Chocolate Lasagna

This here is chocolaty goodness found from Oh My God Chocolate Desserts! If you know me, you know I am not chocolates #1 fan. However, I will be the #1 fan for this form of chocolate. Occasion to why I made this layered beauty is for family game night with mine and my best friend's family. Her family loves chocolate, so I figured what would be better than a chocolate lasagna?

Each layer is so different in texture and flavor and when you take that first bite with all four layers its an awesome senstaion for your taste buds. Easy to make and easy to consume. ENJOY

Ingredients

36 Oreo cookies (1 pack, not double stuffed)

6 tbsp butter, melted

8 oz cream cheese, softened

1/4 cup granulated sugar

2 tbsp cold milk

12 oz tub Cool Whip, divided

2 - 3.9 oz pkg Chocolate Instant Pudding

3 1/4 cups cold milk

Mini chocolate chips 

Directions

Finely crush 36 Oreo cookies in a food processor. {Make sure the Oreos are now fine crumbs because you will be making a crust.} In a large bowl, with a fork, mix Oreo crumbs into the melted butter. When the butter is mixed, transfer it to a 9x13 inch dish and using a spatula press down the crumbs to the bottom of dish. Place the crusted dish in the refrigerator. While crust is chilling, mix the softened cream cheese until it is fluffy, add sugar and 2 tablespoons of milk, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread the mixture over the crust. Place back in the fridge. In a medium bowl, mix chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for a few minutes until the pudding starts to thicken. Spread the pudding over the cream cheese layer. Let it sit for 10 minutes to firm uo the pudding {no need to place back in fridge}. Spread remaining Cool Whip over the top and sprinle with as many chocolate chips as you'd like (:
Freeze for 1 hour or refrigerate for 4 hours before serving.

TATER RATER

Tuna Casserole

I love tuna and I love casseroles, so make it a dish and I am there with a plate and a fork ready to eat! Thank you Mrs. Lilien for sharing this simply and yummy casserole! I made a half batch since I was baking for me, myself, and I and there was still a decent amount of leftovers so thank goodness I split the batch! The problem with halving it is that I didn't have enough cream of mushroom in it! Dry tuna casserole is not as yummy as creamy tuna casserole... So these measurements below are up to you, I always love more sauce and more cheese! These ingredients are simple and you probably have it in your kitchen right now; I know I had the majority. The green from the peas adds a pop of color and you also get some, what are those called?, oh veggies! These recipe has everything I enjoy eating, so yes, I will be making this yummy casserole again, but with more sauce and cheese{and maybe some peas ;)}!

Ingredients

1/2 cup frozen peas

2 cans white tuna, drained and fluffed

1/2 onion, chopped

2 cups shredded cheddar cheese

1 can (10.75oz) cream of mushroom soup

1 bag (16oz) egg noodles, cooked and drained

Salt and pepper, to taste

Directions

Oven 350
 Start by cooking the egg noodles according to the package. While that is cooking, start to open your cans and mix it in a bowl, or even the baking dish. Mix together the tuna, chopped onion, peas and cheddar cheese - add your cream of mushroom soup with a little milk if you'd like. Season with salt and pepper, then add the cooked and strained noodles to the pile of deliciousness. Mix up the casserole some more to combine all the ingredients. Bake for 30 minutes until nice and bubbly; let it cool for at least 5 minutes so you don't burn your mouth off!

TATER RATER