 Hey everyone! Welcome back to Six Sister Stuff. Today we're making three desserts that are no-bake and dump-and-go. So my name is Kristen, my name's Elise, and we're so excited to show you these dump-and-go desserts. We grew up having a lot of family parties in Pollux, and we still do, and everyone's supposed to bring a dish. So the easier the better, and I love that these desserts are no-bakes. If you need to throw something together last minute, these are perfect for that no-cook time. Really simple, really easy. Yeah, and that's usually my problem. I'm like a last-minute person, and so dump-and-go is exactly what I need. So if you guys are ready, let's get cooking. So the first recipe we're making today is no-bake mini Oreo cheesecakes. Now this only takes a few ingredients. You literally throw it all together and then put it in the freezer for a bit. So should we get started? Yeah. Should we start with the filling? Yeah, let's start with the first. So we've got two eight-ounce blocks of cream cheese that have been softened. You'll want these to be softened because you're going to beat them, and it's going to be a lot easier if they're not cold and right out of the fridge. So just blend it until it starts getting fluffy. You'll keep mixing it in a minute, and then you're going to add two and a half cups of powdered sugar, and this whole recipe calls for one package of Oreos, but you're going to set 12 aside to go in the bottoms of the cheesecake. Okay. And then you're going to turn the rest into just Oreo cookie crumbs. So we took the cream out and just did it into the crumbs. Perfect. And then we reserve some of the crumbs to put on top. Yep. So it really is just a few ingredients, but you kind of separate a little bit as you go. Perfect. So that's it for the cream cheese filling. It's all mixed together. So now I think we're ready to assemble the cheesecakes. Okay. So it's just a whole Oreo, right? Yep. Okay. Now the Oreo doesn't fit exactly in the bottom, but that's okay because it's just going to freeze over. Yeah. It really won't make that big of a difference. Okay. So now you can use a spoon and do this, but we're going to just use cookie scoop because then they'll all be even, and it will make our lives a whole lot easier instead of like using your finger to get it out. And then it doesn't get on the edge, too. You don't have to clean it up. Yes. Okay. So after she puts the filling in, I'm just going to spread it around to try and fill up that cup. It's okay if it's not perfect, but it will go a little bit over the top. So just kind of press it down in the middle so it covers the whole Oreo in the base. So my husband loves this recipe and he thinks that it's like a lot of hard work to make this recipe when you release a whole cheesecake, right? It's like three ingredients. Yeah. That's all. That's my kind of cheesecake. Exactly. Because real cheesecake, I don't have the patience to be dealing with it. It's a lot. I know. It's a lot. And this is good for summertime, too, where you just stick it in the freezer instead of having to wait for it to cook for an hour, however long. Exactly. Cheesecake takes quick and easy, cold. Perfect. All right. While she's finishing up there, I'm going to take these lovely Oreo crumbs and just kind of sprinkle them on top of each one just to make them a little fancier. I mean, you don't have to do the step, but... Yeah. Plus, it covers up if you weren't very good at spreading like I was. You're great. A little garnish. A little garnish. There we go. It's for the garnish. So after you've got all the extra Oreo cookie crumbs on top, we're just going to put them in the freezer probably for about an hour until they set up. Okay. And they're solid. Good to go. Perfect. Oh, I'm excited. All right. So we're done with this recipe on to the next one. So the next recipe we're making is our no-bake-a-clair cake. This is one of our favorites. It also, I do have something to admit. So we've made this recipe before on our YouTube channel, but that was way back in the day when... It was a struggle. We'll just say that. So I'm going to put a link in the description. We were learning. We were learning. We were learning how to edit. We were learning how to even make food. So if you want a good laugh, I'll put it down in the description for you. But we're going to show you how to make it because it really is easy. And it's so good. And it's so good. Like people will think that you slave for hours. So, okay, let's start. So we have three and a half cups of milk that we already poured in just to make our lives a little easier. Next, we're going to add like, it's a 3.4 ounce of the French vanilla jello. So we're going to put it in. It's like the instant pudding. You want to pour that one in for me? Okay. Okay. So we're going to mix these in first. There we go. Then we're just going to mix it up real quick with beaters. You'll get it if you go see that video. All right. So once this is mixed, we're going to put it in the fridge for a few minutes. Let it set up because we're really making like the pudding out of it. So, you want to get in the fridge for me? Awesome. All right. So our pudding is all nice and stiff. And so we're ready to put in the cool up. Do you want to put that in and I will mix it with the beaters? Okay. So it's just a, what size is this? 8 ounce container of cool whip. Nice. And you can get the light. You can get any kind. It will still work and taste good. So, can't go wrong. Putting cool whip. I think cool whip might be one of my most favorite foods. All right. So once it's all done, it will be a little bit runny. I mean, it's still thick, but it will thicken up as you put it in the fridge or freezer depending on how thick you need it. So, all right. This, I know this is going to sound crazy, but this is part of the eclair cake is graham crackers and this and that's about it. So, I was surprised when I found out that it was a graham cracker. Right. Baked because something happens like the consistency or something changes. It changes. Yeah. And it really makes it, it just has a different flavor to it. So, am I okay to be overlapping these a little bit? Yep. Okay. So it, the recipe calls for a 16 ounce package of graham crackers. So, anywhere like, I would say like four. Yeah, probably four of those. So, we'll do about three layers of graham crackers. Okay. So, as she's finishing that up, we're going to put on about half of this pudding. And it's going to make the graham cracker soft and that's what you want it to do, because it's going to be so good when it's done. So, is this okay as far as a little overlap? Yeah, it's okay, but overlapped. Because I mean, you think of what's going on it, they're going to get softer and then they'll form into the pan. So, as long, I might have to have you hold it a little bit as I dump it in. So, it might. It's a two man job. Actually, we're going to do it so you can see. Okay, here we go. Thank you. Sure, that's half right, that's enough. Mom would make this in the summertime all the time when we were little. Yeah, smells like childhood. It does smell like childhood. These are most recipes we make on here, smells like childhood. Summer and childhood. Our mom was a good cook. She's, I mean, she still is a good cook. Right mom. All right, go ahead. Okay, take two. Take two. I'm going to start my full ones on this side this time. Good idea. And you really won't be able to tell where the breaks are on the recipe because it all. Yeah, because you use a spatula to serve it and it's easy to cut through. So, it all works out. It's nice that it has the pudding on it. I know, it's easier to get the graham crackers that second layer. Yes. And so then we'll just do one more layer of the graham crackers. That will be the top. Okay, so after all the graham crackers are on, you put on your favorite frosting. Now this is my mom's homemade chocolate frosting and it's amazing. I'm not going to show you how I make it, but I'll put a link in the description for you so you can find it there. Or if you don't like to make frosting, if you want to make this recipe really easy, you can just grab a can of chocolate frosting and just carefully spread it on and it will taste delicious. But we love mom's frosting. We do. Mm-hmm. This frosting also is on her chocolate brownie recipe. I'll put a link below there. Yeah, those are good. It's her marshmallow brownies. She's famous for that. She is. She is. Probably my favorite food. Okay. Are we ready? You're just going to spread it around. Now there are some parts where there's no graham cracker. You're just going to put the frosting right over it, like there is graham cracker and it will be just fine. Just going to do a spin a room. So if you are making this, how far in advance do you need to make this? Because it does need to set up a little bit. It does. I love to do it like the night before or you could do it. It needs about an hour, maybe two hours in the refrigerator or freezer depending on how cold you want it. Like some people like it frozen. But I like mine nice and soft so I stick it in the fridge. Okay. All right. I'm not fancy. But that's okay. We're moms. So we don't have to be. Kids are just going to tear through this. Exactly. They're just going to eat it. All right. So let's stick this in the fridge for about an hour or so. Our last recipe is our no-bake peanut butter bars. Probably one of the most popular recipes on our blog. Yes. Now when I was in medical school, well, when my husband was in medical school, we were so poor. You were in medical school. Pretty much. I was, I was supporting. But we were so poor. But this is one recipe that I made all the time because it was quick. It was easy and it wasn't very expensive. And you probably had all these ingredients on. Exactly. Exactly. Perfect for that. Okay. Should we get started? Yeah. What should we do first? So let's, should we make the base first? Yes. Okay. So for the no-bake peanut butter base, we need a cup of melted butter. So it's like, what, two sticks? Yes. Two sticks of butter, just melted. And then a cup of creamy peanut butter. I'm just kind of eyeballing it. It's a forgiving recipe, so it's okay. I think they've learned now that we eyeball everything. Nobody's got time for that. Who measures perfectly. So, and then you've got two cups of graham cracker crumbs. Yep. And two cups of powdered sugar. Perfect. This really is like a dump and mix. Yeah. Dump and go, no-bake. So you're just going to mix it together till it's all combined. And it takes a minute, I remember, it takes a minute to mix because it's, it just feels hard. Yeah. It's kind of hard to mix. Yeah, it does get thick. But where it's no-bake, that's probably for the best. So it's not runny and falling apart. Exactly. Okay, once it's all mixed, we're just going to put this into the bottom of either a 9 by 13 inch pan, or if you want a thicker bar, you could do it in a 9 by 9. But we've just sprayed it with nonstick cooking spray. And it is pretty sticky. So if you tried to spread this or press it into the pan with your hands, it's going to be kind of a nightmare. Unless, I mean, you could spray your hands with a cooking spray. Yeah. It would make it a little easier. Okay. Just going to get it all, get all the goodness. Okay. Here we go. Like you said, if you want it thicker, sometimes I'd make it in a 9 by 9 pan. So the crust is, I guess, the base. The base is really thick. That's how I like my peanut butter bars. It's almost the consistency of like a Reese's Peanut Butter Cup. It's true. After it sets up, it's kind of a soft, yet firm peanut butter layer. Here you go. How's that? Good. Okay. I like it. I'll take that one. So for the topping, we've got cup and a half of milk chocolate chips, right? And we like milk. If you like dark, you can use dark too, but I'm a milk kind of a girl. And then we're just going to add a fourth cup of the creamy peanut butter. I can get another spoon. Into the chocolate chips and melt that until it's totally smooth. So probably a minute or two in the microwave. Yeah. Okay. So I'm just eyeballing about a fourth cup of the creamy peanut butter in with my milk chocolate chips. Nice. And we'll just put this in the microwave. And if you notice, she just like literally just put it on top and you can stick it in. It all melts in. It will, it will. It's about a minute at a time. So we'll do it for a minute then mix the new for another minute. All right. Our chocolate and peanut butter is smooth and microwaved and melted. So we're just going to spread that on top, right? Want me to hold the bowl for you? Oh, you got it. We'll see how this goes. Hope you guys can see. And it should be just enough to cover the top of either size pan. So if you are making this in the nine by nine, it will be a thicker chocolate topping than in a nine by 13. But yeah, you can always add more to like add two cups of chocolate chips and a little more peanut butter if you want more topping. Yeah. But we feel like this, this is a good ratio. Yeah. Chocolate and peanut butter. So when it's all done, you're just going to stick it in the fridge for about an hour, maybe two hours. You can even put it in the freezer to make it really hard. Now you want to let it set up before you cut into it, or it'll be kind of all over the place. All right. If you guys want more delicious desserts, make sure you check out this video right here. And we will see you next week. Bye.