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Three No Bake Desserts for Summer

Sometimes, turning the oven on is the last thing you want to do.

The next time you’ve got to bring a dish to an outdoor party or are simply craving something sweet for the family at home, consider these easy no-bake recipes that delight over and over again. And be sure to take seconds … we won’t tell.

No Bake Chocolate Peanut Butter Bars | Yield: One 9x13 pan for thicker bars or a half sheet pan for thinner bars.


2 C Butter, Melted

4 C Peanut Butter, Melted

4 C Graham Cracker Crumbs

4 C Powdered Sugar

3 C Chocolate Chips, Melted

½ C Peanut Butter, Melted


  1. Spray your pan and line with wax paper or parchment.
  2. Combine butter and peanut butter and melt.
  3. Stir in graham cracker crumbs and powdered sugar.
  4. Mix until completely combined. Pour into prepared pan.
  5. Refrigerate until set. 
  6. Melt Chocolate Chips and Peanut Butter until you have a smooth chocolate cream.
  7. Spread over the top of the set peanut butter bars and return to refrigerator. Allow chocolate to set up.
  8. Cut and Serve.

No Bake Smores' Bars | Yield: 1 – 9x13 pan for thicker bars or a half sheet pan for thinner bars.


3 Tbsp Butter, Melted

10 oz Mini Marshmallows (Reserve 1 C)

5 C Golden Grahams Cereal

1 C Chocolate Chips



  1. Spray your pan and line with wax paper or parchment.
  2. Melt butter in saucepan over low heat. Add the marshmallows to the pan (except for the 1 cup that you reserved for later). Stir continuously until marshmallows are melted.
  3. Remove from heat and add the golden grahams. Stir well to combine.
  4. Add half chocolate chips and half reserved marshmallows last and immediately pour into pan.
  5. Press down gently and then top with the remainder of your chocolate chips and marshmallows. Press down gently again.
  6. Allow this to rest and set in the refrigerator for at least 30 minutes before cutting and serving.

No Bake Berry Icebox Cake | Yield: One 9x13 pan.


19oz Graham Crackers

8 oz Soft Cream Cheese

2 (3.4 oz) packages Vanilla Instant Pudding Mix

2 ½ C Cold Milk

12 oz Cool Whip

3 Cups Fresh Strawberries, Sliced

1 ½ C Fresh Blueberries


  1. Beat Cream Cheese and Dry Pudding mixes together in large bowl with mixer until combined.
  2. Beat in milk slowly.
  3. Spread a half cup of cool whip onto the bottom of your pan in a thin layer to coat the bottom of the pan.
  4. Mix remainder of cool whip into your pudding mixture.
  5. Layer graham crackers across your pan, breaking them as needed to fit to fill the bottom of the pan.
  6. Spread a layer of pudding mixture over the graham crackers and then top with a layer of fresh blueberries and strawberries.
  7. Repeat this process of graham cracker, pudding mixture and fruit three times total (or until you reach the top of the pan/run out of ingredients).
  8. Top with remainder of fresh fruit.
  9. Refrigerate for at least four hours or overnight (to allow the graham crackers to soften completely).

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