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3 Easy No-BAKE Desserts To copy and paste!
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Jun 15, 2025
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View Video Transcript
0:08
hey everyone welcome back to Six Sister
0:10
Stuff today we're making three desserts
0:13
that are no bake and dump and
0:19
go so my name is Kristen my name's Ely
0:22
and we're so excited to show you these
0:24
dumpand go desserts we grew up having a
0:27
lot of family parties and potlucks and
0:28
we still do and everyone's supposed to
0:30
bring a dish so the easier the better
0:33
and I love that these desserts are no
0:35
bakes if you need to throw something
0:36
together last minute these are perfect
0:38
for that no cook time really simple
0:40
really easy yeah and that's usually my
0:41
problem i'm like a last minute person
0:43
and so dump and go is exactly what I
0:46
need so if you guys are ready let's get
0:48
cooking so the first recipe we're making
0:50
today is no bake mini Oreo cheesecakes
0:53
now this only takes a few ingredients
0:56
you literally throw it all together and
0:58
then put it in the freezer for a bit so
1:00
should we get started should we start
1:02
with the filling yeah let's start with
1:03
the fill okay first go so we've got two
1:06
8 oz blocks of cream cheese that have
1:08
been softened you'll want these to be
1:09
softened because you're going to beat
1:11
them and it's going to be a lot easier
1:12
if they're not cold and right out of the
1:17
fridge so just blend it until it starts
1:19
getting fluffy you'll keep mixing it in
1:22
a minute and then you're going to add 2
1:24
and 1/2 cups of powdered sugar and this
1:27
whole recipe calls for one package of
1:30
Oreos but you're going to set 12 aside
1:32
to go in the bottoms of the cheesecake
1:35
okay and then you're going to turn the
1:37
rest into just Oreo cookie crumbs so we
1:39
took the cream out and did it into the
1:41
crumbs perfect and then we reserve some
1:44
of the crumbs to put on top yep so it
1:46
really is just a few ingredients but you
1:49
kind of separate a little bit as you go
1:51
perfect so that's it for the cream
1:53
cheese filling okay you can
1:57
get It's all mixed together so now I
2:00
think we're ready to assemble the
2:01
cheesecakes okay um so it's just a whole
2:04
Oreo right yep okay now it the the Oreo
2:08
doesn't fit exactly in the bottom but
2:10
that's okay because it's just going to
2:11
freeze over
2:14
and it really won't make that big of a
2:19
difference tada okay so now you can use
2:23
a spoon and do this but we're going to
2:24
just use cookie scoop because then
2:26
they'll all be even and it will make our
2:28
lives a whole lot easier instead of like
2:29
using your finger to get it out and then
2:31
it doesn't get on the edge too you don't
2:32
have to clean it up yes okay so after
2:35
she puts the filling in I'm just going
2:37
to spread it around to try and fill up
2:39
that cup and it's okay if it's not
2:42
perfect but it will go a little bit over
2:44
the top so just kind of press it down in
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the
2:47
middle so it covers the whole Oreo in
2:50
the base so my husband loves this recipe
2:52
and he thinks that it's like a lot of
2:55
hard work to make this recipe when
2:56
you're actual cheesecake right like it's
3:00
like three ingredients that's all that's
3:02
my kind of cheesecake exactly cuz real
3:04
cheesecake I don't have the patience to
3:06
be dealing with it's It's a lot i know
3:09
it's a lot
3:11
and this is good for summertime too
3:13
where you just stick it in the freezer
3:15
instead of having to wait for it to cook
3:16
for an hour however long exactly
3:19
cheesecake takes quick and
3:21
easy cold
3:24
perfect all right while she's finishing
3:26
up there I'm going to take these lovely
3:29
Oreo crumbs and just kind of sprinkle
3:30
them on top of each one just to make
3:32
them a little fancier i mean you don't
3:35
have to do this step but yeah plus it
3:37
covers up if you weren't very good at
3:39
spreading like I was you did great
3:41
little garnish little garn There we go
3:43
it's for the garnish
3:45
so after you've got all the extra Oreo
3:47
cookie crumbs on top we're just going to
3:48
put them in the freezer probably for
3:50
about an hour till they set up okay and
3:52
they're solid good to go perfect oh I'm
3:54
excited all right so we're done with
3:56
this recipe on to the next one so the
3:58
next recipe we're making is our no bake
4:00
a Claire cake this is one of our
4:02
favorites it also I do have something to
4:04
admit so we've made this recipe before
4:07
on our YouTube channel but um that was
4:10
way back in the day when it was a
4:12
struggle we'll just say that so I'm
4:13
going to put a link in the description
4:14
we were learning we were learning we
4:16
were learning how to edit we were
4:17
learning how to even make food so if you
4:19
want a good laugh I'll put it down in
4:22
the description for you but we're going
4:24
to show you how to make it cuz it really
4:26
is easy and it's so good and it's so
4:28
good like people will think that you
4:30
slave for hours so okay let's start so
4:33
we have 3 and 1/2 cups of milk that we
4:35
already poured in just to make our lives
4:37
a little easier next we're going to add
4:39
like it's a 3.4 oz of the French vanilla
4:43
Jell-O so we're going to put it in it's
4:45
like the instant pudding you want to
4:47
pour that one in for me okay okay so
4:50
we're going to mix these in first
4:57
there we go then we're just going to mix
5:00
it up real quick with
5:03
beers you'll get it if you go see that
5:07
video all right so once this is mixed
5:10
we're going to put it in the fridge for
5:11
a few minutes let it set up cuz we're
5:12
we're really making like the pudding out
5:14
of it so want to stick in the fridge for
5:16
me mhm awesome all right so our pudding
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is all nice and stiff and so we're ready
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to put in the cool whip do you want to
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put that in and I will mix it with the
5:24
beet juice okay so it's just a What size
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is this 8 oz container of Cool Whip nice
5:31
and you can get the light you can get
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any kind it will still work and taste
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good so can't go wrong pudding cool Whip
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i think Cool Whip might be one of my
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most favorite
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foods all right so once it's all done it
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will be a little bit runny i mean it's
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still thick but it will thicken up as
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you put it in the fridge or freezer
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depending on how quick you need it so
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all right this I know this is going to
5:57
sound crazy but this is the part of the
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aclair cake is graham crackers and this
6:01
and that's about it so I was surprised
6:04
when I found out that it was a graham
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cracker base cuz something happens like
6:08
the consistency or something changes
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when you Yeah and it really makes it it
6:14
just has a different flavor to it so So
6:16
am I okay to be overlapping these a
6:18
little bit yep okay
6:22
so it the recipe calls for a 16 oz
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package of graham
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crackers so it anywhere like I would say
6:30
like four yeah probably four of those so
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we'll do about three layers of graham
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crackers okay so as she's finishing that
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up we're going to put on about half of
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this pudding and it's going to make the
6:43
graham cracker soft and that's what you
6:44
want it to do cuz it's going to be so
6:46
good when it's done so is this okay as
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far as it overlaps because I mean you
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think of what's going on it they're
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going to get softer and then they'll
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form into the pan so as long I might
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have to have you hold it a little bit as
6:57
I dump it in so okay it might It's a
7:00
twoman job actually we're going to do it
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so you can see okay here we go
7:09
thank
7:10
you sure that's half right close enough
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okay so just kind of push it all the
7:21
sides i remember my mom would make this
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in the summertime all the time when we
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were little
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smells like childhood it does smell like
7:30
most recipes we make on here smells like
7:32
childhood summer and childhood our mama
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was a good cook she's I mean she still
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is a good cook right mom all right go
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ahead okay take two take two i'm going
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to start my full ones on this side this
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time good idea and you really won't be
7:47
able to tell where the breaks are on
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this recipe because it again you use a
7:52
spatula to serve it and it's easy to cut
7:54
through so it exactly all works out
8:02
do it it's nice that it has the pudding
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on i know it's easier to get the graham
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crackers that second that second layer
8:08
yes and so then we'll just do one more
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layer of the graham crackers that will
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be the top okay so after all the graham
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crackers are on you put on your favorite
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frosting now this is my mom's homemade
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chocolate frosting and it's amazing i'm
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not going to show you how I make it but
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I'll put a link in the description for
8:24
you so you can find it there or if you
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don't like to make frosting if you want
8:27
to make this recipe really easy you can
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just grab a can of chocolate frosting
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and just carefully spread it on and it
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will taste delicious but we love mom's
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frosting we do mhm this frosting also is
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on her chocolate brownie recipe i'll put
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a link below there marshmallow brownies
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and she's famous for those she is she is
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probably my favorite food okay are we
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ready all
9:02
right then you're just going to spread
9:04
it around now there are some parts where
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there's no graham cracker you're just
9:07
going to put the frosting right over it
9:09
like there is graham cracker and it will
9:11
be just
9:17
fine just going to do a spin of so if
9:21
you are making this how far in advance
9:24
do you need to make this because it does
9:25
need to set up a little bit it does i
9:27
love to do it like the night before um
9:30
or you could do it it needs about an
9:32
hour maybe 2 hours in the refrigerator
9:34
or freezer depending on how cold you
9:37
want it like some people like it frozen
9:39
uhhuh but I like mine nice and soft so I
9:42
stick it in the fridge okay all right
9:46
i'm not fancy but that's okay we were
9:48
moms so we don't have to be kids are
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just going to tear through this they're
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just going to eat it all right so let's
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stick this in the fridge for about an
9:55
hour or so our last recipe is our
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no-baked peanut butter bars probably one
10:01
of the most popular recipes on our blog
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yes now when I was in medical school
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well when my husband was in medical
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school we were so poor you were in
10:08
medical school pretty much i was I was
10:10
supporting but we were so poor but this
10:13
is one recipe that I made all the time
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because it was quick it was easy and it
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wasn't very expensive so and you
10:19
probably had all these ingredients on
10:21
hand exactly perfect for that okay
10:23
should we get started yeah what should
10:25
we do first so let's Should we make the
10:27
base first yes okay so for the no baked
10:29
peanut butter base we need a cup of
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melted butter okay it's like what two
10:34
sticks yes two sticks of butter just
10:36
melted and then a cup of creamy peanut
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butter i'm just kind of eyeballing it
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it's a forgiving recipe so it's okay i I
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think they've learned now if we eyeball
10:46
everything nobody's got time for that
10:48
who measures perfectly so and then
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you've got two cups of graham cracker
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crumbs yep
10:57
and two cups of powdered sugar perfect
11:00
this really is like a dump and mix yeah
11:02
dump and go no bake
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exactly so you're just going to mix it
11:08
together till it's all combined
11:11
and it takes a minute remember it takes
11:12
a minute to mix because it's it just
11:14
feels hard like it's it's kind of hard
11:16
to mix yeah it does get thick but where
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it's no bake that's probably for the
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vest so it's not runny and falling apart
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exactly
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okay once it's all mixed we're just
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going to put this into the bottom of
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either a 9 by13in pan or if you want a
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thicker bar you could do it in a 9 by9
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but we've just sprayed it with non-stick
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cooking spray and it is pretty sticky so
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if you tried to spread this or press it
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into the pan with your hands it's going
11:44
to be kind of kind of hard to do a
11:46
nightmare mhm unless I mean you could
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spray your hands with a cooking spray it
11:49
would make it a little easier
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okay just going to get it all get all
11:53
the goodness okay there we
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go nice like she said if you want it
12:00
thicker sometimes I'd make it in a 9 by9
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pan so the crust is I guess the base the
12:04
base is really thick that's how I like
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my peanut butter bars it's almost the
12:09
consistency of like a Reese's peanut
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butter cup it's true after it sets up
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it's kind of a soft yet firm there we go
12:18
peanut butter layer here you go how's
12:20
that good okay i like it take that one
12:23
so for the
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topping we've got cup and a half of milk
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chocolate chips right and we like milk
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if you like dark you can use dark too
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i'm a milk kind of a girl and then we're
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just going to add a/4 cup of the creamy
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peanut butter i can get another spoon
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into the chocolate chips and melt that
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till it's totally smooth so probably a
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minute or two in the microwave
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okay so I'm just eyeballing about a four
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cup of the creamy peanut butter in with
12:49
my milk chocolate chips nice and we'll
12:52
just put this in the microwave and if
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you notice you just like literally just
12:55
put it on top it'll melt in it will it
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will it's about a minute at a time so
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we'll do it for a minute then mix then
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do it for another minute all right our
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chocolate and peanut butter is smooth
13:06
and microwaved and melted so we're just
13:08
going to spread that on top right you
13:10
want me to hold the bowl for you we'll
13:12
see how this goes hopefully you guys can
13:14
see
13:15
and it should be just enough to cover
13:17
the top of either size pan so if you are
13:20
making this in the 9 by9 it will be a
13:23
thicker chocolate topping than in a 9
13:25
by13 but yeah you can always add more
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too like add two cups of chocolate chips
13:30
and a little more peanut butter if you
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want more topping yeah but we feel like
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this this is a good ratio yeah it's
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chocolate and peanut butter so when it's
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all done you're just going to stick it
13:40
in the fridge for about an hour maybe 2
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hours you can even put it in the freezer
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to make it really hard now you want to
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let it set up before you cut into it or
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it'll be kind of all over the place all
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right if you guys want more delicious
13:52
desserts make sure you check out this
13:53
video right here and we will see you
13:56
next week bye
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