Hello everyone! Sorry I haven’t been on in a while, it has been a hectic semester of working and classes – hopefully I will be posting on a regular basis again here soon!To start off the new round of posts I chose a recipe I pulled from Pinterest that involves cheesecake…because you know how much I LOVE cheesecake! I took it to a work golf outing and everyone wanted the recipe, so I guess it was a hit!
1) 1 box Red Velvet cake mix (eggs, oil & water)
2) 2 (3.4 oz.) boxes instant Cheesecake-flavored pudding
3) 4 cups milk
4) 1 (8 oz.) tub frozen whipped topping, thawed
5) 10 Oreo cookies, crushed
Prepare the cake according to the box directions and pour into a 9×13 inch pan. Bake according to directions (350 degrees). Let the cake cool a few minutes after removing from the oven. Then, using a wooden spoon handle or similar (I used a wine corkscrew!) to poke holes in the warm cake. You will need to make sure the holes are big enough for pudding to go into.
In a medium bowl (large enough for 4 cups of milk), whisk together the pudding mix and 4 cups of milk until the lumps are gone.
Pour the pudding over the cake, making sure you get as much pudding into the holes as possible. Then take a spoon or spatula to spread out the pudding on top of the cake and gently push the pudding down into the holes.
Place in the fridge to cool for about two hours. Once the cake is completely cooled, spread the whipped topping over the pudding.
Place the Oreos in a ziplock bag and crush the Oreos into small to medium sized pieces. Spread the crushed Oreos over the top layer of the cake. If you have time to do this right before serving it will ensure the Oreos have a nice crunch!
1) I had to make my holes bigger after I poured on the pudding, it is better to make them bigger than you think – the pudding will be thick.
2) Keep refrigerated!