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.

Fall cakes are the sweetest way to add more apple, pecan, and pumpkin treats to your dessert spread, and these recipes are ...

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