No-Bake Snack Shack

No-Bake Snack Shack Easy no-bake dessert recipes anyone can make at home.

06/09/2026

Pina Colada Dump Cake 🍍🥥✨
This easy tropical dump cake is sweet, creamy, buttery, and loaded with pineapple-coconut flavor. Crushed pineapple, cream of coconut, white cake mix, butter, and toasted coconut bake into a golden bubbly dessert that feels perfect for summer.
Ingredients:
• 1 can Dole Crushed Pineapple in Juice, undrained
• 1 can Goya Cream of Coconut
• 1 box Betty Crocker Super Moist White Cake Mix
• 3/4 cup Land O’Lakes Butter, sliced into pats
• 1 cup Baker’s Sweetened Coconut Flakes

Instructions:

Preheat oven to 350°F and grease a 9x13 baking dish.
Spread the undrained crushed pineapple evenly into the dish.
Pour the cream of coconut evenly over the pineapple layer.
Sprinkle the dry white cake mix over the top.
Add butter pats over the cake mix.
Sprinkle with sweetened coconut flakes.
Bake for 40–45 minutes, until golden, toasted, and bubbly.
Serve warm and enjoy.

06/09/2026

This easy dump cake is sweet, fruity, and buttery with layers of crushed pineapple, cherry pie filling, yellow cake mix, and sliced butter. It bakes into a golden, bubbly dessert that tastes like a shortcut cobbler.

Perfect for potlucks, holidays, summer parties, or an easy family dessert!
Ingredients:
• 1 can Duncan Hines Comstock Cherry Pie Filling
• 1 can Dole Crushed Pineapple, undrained
• 1 box Betty Crocker Yellow Cake Mix
• 1 cup Land O’Lakes Butter, sliced thin

Instructions:

Preheat oven to 350°F and spray a 9x13 baking dish with cooking spray.
Spread the crushed pineapple with its juice evenly into the bottom of the dish.
Add the cherry pie filling on top and spread evenly.
Sprinkle the dry yellow cake mix over the fruit.
Cover the top with thin slices of butter.
Bake for 45 minutes, until golden and bubbly.
Serve warm and enjoy.

06/09/2026

Blueberry Lemon Dump Cake 🫐🍋✨
This easy dump cake is bright, buttery, and packed with blueberry-lemon flavor. Just layer blueberry pie filling, lemon cake mix, butter pats, and fresh lemon zest, then bake until golden and bubbling around the edges.

Perfect for spring, summer, potlucks, or an easy family dessert!
Ingredients:
• 2 cans Duncan Hines Comstock Blueberry Pie Filling
• 1 box Betty Crocker Super Moist Lemon Cake Mix
• 1 cup Land O’Lakes Butter, sliced into pats
• 1 lemon, for zest

Instructions:

Preheat oven to 350°F and grease a 9x13 baking dish.
Spread both cans of blueberry pie filling evenly into the bottom of the dish.
Sprinkle the dry lemon cake mix evenly over the blueberry layer.
Cover the cake mix with butter pats.
Grate fresh lemon zest over the butter layer.
Bake for 40–45 minutes, until golden and bubbly.
Serve warm and enjoy.

06/08/2026

Red Velvet Crinkle Cookies ❤️✨
These easy red velvet crinkle cookies start with a box of cake mix and bake into soft, chewy cookies with that classic powdered sugar crackle top. Perfect for holidays, parties, Valentine’s Day, or an easy sweet treat.
Ingredients:
• 1 box Betty Crocker Red Velvet Cake Mix
• 1/2 cup Wesson Vegetable Oil
• 2 large eggs
• 1 cup Domino Powdered Sugar

Instructions:

Preheat oven to 350°F.
Mix the red velvet cake mix, oil, and eggs until a soft dough forms.
Roll the dough into 1-inch balls.
Coat each ball generously in powdered sugar.
Place on an ungreased baking sheet.
Bake for 9–11 minutes.
Let cool before removing from the baking sheet.

06/08/2026

Strawberry Lemonade Dump Cake 🍓🍋✨
This easy dump cake is sweet, bright, and perfect for spring or summer. Strawberry pie filling, lemon cake mix, and buttery golden topping bake together into a bubbly dessert that tastes like strawberry lemonade in cake form.

Serve it warm with vanilla ice cream or whipped cream!
Ingredients:
• 2 cans Comstock Strawberry Pie Filling
• 1 box Betty Crocker Super Moist Lemon Cake Mix
• 1 cup Land O’Lakes Butter, sliced into pats

Instructions:

Preheat oven to 350°F and grease a 9x13 baking dish.
Spread both cans of strawberry pie filling evenly in the bottom of the dish.
Sprinkle the dry lemon cake mix evenly over the strawberry layer.
Cover the cake mix with butter pats.
Bake for 40–45 minutes, until golden on top and bubbling around the edges.
Serve warm and enjoy.

06/05/2026

Would you grab the white chocolate chunks or the M&M pieces first? 👀

White Chocolate Trash Snack Mix

Ingredients:
4 cups General Mills Rice Chex Cereal
2 cups Rold Gold Tiny Twists Pretzels
1 cup M&M’s Peanut Candies
1 package, 24 oz, Plymouth Pantry Vanilla Almond Bark

Instructions:

Add the Rice Chex, pretzels, and peanut M&M’s to a massive mixing bowl.
Melt the vanilla almond bark in the microwave in 30-second intervals, stirring between each interval, until smooth and glossy.
Pour the melted almond bark over the snack mixture.
Stir quickly with a silicone spatula until everything is evenly coated.
Spread the coated mix onto wax paper in an even layer.
Let it harden completely.
Break into chunky snack mix pieces and serve.

Tips:
Use a very large bowl so the coating mixes evenly.
Stir quickly before the almond bark begins to set.
Spread the mix out while it is still glossy for the best chunky texture.
Store in an airtight container once fully hardened.

06/05/2026

Would you grab the corner piece or the extra-chocolate middle piece? 👀
Turtle Graham Cracker Pralines

Ingredients:
1 sleeve Honey Maid Graham Crackers
1 cup Land O’Lakes Butter, 2 sticks
1 cup Domino Light Brown Sugar, packed
1 cup Fisher Chopped Pecans
1 cup Hershey’s Milk Chocolate Chips

Instructions:

Preheat oven to 350°F. Line a rimmed baking sheet with foil and lightly spray it.
Arrange the graham crackers in a single layer to cover the pan.
In a saucepan, combine butter and brown sugar. Boil for 2 minutes, stirring constantly.
Stir in the chopped pecans.
Pour the hot caramel pecan mixture evenly over the graham crackers.
Bake for 8 to 10 minutes, until bubbly.
Remove from the oven and immediately sprinkle chocolate chips over the top.
Let sit for 2 minutes so the chocolate melts, then spread it evenly with a spatula.
Cool completely, then break into pieces and serve.

Tips:
Let the tray cool fully before breaking so the pieces snap cleanly. For neater pieces, chill briefly before cracking. Store in an airtight container.

06/05/2026

Would you eat this strawberry shortcake dip with vanilla wafers or just a spoon? 🍓
Strawberry Shortcake Dip

Ingredients:
1 silver package Philadelphia Cream Cheese, softened
1 white tub Jet-Puffed Marshmallow Creme
1 clamshell fresh strawberries, washed, hulled, and finely diced
1 blue tub Cool Whip
1 yellow box Keebler Vanilla Wafers

Instructions:

Wash, hull, and finely dice the fresh strawberries into tiny pieces.
In a large mixing bowl, beat the softened Philadelphia Cream Cheese with the entire tub of Jet-Puffed Marshmallow Creme until smooth and glossy.
Fold in half a tub of Cool Whip until the dip becomes light and fluffy.
Gently fold in the finely diced strawberries.
Chill until ready to serve.
Spoon into a serving bowl and surround with Keebler Vanilla Wafers for dipping.

Tips:
Use softened cream cheese for the smoothest texture. Dice the strawberries small so every scoop gets fruity pieces. Keep the dip chilled until serving so it stays thick and creamy.

06/04/2026

Would you make this chilled strawberry Jell-O pie for a summer dessert night? 🍓

Strawberry Jell-O Pie

Ingredients:
1 store-bought Keebler Ready Crust Graham Cracker Pie Crust
1 box, 3 oz, Jell-O Strawberry Gelatin
1 cup boiling water
½ cup cold water
4 cups fresh strawberries, hulled and sliced
1 tub Cool Whip, thawed, for topping

Instructions:

Add the strawberry gelatin mix to a medium bowl.
Pour in 1 cup boiling water and stir until completely dissolved.
Stir in ½ cup cold water.
Place the bowl in the fridge for 15 minutes to cool, but do not let it set.
Wash, hull, and thickly slice the strawberries.
Stir the sliced strawberries into the cooled liquid gelatin until evenly coated.
Carefully pour the strawberry gelatin mixture into the graham cracker crust.
Refrigerate for at least 4 hours, or until completely firm.
Slice and serve with a dollop of Cool Whip.

Tips:
Keep the gelatin liquid when pouring it into the crust. Do not let it fully set before adding the strawberries. For the cleanest slices, chill the pie until very firm before cutting.

06/04/2026

Would you eat this gooey Reese’s dump cake warm with ice cream or straight from the pan?

Reese’s Peanut Butter Dump Cake

Ingredients:
1 red box Betty Crocker Super Moist Chocolate Fudge Cake Mix
1 brown box Jell-O Chocolate Instant Pudding, 3.9 oz
1 1/2 cups milk
1 orange bag Reese’s Miniatures Peanut Butter Cups, unwrapped
1 yellow bag Toll House Semi-Sweet Chocolate Chips

Instructions:

Preheat oven to 350°F and grease a 9x13 baking dish.
In a large bowl, whisk together the milk, dry Jell-O Chocolate Instant Pudding mix, and dry Betty Crocker Chocolate Fudge Cake Mix. The batter will be very thick.
Spread the thick chocolate batter evenly into the greased baking dish.
Press the unwrapped Reese’s Miniatures evenly into the top of the batter.
Sprinkle generously with Toll House Semi-Sweet Chocolate Chips.
Bake for 30 minutes, or until the cake is gooey and set.
Serve warm for the best melty peanut butter chocolate texture.

Tips:
Let it cool for a few minutes before scooping so the texture stays thick and gooey.
Serve warm for the richest Reese’s flavor.
For cleaner servings, let it cool longer before slicing.

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