Sweet Tooth

Ok, so yesterday I had an attack of the sweet tooth and the desire to bake...so thats what I did. First I started out with making a Triple Layer Chocolate Pie, it was so INCREDIBLY easy and quick....anyone could do it! Here is the recipe:

Triple Layer Chocolate Pie: 

Ingredients:

2 pkg. (3.9 oz. each) JELL-O Chocolate Instant Pudding

2 cups  cold milk

1 OREO Pie Crust (6 oz.)

1 tub  (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Make it:

BEAT pudding mixes and milk in large bowl with whisk 2 min. (Mixture will be thick.)
SPREAD 1-1/2 cups pudding onto bottom of crust. Stir half the COOL WHIP into remaining pudding; spread over layer in crust. Top with remaining COOL WHIP.
REFRIGERATE 3 hours or until firm.


SOOOO easy and so good..the kids loved it :) So after I was done with that, I decided there was no need to stop and I made Chocolate-Peanut Butter cookie bars. These were a little more difficult to make, but not that bad...my biggest problem was putting the top layer of cake mix on, it mixed with the peanut butter, so my top layer ended up being a mix of peanut butter and the cake mix..but it is still good! Oh..and I only added nuts to half of the pan, since we have some in the house that are not fans of nuts. And be sure to use the foil as it says...if you don't you will regret it come clean up time...trust me on this :)

Ingredients:                                                                                                                                

1 pkg. (2-layer size) chocolate cake mix

1 pkg.  (3.9 oz.) JELL-O Chocolate Instant Pudding

1/2 cup (1 stick) butter, melted

1/2 cup  milk

6 squares BAKER'S Semi-Sweet Chocolate, chopped, divided

1 cup  PLANTERS Dry Roasted Peanuts, divided

1 cup creamy peanut butter

Make It!

HEAT oven to 350ºF.
LINE 13x9-inch pan with foil; spray with cooking spray. Mix first 4 ingredients until blended (Mixture will be thick). Press half the cake mix mixture into prepared pan.
BAKE 10 min. Sprinkle half each of the chocolate and nuts over crust. Dollop spoonfuls of peanut butter and remaining cake mix mixture over chocolate and nuts; sprinkle with remaining chocolate and nuts. Press gently with spatula.
BAKE 15 min. Cool 1 hour. Refrigerate 4 hours before cutting into bars.

This are really good like I said...they have more of a brownie consistency though IMO. 

I hope anyone who tried these recipes enjoys them as much as we are and that you will let me know what you thought of it!

Happy Cooking!