherries

Directions:

1. Grease a 9×13-inch baking dish; set aside.
2. In a medium bowl, mix the graham cracker crumbs and melted butter with a fork, stirring until all of the crumbs are evenly moistened. Dump the crumbs into the prepared pan and press into an even layer. Refrigerate while you prepare the next layer.
3. In a medium bowl, mix together the cream cheese and sugar on medium speed until light and fluffy, about 3 minutes. Using a rubber spatula, fold in the Cool Whip until thoroughly combined. Spread the cream cheese mixture on top of the graham cracker crust.
4. Arrange the banana slices in a single layer on top of the cream cheese filling, top with an even layer of the crushed pineapple, and then an even layer of the sliced strawberries.
5. Cover with the Cool Whip, smoothing the top. Sprinkle with the chopped walnuts, then drizzle with chocolate syrup and top with maraschino cherries. Refrigerate for at least 4 hours, or overnight. Leftovers can be stored, and covered, in the refrigerator for up to 4 days.

Cappuccino Icebox Cake

Everyone loves coffee, but it’s even better paired with cake– or in a cake? Yes, you read it right! This Cappuccino Icebox Cake will be a great dessert to start Mom’s morning on Mother’s Day!

What You’ll Need:

• 3 Tbsp instant cappuccino mix + 2 Tbsp water or milk
• 2 cups whipping cream
• 2 cups Greek yogurt
• 2 tsp vanilla extract
• 4 Tbsp brown sugar
• about 300 g (10.5 oz) graham crackers
• 5 Tbsp instant cappuccino mix + 1/4 cup warm milk for soaking crackers

Directions:

1. In a small bowl, combine 3 Tbsp instant cappuccino mix with 2 Tbsp water.
2. In a large bowl, mix whipping cream until soft peaks form. Add cappuccino-water mix, Greek yogurt, vanilla extract, and brown sugar.
3. In a shallow dish or plate, blend 5 Tbsp instant cappuccino mix and 1/4 cup of warm milk. Soak each graham cracker in this mixture for a few seconds before putting it into a pan.
4. Place one single layer of graham crackers in the bottom of an 8×8″ pan.
5. Spoon 1/3 of the cream-yogurt mixture over the crackers and spread evenly. Repeat with two more layers of crackers and cream mixture. Cover and chill for at least 2 hours.
6. Before serving, lightly dust Cappuccino Icebox Cake with cocoa powder for decoration.

No-Bake Vegan Thin Mint Cookies

This Chocolate Vegan Mint cookie recipe is hopelessly addictive but shockingly easy to make! Your mom deserves one of the world’s greatest cookies on her special day, one that she’ll enjoy no matter what diet she’s on!

What You’ll Need:

• 12 Oreo sandwich cookies separated, cream center removed
• 12 ounces Bakers Semi-Sweet Chocolate finely chopped
• 2 tsp coconut oil
• 1/4 tsp pure peppermint extract or oil or more to taste

Directions:

1. Put the chocolate and the coconut oil in a small glass bowl and microwave for 1 minute. Stir, then put back in the microwave for another minute. Stir to melt all the chocolate. If there are still lumps, microwave very briefly again. Stir in the peppermint extract.
2. Using a fork or chocolate dipping tool, dip each cookie into the chocolate and gently flip over to completely coat. Gently tap off the excess chocolate by tapping the fork against the side of the bowl, and lay the cookies on a parchment-covered baking sheet. When you have finished all the cookies, put the pan in the refrigerator to harden the cookies.
3. Store the cookies in the refrigerator and enjoy them cold.

No-Bake Oreo Peanut Butter Bars

Oreos are always a good ingredient for a scrumptious dessert, and this easy no-bake peanut butter bar recipe uses OREOS instead of crackers! It’s chocolate and peanut butter at its best, and it’s bound to get Mom drooling!

What You’ll Need:

• 6 tablespoons Challenge unsalted butter melted
• 20 Oreo Cookies
• 1 cup powdered sugar
• 3/4 cup + 2 tablespoons peanut butter divided
• 1 cup white chocolate chips

Directions:

1. Line an 8×8″ or 9×9″ pan with foil and spray with nonstick cooking spray.
2. Place Oreo cookies in a food processor and pulse until roughly chopped. Reserve about 2 tablespoons of the cookie crumbs. Add the melted butter and blend until smooth, then add the powdered sugar and ¾ cup peanut butter. Blend until thick. Press into prepared pan.
3. Place 2 tablespoons peanut butter and white chocolate chips in a microwave-safe bowl. Heat on 50% power in 30-second increments, stirring between each, until melted and smooth. Spread over the mixture in the pan in an even layer and sprinkle with the reserved cookie crumbs. Chill until set.
4. For clean cuts, let the cold pan sit at room temperature for about 10 minutes and heat your knife under hot water. Use swift strokes when cutting and you’ll avoid cracking the top too much. Store in an airtight container for up to 4 days.

Strawberry Icebox Cake

This Strawberry Icebox Cake takes fresh strawberries and cream to the next level! Fluffy whipped cream, juicy strawberries, and graham crackers– it’s a no-brainer Mother’s Day dessert that Mom will surely love!

What You’ll Need:

• 2 cups heavy cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla
• 1 pound of strawberries sliced
• 7.2 ounces graham crackers 1.5 sleeves

Directions:

1. In a stand mixer or with a hand-held mixer, beat the cream, powdered sugar, and vanilla until stiff peaks form.
2. Place a very thin layer of cream on the bottom of a 9×9 square pan. Next, add a single layer of graham crackers. Top with 1/3 of the whipped cream and smooth with a spatula. Add 1/3 of the strawberries in an even layer. Repeat layers 2 more times, ending with strawberries. Arrange the berries in a pretty pattern, if desired.
3. Cover with plastic wrap and refrigerate for at least 4 hours or overnight before serving.