This past weekend, we had one of our (bi)annual book exchanges. 

This time we tried to stick to a theme that fit with Halloween; paranormal. Which meant I wanted to make a cute Halloween/paranormal themed dessert.

Last year I found this recipe (probably somewhere on Pinterest) for a chocolate lasagna made with Oreos. Its a simple, no bake dessert that is delicious and that the kids can help with. I decided I would do that, but tweak it. Instead of chocolate pudding, I would use vanilla, dye it orange, and add some Halloween candies.

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So here is what you will need…  (or what I used)

  • 1 package Halloween Oreos, with the cream centers (about 36 cookies)
  •  6 Tbsp butter, melted
  • 8 oz cream cheese, room temp.
  • 1/4 cup granulated sugar
  • 3 1/4 cups milk, plus 2 Tbsp, divided
  • 12 oz Cool Whip
  • 2 (3.9 oz) packages instant vanilla pudding
  • Hershey King Size chocolate bar
  • Food Coloring
  • Sugar decorations from Wilton

You can use chocolate pudding instead, not a big deal, just dye the cream cheese orange (I did that too, honestly) for a Halloween look.

I use the King Size Hershey bars because they are thicker and curl better for a topping, they also aren’t as “waxy” as the regular sized bars.. But to save time you could use mini chocolate chips, sprinkles, or I even buy the chocolate curls already made.

Directions: 

  1. Using a food processor (or a zip top bag & rolling pin) crush the Oreos in fine crumbs.
  2. Combine the cookie crumbs and melted butter in a medium sized bowl; stir until thoroughly mixed.
  3. Pour crumbs into a 9×13 baking dish and use a spatula to evenly press the crumbs across the dish.
  4. Using the same medium sized bowl, add the cream cheese and beat with a (hand) mixer until fluffy. Add in the 2 Tbsp or milk and the sugar, mix well.
  5. Fold half of Cool Whip into the cream cheese mixture. (If you plan to color it, add the dye)
  6. Spread the cream cheese mixture over the cookie crust and refrigerate for about ten minutes.
  7. Meanwhile, add the pudding mixes and the rest of the milk in a large bowl; beat on medium until it starts to thicken. (If you plan to color it, add the dye)
  8. Spread the pudding over the cream cheese layer. Pop back into the refrigerator for another ten minutes.
  9. Once set, spread the remaining cool whip over the top.
  10. Use a vegetable peeler down the sides of the chocolate bar for curls (or sprinkle desired topping)
  11. Add any candies used.
  12. Cover with plastic wrap and chill for at least 4 hours in fridge before serving (1 hour in freezer)

 

You can make this up to three days in advanced.

Its such an easy dessert and can be made elegant to fit any holiday. =]

 

-C