Red Velvet Poke Cake

This recipe is so light and fluffy, it's worth all three seconds that it takes to make it... PROMISE!

What you'll need...
Red velvet box mix (plus necessary ingredients)
2 boxes of cheesecake flavored instant pudding
4 C of milk
8 oz Cool Whip, thawed
1/2 pkg Oreos, crushed

Directions:
1. Make and bake the cake, as directed, in a 9"x13" pan.
2. Using the round handle of a kitchen utensil (about 1/2" diameter), pole holes in the cake down to the bottom of the pan.
3. Mix the pudding mix and milk, then immediately pour/spread evenly over the cake, filling in the holes as much as possible.
4. Let everything firm up in the fridge for an hour or so.
5. Spread thawed, whipped topping over top of cake, then top with crushed Oreos.
6. Cut and serve.

This is so good that people thought I bought it at a store and re-plattered it.  FALSE.  Sure, I made it with a box mix, but I could've dug out my food coloring as much as the next girl.

Grown Up Ice Cream Cake

 I've made ice cream cakes before, from ice cream sandwiches.  They're super simple, and everyone loves them.

However, when I saw this recipe, I knew I needed to try it.

Ingredients: (Bottom Layer)
Your favorite brownie mix and its ingredients
Andes Candies (or their baking chips)

Directions:(bottom layer)
Mix as the box directs, adding about 1/2 bag of Andes to the mix. (or chop about 15 Andes candies)
Bake at the appropriate temperature, but use a 9x13 pan so you get a thin layer of brownie.
This will take about half of the time that an 8x8 or 9x9 would take, so make sure you watch your brownies.
*A little underdone is best, so you get a fudgy layer in your cake.*
Let completely cool in the freezer.

 Ingredients: (Ice Cream Layer)
1.5 quart of mint chocolate chip ice cream
Directions:(ice cream layer) 
Completely soften ice cream until it can be stirred with a spoon without resistance.
Spread ice cream evenly over brownie layer.
Put back into the freezer to re-harden.

 Ingredients: (Ganache Layer)
1 C dark/semi-sweet chocolate chips
1/2 C heavy cream
1/4-1/2 tsp mint/peppermint extract
15-20 Oreos, crushed

Directions: (Ganache Layer)
Combine chips and cream in microwave safe container.
Heat until soft

Whisk smooth, adding in the mint extract to taste.
Let cool to room temperature.
Spread over ice cream layer.  Add crushed Oreos across the entire layer.
Place back in freezer.

Ingredients: (Whipped Layer)
8 oz whipped topping, thawed
Green food coloring/gel (optional)
Remaining Andes candies bites (or 15-20 Andes shaved or chopped into pieces)

Directions: (Whipped Layer)
Add a hint of food coloring to the whipped topping. Spread over ganache/Oreo layer.
Sprinkle remaining Andes candies pieces across the top.
Place back in the freezer until ready to serve.

Before serving, it's best to take it out of the freezer to soften for about 5-10 minutes to help with cutting.  As you can see by the above picture, I didn't completely freeze each layer before adding the next one, so it's not as clean and crisp as it could be.

Know what?

Didn't matter.  Still amazing, and my ten guests easily plowed through most of it without issue.

Awesome summer treat, or specialty cake for special occasions.

Thirsty Thursday: Wendy's Frosties!

 Here's a low fat (but not low calorie) easy copycat recipe for Wendy's Frosties.  The best part about this is that it's three ingredients, you can use anything generic, and within about a half hour (with a good ice cream machine) you can enjoy Frosties with your besties in no time.

Ingredients:
1 tub whipped topping
1 can sweetened, condensed milk
1/2 gallon of chocolate milk

Add all ingredients to a large bowl.

Blend.

Add to your cold ice cream maker (or follow whatever instructions that have come with your maker).

When you hit the right consistency, remove, pour, and serve.

My machine could only hold 1/2 batch at a time, but I do have two drums, so I just did them back to back and froze the second batch for later.

Super simple, and super amazing!