Halloween Dessert Lasagna Recipe : {A Festive Fall Dessert}


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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.

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Happy Fall everyone!

XOXO,

Care

{Pumpkin} Chocolate Chip Cookies

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Fall is my favorite season by far!  So it’s time for the fall recipes and that means PUMPKIN!  I was making some Nestle Tollhouse Chocolate Chip Cookies the other day and decided they needed to be pumpkin instead!  Last Fall I made pumpkin bread with chocolate chips as an experiment and my brother loved it!  So I had to combine those two ingredients again this year but in cookie form.  The result is a soft, fluffy pumpkin-y cookie that is delish and light!

Ingredients:  

{Follow the back of the Nestle Tollhouse Semi-Sweet Chocolate chips directions but add pumpkin and spice to butter/sugar mixture}

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 1 cup canned pumpkin pureé
  • 3 tsp pumpkin pie spice

IMG_2297IMG_2302IMG_2321The cookies come out puffier, softer, and more cake like than normal cookiesIMG_2318IMG_2324Dip and enjoy!

H&M Wishlist : {Autumn Line}

H&M released their Autumn line from their Paris Show Collection that officially hits stores on September 5th….BUT you can shop online now!  I love all the beautiful coats and dresses they feature that shows as they say “a modern bohemian attitude.” Here is my wishlist!…as you can see I love all the beige they are featuring haha!

H&Mwishlist