So it has been SO long since I have posted. Tonight I tried 4 recipes that I wanted to share. I had a 31 party for a friend tonight and I had run across a few recipes I had been wanting to try so tonight was the perfect opportunity because whatever is left I will take to Mrs. Sandy's for our Wednesday swim day tomorrow. Everything was yummy and 2 thumbs up! I had a few even ask for recipes! That's when you know it is good. Here are the desserts...
- So tonight I made... CHOCOLATE LASAGNA
INGREDIENTS
- 1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies
- 6 Tablespoon butter, melted
- 1- 8 ounce package cream cheese, softened
- 1/4 cup granulated sugar
- 2 Tablespoons cold milk
- 1- 12 ounce tub Cool Whip, divided
- 2 – 3.9 ounce packages Chocolate Instant Pudding.
- 3 1/4 cups cold milk
- 1 and 1/2 cups mini chocolate chips
DIRECTIONS
- Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.
- Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
- Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.
- In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
- Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before servings
- Chocolate Lasagna! Thanks to centercutcook.com
LEMON SQUARES
I also made some Lemon Squares. I had gotten this recipe from Sandy after eating them last week at the pool. They were so easy and yummy as well. I think I may add more lemon next time though. I like the tart lemon taste!
Ingredients:
2 1/4 cups of All Purpose Flour, divided
2 cups of sugar, divided
2 sticks of unsalted butter, softened
4 large eggs, lightly beaten
Juice of 2 lemons
powdered sugar
1. Preheat oven to 350
2. Whisk together 2 cups of flour, 1/2 cup of sugar and a pinch of salt in a large bowl. Work softened butter into dough just until combined. Press the dough evenly into the greased 9x13 baking dish.
3. Bake 20-25 minutes or until dough is golden brown. Cool on a wire rack.
4. Combine 1 1/2 cups of sugar and 1/4 cup of flour in a medium bowl, Whisk in eggs and lemon juice until smooth. Pour mixture over crust. Bake 20-25 minutes just until filling is set. Topping will firm up as bars cool. Cool completely.
5. Dust with powdered sugar, cut into 2-inch squares. Store in refrigerator up tp 3 days.
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