No Bake Thanksgiving Desserts

Banana Cream Pie with Vanilla Wafer


  • 1 1/2 Cups Nilla Wafer Crumbs (grind the cookies in a blender)
  • 1/3 Cup Sugar
  • 4 Tablespoons of Butter, melted
  • 1 3.4 ounce of Banana Cream Instant Pudding
  • 1 Cup of Milk
  • 4 ounces Cream Cheese, softened
  • 1/2 Cup Sweetened Condensed Milk
  • 1 1/2 Cups Fresh Whipped Cream* see note
  • 2 Large Bananas, slices


  1. Heat the oven to 350 degrees.
  2. Stir together the wafer crumbs, sugar and butter and press into a pie plate.
  3. Bake for 8 minutes and remove to cool.
  4. In a bowl, whisk together the milk and pudding.
  5. In another bowl, using a handheld mixer, beat the softened cream cheese until smooth, add the condensed milk and beat again. Stir in the pudding then fold in the whipped cream.
  6. Place the bananas in a single layer on the cooled pie crust.
  7. Top with the pudding mixture and refrigerate for 1 to 2 hours or overnight if needed.
  8. Serve with fresh whipped cream.

To make fresh whipped cream simply beat 3/4 cup heavy cream until soft peaks begin to form. Add in 1/4 Cup powdered sugar or to taste and beat until stiff peaks form.

Courtesy of Oh, Sweet Basil.

Pumpkin Pie Icebox Cake


  • 40 square graham crackers (20 if you have the long rectangular ones)
  • 2 1/2 cups heavy cream 
  • 1 cup powdered icing sugar
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves 
  • 1/8 teaspoon ground nutmeg 
  • 1 teaspoon vanilla extract 
  • 14 oz can pumpkin puree(about 2 cups)


  1. In a large bowl, beat cream on high with an electric mixer until soft peaks form. Add in sugar and beat until stiff peaks form. Set aside 1 cup in the refrigerator.
  2. Add spices, vanilla and pumpkin and beat on low just until incorporated.
  3. Place one layer of graham crackers into the bottom of an 8×8″ pan. Top with ¼ of the pumpkin mixture (I use a piping bag to do this — it’s quicker and is easier to spread!).
  4. Repeat layers 3 more times, so that there are 4 layers of graham crackers each topped with ¼ of the pumpkin mixture.
  5. Refrigerate at least 4 hours, until cake is set and graham crackers have softened. Cut into squares and serve with reserved whipped cream.

Courtesy of Recipe Rebel.

Butter Pecan Caramel Mini Cheesecake


  • 12 pecan shortbread cookies, crumbled
  • 1/2 cup caramel ice cream topping (room temperature)
  • 1 (8 oz.) package cream cheese, softened
  • 1/2 cup powdered sugar
  • 2/3 cup butter pecan flavored liquid coffee creamer
  • 1 (3.4 oz.) package vanilla instant pudding and pie filling mix
  • 1 (8 oz.) container frozen whipped topping, thawed


  1. Divide cookie crumbs into 8 mini dessert bowls or jars (around 2 tablespoons of cookie crumbs for each bowl). Shake slightly to level crumbs.
  2. Using a tableware teaspoon, drizzle 1 to 1 1/2 teaspoons caramel topping over cookie crumbs until evenly covered.
  3. In large bowl, combine cream cheese and powdered sugar; beat until smooth. Add coffee creamer, pudding mix and whipped topping; beat on medium speed until well blended. Spoon and divide mixture evenly between dessert bowls using a teaspoon. Carefully spread to sides of bowl.
  4. Cover and refrigerate until ready to serve (at least 3 hours). Cheesecakes can be made the day before serving.

Notes: I used 5.3 oz. mini dessert bowls for the cheesecakes.

Courtesy of Simply Southern Baking.

Pumpkin Balls


  • 2 cups gluten-free rolled oats, ground to a fine powder (or 1 3/4 cups oat flour)
  • 1/4 cup coconut flour
  • 2 T brown sugar
  • 1 T pumpkin pie spice
  • 1/2 cup pumpkin puree
  • 1 tsp vanilla extract
  • 1/4 cup almond butter
  • 1/4 cup maple syrup
  • cinnamon and sugar for rolling


  1. Combine the coconut flour, oat flour (or ground oats), brown sugar, and pumpkin pie spice in a mixing bowl.
  2. In a small saucepan over medium heat, combine the almond butter and the maple syrup. Heat until smooth. Remove from heat and stir in the vanilla.
  3. Add the almond butter mixture to the dry ingredients along with the pumpkin. Stir until combined.
  4. Roll into 1 to 1 1/2 inch balls and place on cookie sheet
  5. Combine additional cinnamon and sugar in a bowl and roll each ball in the mixture.

Courtesy of Turning The Clock Back.

Apple Pie Bites


  • 4 apples, peeled, cored, and diced into small pieces
  • 3-4 tablespoons of brown sugar depending on how sweet you like your filling
  • Juice of half a lemon
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt, nutmeg, and allspice
  • 1 cup water, divided
  • 3 tablespoons cornstarch
  • 15 mini phyllo shells Whipped cream, store-bought or homemade will work


  1. In a medium-sized saucepan over medium-high heat combine the diced apples, 1/2 cup of water, sugar, cinnamon, salt, nutmeg, allspice, lemon juice, and vanilla extract.
  2. Stir everything together and let the mixture cook with the lid on for about 8-10 minutes or until the apples have softened.
  3. Stir the mixture every few minutes and lower the heat if the apples start to stick to the bottom.
  4. In a small bowl whisk together the cornstarch and remaining 1/2 cup of water until the cornstarch has dissolved.
  5. Pour the cornstarch mixture over the apples then stir everything together.
  6. Continue cooking and stirring the filling for another 2 minutes or until it has thickened.
Assembling the No Bake Apple Pie Bites: Let the apple pie filling cool slightly before spooning it into the phyllo shells. Fill the phyllo shells with the filling then top them with the whipped cream and a sprinkle of cinnamon if desired. Serve immediately to prevent the phyllo shells from becoming soft.
Courtesy of Recipe Runner.