In a microwave-safe bowl, melt chocolate and butter. Stir in the remaining ingredients. Spread over graham cracker layer. Cover and refrigerate for 8 hours or overnight. Yield: 12-15 servings.

By Danielle Nieman This No-Bake Chocolate Eclair Cake is unbelievably creamy and topped with a ganache chocolate frosting for ...

A classic cheesecake crust is made from graham cracker crumbs. Start with a box of graham cracker cookies or crumbs and a ...

Paige Grandjean is a food editor, recipe developer ... Top with a layer of graham crackers. Fold plastic wrap overhang over cake. Freeze until cake is firm, about 8 hours. Reserve remaining ...

The Key lime pie vibe is really driven home with a layer of graham cracker streusel swirled in the center of the cake. This crumbly mixture comes together easily in a food processor — just blitz ...

Buttermilk is one of those versatile all-purpose ingredients we should be using more often than we do. I try to keep a quart ...

Easy Lemon Blueberry Icebox Cake is the ultimate end-of-summer ... Set the bowl aside. Place a single layer of graham crackers along the bottom of a 9×13 baking dish or pan.

Buttermilk is one of those versatile all-purpose ingredients we should be using more often than we do. I try to keep a quart ...

"This pumpkin soup is deliciously creamy and smooth," says recipe creator Lea Ogawa. "Tender onions and garlic give it depth ...