Chocolate Lasagna #chocoolate #cake

Chocolate Lasagna #chocoolate #cake
Chocolate Lasagna – A Chocolate Lover's Treat 

Chocolate lasagna? Truly, individuals. What will the Italians consider straightaway? Fine, it's not Italian. In any case, doesn't it make you need to eat this while skirting through one of Tuscany's fields of sunflowers? The Under the Tuscan Sun soundtrack playing while your hair flies behind you in moderate movement. 

Alright, just me at that point? 

In any case, for reals now. Of late, I've been pondering my dietary patterns and realize I have to roll out some extraordinary improvements. I've never been truly trained with regards to smart dieting. 

Chocolate cake has attacked my endeavors ordinarily. Gracious better believe it right. Like it's my blame. Truth is stranger than fiction. I will not assume liability for it. There isn't a spirit alive who can oppose chocolate cake's appeal. OK, perhaps Spider-Man. Yet, simply because he has that material over his mouth. 

Treat, that horrible jerky-counterfeit companion, has gotten me into inconvenience commonly. You know those "companions"? You absolutely get me.

Chocolate Lasagna #chocoolate #cake

Also try our recipe : APPLE FRITTERS #apple #cake
  • 36 Oreo cookies (regular, not double stuffed)
  • 6 tablespoons butter, melted
  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 3 1/4 cups cold milk, plus 2 tablespoons, divided
  • 12 oz tub Cool Whip, divided
  • 2 – 3.9 oz packages chocolate instant pudding mix
  • 1/2 cup mini chocolate chips

  1. In a large food processor, crush Oreo cookies into fine crumbs. Make sure there are no large chunks left.
  2. In a medium bowl, mix melted butter into cookie crumbs using a fork. When the butter is thoroughly mixed in, transfer it to a 9 x 13 inch baking dish. Using a spatula, press the crumbs down into the bottom of the baking dish as evenly as possible. Put baking dish in refrigerator while you work on the next step.
  3. In a medium bowl, mix the cream cheese with an electric beater until fluffy. Add the 2 tablespoons of cold milk and sugar and mix well. With large spoon or spatula, mix in 1 1/4 cups of the Cool Whip until combined. Spread cream cheese mixture over cookie crust. Return baking dish to refrigerator and let chill for 10 minutes.
  4. In a large bowl, mix together chocolate instant pudding and 3 1/4 cups cold milk with electric beater or whisk until the pudding starts to thicken. Spread the pudding over the cream cheese layer. Return baking dish to refrigerator and let chill for 10 more minutes.
  5. Have a seat on your couch and dream of how delicious this heavenly dessert is going to be. Start to drool.
  6. Spread remaining Cool Whip over the pudding layer and sprinkle mini chocolate chips over the top. (Feel free to use more than 1/2 cup of the chocolate chips if you want more!)
  7. Chill in fridge for 4 hours or freezer for 1 hour.

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