Baking just got easier and sweeter with Eagle Brand! Whether you’re craving classic desserts or new twists, these recipes deliver irresistible treats with minimal fuss. From creamy pies to fudgy bars, get ready to satisfy your sweet tooth and impress everyone. Dive into our collection and discover your next favorite indulgence!
Eagle Brand Classic Fudge
Very few desserts deliver such rich, chocolatey satisfaction with such minimal effort as this classic fudge. Versatile enough for holidays or casual treats, this recipe relies on just three pantry staples to create something truly special. Let’s walk through each simple step together to ensure perfect results every time.
Ingredients
– Eagle Brand Sweetened Condensed Milk – 1 (14 oz) can
– Semi-sweet chocolate chips – 3 cups
– Vanilla extract – 1 tsp
Instructions
1. Line an 8×8 inch baking pan with parchment paper, leaving overhang on two sides for easy removal later.
2. Combine the Eagle Brand Sweetened Condensed Milk and semi-sweet chocolate chips in a medium saucepan.
3. Place the saucepan over low heat, stirring constantly with a spatula to prevent scorching.
4. Continue heating and stirring until the chocolate chips are completely melted and the mixture is smooth, which should take about 5-7 minutes.
5. Remove the saucepan from the heat immediately once smooth to avoid overheating.
6. Stir in the vanilla extract until fully incorporated.
7. Pour the fudge mixture into the prepared pan, spreading it evenly into all corners.
8. Let the fudge cool at room temperature for 2 hours until set but still slightly soft.
9. Transfer the pan to the refrigerator and chill for another 2 hours until firm throughout.
10. Use the parchment overhang to lift the fudge from the pan onto a cutting board.
11. Cut into 1-inch squares using a sharp knife wiped clean between cuts for neat edges.
What makes this fudge so memorable is its incredibly creamy texture that melts smoothly on the tongue, complemented by the deep, balanced chocolate flavor. For a festive twist, try sprinkling crushed peppermint candies or sea salt on top before chilling, or layer it between graham crackers for an easy s’mores-inspired treat.
Eagle Brand No-Bake Cheesecake
When you need a creamy, dreamy dessert without turning on the oven, this Eagle Brand No-Bake Cheesecake delivers pure indulgence. With just a handful of ingredients and minimal effort, you’ll have a silky-smooth treat that’s perfect for any occasion. Let’s walk through each step together to ensure your cheesecake sets up perfectly.
Ingredients
– Graham cracker crumbs – 1 ½ cups
– Butter – ½ cup, melted
– Cream cheese – 16 oz, softened
– Eagle Brand Sweetened Condensed Milk – 14 oz
– Lemon juice – ⅓ cup
– Vanilla extract – 1 tsp
Instructions
1. Combine 1 ½ cups graham cracker crumbs and ½ cup melted butter in a medium bowl.
2. Press the mixture firmly into the bottom of a 9-inch springform pan using the back of a spoon or measuring cup to create an even layer.
3. Chill the crust in the refrigerator for 10 minutes to help it set.
4. Beat 16 oz softened cream cheese in a large mixing bowl with an electric mixer on medium speed for 2 minutes until smooth and lump-free.
5. Gradually pour in 14 oz Eagle Brand Sweetened Condensed Milk while continuing to beat on low speed for 1 minute until fully incorporated.
6. Add ⅓ cup lemon juice and 1 tsp vanilla extract to the mixture.
7. Beat on medium speed for 2 minutes until the filling is thick, creamy, and well combined.
8. Pour the filling over the chilled crust and spread it evenly with a spatula.
9. Cover the pan with plastic wrap and refrigerate the cheesecake for at least 4 hours, or until firm.
10. Run a knife around the edge of the pan to loosen the cheesecake before releasing the springform side.
Once set, this cheesecake boasts a velvety texture that melts in your mouth, with a tangy sweetness from the lemon and condensed milk. For a creative twist, top it with fresh berries or a drizzle of chocolate sauce before serving to elevate its classic flavor.
Eagle Brand Magic Cookie Bars
You won’t believe how these magical bars transform simple pantry staples into a decadent dessert that’s perfect for any occasion. With just a few ingredients and minimal effort, you’ll create layers of chewy, crunchy, and creamy goodness that will disappear faster than you can say “magic.” Let’s walk through each step together to ensure perfect results every time.
Ingredients
– Graham cracker crumbs – 1 ½ cups
– Butter – ½ cup
– Sweetened condensed milk – 1 can (14 oz)
– Semi-sweet chocolate chips – 1 cup
– Sweetened flaked coconut – 1 ⅓ cups
– Chopped walnuts – ½ cup
Instructions
1. Preheat your oven to 350°F (175°C) to ensure even baking.
2. Combine 1 ½ cups graham cracker crumbs and ½ cup melted butter in a medium bowl.
3. Press the crumb mixture firmly into the bottom of an ungreased 9×13-inch baking pan using the back of a spoon.
4. Pour 1 can of sweetened condensed milk evenly over the crust.
5. Sprinkle 1 cup semi-sweet chocolate chips over the condensed milk layer.
6. Top with 1 ⅓ cups sweetened flaked coconut, spreading it evenly.
7. Sprinkle ½ cup chopped walnuts over the coconut layer.
8. Bake at 350°F for 25 minutes or until the edges are golden brown and the center appears set.
9. Remove from oven and place the pan on a wire rack to cool completely for 2 hours.
10. Cut into 2-inch squares using a sharp knife for clean edges.
A perfect balance of textures awaits: the crisp graham cracker base, gooey condensed milk center, and crunchy coconut-walnut topping create an irresistible treat. These bars are fantastic served slightly warm with a scoop of vanilla ice cream, or pack them for picnics where their sturdy layers hold up beautifully.
Eagle Brand Chocolate Truffles
Let’s dive into making these decadent Eagle Brand Chocolate Truffles that require no baking and minimal effort. Lasting impressions start with these rich, fudgy bites that are perfect for gifting or indulging. You’ll be amazed at how simple ingredients create such luxurious results.
Ingredients
– Eagle Brand Sweetened Condensed Milk – 1 can (14 oz)
– Semi-sweet chocolate chips – 3 cups
– Unsweetened cocoa powder – ½ cup
Instructions
1. Pour the Eagle Brand Sweetened Condensed Milk into a medium saucepan.
2. Add the semi-sweet chocolate chips to the saucepan with the condensed milk.
3. Heat the mixture over low heat, stirring constantly with a wooden spoon until the chocolate is completely melted and the mixture is smooth, about 5-7 minutes. (Tip: Keep the heat low to prevent scorching the chocolate.)
4. Remove the saucepan from the heat and let the mixture cool to room temperature, approximately 30 minutes.
5. Cover the saucepan with plastic wrap and refrigerate the mixture for 2 hours until firm enough to handle.
6. Scoop tablespoon-sized portions of the chilled mixture and roll them into 1-inch balls between your palms. (Tip: Lightly grease your hands with cooking spray to prevent sticking.)
7. Place the unsweetened cocoa powder in a shallow bowl.
8. Roll each truffle ball in the cocoa powder until fully coated.
9. Arrange the coated truffles on a parchment-lined baking sheet.
10. Refrigerate the truffles for another 30 minutes to set completely. (Tip: For a glossy finish, skip the cocoa powder and dip truffles in melted chocolate instead.)
Each truffle boasts a velvety, melt-in-your-mouth texture with an intense chocolate flavor that’s neither too sweet nor bitter. Try serving them alongside fresh berries for a contrast in taste, or package them in decorative boxes as heartfelt homemade gifts that showcase your culinary skills effortlessly.
Eagle Brand Tres Leches Cake
You’re about to make the most indulgent, melt-in-your-mouth dessert that’s surprisingly simple to master. This Eagle Brand Tres Leches Cake combines three milks for an unforgettable treat that’s perfect for any occasion.
Ingredients
– Flour – 1 cup
– Baking powder – 1 tsp
– Salt – ¼ tsp
– Eggs – 5
– Sugar – 1 cup
– Vanilla extract – 1 tsp
– Evaporated milk – 12 oz
– Sweetened condensed milk – 14 oz
– Whole milk – ¼ cup
– Heavy cream – 1 cup
Instructions
1. Preheat your oven to 350°F and grease a 9×13 inch baking pan.
2. Sift together 1 cup flour, 1 tsp baking powder, and ¼ tsp salt in a medium bowl.
3. Separate 5 eggs, placing whites in one large bowl and yolks in another.
4. Beat the egg yolks with ¾ cup sugar until pale and thickened, about 3 minutes.
5. Mix in 1 tsp vanilla extract with the yolk mixture.
6. Gently fold the dry ingredients into the yolk mixture until just combined.
7. Tip: Don’t overmix the batter to keep the cake light and tender.
8. In a clean bowl, beat the egg whites until soft peaks form.
9. Gradually add the remaining ¼ cup sugar and beat until stiff peaks form.
10. Fold the egg whites into the batter in three additions, being careful not to deflate them.
11. Pour the batter into the prepared pan and spread evenly.
12. Bake at 350°F for 25-30 minutes, or until a toothpick inserted comes out clean.
13. Tip: The cake should be golden brown and spring back when lightly touched.
14. While the cake bakes, whisk together 12 oz evaporated milk, 14 oz sweetened condensed milk, and ¼ cup whole milk.
15. Let the cake cool in the pan for 10 minutes after baking.
16. Poke the entire surface of the warm cake with a fork or skewer, making holes about ½ inch apart.
17. Slowly pour the milk mixture over the cake, ensuring it soaks in evenly.
18. Tip: Pour the milk mixture gradually to allow proper absorption without making the cake soggy.
19. Refrigerate the cake for at least 4 hours, or preferably overnight.
20. Before serving, whip 1 cup heavy cream until stiff peaks form and spread over the cake.
The cake becomes incredibly moist and rich from the three-milk soak, with a delicate crumb that practically dissolves on your tongue. Serve it chilled with fresh berries for a refreshing contrast, or dust with cinnamon for a warm spice note that complements the creamy sweetness perfectly.
Eagle Brand Caramel Flan
Never has a dessert been so elegantly simple yet impressively delicious as this caramel flan. Now, let’s walk through each precise step to create this creamy masterpiece that will become your go-to showstopper.
Ingredients
– Eagle Brand Sweetened Condensed Milk – 1 can (14 oz)
– Whole milk – 1 ½ cups
– Eggs – 5 large
– Granulated sugar – ¾ cup
– Vanilla extract – 1 tsp
– Water – ¼ cup
Instructions
1. Preheat your oven to 350°F (175°C) and place a 9-inch round baking dish or cake pan on a stable surface.
2. Combine ¾ cup granulated sugar and ¼ cup water in a small saucepan over medium heat, stirring constantly until the sugar dissolves completely.
3. Stop stirring once the sugar dissolves and continue cooking the syrup until it turns a deep amber color, which should take about 8-10 minutes—watch carefully to avoid burning.
4. Immediately pour the hot caramel into the baking dish, tilting to coat the bottom evenly; the caramel will harden quickly, so work fast.
5. In a large mixing bowl, whisk 5 large eggs until just combined—be careful not to overmix to prevent air bubbles in your final flan.
6. Add 1 can Eagle Brand Sweetened Condensed Milk, 1 ½ cups whole milk, and 1 tsp vanilla extract to the eggs, whisking gently until smooth and fully incorporated.
7. Pour the custard mixture over the hardened caramel in the baking dish.
8. Place the baking dish into a larger roasting pan and create a water bath by pouring hot water into the roasting pan until it reaches halfway up the sides of the baking dish.
9. Carefully transfer the setup to the preheated oven and bake for 50-60 minutes, or until the center is set but still slightly jiggly—a toothpick inserted near the center should come out clean.
10. Remove the flan from the water bath and let it cool to room temperature on a wire rack for about 1 hour.
11. Cover the cooled flan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to fully set and develop its flavor.
12. To serve, run a thin knife around the edges of the dish to loosen the flan, place a serving plate upside down over the dish, and invert it quickly and confidently to release the flan with the caramel sauce on top.
Delightfully silky and rich, this flan boasts a smooth texture that melts in your mouth, complemented by the deep, bittersweet caramel sauce. For a creative twist, serve it garnished with fresh berries or a sprinkle of sea salt to balance the sweetness, making each bite a perfect harmony of flavors.
Eagle Brand Lemon Bars
Oven-baked lemon bars are the perfect balance of sweet and tangy, with a buttery shortbread crust and a smooth, creamy lemon filling. Our methodical approach ensures even beginners achieve perfect results every time. Let’s walk through each step together.
Ingredients
Flour – 1 cup
Butter – ½ cup
Powdered sugar – ¼ cup
Sweetened condensed milk – 1 can (14 oz)
Lemon juice – ½ cup
Eggs – 2
Granulated sugar – 2 tbsp
Instructions
1. Preheat your oven to 350°F (175°C) to ensure it reaches the correct temperature before baking.
2. Combine 1 cup flour, ½ cup softened butter, and ¼ cup powdered sugar in a mixing bowl.
3. Press the mixture firmly into an 8×8 inch baking pan to form an even crust layer.
4. Bake the crust for 15 minutes at 350°F until lightly golden around the edges.
5. Whisk together 1 can sweetened condensed milk, ½ cup lemon juice, 2 eggs, and 2 tbsp granulated sugar in a separate bowl until smooth.
6. Pour the filling over the hot crust immediately after removing it from the oven.
7. Return the pan to the oven and bake for 25 minutes at 350°F until the filling is set and doesn’t jiggle when shaken gently.
8. Cool the bars completely at room temperature for 1 hour to allow the filling to firm up.
9. Refrigerate for at least 2 hours to chill thoroughly before slicing.
10. Dust the top with additional powdered sugar just before serving for a finished look.
Refreshingly tart and irresistibly creamy, these lemon bars feature a crisp shortbread base that contrasts beautifully with the smooth filling. For a creative twist, serve them chilled with a sprinkle of lemon zest or alongside fresh berries to enhance the citrus notes.
Eagle Brand Pumpkin Pie
Ready to create the quintessential autumn dessert? This Eagle Brand Pumpkin Pie delivers that classic, creamy texture and warm spice flavor we all crave during fall gatherings. Let’s walk through each simple step together to ensure perfect results every time.
Ingredients
– Pumpkin puree – 1 can (15 oz)
– Sweetened condensed milk – 1 can (14 oz)
– Eggs – 2 large
– Ground cinnamon – 1 tsp
– Ground ginger – ½ tsp
– Ground nutmeg – ½ tsp
– Salt – ½ tsp
– Unbaked 9-inch pie crust – 1
Instructions
1. Preheat your oven to 425°F to ensure it reaches the proper temperature before baking.
2. In a large mixing bowl, combine the pumpkin puree and sweetened condensed milk until fully incorporated.
3. Crack the eggs into the mixture and whisk vigorously for 2 minutes until the mixture is smooth and uniform.
4. Add the cinnamon, ginger, nutmeg, and salt, then whisk for another 30 seconds to distribute the spices evenly.
5. Tip: Scrape down the sides of the bowl with a spatula to ensure no pockets of unmixed ingredients remain.
6. Pour the filling into the unbaked pie crust, using a spatula to spread it evenly.
7. Tip: Gently tap the pie plate on the counter to release any air bubbles that might cause cracking.
8. Place the pie on the center rack of the preheated oven and bake at 425°F for 15 minutes.
9. Reduce the oven temperature to 350°F and continue baking for 35-40 minutes.
10. Tip: Check for doneness by inserting a knife near the center—it should come out clean when the pie is properly set.
11. Remove the pie from the oven and place it on a wire cooling rack.
12. Allow the pie to cool completely at room temperature for at least 2 hours before serving.
Keep in mind that this pie sets up with a remarkably smooth, custard-like texture that slices beautifully. The combination of warm spices and creamy sweetness makes it perfect served slightly warm with a dollop of freshly whipped cream or a scoop of vanilla ice cream for contrast.
Eagle Brand Peanut Brittle
Gathering the ingredients for this classic candy couldn’t be simpler, making it perfect for beginners to tackle with confidence. This Eagle Brand peanut brittle comes together quickly with just a few pantry staples, yielding that satisfying snap we all love. Follow these steps carefully for foolproof results every time.
Ingredients
– Granulated sugar – 2 cups
– Light corn syrup – 1 cup
– Water – ½ cup
– Salted peanuts – 2 cups
– Butter – 2 tbsp
– Baking soda – 1 tsp
Instructions
1. Combine granulated sugar, light corn syrup, and water in a heavy-bottomed saucepan over medium heat.
2. Stir constantly with a wooden spoon until sugar dissolves completely, about 3-4 minutes.
3. Attach a candy thermometer to the side of the pan, ensuring it doesn’t touch the bottom.
4. Cook without stirring until mixture reaches 240°F (soft-ball stage), approximately 10-12 minutes.
5. Add salted peanuts and butter all at once, stirring vigorously to incorporate.
6. Continue cooking while stirring occasionally until temperature reaches 300°F (hard-crack stage), about 5-7 more minutes.
7. Remove pan from heat immediately and quickly stir in baking soda—the mixture will foam up dramatically.
8. Pour hot candy onto a parchment-lined baking sheet, spreading evenly with a heat-resistant spatula.
9. Let cool completely at room temperature for at least 1 hour until hardened and snap-when-broken texture forms.
10. Break into irregular pieces by hand or with a knife.
Perfectly crafted peanut brittle should shatter with an audible crack, revealing its glass-like structure and buttery peanut flavor. Package pieces in decorative tins for gifting or serve alongside coffee for a nostalgic treat that delights all ages.
Eagle Brand Chocolate Chip Ice Cream
H
Ingredients
– Sweetened condensed milk – 1 can (14 oz)
– Heavy cream – 2 cups
– Vanilla extract – 1 tsp
– Semi-sweet chocolate chips – 1 cup
Instructions
1. Pour 2 cups of heavy cream into a large mixing bowl.
2. Using an electric mixer on medium-high speed, whip the cream until stiff peaks form, about 3–4 minutes.
3. Gently fold in 1 can (14 oz) of sweetened condensed milk with a spatula until just combined.
4. Add 1 tsp of vanilla extract and fold it into the mixture.
5. Stir in 1 cup of semi-sweet chocolate chips until evenly distributed.
6. Transfer the mixture to a 9×5-inch loaf pan or airtight container.
7. Cover the container tightly with plastic wrap or a lid.
8. Freeze the ice cream for at least 6 hours or until firm.
9. Scoop and serve immediately.
Creamy and rich, this ice cream has a smooth texture with melty chocolate chips in every bite. For a fun twist, try serving it sandwiched between two chewy cookies or topped with a warm fudge sauce.
Eagle Brand Banoffee Pie
Now, let’s create a classic Eagle Brand Banoffee Pie that’s surprisingly simple to make. This no-bake dessert combines sweet, creamy, and crunchy elements for a crowd-pleasing treat. You’ll be amazed at how easy it is to assemble.
Ingredients
– Graham cracker crumbs – 1 ½ cups
– Unsalted butter – ½ cup, melted
– Eagle Brand sweetened condensed milk – 1 can (14 oz)
– Bananas – 3 medium, sliced
– Heavy cream – 1 cup
– Vanilla extract – 1 tsp
– Semi-sweet chocolate – 2 oz, grated
Instructions
1. Combine graham cracker crumbs and melted butter in a medium bowl until evenly moistened.
2. Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie plate using the back of a spoon.
3. Chill the crust in the refrigerator for 30 minutes to set.
4. Pour the Eagle Brand sweetened condensed milk into a saucepan over medium-low heat.
5. Cook the milk for 10-15 minutes, stirring constantly with a wooden spoon until it thickens and turns a light caramel color. Tip: Keep the heat low to prevent burning and ensure smooth caramelization.
6. Spread the warm caramel evenly over the chilled crust using a spatula.
7. Arrange the sliced bananas in a single layer over the caramel layer.
8. Whip the heavy cream and vanilla extract in a chilled bowl with an electric mixer on high speed for 3-4 minutes until stiff peaks form. Tip: Chill your bowl and beaters beforehand for faster, fluffier whipped cream.
9. Spread the whipped cream over the banana layer using a spatula, covering it completely.
10. Sprinkle the grated semi-sweet chocolate evenly over the top of the pie. Tip: Use a microplane for fine, even chocolate shavings that melt beautifully.
11. Refrigerate the pie for at least 4 hours, or until set and chilled through.
Decadently rich and satisfying, this pie offers a creamy texture with a crisp crust and bursts of banana freshness. For a fun twist, serve it with a drizzle of extra caramel or a sprinkle of toasted nuts to add crunch.
Eagle Brand Key Lime Pie
Zesty and refreshing, this Eagle Brand Key Lime Pie is a classic dessert that balances sweet and tart flavors perfectly. Let’s walk through each simple step together to create this no-bake masterpiece. You’ll be amazed at how easily it comes together with just a few key ingredients.
Ingredients
Graham cracker crumbs – 1 ½ cups
Butter – ½ cup, melted
Sweetened condensed milk – 1 can (14 oz)
Key lime juice – ½ cup
Egg yolks – 3
Heavy cream – 1 cup
Powdered sugar – 2 tbsp
Instructions
1. Combine graham cracker crumbs and melted butter in a medium bowl until evenly moistened.
2. Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie plate using the back of a measuring cup for an even crust.
3. Chill the crust in the refrigerator for 30 minutes to help it set properly.
4. In a separate bowl, whisk together sweetened condensed milk and key lime juice until smooth and well combined.
5. Add egg yolks one at a time, whisking thoroughly after each addition until the mixture is pale yellow and thickened.
6. Pour the filling into the chilled crust and spread it evenly with a spatula.
7. Refrigerate the pie for at least 4 hours, or until the filling is completely set and firm to the touch.
8. Just before serving, beat heavy cream and powdered sugar in a chilled bowl with an electric mixer on high speed until stiff peaks form, about 3-4 minutes.
9. Spread or pipe the whipped cream over the chilled pie filling.
Refreshingly tart and creamy, this pie features a crisp graham cracker crust that contrasts beautifully with the smooth, tangy filling. The velvety whipped cream topping adds a light sweetness that complements the key lime flavor perfectly. For an elegant presentation, garnish with thin lime slices or zest just before serving.
Eagle Brand Coconut Macaroons
Just when you think you’ve tried every cookie, these Eagle Brand Coconut Macaroons come along with their chewy texture and sweet simplicity. They’re perfect for beginners and guaranteed to satisfy any sweet tooth.
Ingredients
– Sweetened condensed milk – 1 (14 oz) can
– Sweetened shredded coconut – 3 cups
– Vanilla extract – 1 tsp
– Egg whites – 2 large
– Salt – ¼ tsp
Instructions
1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the sweetened condensed milk, sweetened shredded coconut, and vanilla extract until fully mixed.
3. In a separate clean, dry bowl, beat the egg whites and salt with an electric mixer on high speed until stiff peaks form, which should take about 3-4 minutes.
4. Gently fold the beaten egg whites into the coconut mixture using a spatula, being careful not to deflate the egg whites to keep the macaroons light.
5. Drop rounded tablespoons of the mixture onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake in the preheated oven for 18-20 minutes, or until the edges are golden brown and the tops are lightly toasted.
7. Remove from the oven and let the macaroons cool on the baking sheet for 5 minutes to set.
8. Transfer the macaroons to a wire rack to cool completely for about 30 minutes.
For the best results, these macaroons offer a delightful contrast of a crispy exterior and a soft, chewy center, with a rich coconut flavor enhanced by the sweetness of the condensed milk. Try serving them with a drizzle of melted chocolate or alongside a cup of coffee for an extra treat.
Conclusion
Looking for easy, crowd-pleasing desserts? These Eagle Brand recipes deliver guaranteed sweetness with minimal fuss. We hope you’ll whip up some of these treats, share your favorites in the comments below, and pin this roundup to your dessert board for future inspiration!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
