Cakes

Black Raspberry and Lemon Cream Pie Ice Cream Cake

Black Raspberry and Lemon Cream Pie Ice Cream Cake  |  Lemon & Mocha

Since I already posted the Classic Ice Cream Cake recipe this summer I wasn’t planning on posting another ice cream cake, but I got the urge to make it so here we are. This right here is a Black Raspberry and Lemon Cream Pie Ice Cream Cake. This cake is my absolute favorite non-chocolate ice cream cake I’ve ever made. It’s fruity, tart, sweet, creamy and so so so good.

Black Raspberry and Lemon Cream Pie Ice Cream Cake  |  Lemon & Mocha

Ice cream cakes are all about the layering so let’s dive in. On the bottom we have a layer of soft lady fingers. You could do a graham cracker layer instead, following directions from the Classic Ice Cream Cake, but I like having a little bit of cake texture with the lemon and black raspberry flavors. Next we have black raspberry ice cream followed by a layer of the Lemon Cream Pie Dip from Monday. The combination of these two together is crazy delicious!

Black Raspberry and Lemon Cream Pie Ice Cream Cake  |  Lemon & Mocha

I also added in a middle layer of graham cracker crunch to give the cake some texture and a little saltiness. Next up, a final layer of black raspberry ice cream and fresh whipped cream. Yum! You could make extra whipped cream and frost the sides, but I went the easier, pile-on-top route this time around.

Black Raspberry and Lemon Cream Pie Ice Cream Cake  |  Lemon & Mocha

I was initially going to try making this in a loaf pan so it would be a small cake. I took one look at all the different components and decided this needed to be full-sized to really get enough of each layer. I’m so glad I did because not having leftovers of this Black Raspberry and Lemon Cream Pie Ice Cream Cake would be a very sad day.

Black Raspberry and Lemon Cream Pie Ice Cream Cake  |  Lemon & Mocha

If you want additional tips for making a perfectly layered ice cream cake, head over to my Classic Ice Cream Cake post. Meanwhile, I’ll be over here trying to convince myself I shouldn’t immediately run out to get everything to make this cake all over again…

Black Raspberry and Lemon Cream Pie Ice Cream Cake  |  Lemon & Mocha

Black Raspberry and Lemon Cream Pie Ice Cream Cake
 
Yield: 8-10 servings
Ingredients
for the lemon cream cheesecake layer
  • 8 ounces cream cheese, softened (see note)
  • ¼ cup powdered sugar
  • 10 ounces lemon curd (usually found near jelly in the grocery store)
  • 8 ounces whipped topping, such as Cool Whip, thawed (see note)
for the ice cream cake
  • 12 soft lady fingers, halved lengthwise
  • 1½ quarts black raspberry ice cream
  • 1 tablespoon unsalted butter
  • 1 cup crushed graham crackers
  • 2 tablespoons brown sugar
  • ½ teaspoon salt
  • 1 cup heavy cream
  • ½ cup powdered sugar
  • ¾ teaspoon vanilla extract
  • Blackberries, for topping
Directions
for the lemon cream cheesecake layer
  1. Beat the cream cheese and powdered sugar in the bowl of a stand mixer or in a large bowl with a hand mixer until fluffy and smooth, about 2 minutes. Add the lemon curd and beat until combined. Gently fold in the whipped topping until blended. Keep in the fridge until ready to use.
for the ice cream cake
  1. Line a 9-inch springform pan with plastic wrap so it goes up and over the sides. I use 2 pieces. Use the lady fingers to make a single layer on the bottom of the pan, pressing down as you add them. You might need to rip some to fill up all the little spots.
  2. Scoop half the container of ice cream into the bowl of a stand mixer then beat with your paddle attachment until smooth and spreadable. Use a rubber spatula to spoon over the lady fingers and spread into an even layer. Put in the freezer.
  3. Melt the butter in a skillet over medium heat. Add the crushed graham crackers and sprinkle the brown sugar over top. Cook for about 5 minutes, until toasted and coated. Toss with the salt and set aside to cool. Once cool, remove the cake from the freezer and sprinkle a single layer of the graham crumbs over top, reserving a little to sprinkle over the finished cake. Use a spatula to spoon 4 cups of the lemon cream cheesecake over top (you will have some leftover) and spread into an even layer. Put in the freezer until just firm, about 1 hour.
  4. When the lemon cream cheesecake layer is firm enough to put on another layer, scoop the remaining half the container of ice cream into the bowl of a stand mixer then beat with your paddle attachment until smooth and spreadable. Use a rubber spatula to spoon over the lemon cream cheese layer and spread into an even layer. Put in the freezer.
  5. Make the whipped cream. Place a metal mixing bowl or the metal bowl of a stand mixer in the freezer along with the metal beaters or beater for 5-10 minutes. Remove and add the heavy cream (make sure your cream is cold), powdered sugar and vanilla. Beat on medium-high until stiff peaks form. Spoon over the top of the cake and return to the freezer for at least 2 hours or overnight. When ready to serve, open the ring of the springform pan. Use the plastic wrap to lift up the cake; carefully remove the plastic wrap and transfer the cake to a cake board or platter. Top with the remaining graham cracker crumble and some fresh blackberries. The cake can usually be cut right out of the freezer with a sharp knife.
Notes
You must use block cream cheese for the lemon cream cheesecake layer. You can substitute ⅓ less fat block cream cheese if you prefer.
If you want to use homemade whipped cream for the lemon cream cheesecake layer, follow these instructions: In a cold metal bowl of a stand mixer or in a large cold metal mixing bowl with a hand mixer, use cold beaters to beat 1½ cups cold heavy whipping cream, ¾ cup powdered sugar and 1 teaspoon vanilla extract until stiff peaks form. Also feel free to substitute Lite Cool Whip.

 

Classic Ice Cream Cake

Classic Ice Cream Cake  |  Lemon & Mocha

Classic Ice Cream Cake! Yes! This is the recipe that has been missing from Lemon & Mocha for far too long. As you all know, myself and my family are all obsessed with ice cream. And let’s be honest, most people are obsessed with ice cream. So when you tell people the cake you made is not just a cake, but an ice cream cake, you are guaranteed to get an overly enthusiastic response.

Classic Ice Cream Cake  |  Lemon & Mocha

Other than my Perfect Chocolate Chips Cookies and my Perfect Chocolate Cupcakes, ice cream cakes are the dessert I have made the most. I was debating titling this recipe Classic Birthday Ice Cream Cake, but this cake is too delicious and versatile to be relegated to only birthdays. Family cookouts, graduation parties, 4th of July, that random Tuesday when you got an ice cream cake craving – all valid celebrations for this cake.

Classic Ice Cream Cake  |  Lemon & Mocha

I’ve shared plenty of ice cream pie recipes on here before, from the decadent Hot Fudge Brownie Sundae Ice Cream Pie to the flavor-packed Pumpkin Pecan Ice Cream Pie to the fan favorite Stracciatella Chocolate Hazelnut Gelato Pie, and while those are all great specialty options, this recipe is for a full cake version and is called classic for a reason. We have a bottom crunch layer followed by two layers of ice cream that sandwich together another crunch layer and a sauce layer. The whole cake is then frosted with whipped cream, just like you would get at your neighborhood ice cream shop or Dairy Queen.

Classic Ice Cream Cake  |  Lemon & Mocha

The beauty of this cake, aside from it being a definite crowd-pleaser (although that might be a bad thing if you were expecting leftovers!), is that you can customize it to your favorite ice cream flavors, preferred crunch ingredient and ideal sauce component. My Dad had a big birthday over the weekend (70!) and since he is the ultimate ice cream fanatic I had to bust out this ice cream cake. I went fairly traditional, using Oreo cookie crumbs for the crunch layer, chocolate ganache for the sauce layer and chocolate and black raspberry ice cream. The combination was pure perfection! What is your ideal ice cream cake combination?

Classic Ice Cream Cake  |  Lemon & MochaWhat flavors of ice cream should I use?
Whatever flavors you prefer! You will need 1.5 quarts of each flavor. You could go traditional with vanilla and chocolate or mix it up with cookies and cream and peanut butter cup!

What should I use for the crunch layer?
Oreo cookie crumbs and graham cracker crumbs are my two favorites. I like to use Oreo cookie crumbs when I’m using chocolate in the cake and graham cracker crumbs when I’m having a more vanilla or fruit-forward flavored ice cream cake. Speculoos cookie crumbs, crushed pretzels and chocolate chip cookie crumbs are other great options. This is a great layer to adapt based on the season as well, such as gingersnap cookies in the fall or peppermint cookies in the winter. Whatever you use, make sure they are crumbs and not chunks.

What should I use for the sauce layer?
Chocolate ganache is my go-to since everyone loves it. It has a great fudgy texture in the ice cream cake. Ganache sounds fancy, but it’s easy to make: heat cream then stir in chocolate chips and butter until melted and smooth. You could make a peanut butter version by using peanut butter chips instead. Or go in a completely different direction and use marshmallow topping.

Classic Ice Cream Cake  |  Lemon & MochaWhat size pan should I use?
I use a 9-inch springform pan that I line with two pieces of plastic wrap to make it even easier to take the cake out. The springform pan is nice because it is deep and you’re able to take off the ring for easy removal; a regular 9-inch cake pan will not be deep enough. Alternatively if you use a 9-inch by 3-inch round cake pan then it should be deep enough.

How do I make the ice cream layers smooth?
I was making ice cream cakes for years before I stumbled on this little trick: beat your ice cream to make it spreadable without making it melty. I use the paddle attachment on my stand mixer. If you try to scoop right from the ice cream container into the cake pan you will get a combination of ice cream that is both too melted and too hard to be smoothed and packed in properly. You can certainly do it that way, I just wouldn’t recommend it. Beating the ice cream is the best way to ensure all the ice cream will fit in the pan and you will have smooth and packed ice layers when you cut into the cake.

How do I frost the cake with whipped cream?
Frosting with whipped cream can be a little fussy so I’ve taken special care to write up a detailed step-by-step in the recipe. It’s not complicated; I’ve just found there are certain steps you need to follow if you want it looking like the ice cream cakes you get at your local shop. After you do it once you will be a pro for life! I used a Wilton #22 star tip for the piping. If you don’t need it looking picture perfect you can skip all those steps and just pile a whole bunch of whipped cream on the top of your cake. It will still taste just as good!

Classic Ice Cream Cake  |  Lemon & Mocha

Classic Ice Cream Cake
 
Yield: 8-10 servings
Ingredients
  • 2⅓ cups Oreo cookie crumbs (about 18 Oreos)
  • 1½ quarts chocolate ice cream
  • 2½ cups heavy cream, divided
  • 1⅓ cups semisweet chocolate chips
  • 2 tablespoons butter
  • 1½ quarts black raspberry ice cream
  • 1 cup powdered sugar
  • 1½ teaspoons vanilla extract
  • Sprinkles, for decorating
Directions
  1. Line a 9-inch springform pan with plastic wrap so it goes up and over the sides. I use 2 pieces. Spread 1 cup of the Oreo cookie crumbs into the lined springform. Use the flat bottom of a small measuring cup to press down firmly into an even layer.
  2. Scoop the container of chocolate ice cream into the bowl of a stand mixer then beat with your paddle attachment until smooth and spreadable. Use a rubber spatula to spoon over the cookie crumb layer and spread into an even layer. Put in the freezer.
  3. Make the chocolate ganache. Heat ½ cup of the heavy cream in a small saucepan over medium heat until just steaming. Reduce heat to low and add the chocolate chips. Stir until melted then add the butter. Stir until the butter has melted and the ganache is smooth and shiny. Remove from the heat and let cool. Once the ganache has cooled (doesn’t need to be room temperature, just not too warm), take the ice cream cake from the freezer and add the remaining 1⅓ cups Oreo crumbs. Spread into an even layer, pressing down slightly. Pour the cooled chocolate ganache over top and return the cake to the freezer.
  4. Once the ganache has mostly set, scoop the container of black raspberry ice cream into the bowl of a stand mixer then beat with your paddle attachment until smooth and spreadable. Use a rubber spatula to spoon over the chocolate ganache layer and spread into an even layer. Put in the freezer and let set until firm, at least 2 hours or overnight.
  5. Make the whipped cream. Place a metal mixing bowl or the metal bowl of a stand mixer in the freezer along with the metal beaters or beater for 5-10 minutes. Remove and add the remaining 2 cups of heavy cream (make sure your cream is cold), powdered sugar and vanilla. Beat on medium-high until stiff peaks form. If you just want to frost the top of the cake, follow the directions in the note at the bottom of the recipe. If you want to frost the cake with the whipped cream like in the photos, keep reading.
  6. Take the cake out of the freezer and open the ring of the springform pan. Use the plastic wrap to lift up the cake; carefully remove the plastic wrap and transfer the cake to a cake board or platter (that will still fit in your freezer). Working quickly, cover the top and sides of the cake with a crumb coat of the whipped cream. This means you put a light layer all over the cake, but there will be ice cream and cookie crumbs in it. This will help give you a smooth surface for the next layer. Return to the freezer until mostly firm (and store the whipped cream, still in the metal bowl, in the fridge). When the crumb coat is firm, remove from the freezer and use an offset spatula to apply a second coat of the whipped cream on the top and sides, smoothing as you go. Return to the freezer. At this point you will probably need to re-whip your whipped cream in order for it to be stiff enough to pipe. Re-whip the whipped cream on medium-high speed until stiff peaks form. Add the whipped cream to a piping bag fit with your preferred piping tip. I used a Wilton #22 star tip. Take the cake from the freezer and pipe stars all along the top border. Then pipe a decorative line around the bottom edge of the cake where it meets the cake board or platter. Decorate with sprinkles and store in the freezer until ready to serve. The cake can usually be cut right out of the freezer with a sharp knife.
Notes
- This recipe calls for the entire Oreo cookie including the creme filling.
- You can make the ganache ahead of time if you prefer. Store in the fridge until ready to use and then gently heat in the microwave until smooth and pourable before using.
- If you just want to frost the top of the cake, follow these directions: Pile the whipped cream on top and leave in the freezer until ready to serve. When ready to serve, open the ring of the springform pan. Use the plastic wrap to lift up the cake; carefully remove the plastic wrap and transfer the cake to a cake board or platter.

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Red, White and Blue Angel Food Cake Platter

Red, White and Blue Angel Food Cake Platter  |  Lemon & Mocha

How fun is this Red, White and Blue Angel Food Cake Platter? As I’ve mentioned in past posts, Babu and I used to make a classic flag sheet cake every Fourth of July. Now my new tradition seems to be coming up with a tasty new alternative every year instead! I really enjoyed putting together last year’s Flag Fruit and Dessert Platter and I wanted to do something similar this year.

Red, White and Blue Angel Food Cake Platter  |  Lemon & Mocha

Just like mini appetizer food, dessert boards encourage informal snacking and eating, which is especially welcome during lazy summer barbecue parties. When it’s hot out and all the yummy fruits are in season during the summertime I find myself craving fruity desserts. Even better if they’re light and refreshing. This red, white and blue platter essentially turns an already simple dessert into a top your own angel food cake bar.

Red, White and Blue Angel Food Cake Platter  |  Lemon & Mocha

The white stripes consist of chunks of fluffy angel food cake. Buy it at the store, bake it from scratch or use a box mix; totally up to you! I went basic with the red stripes and just layered juicy strawberries. Strawberries, raspberries and pitted fresh cherries are all great choices that would pair well with the angel food cake.

Red, White and Blue Angel Food Cake Platter  |  Lemon & Mocha

For the blue section of the flag I have a quick sauce made with blueberries. It was my first time making this easy four-ingredient sauce from Barefoot Contessa and it will definitely not be my last. Striking the perfect balance of sweet and tart, the blueberry sauce tastes so good drizzled all over the angel food cake and fresh berries.

Red, White and Blue Angel Food Cake Platter  |  Lemon & Mocha

Finally, in a bowl nearby since it doesn’t really fit into the flag is some homemade whipped cream because you can’t have summer cake and berries without whipped cream! If you’re going for all simple this holiday then just break out some Cool Whip. I promise no one will complain. However, if you do take the extra few minutes to make the fresh whipped cream then I also promise you will have some extra rave reviews of your top your own angel food cake bar. Enjoy and have a great holiday!

Red, White and Blue Angel Food Cake Platter  |  Lemon & Mocha

Red, White and Blue Angel Food Cake Platter
 
Yield: 1 platter; 2 cups blueberry sauce
Ingredients
for the platter
  • 1 angel food cake, cut into cubes
  • 24 ounces strawberries, hulled and quartered
  • 1 cup heavy cream, cold
  • 2 tablespoons granulated sugar
for the blueberry sauce
  • 1½ pints blueberries
  • ½ cup sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
Directions
for the platter
  1. Arrange the cake cubes on the platter in stripes, leaving room for the strawberries and a bowl filled with blueberry sauce in the upper left corner. Place the strawberries on the platter right before serving.
  2. In a cold metal bowl of a stand mixer or in a large cold metal mixing bowl with a hand mixer, use cold beaters to beat the heavy cream and sugar until stiff peaks form. Keep refrigerated until you’re ready to serve it. You can make the whipped cream a day ahead, just store it in the fridge until you’re ready to serve then lightly beat with a whisk.
for the blueberry sauce
  1. In a medium saucepan, bring the blueberries, sugar, vanilla, lemon juice and ¼ cup water to a boil. Reduce to a simmer, cover and cook for 15-20 minutes. The sauce should be thickened. Remove from the heat and blend in a blender or with an immersion blender. Alternatively you could strain in a mesh strainer to remove the blueberry chunks. If you prefer the chunks of blueberries in the sauce then you can just leave it as is. Cool to room temperature then store in the fridge until ready to serve.
Notes
I used a box mix and baked it in two square baking pans. I lined the baking pans with parchment paper then made the angel food cake according to the package instructions, baking at 325 degrees (my pans were nonstick) for 35 minutes, or until the tops were dark golden. When they came out of the oven I leaned the pans on their sides and when they were mostly cool I took them out of the pans and cut them into cubes.

Blueberry sauce recipe adapted from Ina Garten.

Pumpkin Cheesecake Trifle

Pumpkin Cheesecake Trifle  |  Lemon & Mocha

Another Wednesday, another recipe full of pumpkin-goodness! I have two fairly simple desserts recipes that are both big crowd-pleasers that I’ll be sharing with you in time for Thanksgiving. Spoiler: they both include pumpkin! I love pie at Thanksgiving, but sometimes I want something a little different.

Pumpkin Cheesecake Trifle  |  Lemon & Mocha

I discovered this Pumpkin Cheesecake Trifle two years ago and it became an instant favorite. I’m a sucker for a good trifle, especially one that involves angel food cake, because they’re so light, which is perfect for after a big holiday meal. The Summer Berry Trifle is a classic, but I wanted a go-to trifle during the fall and winter months as well.

Pumpkin Cheesecake Trifle  |  Lemon & Mocha

This Pumpkin Cheesecake Trifle recipe is super easy and has just three layers. The first is the angel food cake. You can buy store-bought angel food cake, make it from a box mix or make your own homemade version. I personally like to stick to the box mix version since you just mix it with water and bake – crazy easy! One of these days I’ll try a homemade angel food cake, but when I’m throwing it into a trifle and busy with other holiday prep the box mix is good enough for me.

Pumpkin Cheesecake Trifle  |  Lemon & Mocha

The next layer is a pumpkin cheesecake filling. Yes, it’s as incredible as it sounds. It’s creamy, warmly spiced and packed with pumpkin flavor. Finally, we have a cinnamon whipped cream because whipped cream is amazing, but cinnamon whipped cream is on the next level. I used whipped topping, but I included instructions for homemade whipped cream as well so feel free to use whichever you prefer!

Pumpkin Cheesecake Trifle  |  Lemon & Mocha

I used this 7.5” trifle bowl from Crate and Barrel, which as you can see is bursting at the top so you could definitely get away with a larger trifle bowl not looking too empty. Or just pile more cinnamon whipped cream on top! Enjoy!

Pumpkin Cheesecake Trifle  |  Lemon & Mocha

Pumpkin Cheesecake Trifle
 
Yield: 8-10 servings
Ingredients
  • 1 prepared angel food cake (I use a box mix), cut into chunks using a serrated knife
  • 4 cups whipped topping, see note
  • 16 ounces cream cheese, light or regular
  • 15 ounces pure pumpkin
  • ¾ cup brown sugar
  • 1 tablespoon pumpkin pie spice, plus more for topping
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
Directions
  1. In the bowl of a stand mixer or a large mixing bowl with a hand mixer, beat the cream cheese until light and fluffy. Add the pumpkin, brown sugar, vanilla and pumpkin pie spice then beat until combined. Fold in 1⅓ cups whipped topping.
  2. Combine the remaining 2⅔ whipped topping with the ground cinnamon.
  3. Layer ⅓ of the angel food cake chunks into the bottom of the trifle bowl. Top with ½ of the pumpkin mixture, smooth into an even layer. Top with ⅓ of the cinnamon whipped cream, smooth into an even layer. Repeat the layers two more times so that you end with the whipped cream on the top. Sprinkle with a dusting of pumpkin pie spice then refrigerate until ready to serve.
Notes
If you would prefer to use homemade whipped cream instead of whipped topping, you will need 4 cups of whipped cream. Beat 2 cups of cold heavy cream with ¼ cup granulated sugar and 1 teaspoon ground cinnamon until stiff peaks form.
Box mix tip: I don’t have an angel food cake pan so when I make the box mix for this recipe I use a 9x13” pan. I put parchment paper on the bottom then bake it at 350 degrees F for 35 minutes. The top should be golden brown and not sticky. Then turn the pan upside down using 4 cans of the same height under each corner and let it stay like that until it cools. Once it’s mostly cooled, run a butter knife around the edges then the cake should fall right out.

Recipe slightly adapted from Mom on Timeout.

Leftover Halloween Candy Chocolate Lasagna

Leftover Halloween Candy Chocolate Lasagna  |  Lemon & Mocha

Happy Monday before Halloween! I don’t love Halloween solely because of the candy, but all those Kit Kats and Reese’s are definitely a big factor! No matter what age you are, you’re bound to have leftover candy after Halloween. It may because your kids collected way more than they need so you snagged a stash for yourself. It may be because you bought several Costco size bags of candy, but no one in your neighborhood felt like coming to your house since it’s on a “hill” – speaking from experience.

Leftover Halloween Candy Chocolate Lasagna  |  Lemon & Mocha

It may be because you went trick-or-treating at Disneyland’s Mickey’s Not So Scary Halloween Party, which Matt and I did two years ago and it was so much fun! Or maybe you just took advantage of all the after-holiday sales while you were hungry and felt at the time you really had to have all four bags of those fun size chocolate candy bars. Either way, now you have a bunch of candy and while it’s great to eat on its own you can only do so much of that before you never want to look at a candy bar again.

Leftover Halloween Candy Chocolate Lasagna  |  Lemon & Mocha

Enter this Halloween Chocolate Lasagna. I hesitate to call it a Chocolate Lasagna since I think the name makes people not want to try it, but according to the internet and Pinterest that is what this layered chocolatey dessert is called. The bottom layer is a no-bake Oreo crust. Next up we have a sweetened cream cheese layer that’s been folded together with some whipped topping to make it light and fluffy. If you don’t want to use store bought whipped topping you could always fold in some homemade whipped cream so I put those directions in the recipe as well. The next two layers are creamy chocolate pudding and then whipped topping. Don’t forget the Halloween candy! You can use whichever chocolate candies you prefer. I chopped up Kit Kat, Reese’s, Milky Way, Snicker’s and 3 Musketeers and sneaked them in between the pudding layer.

Leftover Halloween Candy Chocolate Lasagna  |  Lemon & Mocha

This dessert is addictive, especially with the candy added in as a fun surprise. It tastes incredibly light while you are eating it, but it’s also very rich at the same time. Everyone who had this ate it up and they even each brought a bowl-full home.

Leftover Halloween Candy Chocolate Lasagna  |  Lemon & Mocha

The first time I ever heard of Chocolate Lasagna was last year when Matt’s mom made it for Christmas. The minute I saw all the whipped cream and chocolate I knew I was going to be in love. We kept the leftovers and by we I mean I may or may not have told Matt he couldn’t have any 😂. When I thought of turning it into a leftover Halloween candy dessert I asked Matt’s mom to send me the recipe so I could share it with all of you. And so I could get to eat it again since I had been dreaming about it since last Christmas. If you are looking for other leftover Halloween candy ideas, check out my Leftover Halloween Candy Cookies!

Leftover Halloween Candy Chocolate Lasagna  |  Lemon & Mocha

Leftover Halloween Candy Chocolate Lasagna
 
Yield: 20 - 24 servings
Ingredients
  • 1 14.3-ounce package of Oreo cookies, about 36 Oreos (not double stuff)
  • 6 tablespoons butter, melted
  • 1 8-ounce package cream cheese, room temperature
  • ¼ cup granulated sugar
  • 2 tablespoons milk, cold (use any fat percentage of milk except non-fat)
  • 12 ounces frozen whipped topping (Cool Whip), defrosted
  • 2 4-ounce packages chocolate instant pudding
  • 3¼ cups milk, cold (use at least 1% milk)
  • About 3 cups chopped leftover Halloween candy
  • Halloween sprinkles, for decorating
Directions
  1. Crush the Oreo cookies using a food processor or by placing them in a large freezer bag and crushing them with a meat mallet or rolling pin. They don’t need to be fine crumbs, but there shouldn’t be any huge chunks of cookie. Pour the cookie crumbs into a large mixing bowl and stir in the melted butter until combined. Pour the crumb mixture into a 9x13 baking pan and press the crumbs to form an even layer on the bottom of the pan. Refrigerate while you work on the rest of the layers.
  2. In the bowl of a stand mixer or in a large mixing bowl with a hand mixer, beat the cream cheese until light and fluffy. Add in the sugar and the 2 tablespoons of milk then beat until combined. Fold in 1¼ cups of the whipped topping and spread in an even layer over the Oreo crust.
  3. In a medium mixing bowl (or the same one used for the Oreo crust), combine both chocolate instant pudding mixes with the 3¼ cups cold milk. Whisk until the pudding starts to thicken. This will take several minutes; be sure to scrape from the bottom as you whisk. Spread half of the pudding in an even layer over the cream cheese layer. Top with the chopped candies then pour over the remaining half of the pudding and smooth with a spatula. Let sit in the fridge for at least 5 minutes so the pudding can firm up more. Spread the remaining whipped topping over the pudding layer. Place in the fridge for 4 hours or the freezer for 1 hour before serving. Add the Halloween sprinkles right before serving (the colors on the sprinkles may run if you add them ahead of time).
Notes
If you would prefer to use fresh whipped cream instead of frozen whipped topping, follow this substitution. Beat 1¾ cups cold heavy cream (in a cold metal mixing bowl with a cold beater is preferred) with ¾ cup powdered sugar and 1 teaspoon of vanilla extract until you have stiff peaks. This will make about 4 cups whipped cream.

Recipe from Genius Kitchen.