Halloween Dessert Lasagna Recipe : {A Festive Fall Dessert}


IMG_9606
Is it too soon for for a YUMMY FALL DESSERT?! I’ve already seen Halloween decor, costumes, and treats in the stores…so why not add to the early fall craziness lol.(Clearly my daughter approves haha).

My daughter and I made this fun recipe together in a big casserole pyrex dish…but it can also be made in individual cups for a Halloween party or class.

We used the recipe from one of my fave Chocolate Lasagna’s here ….and then changed it slightly…but it’s a super fun, easy, and kid friendly recipe!

INGREDIENTS

DIRECTIONS

  1. Begin by crushing all the Oreo cookies.  I put mine in a ziplock bag and crushed them with a rolling pin (but a food processor works too).  Roll until all the chunks are out and it is a fine crumb consistency.
  2. Transfer 1/2 the Oreo crumbs to a large bowl (or one bag of oreo’s worth). 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.
  3. 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. Then mix in several drops of the food coloring (I did this until it turned into the color I desired).  Spread this mixture over the crust.
  4. 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.
  5. Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top.
  6. Spread evenly the remaining bag of crushed oreo’s on top as the graveyard “dirt.”
  7. Then decorate your graveyard however you like (with the milano cookies sticking out, worms coming out, and pumpkins….get creative!)
  8. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

IMG_9471

Happy Fall everyone!

XOXO,

Care

Cocoa & Pumpkin Fruit & Nut Bars {Paleo}

IMG_2601

I am a snacker…especially at work.  This is because I get up so early (3am) that “normal meal times” sorta go out the window.   So I am always looking for a quick snack that is somewhat healthy.  But of course I often fail and go for whatever is easy and close.  The traditional granola bar frustrates me because it is usually loaded with tons of bad sugars and unwanted extras….or is super expensive!  So after seeing this fruit and nut bar recipe (compare to lara bars) on fitsugar.com I was inspired to make my own batch, make a few changes, and add some other flavors!  I like this recipe because it is super easy to modify with your preferred fruits, nuts, spices, etc.

Ingredients: {Yields approx. 12 Bars}

  • 2 Cups Nuts (I used 1 1/2 cup almonds/1/2 cup walnuts)
  • 18 Large pitted dates
  • 1/2 cup dried fruit (I used 1/4 cup raisins & 1/4 cup apricots)
  • 2 tbsp  Spice(s) of choice!  (I split the batch and did one with pumpkin pie spice and the other raw cocoa)

*You can also add unsweetened coconut flakes to add more flavor, texture and thicken the bar OR if you have a sweet tooth you can add some dark chocolate chips.

Directions:  {So easy to make}

  • Combine fruit and nuts and process in food processor approx. 2 minutes until everything is finely chopped.
  • You may need to process fruits and nuts separately (depending on food processor size) and then combine by kneading together with your hand (which is what I did).
  • Place mixture between wax paper and roll out until 1/2 inch thick.  Try and roll into a rectangle which will help with cutting even bar shapes.  To keep the same shape you may need to cut off uneven sides and re-roll them in the center of the mixture.
  • Freeze rectangles for 1 hour to solidify mixture a little more, then cut, and wrap individually in plastic wrap!

*Keep them in the fridge.  Also be careful not to freeze longer than an hour in the wax paper or it will stick to the bars.  You can also use plastic wrap instead of wax paper.

IMG_2535IMG_2538IMG_2540IMG_2544IMG_2549IMG_2555IMG_2558IMG_2568IMG_2586IMG_2589

IMG_2595