No Bake

No-Bake Layered Pumpkin Pie – Thanksgiving Special

Give this easy no-bake pumpkin pie a go this year at Thanksgiving Dinner. With a rich and decadent cream cheese filling and sneaky layers of chocolate this is the best dessert for you try out this time around. It is fuss free and delicious and will make you forget your old dessert recipes. 

Yield: 8 to 10 Servings  

Skill Level: Beginner 

Prep Time: 11-15 Minutes 

All you will need is: 

½ cup Powdered Sugar

¾ cup Milk

1 or 9 oz. pack Crumb Crust

1 cup Canned Pumpkin

¼ teaspoon Cinnamon (ground)

2 cups Whipped Topping (thawed and divided)

8 oz. Cream Cheese

1 pack Instant Vanilla Pudding 

½ Cup Hershey’s Chocolate Spread

¼ teaspoon Pumpkin Pie Spice

Also see: Easy Chocolate Cinnamon Buns

All you need to do is: 

In a large bowl, beat the cream cheese and the powdered sugar until smooth and creamy. Now add in the milk and the pudding mix and beat well. Take out 1 cup mixture in a separate bowl and then blend in the chocolate spread. Spread the mix evenly on the crumb crust.

Now to the rest of the cream cheese mixture, add in the pumpkin spice, the canned pumpkin and cinnamon. 

Add in 1 cup of whipped topping and mix. Now pour it on to the chocolate layer and spread evenly. On the top spread the remaining whipped cream topping and refrigerate for 2 hours or until set.

Garnish and serve.

Happy Thanksgiving!

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No Bake Fudge (Episode: 02)

Hershey’s Rich Cocoa Fudge:

So here we are! We have come up with the best recipe take on this traditional, rich and heavenly delicious fudge recipe that will satisfy your cravings to the very core. Attention while cooking and right temperatures are very important to pull this recipe off. So let’s get started:

Yield: 60 Pieces

Skill Level: Expert

Prep Time: 10-8 minutes

All you will need is:

⅔ cups Hershey’s Cocoa or Dark Cocoa

1 teaspoon Vanilla

¼ cup butter

1-½ cups Milk

⅛ teaspoon Salt

3 cups Sugar

See Also: Yummy Amazing Fudge recipes without BAKING!!!

All you need to do is:

Line a square pan with foil and cover the edges of the pan with foil too. Now grease the foil with butter.

In a quart saucepan, mix sugar and cocoa. Gradually stir in the milk.

Cook on medium heat until the mixture comes to a boil while stirring constantly. Now, boil without stirring until the temperature reaches 232⁰F on a candy thermometer.

Pro Tip: Another indication of the mixture being ready will be when a small drop of it is dropped into cold water it should form a soft ball that flattens when removed from water.

Remove from heat now and add in the vanilla and the butter without stirring. Cool at room temperate until the mixture is lukewarm.

Take a wooden spoon and beat until the fudge starts to lose its gloss for about 8 minutes. Quickly spread in the prepared pan and let it cool completely. Cut into cubes and store air-tight container at room temperature.

Note: Stick to the recipe and amounts and do not try to double the recipe. Strictly follow the time instructions.

Easy Butterscotch Haystacks

These Butterscotch Haystack Recipe can be your ultimate choice for family fun time. Whether you include chocolate eggs for a bird nest look or try the Chocolate Variant, this delightful fusion of sweet and salty will stay with you forever.

Yield: 12-14 Candies

Skill Level: Beginner

Prep Time: 12-15 minutes

All you will need is:

½ cup Reese’s Peanut Butter Chips

1 cup Hershey’s Butterscotch Chips

1-½ cups or 3 ounces Chow Mein Noodles (randomly broken)

1 tablespoon Shortening (avoid using margarine, spread or oil)

All you need to do is:

Line a cooking sheet with wax paper.

Melt the butterscotch and peanut butter chips with the shortening in a microwave safe bowl.

Heat at medium heat (50%) for 1 minute. Heat for additional 15 seconds intervals stirring every time until melted nice and smooth to stir.

Immediately add in the Chow Mein noodles and stir to coat.

Drop the mixture by heaping spoons on to the prepared lined cooking tray or into paper candy liners. Let stand until firm or cover and refrigerate until firm.

Store in an air tight container in fridge.

Variation Ideas: 

CHOCOLATE HAYSTACKS: Substitute 1 cup Hershey’s Dark Chocolate Chips, HERSHEY’S Semi-Sweet Chocolate Chips or HERSHEY’S Milk Chocolate Chips for butterscotch chips.

Proceed as directed above with peanut butter chips, shortening and chow mein noodles.

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No Bake Chocolate Cake Rolls

Get hold of yourselves and roll together some of the most amazing ingredients to make this surprisingly easy no bake cake roll. Slice up and enjoy this hybrid dessert between a cream pie and a trifle.

Yield: 12 Servings

Skill Level: Beginner

Prep Time: 30 minutes

All you will need is:

3 tablespoons Hershey’s Cocoa

1 cup Milk

1 pack Instant Vanilla Pudding and Pie Filling

8 ounces Non-Dairy Whipped Cream (Frozen)

1 pack or 10 ounces Chocolate Wafers

Hershey’s Kisses and Hugs Milk Chocolate (for garnish)

All you need to do is:

Combine together 2 tablespoons of cocoa and pudding mix in a bowl.

Add in milk and beat with a hand mixer on low speed until thick and smooth.

Now, fold in 1 cup of whipped topping and stir well.

Take the wafers and spread around 1 tablespoon of pudding mix on top of the wafers. Line together in a stack of 5 or 6.

On a sheet of foil, stand wafers on edges to make on long roll. Wrap tightly and refrigerate for 5 to 6 hours or overnight.

Sift the rest of 1 tablespoon of cocoa over the remaining topping and mix well.

Unwrap your roll and place it on a serving tray. Spread the whipped topping mix on the roll.

Now peel the wrappers off the candies and place on the roll to garnish.

To serve, slice at the angle of 45⁰ to 50⁰ or diagonally.

To save for later use cover and refrigerate.

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No Bake Fudge (Episode 1)

Peanut Butter Cup Fudge

The Reese’s Cups are the star of the show here in this amazing Shack-OH-Merry Fudge Recipe. They make an amazing eat-in with your loved ones, give away gifts for your friends or an easy host the party serving. Top them with se-salt or crushed peanuts for and all time sweet treat

Yield: 2–¼ Pounds Fudge

Skill Level: Intermediate

Prep Time: 12-15 minutes

All you will need is:

30 Reese’s Peanut Butter Cups (Miniatures)

1- ½ cup Sugar

2 tablespoons Butter

2/3 cup Evaporated Milk

1- ½ cup of Marshmallows

1 teaspoon Vanilla

1 cup Hershey’s Milk Chocolate Chips

All you need to do is:

Line a cooking sheet with parchment paper (should be covered till corners).

Peel the wrappers of the peanut butter cups and cut them in halves. Set aside for later use.

Mix sugar, evaporated milk and butter in a saucepan. Cook on medium flame until rolling boil stirring constantly. Once the mixture comes to boil, cook for another 5 minutes stirring constantly.

Remove from heat and stir in the chocolate chips, vanilla extract and marshmallows. Keep stirring until the marshmallows are melted. Now, add the peanut butter chunks and stir quickly to equally distribute the peanut butter chunks thoroughly. Now spread the batter in the lined cooking sheet. Serve warm or cool in refrigerator for an hour and serve.

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Easy Patriotic Day Barks

Chocolate Bark is the easiest and most loved dessert out there and yet not many people give it a shot of making.

So, we are sharing this Patriotic Bark recipe which is a must have dessert for your red, blue or white themed parties.

To start with it is such a simple and a no-bake recipe that even kids could make it which is actually a great idea. Spread the chocolate out and then let the kids go to town decorating while you work on something else. Amazing!

Yield: 08 Servings

Skill Level: Beginner

Prep Time: 10 minutes

All you will need is:

½ cup peanut M&M’s, roughly chopped

½ cup peanut M&M’s, whole

1 12 oz. White Candy Melts/Cooking Chocolate Chips

½ cup Dark Cocoa Candy Melts (or Dark Cooking Chocolate) Star Sprinkles (Optional)

All you need to do is:

Line your baking sheet with wax paper and set aside for later use.

Put White Candy Melts in a microwave safe bowl and heat for 1 minute and 30 seconds stirring every 20 seconds at 40% power. If the Candy Melts are not melted completely then heat further at stirring every 15 seconds until completely melted.

Heat the Dark Chocolate Melts in a separate microwave safe bowl for 1 minute and 30 seconds stirring every 20 seconds at 40% power. If the Candy Melts are not melted completely then heat further at stirring every 15 seconds until completely melted.

Spread the white chocolate on the prepared baking sheet and use a spatula to smooth it out until 1 cm thick.

Drizzle patches of dark chocolate over the white chocolate and use a pointy object to create swirls.

Sprinkle the chopped M&M’s on the chocolate and press a bit to make the candy stick to it. Repeat the same with whole M&M’s and Star Sprinkles.

Place the sheet in freezer for around 20 minutes or until hardened. Break the Bark into pieces and refrigerate until ready to serve.

Caution: Check the packaging of products to be aware or any allergens or Gluten Free Status.


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