Slow Cooker Chocolate Lava Cake

Ingredients

For the cake layer:

• 15.25 oz. Chocolate Fudge Cake Mix
• 3 eggs
• 1/2 cup oil
• 1 1/4 cup freshly brewed coffee, let cool down a bit, water can be used here instead if desired 

For the pudding layer: 

• 3.9 oz. instant chocolate pudding mix
• 2 cups milk

For the third layer:

• 12 oz. bag semi-sweet chocolate chips

Directions

1. Spray the slow cooker with non-stick spray.
2. In a medium-sized bowl, add the eggs, oil and the cake mix.
3. Start blending with a whisk for a few seconds before adding the coffee.
4. Slowly add the coffee and finish blending. Do not over blend, some lumps are fine.
5. In another bowl mix the pudding mix and milk until combined. Let thicken for a few minutes.
6. Pour the cake batter into the slow cooker. Then add the pudding layer by dropping dollops over the cake mix. Sprinkle the chocolate chips over the top.
7. Cover and cook on HIGH for 3 hours without opening the lid during the cooking time.

Source
https://www.themagicalslowcooker.com/slow-cooker-chocolate-lava-cake/

No Bake Golden Oreo Lemon Dessert

Ingredients

• 36 Golden Oreos, divided
• 3 tablespoons butter, melted
• 1 box 3.4 ounces INSTANT lemon or vanilla pudding
• 1 cup milk
• 4 cups whipped topping about 12 ounces, from two 8-ounce packages, regular
• 1 cup lemon curd

Directions

1. Place cookies in a food processor, PULSE until coarsely crushed. Pour in melted butter and PULSE to combine cookie crumbs with the melted butter. Note: this is not a crust in the traditional sense. It’s loose and not compacted.
2. Add pudding mix and milk to a medium sized bowl. Whisk until smooth and let sit for 2 minutes. Fold in a heaping 1 cup (about 1 1/2 cups) of whipped topping. Carefully spread over cookies in pan. 
3. Sprinkle half of the remaining cookie mixture over pudding layer. Reserve the rest for the topping.
4. Mix lemon curd gently with 1 even cup of whipped topping. Spread over pudding.
5. Spread remaining whipped topping over the curd mixture.
6. Sprinkle with remaining cookies.
7. Cover with plastic wrap and refrigerate at least 8 hours before serving.

Source
https://www.crazyforcrust.com/bake-golden-oreo-lemon-dessert/

Eclair Cake

Ingredients

• 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
• 1-1/2 cups cold milk
• 15 graham crackers, broken crosswise in half (30 squares), divided
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
• 1 container Chocolate Frosting

Directions

1. Beat pudding mix and milk in large bowl with whisk 2 min. Let stand 5 min.
2. Cover bottom of 8-inch square pan with graham squares, overlapping as needed to form even layer.
3. Stir COOL WHIP into pudding; spread half over graham squares in pan.
4. Cover with 10 of the remaining graham squares.
5. Repeat layers of pudding mixture and graham squares.
6. Refrigerate 3 hours.
7. Spread top with whipped Chocolate Frosting.

Notes
Mom's recipe:

1. Line 9×13 with graham crackers. Mix 2 large boxes of vanilla pudding with 5 cups milk and 8 oz. whipped topping. Layer with crackers and spread chocolate icing on top. Chill in fridge.

Source
Mom
https://www.kraftrecipes.com/recipe/105225/graham-cracker-eclair-cake