Simple Desserts That Do Not Require Baking 

Dirt Cake 

1 package Oreo cookies, 12 oz1 cup 10X sugar 

2 large boxes instant vanilla pudding1 teas vanilla 

8 oz cream cheese, softened16 oz container cool whip 

3 cups milk for instant puddingNew, clean flowerpot 

Crush Oreos and set aside.  Cookies should be crushed so they resemble dirt. 

Add milk to instant pudding and beat until thick – follow package directions – set aside.  In another bowl beat cream cheese, 10X sugar and vanilla.  Fold pudding mixture into cream cheese mixture.  Fold in Cool Whip.  Layer cookies and pudding mixture into flower pot ending with a layer of the cookies.  Refrigerate till serving time.  You can dress up your dirt cake with gummy worms and/or silk flowers and/or a garden spade.   

Banana Pudding 

2 small boxes instant vanilla pudding1 box vanilla wafers 

2-3 bananas, slicedCool Whip 

Milk for making Jell-O pudding 

Make the instant pudding according to package directions and set aside.   Layer the bottom of a medium serving dish with vanilla wafers. Top wafers with just enough pudding to cover them.  Layer bananas on top of pudding. Repeat with another layer of wafers, pudding and bananas.  Pour remaining pudding over the top.  Chill and serve with Cool Whip. 

Blueberry Jell-O Salad 

1 15 oz can blueberries (not pie filling), drained8 oz cream cheese, softened 

1 8 ¼ oz can crushed pineapple, drained, reserve liquid 

½ pt. sour cream1 6 oz package raspberry Jell-O 

1 ½ cup boiling water½ teas vanilla 

½ cup sugar1 ½ cup syrup from drained fruit 

½ cup chopped pecans 

Measure syrup from fruit and add enough water to make 1 ½ cups syrup.  Dissolve Jell-O in 1 ½ cups boiling water, add the 1 ½ cups of syrup from fruit. Add fruit to Jell-O mixture.    Pour mixture into serving bowl and chill until firm.  When Jell-O is firm stir sugar and vanilla into softened cream cheese.  Add sour cream, be careful the mixture does not get too thin so add the sour cream slowly.  You may not need to use the entire ½ pint. Spread this mixture over Jell-O and sprinkle with the chopped pecans.  Refrigerate until serving time. 

Peanut Butter Pie 

4 oz cream cheese, softened½ cup smooth peanut butter 

1 8 oz container Cool Whip1 cup 10X sugar 

1 9-inch graham cracker crust or chocolate graham cracker crust, your choice 

Mix softened cream cheese and peanut butter, add sugar and beat until smooth.  Stir in Cool Whip. Spoon mixture into pie crust and refrigerate until set. 

Cream Cheese Pie 

8 oz cream cheese, softened1/3 cup sugar 

4 oz sour cream1 tsp vanilla 

4 oz whipped topping1 graham cracker crust 

Beat together the cream cheese and sugar.  Add sour cream and vanilla.  Fold in whipped topping.  Spoon into graham cracker crust.  Refrigerate pie at least 1 hour before serving. 

Chocolate Fudge 

1 14 oz can sweetened condensed milk3 cups semi-sweet chocolate chips 

Dash of salt1 ½ teas vanilla 

1 cup chopped walnut, optional 

Prepare 8 or 9-inch square pan by lining the pan with aluminum foil.  Set aside. In saucepan over low heat melt chocolate chips with sweetened condensed milk and salt.  Remove pan from heat and stir in walnuts and vanilla.  Spread fudge mixture into prepared foil lined pan and chill for 2 hours.  Turn fudge onto cutting board, Peel off foil and cut into squares.