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Cooking Leader by Sara Kline, 522 S 26th Street, South Bend, IN (2026)

10/09/2026

Creamy oats, sweet banana, rich peanut butter, and a sprinkle of chocolate chips and walnuts—such a cozy way to start the day! Every spoonful brings a little sweetness and crunch. Who wants a bowl?
Ingredients — 1 generous serving
- ½ cup old-fashioned rolled oats
- 1 cup milk of choice
- Pinch of salt
- ¼ teaspoon ground cinnamon
- ¼ teaspoon vanilla extract
- 1 teaspoon maple syrup, optional
- 1 small banana, sliced
- 2 tablespoons creamy peanut butter
- 1 tablespoon semisweet chocolate chips
- 1 tablespoon chopped walnuts
Instructions
1. Combine the oats, milk, salt, and cinnamon in a small saucepan.
2. Bring to a gentle simmer over medium heat. Reduce the heat and cook for 5–7 minutes, stirring occasionally, until creamy. Add a splash of milk if needed.
3. Remove from the heat and stir in the vanilla and optional maple syrup.
4. Spoon the oatmeal into a bowl. Arrange the banana slices on top, then add the chocolate chips and walnuts.
5. Drizzle with peanut butter. If it’s too thick, gently warm it until spoonable. Serve and enjoy!

10/09/2026

Weekend mornings always feel extra special when the kitchen smells like warm cinnamon and sweet breakfast batter on the griddle.
1. Gingerbread Pancakes
Ingredients:
2 cups all-purpose flour
2 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon ground ginger
1 teaspoon cinnamon
2 eggs
1 3/4 cups milk
1/4 cup molasses
Instructions:
Whisk together the flour, brown sugar, baking powder, ground ginger, and cinnamon in a large bowl.
Beat the eggs, milk, and molasses in a separate bowl until smooth.
Pour the wet ingredients into the dry ingredients and stir just until combined.
Heat a lightly greased skillet or griddle over medium heat.
Pour 1/4 cup of batter per pancake and cook until bubbles form on top, about 2 to 3 minutes.
Flip and cook the other side for another 1 to 2 minutes until golden brown and cooked through.

2. Cranberry Orange Pancakes
Ingredients:
2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 tablespoon orange zest
1 cup fresh cranberries
2 eggs
1 3/4 cups milk
1/4 cup melted butter
Instructions:
Whisk the flour, sugar, baking powder, and orange zest together in a large mixing bowl.
Whisk the eggs, milk, and melted butter in a separate bowl, then combine with the dry ingredients.
Gently fold the fresh cranberries into the pancake batter.
Ladle the batter onto a greased griddle heated over medium heat.
Cook for 2 to 3 minutes until bubbles burst on the surface, then flip.
Cook for an additional 2 minutes until golden, fluffy, and tender.

3. Peppermint Hot Chocolate Pancakes
Ingredients:
2 cups all-purpose flour
1/4 cup cocoa powder
2 tablespoons sugar
2 teaspoons baking powder
2 eggs
1 3/4 cups milk
1/2 teaspoon peppermint extract
Mini chocolate chips
Instructions:
Combine the flour, cocoa powder, sugar, and baking powder in a large bowl.
Add the eggs, milk, and peppermint extract to the mixture and whisk until just blended.
Fold in the mini chocolate chips evenly into the rich chocolate batter.
Pour batter onto a hot, buttered skillet set over medium heat.
Cook until tiny bubbles appear around the edges, then flip carefully.
Finish cooking for 1 to 2 minutes until set throughout.

4. Eggnog French Toast
Ingredients:
8 thick slices brioche bread
4 eggs
1 cup eggnog
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1 teaspoon cinnamon
2 tablespoons butter
Instructions:
Whisk the eggs, eggnog, vanilla extract, ground nutmeg, and cinnamon in a shallow dish.
Melt 1 tablespoon of butter in a large skillet over medium heat.
Dip each brioche slice into the eggnog mixture, coating both sides thoroughly.
Place the soaked bread into the hot skillet and cook for 3 to 4 minutes per side until golden brown.
Repeat with remaining butter and bread slices, then serve warm with butter on top.

5. Salted Caramel Apple French Toast
Ingredients:
8 thick slices brioche bread
4 eggs
1 cup milk
2 apples, sliced
1 teaspoon cinnamon
1/4 cup caramel sauce
1/2 teaspoon sea salt
2 tablespoons butter
Instructions:
Whisk the eggs, milk, and half of the cinnamon together in a wide, shallow bowl.
Melt 1 tablespoon of butter in a pan over medium heat, add the sliced apples, remaining cinnamon, and sea salt, and cook until tender.
Melt the remaining butter on a griddle or skillet over medium heat.
Dip each slice of brioche into the egg mixture and cook for 3 minutes per side until golden.
Transfer the French toast to plates, spoon the warm cooked apples on top, and drizzle with caramel sauce.

6. Cinnamon Roll French Toast
Ingredients:
8 slices Texas toast
4 eggs
1 cup milk
1 teaspoon cinnamon
1 teaspoon vanilla extract
2 tablespoons brown sugar
2 tablespoons butter
1/4 cup cream cheese icing
Instructions:
Whisk together the eggs, milk, cinnamon, vanilla extract, and brown sugar in a wide shallow bowl.
Melt butter in a large skillet over medium heat until bubbling.
Dip each slice of Texas toast into the batter for several seconds per side to coat well.
Cook in the skillet for 3 to 4 minutes per side until crisp and deep golden brown.
Transfer to serving plates and drizzle warm cream cheese icing over the top in swirls.

10/09/2026

Layered dessert cups like these are my absolute favorite no-bake treats to make when I want something sweet, pretty, and effortless.
1. Strawberry Cheesecake Parfait
Ingredients:
1 cup graham cracker crumbs
2 tablespoons melted butter
8 ounces cream cheese, softened
1/4 cup powdered sugar
1 teaspoon vanilla extract
1 cup whipped topping
2 cups strawberries, sliced
Instructions:
Mix the graham cracker crumbs and melted butter together in a small bowl until evenly moistened.
Beat the softened cream cheese, powdered sugar, and vanilla extract in a mixing bowl until completely smooth.
Gently fold the whipped topping into the cream cheese mixture until fluffy.
Layer the crumb mixture, cheesecake filling, and sliced strawberries into glasses, repeating layers and finishing with fresh strawberries on top.

2. Blueberry Lemon Parfait
Ingredients:
8 ounces cream cheese, softened
1 cup Greek yogurt
1/4 cup honey
1 tablespoon lemon zest
2 tablespoons lemon juice
1 cup vanilla cookie crumbs
2 cups blueberries
Instructions:
Beat the softened cream cheese, Greek yogurt, honey, lemon zest, and lemon juice together in a bowl until smooth and creamy.
Add a layer of crushed vanilla cookie crumbs into the bottom of each serving glass.
Spoon a layer of the creamy lemon filling over the crumbs, then add a generous layer of fresh blueberries.
Repeat the layers until the cups are filled, garnishing the top with blueberries and fresh lemon zest.

3. Banana Peanut Butter Parfait
Ingredients:
8 ounces cream cheese, softened
1/2 cup creamy peanut butter
2 tablespoons honey
1/2 teaspoon vanilla extract
1 cup whipped topping
1 cup granola
2 bananas, sliced
Instructions:
Beat the softened cream cheese, creamy peanut butter, honey, and vanilla extract together until light and thoroughly combined.
Fold the whipped topping gently into the peanut butter mixture until fluffy.
Layer granola into the bottoms of serving glasses, followed by the peanut butter cream and sliced bananas.
Repeat the layers to fill each glass, topping with extra whipped topping, banana slices, and a sprinkle of granola.

4. Apple Cinnamon Crunch Parfait
Ingredients:
1 tablespoon butter
2 apples, diced
2 tablespoons brown sugar
1 teaspoon ground cinnamon
8 ounces cream cheese, softened
1 cup whipped topping
1 cup granola
Instructions:
Melt the butter in a skillet over medium heat, add the diced apples, brown sugar, and cinnamon, and cook for 5 minutes until tender.
Beat the softened cream cheese in a bowl until smooth, then gently fold in the whipped topping until well blended.
Assemble each glass by layering granola on the bottom, followed by the sweet cream cheese mixture and warm spiced apples.
Repeat the layers to fill the glasses, finishing with a spoonful of cooked apples and a sprinkle of crunchy granola.

10/09/2026

Making coffeehouse specialty drinks right in my own kitchen is the best way to treat myself in the morning.
1. Chestnut Praline Latte
Ingredients:
1 cup milk
2 shots espresso
2 tablespoons chestnut praline syrup
1 tablespoon brown sugar
Whipped cream
1 tablespoon chopped pralines
Pinch of cinnamon
Instructions:
Brew the espresso shots directly into a large mug and stir in the chestnut praline syrup and brown sugar until dissolved.
Warm and froth the milk in a small saucepan over medium heat or with a milk frother until steamy and slightly foamy.
Pour the warm frothed milk gently over the espresso mixture.
Top generously with whipped cream, then garnish with chopped pralines and a pinch of ground cinnamon.

2. Maple Pecan Oatmilk Latte
Ingredients:
1 cup oat milk
2 shots espresso
2 tablespoons maple syrup
1 tablespoon pecan syrup
1/4 teaspoon cinnamon
Whipped cream
1 tablespoon chopped pecans
Instructions:
Add the hot espresso shots, maple syrup, pecan syrup, and cinnamon into a coffee mug and stir thoroughly.
Heat and froth the oat milk until warm and velvety.
Pour the warm oat milk into the mug, holding back foam with a spoon, then spoon foam over the top.
Add a dollop of whipped cream and sprinkle chopped pecans evenly over the top.

3. Cranberry Orange Mocha
Ingredients:
1 cup milk
2 shots espresso
2 tablespoons chocolate sauce
2 tablespoons cranberry syrup
Whipped cream
1 teaspoon orange zest
Dried cranberries for topping
Instructions:
Whisk together the freshly brewed espresso, chocolate sauce, and cranberry syrup in a glass mug until smooth.
Steam or heat the milk until hot, then pour it into the chocolate-espresso mixture, stirring gently to combine.
Pipe a swirl of whipped cream across the top of the drink.
Drizzle lightly with extra chocolate sauce if desired, then finish with fresh orange zest and dried cranberries.

4. Brown Butter Toffee Cold Brew
Ingredients:
Ice cubes
1 cup cold brew coffee
2 tablespoons brown butter syrup
2 tablespoons cream
Whipped cream
Caramel drizzle
1 tablespoon toffee bits
Instructions:
Fill a tall clear glass with ice cubes.
Pour in the cold brew coffee and stir in the brown butter syrup until evenly mixed.
Add the cream on top and gently stir to create a rich, marbled swirl.
Crown with whipped cream, drizzle lightly with caramel sauce, and sprinkle toffee bits over the top.

10/09/2026

Whenever I need a dinner that everyone at the table will instantly love, crispy chicken cutlets like these are my go-to choice.
1. Classic Crispy Chicken Schnitzel
Ingredients:
4 boneless skinless chicken breasts, halved and pounded thin
1 cup all-purpose flour
2 large eggs
1 tablespoon milk
1 1/2 cups panko breadcrumbs
1 teaspoon salt
1/2 teaspoon black pepper
Vegetable oil, for frying
Instructions:
Set up a breading station with three shallow bowls: place flour mixed with salt and pepper in the first, beat eggs with milk in the second, and add panko breadcrumbs to the third.
Dredge each pounded chicken piece in the flour, dip into the egg mixture until fully coated, and press firmly into the panko breadcrumbs to coat both sides.
Heat 1/4 inch of vegetable oil in a large skillet over medium-high heat until hot.
Fry the cutlets in batches for 3 to 4 minutes per side until golden brown and cooked through, then transfer to a paper towel-lined plate to drain.

2. Garlic Parmesan Chicken Schnitzel
Ingredients:
4 chicken cutlets
1/2 cup all-purpose flour
2 large eggs
1 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Vegetable oil, for frying
Instructions:
Place the flour in one shallow dish, beat the eggs in a second dish, and combine panko, Parmesan cheese, garlic powder, and Italian seasoning in a third dish.
Coat each chicken cutlet first in flour, then in the beaten eggs, and finally press firmly into the garlic Parmesan panko mixture.
Add vegetable oil to a large skillet over medium heat and allow it to get hot.
Cook the cutlets for 3 to 4 minutes on each side until deeply golden and crisp, then drain on paper towels before serving.

3. Creamy Mushroom Chicken Schnitzel
Ingredients:
4 chicken cutlets
1/2 cup all-purpose flour
2 large eggs
1 cup breadcrumbs
8 ounces mushrooms, sliced
1 cup heavy cream
2 tablespoons butter
2 garlic cloves, minced
Vegetable oil, for frying
Instructions:
Dredge the chicken cutlets in flour, dip in beaten eggs, and coat completely with breadcrumbs.
Heat vegetable oil in a large skillet over medium-high heat and fry the cutlets for 3 to 4 minutes per side until golden and cooked through, then set aside on a plate.
In a separate skillet, melt the butter over medium heat, add sliced mushrooms and minced garlic, and cook for 5 minutes until tender and browned.
Pour in the heavy cream, bring to a simmer, and cook for 3 to 4 minutes until the sauce thickens slightly, then spoon over the warm chicken cutlets.

4. Lemon Pepper Chicken Schnitzel
Ingredients:
4 chicken cutlets
1/2 cup all-purpose flour
2 large eggs
1 cup panko breadcrumbs
1 tablespoon lemon zest
1 teaspoon lemon pepper seasoning
2 tablespoons lemon juice
Vegetable oil, for frying
Instructions:
Set out three dishes containing the flour, the beaten eggs whisked with lemon juice, and the panko mixed with lemon zest and lemon pepper seasoning.
Dip each cutlet into the flour, then the lemon egg mixture, and finish by pressing into the seasoned panko breadcrumbs.
Heat vegetable oil in a skillet over medium-high heat.
Fry the chicken for about 3 to 4 minutes per side until crisp and golden brown, then drain and serve with extra lemon wedges.

10/09/2026

Golden on the outside, soft and tender inside! This homemade Potato Bread turns simple ingredients into delicious skillet-cooked triangles—perfect for breakfast or served alongside your favorite meal.
Ingredients
• 2 cups plain mashed potatoes, made without milk or cream
• ¾ cup all-purpose flour, plus more for dusting
• 2 tablespoons unsalted butter, melted
• ½ teaspoon salt, or to taste
• ¼ teaspoon black pepper, optional
• 1–2 tablespoons butter or neutral oil, for cooking
Instructions
If starting with raw potatoes, peel and cut about 1 pound of russet potatoes into chunks. Boil until fork-tender, about 15–20 minutes. Drain thoroughly, return them to the warm pot briefly to dry, then mash until smooth. Measure out 2 cups.
Let the mashed potatoes cool until lukewarm. Stir in the melted butter, salt, and optional pepper.
Add the flour and mix gently until a soft dough forms. If it is too sticky to handle on a floured surface, add flour 1 tablespoon at a time. Avoid adding too much or kneading heavily.
Divide the dough into two portions. On a lightly floured surface, gently pat each portion into a circle about ½ inch thick. Cut each circle into four triangles.
Heat a large skillet over medium-low heat. Add a thin coating of butter or oil.
Cook the triangles in batches for about 4–6 minutes per side, until golden brown and cooked through. Adjust the heat if they brown too quickly.
Let rest for a few minutes, then serve. The outside should have golden toasted patches, and the center should be soft and slightly dense.

10/09/2026

No-bake pies are my absolute lifesaver whenever I want a luscious, decadent dessert without ever turning on the oven.
1. Butterfinger Pie
Ingredients:
1 9-inch Oreo cookie crust
8 ounces cream cheese, softened
1 cup powdered sugar
8 ounces whipped topping, divided
3.4 ounces instant vanilla pudding mix
1 1/2 cups cold milk
6 fun-size Butterfinger bars, crushed and divided
1/4 cup chocolate syrup
Instructions:
Beat the softened cream cheese and powdered sugar together in a large bowl until smooth and creamy.
In a separate bowl, whisk the instant vanilla pudding mix with the cold milk for 2 minutes until it begins to thicken.
Fold the thickened pudding into the cream cheese mixture until completely blended.
Gently fold in half of the whipped topping and half of the crushed Butterfinger bars.
Spread the filling evenly into the prepared Oreo cookie crust.
Top the pie with the remaining whipped topping.
Sprinkle the rest of the crushed Butterfinger bars over the top.
Drizzle with chocolate syrup.
Chill in the refrigerator for at least 4 hours before slicing.

2. No-Bake Pumpkin Pie
Ingredients:
1 9-inch graham cracker crust
15 ounces canned pumpkin puree
8 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
8 ounces whipped topping, divided
1/2 cup milk
1/2 teaspoon ground cinnamon, for garnish
Instructions:
Beat the softened cream cheese and powdered sugar in a mixing bowl until fluffy and lump-free.
Add the pumpkin puree, pumpkin pie spice, vanilla extract, and milk, mixing until completely combined.
Fold in half of the whipped topping with a spatula until smooth and uniform in color.
Pour the pumpkin filling into the graham cracker crust and smooth the top evenly.
Pipe or dollop the remaining whipped topping around the edge of the pie.
Dust the whipped topping lightly with ground cinnamon.
Refrigerate for at least 4 hours, or until set firmly, before serving.

3. Peanut Butter Pie
Ingredients:
1 9-inch Oreo cookie crust
8 ounces cream cheese, softened
1 cup creamy peanut butter
1 cup powdered sugar
8 ounces whipped topping, divided
3.4 ounces instant vanilla pudding mix
1 cup cold milk
1/2 cup chopped Reese's peanut butter cups
2 tablespoons chocolate syrup
Instructions:
In a medium bowl, whisk the instant vanilla pudding mix and cold milk together for 2 minutes until thickened.
In a separate large bowl, beat the softened cream cheese, creamy peanut butter, and powdered sugar until creamy.
Fold the thickened vanilla pudding into the peanut butter mixture until thoroughly combined.
Fold in half of the whipped topping until light and fluffy.
Spoon the peanut butter filling into the Oreo cookie crust and smooth the top.
Spread the remaining whipped topping over the surface of the pie.
Scatter the chopped peanut butter cups evenly over the whipped topping.
Drizzle generously with chocolate syrup.
Refrigerate for at least 4 hours to firm up before cutting into wedges.

4. Grasshopper Pie
Ingredients:
1 9-inch Oreo cookie crust
8 ounces cream cheese, softened
1 cup powdered sugar
3.4 ounces instant mint chocolate pudding mix
2 cups cold milk
8 ounces whipped topping, divided
1/2 cup chopped Andes mints
2 tablespoons chocolate shavings
Instructions:
Whisk the instant mint chocolate pudding mix and cold milk together in a bowl for 2 minutes until it starts to thicken.
In another bowl, beat the softened cream cheese and powdered sugar until silky smooth.
Stir the thickened mint pudding into the cream cheese mixture until fully combined and uniform in color.
Gently fold in half of the whipped topping until the filling is light and airy.
Pour the mint filling into the Oreo crust and spread it out evenly.
Top with the remaining whipped topping.
Garnish the top with the chopped Andes mints and chocolate shavings.
Refrigerate for at least 4 hours until fully set before slicing.

5. Chocolate Pudding Pie
Ingredients:
1 9-inch graham cracker crust
6.8 ounces instant chocolate pudding mix
3 cups cold milk
8 ounces whipped topping, divided
1/2 cup mini chocolate chips
2 tablespoons chocolate curls
2 tablespoons chocolate syrup
Instructions:
Whisk the instant chocolate pudding mix and cold milk together in a large bowl for 2 minutes until smooth and thick.
Fold half of the whipped topping into the chocolate pudding until thoroughly incorporated.
Fold in the mini chocolate chips.
Pour the rich chocolate mixture into the graham cracker crust, smoothing the surface flat.
Spread the remaining whipped topping across the top of the chocolate layer.
Garnish with chocolate curls and a drizzle of chocolate syrup.
Chill in the refrigerator for at least 3 hours until completely set before serving cold.

10/09/2026

These classic chilled dessert salads always bring back the best memories of family potlucks and holiday gatherings.
1. Pudding Salad
Ingredients:
1 package (3.4 ounces) instant vanilla pudding mix
2 cups cold milk
1 tub (8 ounces) whipped topping, thawed
1 can (20 ounces) crushed pineapple, well drained
1 can (11 ounces) mandarin oranges, drained
1 cup miniature marshmallows
1 cup sweetened shredded coconut
Instructions:
Whisk the instant vanilla pudding mix and cold milk together in a large bowl for 2 minutes until smooth and thickened.
Gently fold in the thawed whipped topping until fully combined.
Add the drained crushed pineapple, mandarin oranges, miniature marshmallows, and shredded coconut.
Stir gently until everything is evenly coated in the creamy pudding mixture.
Cover the bowl and refrigerate for at least 2 hours before serving chilled.

2. Apple Snickers Salad
Ingredients:
1 package (3.4 ounces) instant vanilla pudding mix
1 cup cold milk
1 tub (8 ounces) whipped topping, thawed
4 cups diced apples
4 Snickers bars, chopped into bite-sized pieces
1/2 cup caramel sauce
Instructions:
Whisk together the instant vanilla pudding mix and cold milk in a large bowl until thickened.
Fold the thawed whipped topping into the pudding until smooth.
Add the diced apples and chopped Snickers bars to the bowl.
Stir gently until the fruit and candy pieces are evenly distributed.
Drizzle caramel sauce over the top and refrigerate for 1 hour before serving.

3. Strawberry Banana Cheesecake Salad
Ingredients:
1 package (8 ounces) cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 tub (8 ounces) whipped topping, thawed
3 cups sliced fresh strawberries
3 bananas, sliced
1 cup graham cracker crumbs
Instructions:
Beat the softened cream cheese, powdered sugar, and vanilla extract together in a large mixing bowl until smooth and fluffy.
Gently fold in the whipped topping until completely blended.
Fold in the sliced strawberries and sliced bananas until well combined.
Cover and chill in the refrigerator for at least 1 hour.
Sprinkle the graham cracker crumbs over the top just before serving.

4. Ambrosia Salad
Ingredients:
1 cup sour cream
1/2 cup whipped topping, thawed
1 can (20 ounces) pineapple tidbits, well drained
1 can (15 ounces) mandarin oranges, well drained
1/2 cup maraschino cherries, halved
1/2 cup sweetened shredded coconut
1 cup miniature marshmallows
Instructions:
Combine the sour cream and whipped topping in a large mixing bowl until smooth.
Add the drained pineapple tidbits, drained mandarin oranges, and halved maraschino cherries.
Stir in the shredded coconut and miniature marshmallows until evenly coated.
Cover the bowl tightly with plastic wrap.
Refrigerate for at least 1 hour to allow the flavors to blend before serving.

5. Cherry Fluff Salad
Ingredients:
1 can (21 ounces) cherry pie filling
1 can (20 ounces) crushed pineapple, well drained
1 package (10 ounces) miniature marshmallows
1 cup whipped topping, thawed
1/2 cup chopped pecans
Instructions:
Stir together the cherry pie filling and drained crushed pineapple in a large bowl.
Fold in the thawed whipped topping until the mixture turns a uniform pink color.
Gently mix in the miniature marshmallows and half of the chopped pecans.
Spread evenly in the bowl and scatter the remaining chopped pecans across the top.
Chill in the refrigerator for at least 1 hour before serving.

6. Watergate Salad
Ingredients:
1 package (3.4 ounces) instant pistachio pudding mix
1 cup cold milk
1 can (20 ounces) crushed pineapple, with juice
1 tub (8 ounces) whipped topping, thawed
1 cup miniature marshmallows
1/2 cup chopped pecans
Instructions:
Whisk together the instant pistachio pudding mix and cold milk in a large bowl until blended.
Stir in the crushed pineapple with its juice until fully combined.
Gently fold in the thawed whipped topping until light and fluffy.
Fold in the miniature marshmallows and most of the chopped pecans.
Cover and refrigerate for 1 hour, then garnish with the remaining pecans before serving.

10/09/2026

No-bake layered icebox desserts are always my first choice whenever I need a crowd-pleaser that comes together without touching the stove.
1. Grandma's Banana Split Dessert
Ingredients:
14 ounces graham cracker crumbs
1/2 cup butter, melted
1/4 cup granulated sugar
8 ounces cream cheese, softened
1 cup powdered sugar
8 ounces whipped topping, divided
3 bananas, sliced
20 ounces crushed pineapple, well drained
21 ounces strawberry pie filling
1/2 cup chopped pecans
1/4 cup chocolate syrup
10 maraschino cherries
Instructions:
Mix the graham cracker crumbs, melted butter, and granulated sugar in a bowl until moist crumbs form.
Press the mixture firmly into an even layer along the bottom of a 9x13-inch baking dish to make the crust.
Beat the softened cream cheese and powdered sugar together in a mixing bowl until completely smooth and creamy.
Fold half of the whipped topping into the cream cheese mixture until thoroughly blended.
Spread the cream cheese layer evenly over the prepared graham cracker crust.
Arrange the sliced bananas in an even single layer on top of the cream filling.
Spread the well-drained crushed pineapple evenly across the banana layer.
Pour the strawberry pie filling on top and smooth it out gently with a spatula.
Spread the remaining whipped topping across the strawberry layer to cover it completely.
Scatter the chopped pecans across the top, drizzle with chocolate syrup, and place the maraschino cherries on top.
Refrigerate for at least 4 hours before slicing and serving cold.

2. Old-Fashioned Chocolate Eclair Dessert
Ingredients:
14.4 ounces graham crackers
6.8 ounces instant vanilla pudding mix
3 cups cold milk
8 ounces whipped topping, thawed
16 ounces chocolate frosting
Instructions:
Whisk together the instant vanilla pudding mix and cold milk in a large bowl for 2 minutes until smooth and starting to thicken.
Fold the thawed whipped topping into the vanilla pudding until fully combined.
Arrange an even layer of whole graham crackers along the bottom of a 9x13-inch baking dish, breaking them to fit if needed.
Spread half of the pudding mixture evenly over the graham cracker layer.
Place a second layer of graham crackers directly on top of the pudding.
Spread the remaining pudding mixture smoothly across the crackers.
Top with a final single layer of graham crackers.
Remove the lid and foil seal from the chocolate frosting tub, and warm it in the microwave for 15 to 20 seconds so it pours easily.
Pour the chocolate frosting over the top cracker layer and smooth it evenly with an offset spatula.
Cover the dish and chill in the refrigerator for at least 6 hours, or overnight, so the graham crackers soften to a cake-like texture.

3. Strawberry Icebox Cake
Ingredients:
14 ounces graham crackers
3 cups heavy whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
4 cups fresh strawberries, sliced
1/4 cup graham cracker crumbs
Instructions:
Pour the heavy whipping cream, powdered sugar, and vanilla extract into a chilled mixing bowl.
Beat with an electric hand mixer on medium-high speed until stiff peaks form.
Line the bottom of a 9x13-inch baking dish with a single layer of whole graham crackers.
Spread one-third of the whipped cream evenly over the graham cracker layer.
Arrange one-third of the sliced fresh strawberries in an even layer across the whipped cream.
Add a second layer of graham crackers, pressing down gently.
Spread another third of the whipped cream on top, followed by another layer of sliced strawberries.
Add a third layer of graham crackers, then spread the remaining whipped cream evenly across the top.
Decorate the top with the remaining sliced strawberries and sprinkle with graham cracker crumbs.
Refrigerate for at least 4 hours to let the crackers soften completely before serving.

4. Grandma's Oreo Lush
Ingredients:
15.25 ounces Oreo cookies, crushed
1/2 cup butter, melted
8 ounces cream cheese, softened
1 cup powdered sugar
12 ounces whipped topping, divided
7.8 ounces instant chocolate pudding mix
3 cups cold milk
1/2 cup crushed Oreos, for topping
2 tablespoons chocolate syrup
Instructions:
Combine the crushed Oreo cookies with the melted butter in a medium bowl until evenly moistened.
Press the crushed cookie mixture firmly into the bottom of a 9x13-inch dish to build the crust, then set aside in the fridge.
Beat the softened cream cheese and powdered sugar in a bowl until smooth and fluffy.
Fold 1 cup of the whipped topping into the cream cheese mixture.
Spread the cream cheese layer evenly across the chilled Oreo crust.
In a separate bowl, whisk the chocolate pudding mix and cold milk together for 2 minutes until it begins to thicken.
Spread the chocolate pudding smoothly over the cream cheese layer.
Let the pudding rest for 5 minutes to firm up slightly.
Spread the remaining whipped topping carefully over the chocolate pudding layer.
Garnish the top with the crushed Oreos and a drizzle of chocolate syrup.
Chill in the refrigerator for at least 3 hours before slicing into neat squares.

5. Old-Fashioned Pineapple Dream Dessert
Ingredients:
14 ounces graham cracker crumbs
1/2 cup butter, melted
8 ounces cream cheese, softened
1 cup powdered sugar
20 ounces crushed pineapple, well drained
8 ounces whipped topping, thawed
1/2 cup sweetened shredded coconut
1/2 cup chopped pecans
8 maraschino cherries
Instructions:
Mix the graham cracker crumbs and melted butter together in a bowl until the texture resembles wet sand.
Press the mixture firmly into the bottom of a 9x13-inch dish to form an even, compact crust.
Beat the softened cream cheese and powdered sugar together in a large bowl until smooth, creamy, and free of lumps.
Fold the well-drained crushed pineapple into the cream cheese mixture using a spatula.
Gently fold the thawed whipped topping into the mixture until completely combined and light.
Spread the pineapple cream mixture evenly over the prepared graham cracker crust.
Smooth the top with a spatula to create an even surface.
Sprinkle the sweetened shredded coconut and chopped pecans across the top of the dessert.
Arrange the maraschino cherries evenly spaced on top for garnish.
Refrigerate the dish for at least 4 hours to allow the filling to set firmly before slicing.

Cooking Leader by Sara Kline

10/09/2026

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