We bet you never thought you’d hear those words next to one another before, did you? In any event, mint chocolate lasagna is a great first dessert casserole with a lot of flavor. Like its namesake, the recipe involves layering different ice cream flavors together for a no-bake treat with great presentation. Here’s how you get started.

1 package of Mint Oreos
1/4 cup of butter
1 8-ounce package of cream cheese
1/4 cup of granulated sugar
2 tablespoons of heavy cream
1 8-ounce container of Cool Whip
1 package of instant chocolate pudding
2 cups of cold milk
1 teaspoon of mint extract
2-3 drops of green food coloring

Begin by making your chocolate pudding according to the directions, using your cold milk. When it’s done, set it in the fridge. Next, process your Oreos into fine crumbs before combining them in a medium bowl with melted butter. Mix everything well and grease up the bottom of a baking dish. Press the Oreo crumbs into the bottom of it and let it chill in the fridge for five minutes. In another medium bowl, mix together your cream cheese, sugar and cream until it all turns light and fluffy. Add a cup of Cool Whip, 1/2 a teaspoon of mint extract and your food coloring. Spread that over the crust before spreading your pudding on top of that. Next, mix the rest of your Cool Whip, mint extract and food coloring together, spreading that over the pudding layer. Top it off with chocolate chips and pop it in the fridge for half an hour before serving!

If you’re anything like me, chocolate eclairs are one of your all-time favorite desserts. That’s why this casserole dish recipe inspired by them is sure to be a new favorite dish of yours once you’ve tried it. Like all these dishes, this one uses simple ingredients, requires little preparation and ends up tasting absolutely delicious. So let’s get started.

Filling:
1 3/4 cups of whipping cream
3 tablespoons of sugar
1 teaspoon of vanilla extract
2 boxes of instant vanilla pudding
3 cups of milk
1 box of graham crackers

Topping:
1/3 cup of cocoa powder
1 cup of sugar
1/4 cup of milk
1/2 cup of butter
1 teaspoon of vanilla extract

Begin by covering the bottom of a 9×13-inch dish with a layer of graham crackers. Next, get out a medium bowl and beat together your whipping cream, sugar and vanilla extract for about four minutes until it forms whipped cream. In another bowl, beat together your milk and vanilla pudding on medium for about two minutes. Finally, stir the two together until they’re smooth. Spread half of the mixture on top of the graham cracker layer, using a spatula to spread it around. Add another layer of graham crackers and repeat this process, finishing with a graham cracker layer on top. Next, bring your cocoa, milk and sugar to a boil in a small pot. Boil it for a minute, stirring throughout, before taking it off the heat for a minute, still stirring. Next, add your butter and vanilla and stir until it forms a smooth glaze. Pour that over the graham crackers and refrigerate the dish overnight. When it’s done, you’re ready to eat!

Are you a fan of cheesecake? Although most of us probably love this delicious dish, it can be a little hard to make from scratch. Fortunately, there’s still a way to have tasty dessert with a little less effort with this no-bake cherry cheesecake. So let’s do it.

2 cups of graham cracker crumbs
1 stick of butter, melted
3 cream cheese, softened
1 cup powdered sugar
2 tablespoon of milk
1 cup of pecans, chopped
1 cup of heavy cream, whipped
2 tablespoons of powdered sugar
1 teaspoon of vanilla
2 cans of cherry pie filling

Start by getting out a medium bowl and mixing together your graham cracker crumbs and melted butter. Press it all together in a crust in the bottom of a casserole dish. Freeze it for about 10 to 15 minutes. Next, cream together your cream cheese, two tablespoons of milk and powdered sugar until it’s smooth. Spread your cream cheese mix over the crust and top that off with a layer of chopped pecans. After that, mix your whipped cream, two tablespoons of powdered sugar and vanilla in a bowl. Spread that over the pecans as well before pouring the cherry pie filling on top. Chill it overnight before serving with some additional whipped cream on top!

If you want to add a little bit of Southern flair to your fall recipes, why not try this delicious pecan peach cobbler? Although it’s pretty clear what the end result will taste like, cobblers remain an underrated, fruity dessert that the whole family is sure to love. So let’s get started.

12-15 peaches, peeled and sliced (16 cups)
3 cups of sugar
1/3 cup of flour
1/2 teaspoon of nutmeg
1 1/2 teaspoons of vanilla
2/3 cup of butter
2 (15-ounce) packages of refrigerated pie crust
1/2 cup of chopped pecans, toasted
1/4 cup of sugar
vanilla ice cream

To begin, combine your peaches, sugar, flour and nutmeg in a Dutch oven and let it all stand for 10 minutes (or until the sugar is dissolved in).Next, bring the peach mixture up to a boil. Turn the heat down to low and let it all simmer for 10 minutes or until it turns tender. Take it off the heat, add your vanilla and butter and stir it all up. Next, unfold two of your pie crusts and sprinkle in 1/4 cup of pecans and two tablespoons of sugar on top of one of them. Top it with the other pie crust and roll the two together into a 12-inch circle. Cut the result into a 1 1/2-inch strips and repeat this process with the rest of the pie crust. After that, spoon your peach mix into a greased up 13×9-inch baking dish. Create a lattice design with the pastry strips on top. Finally, bake the whole thing at 475 degrees for 20 to 25 minutes. Next, spoon the rest of the peach mixture on top and do another lattice work of pie crusts on top. Bake it for 15 to 18 more minutes and serve with vanilla ice cream!

Once you’ve opened the door to dessert lasagnas in general, a whole world of possibilities opens up. With that said, our second one here for pumpkin lasagna is so delicious and satisfying—particularly during the fall. As always, this one couldn’t be easier to throw together. Here’s how you make it.

2 rows of golden Oreos
2 rows of pumpkin Oreos
8 tablespoons of unsalted butter, melted
8 ounces of cream cheese, softened
1/2 cup of butter
1 cup of powdered sugar
1 container of Cool Whip
2 packages of pumpkin instant pudding
3 cups of milk
white chocolate bar (for decoration)

Start by crushing your Oreos very finely by putting them through a food processor. Transfer the crumbs into a Ziploc and add melted butter, mixing it all up. Press the resulting crust into a 9×13-inch dish. After that, get a medium bowl and blend together your cream cheese, butter, powdered sugar and half of the Cool Whip. When that’s well-combined, spread it over your crust. In another bowl, combine your instant pudding and milk together. Whisk it up until it thickens before pouring it over the cream cheese layer. Refrigerate it for about five minutes before topping it with the rest of the Cool Whip and some white chocolate shavings. Throw it back in the fridge for an hour before serving!

This recipe may be a little more familiar to some of you, though it still fits our guidelines here! Although brownies are always delicious, this hot fudge and cake-fused version is sure to take their flavor to the next level. If you were looking for something chocolatey to impress some party guests with, this is the right way to go.

1 cup of flour
2 tablespoons of unsweetened cocoa
2 teaspoons of baking powder
1/4 teaspoon of salt
1 1/4 cups of sugar
1/2 cup of milk (room temperature)
3 tablespoons of vegetable oil
1 teaspoon of vanilla extract
1/2 cup of light brown sugar
1/4 cup of unsweetened cocoa
1 1/2 cups of boiling water
whipped cream or ice cream

Begin by preheating your oven to 350 degrees. Next, stir together your flour, cocoa, baking powder, salt and 3/4 cup of your sugar in a bowl. After that, stir in the milk, oil and vanilla. Spread the batter in a greased, 8-inch square pan. Next, combine your brown sugar, cocoa and remaining sugar in a smaller bowl. Sprinkle the results over the batter. Get your boiling water ready and get a small spoon to drizzle the boiling water over the batter without mixing the layers (don’t stir). When the oven is ready, bake it for 45 minutes until you have a springy cake. Cool it for 25 minutes on a wire rack and serve it with ice cream or whipped cream!

You’ve probably had banana bread and you’ve probably had fruit cobbler… but have you ever had banana bread cobbler? We hadn’t either—but it is truly one of the tastiest desserts we’ve ever tried. Though you can imagine more or less what it will taste like, it’s so easy to make and is a unique twist on some familiar flavors. So let’s do it.

1 cup of self-rising flour
1 cup of sugar
1 cup of milk
1/2 cup of melted butter
4 sliced bananas
streusel topping
vanilla ice cream

Start by preheating your oven to 375 degrees. Next, whisk together your flour, sugar and milk until they’re just blended. Whisk the melted butter in as well and pour the batter into a greased, 11×7-inch baking dish. Top the entire thing with slices of banana and sprinkle the streusel topping on that. When the oven is ready, bake it for 40 to 45 minutes until it’s all golden brown and bubbly. Serve it with ice cream and enjoy!

Apple desserts tend to be my favorite desserts and this one is no different. Although you’re probably used to having homemade apple pie in the fall, this recipe is just a little bit different than what you’re probably used to. The result is a little bit heartier and more unique—perfect to impress any party guests. Here’s what you do:

2 tablespoons of butter
3 apples, cubed
3 cups of heavy cream
4 eggs
1 egg yolk
1/4 cup of sugar
1 teaspoon of ground cinnamon
1 16-ounce cinnamon-raisin bread loaf, cubed
4 tablespoons turbinado sugar

Begin by preheating your oven to 375 degrees. After that, melt your butter in a nonstick skillet on medium-high heat. Add your apples and cook them for eight to 10 minutes, stirring throughout until they turn soft and gently browned. Next, whisk together your cream, eggs, egg yolk, sugar and cinnamon in another large bowl until they turn smooth. When that’s done, stir in your cubed bread and let it all sit for five minutes. Add your cooked apples in as well. After that, sprinkle half of your turbinado sugar into a buttered casserole dish. Add your bread and apple mix on top of that, making an even layer. Sprinkle the rest of the sugar on top of that. When it’s all set, bake it in the oven for 40 to 45 minutes until it turns light brown and the center is set. Let it cool for 10 minutes and serve! For additional flavor, top it with additional sautéed apples and a sweet cream sauce.

Once again, this one is a fusion of several recipes that you’ve probably tried before. While pineapple upside-down cake is delicious and easy on its own, adding in a carrot cake component takes the entire thing to a new level. Once you’ve tried this unique dish, you’re sure to make it again and again. So let’s get started.

1/4 cup of butter
2/3 cup of brown sugar
1 20-ounce can of pineapple slices in juice, drained
7 de-stemmed maraschino cherries
1 cup of sugar
1/2 cup of vegetable oil
2 eggs
1 cup of flour
1 teaspoon of baking powder
1 teaspoon of ground cinnamon
3/4 teaspoon of baking soda
1/2 teaspoon of salt
1 1/2 cups of grated carrots
1/2 cup of chopped pecans

Begin by preheating your oven to 350 degrees. Melt your butter in a greased, 10-inch cast-iron skillet over low heat. Take it off the heat and sprinkle in your brown sugar, arranging seven pineapple slices in the bottom in one layer. Put one cherry in the middle of each pineapple piece. After that, beat together your sugar, oil and eggs with an electric mixer on medium. Combine your flour, baking powder, cinnamon, baking soda and salt in another bowl and gradually add that into your wet mixture as well, all on a low speed until it’s combined. Stir in your carrots and pecans before scooping the batter on top of the pineapple slices in an even layer. Next, bake your dish for 45 to 50 minutes or until it passes a toothpick test at the end. Cool it off on a wire rack for 10 minutes before carefully inverting onto a serving plate. Enjoy!

Last but not least, this S’more casserole is a great twist on a dessert that everybody has at least some experience with. If you ever want that campfire taste without actually going outside and making a campfire, this recipe should do just the trick—especially now that summer is behind us. Here’s what you do:

2 tubes refrigerated crescent rolls
16 ounces of cream cheese, softened
1 cup of sugar
7 ounces of marshmallow creme
1 package of graham crackers
1/2 cup of melted butter
2 cups of milk chocolate chips
2 cups of mini marshmallows

To get started, preheat your oven to 375 degrees. Unroll one tube of your crescent dough into the bottom of a 9×13-inch pan. Next, cream your cream cheese and 3/4 cup of your sugar. Add your marshmallow creme as well and keep mixing it until it’s all evenly combined. After that, pour the mix on top of your dough layer and spread it around evenly. Next, crush your graham crackers in a Ziploc until they’re fine crumbs. Add two tablespoons of sugar and three tablespoons of melted butter, shaking it until everything is well-coated. Finally, add a layer of this mixture on top of everything else. Sprinkle your chocolate chips on top of the crumbs and put mini-marshmallows on top of that. Unroll the last roll of crescent dough and put it on top, brushing it with melted butter and sprinkling it with the leftover sugar. Bake it all for 13 minutes until it turns golden brown and flaky and dig in!