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diamond donut rings


  • Large glazed donuts 


  1. Cut out diamond shapes from card stock (prism card stock recommended).

  2. Insert on the top of each donut.


cinnamon apple muffins



  • 1 ½ cups all-purpose flour

  • 1 ½ tsp baking powder

  •  1 tsp ground cinnamon

  •  ½ tsp sea salt

  •  ¼ cup granulated sugar

  •  ½ cup light brown sugar

  •  ½ cup whole milk

  •  ¼ cup salted butter melted

  • 1 tsp pure vanilla extract

  • 2 TBS unsweetened applesauce

  • 1 egg slightly beaten

  • 1 cup apples finely diced (about 1 medium apple)


  • ¼  cup salted butter softened

  • ½ cup old-fashioned oats

  • 2 TBS all-purpose flour

  • ⅓ cup light brown sugar packed

  • ¼ tsp sea salt

  • ½ tsp ground cinnamon


Make the Apple Muffin Batter:

  1. Preheat oven to 375. Grease a standard 12-cup muffin tin, set aside.

  2. In a medium bowl, combine flour, baking powder, cinnamon and sea salt, set aside.

  3. In a large bowl, whisk together melted butter, vanilla, applesauce, milk and egg.

  4. Add sugars to the wet mixture and whisk to combine.

  5. Add dry ingredients to the wet ingredients and stir until combined.

  6. Add diced apples and stir until evenly distributed.

Make crumb topping:

  1. Combine butter, sea salt, cinnamon, brown sugar and all-purpose flour with a fork or pastry cutter.

  2. Add oats and use a fork to combine until evenly distributed.

Putting it together

  1. Use a 2 TBS cookie scoop to measure portions of muffin batter into each well of the prepared muffin tin.

  2. Add about 1 TBS of streusel topping to each muffin, spread it over the top of the batter and gently press it into the batter.

  3. Bake at 375 for 18-22 minutes or until the tops spring back when touched and a cake tester inserted in the center comes out with a few moist crumbs

  4. Once muffins are baked, remove them from the oven and use a spoon or knife to immediately remove any streusel that baked onto the pan. Push in the sides of each muffin gently to release them from the muffin pan.

  5. Let the muffins cool in the muffin tin on a wire rack for 10 minutes.

  6. Transfer muffins to a wire cooling rack to cool completely (or serve slightly warm).


Source & Photo:


chocolate dipped pretzel rods


  • 12 oz. white chocolate chips or vanilla melting bark

  • 2 Tbsp. vegetable shortening

  • 50 pretzel rods

  • Purple food coloring to dye chocolate

  • Purple or white sprinkles


  1. Chop the chocolate into small pieces. Skip this step when using chocolate chips.

  2. Add the chocolate and vegetable shortening to a microwave-safe container. A glass measuring cup works well for this rather than a wide, shallow bowl because the chocolate is deeper in the measuring cup, making it easier to dip the pretzels.

  3. Microwave the chocolate for 30 seconds at the "LOW" setting or 50-percent power.

  4. Remove the bowl from the microwave and stir the chocolate. Continue microwaving in 30-second bursts, stirring in between, until the chocolate becomes perfectly smooth. It takes 1 1/2 to 2 minutes to microwave 12 ounces of chocolate, but this varies with different microwaves.

  5. Use food coloring to dye the chocolate a light lavender color.

  6. Then, tilt the measuring cup slightly, making the pool of chocolate as deep as possible.

  7. Dip a pretzel rod into the melted chocolate mixture, covering no more than two-thirds of the pretzel.

  8. Lift the pretzel out of the chocolate, suspending it for a few seconds to allow excess chocolate to drip back into the cup.

  9. Hold the pretzel rod over a bowl or plate containing your choice of topping. Spin the rod slowly while sprinkling with the topping.

  10. Lay the chocolate-covered pretzel rod flat on a piece of wax paper.

  11. Topping such as sprinkles should be added while the chocolate is still melted.

  12. Allow about 30 minutes for the chocolate to set before packaging. 



Source & Photo:



sweet & salty cereal bars


  • 4 C multi grain cheerios

  • 1 C m & m's

  • ½ C semisweet chocolate chips

  • 1 C pretzel sticks, broken into pieces

  • 1/3 cup packed light brown sugar

  • ½ C light corn syrup

  • 1 Tbsp. unsalted butter


  1. Line an 8-x-8-inch baking pan with aluminum foil. Spray with nonstick spray and set aside.

  2. In a large bowl, combine cheerios, m & m's, chocolate chips and broken pretzel sticks.

  3. In another heatproof bowl, combine brown sugar, corn syrup, and unsalted butter. Heat in the microwave until boiling and sugar is melted. Remove from the microwave and let cool for a couple of minutes. Pour over the cereal mix and stir gently to combine. Press into the prepared baking pan and refrigerate for 1 hour before cutting into squares.


Source & Photo:

chewy molasses ginger cookies


  • 1 ½ C butter, softened to room temperature (not melted!*)

  • 2 C granulated sugar

  • ½ C molasses

  • 2 eggs

  • 4 C all-purpose flour

  • 4 tsp. baking soda

  • 2 tsp. ground cinnamon

  • 2 tsp. ground ginger

  • 1 tsp. ground cloves

  • 1 tsp. salt


  1. Preheat oven to 375 degrees.

  2. In a medium bowl, whisk together flour, soda, cinnamon, cloves, ginger and salt. Set aside.

  3. In the bowl of an electric stand mixer, beat together butter and sugar on medium speed for 2 minutes until light and fluffy, scraping down the bowl if need be.  Mix in the eggs (one at a time) and molasses, and beat on medium-low speed until each is combined. Gradually add in the dry ingredient mixture and beat until combined.

  4. Place a sheet of plastic wrap directly on top of the dough (so that it’s touching the entire surface and preventing air from getting in) to completely cover it.  Then refrigerate dough for 30-60 minutes, until it is completely chilled.

  5. Roll the dough into small balls, about 1-inch in diameter. Fill a small bowl with sugar, and roll each ball in the sugar until it is completely coated.

  6. Place on cookie sheet at least 1 inch apart, then bake for about 8-10 minutes, until the cookies begin to slightly crack on top.  (They will probably crack more while cooling.)

  7.  Remove from the oven and let cool for a minute or two. Then transfer the cookies to wire racks to cool completely.

MAKES: 40 cookies

Source & Photo:

pineapple upside down cupcakes


  • 1 can (20 oz) sliced pineapple, drained, juice reserved

  • 1 box yellow cake mix

  • ½ C vegetable oil

  • 3 eggs

  • 1/3 C butter, melted 

  • 2/3 C packed brown sugar

  • 12 maraschino cherries, cut in half


  1. Preheat oven to 350 degrees. 

  2. Spray 24 regular-size muffin cups with cooking spray.

  3. Cut each pineapple slice into 4 pieces; set aside.

  4. In large bowl, beat cake mix, oil, eggs and reserved pineapple juice with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally.

  5. In small bowl, stir together melted butter and brown sugar.

  6. Spoon 1 ½ tsp. butter mixture into each muffin cup. Top each with 2 pineapple pieces. Place cherry half, cut side up, in center of pineapple pieces.

  7. Spoon ¼ C batter into each cup.

  8. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.

  9. Cool 5 minutes. Run knife around edge of cupcakes to loosen; invert onto cookie sheet. Serve warm.



Source & Photo:


chocolate dipped rice krispie treats


  • 3 Tbsp. butter

  • 4 C mini marshmallows

  • 6 C Rice Krispies cereal

  • 1 pkg semi-sweet or milk chocolate chips

  • sprinkles for decorating


  1. Line and butter a 9×13″ pan with wax paper. Set aside.
    In a large pot, melt the butter over low heat. Add the marshmallows and stir until completely melted. Remove from heat.

  2. Stir in the cereal until well coated. Using a buttered spatula, evenly press the mixture onto the prepared pan. Let cool and cut into 2×2″ squares.

  3. Melt the chocolate over a double boiler. Dip each square into the melted chocolate. Smooth the surface if needed and top with sprinkles. Let stand until the chocolate hardens and enjoy.




pumpkin bread muffins


  • 3 C Sugar                                                                  

  • 4 eggs, beaten                              

  • 1 C melted Butter                                       

  • 2/3 C water                                                 

  • 2 C pumpkin                   

  • 1½ tsp. Salt

  • 1 tsp. Vanilla

  • 1 tsp. Cinnamon

  • 1 tsp. Nutmeg

  • 2 tsp. Baking Soda

  • 3 ½ C Flour


  1. Preheat oven to 350 degrees. Mix in order given.  Pour in lined muffin pans.  Bake for the following amount of time 20 mins.

MAKES:  Approx. 30

taco chex mix


  • 4 C Chex cereal

  • 4 C oyster crackers

  • 4 C Cheez-Its

  • 4 C butter spindle pretzels

  • 1/3 C canola oil

  • ¼ C taco seasoning mix 


  1. Preheat oven to 250 degrees.

  2. Double line a paper bag.

  3. Pour cereal, crackers and pretzels into paper bag. Top with taco seasoning and oil. Fold top of bag down and shake until mixed well.

  4. Pour snack mix onto two large baking sheets (with sides). Bake at 250 degrees for 1 hour, stirring every 15 minutes.

  5. Cool. Use a 1/2 C measuring cup to divide into zipper sandwich bags.

MAKES: 32-1/2 C servings

Source & Photo:

'smore cookie cups


  • 1 C graham cracker crumbs

  • 1 ¼ C flour

  • ½ tsp. baking soda

  • ¼ tsp. salt (use ½ tsp. if using unsalted butter)

  • ½ C butter, softened

  • ½ C brown sugar

  • 1/3 C sugar

  • 1 large egg

  • 1 tsp. vanilla extract

  • 12 large marshmallows cut in half

  • 2 Hershey's chocolate bars 1.55 oz each


  1. Preheat oven to 350 degrees. Spray a mini muffin pan with cooking spray.

  2. In a small mixing bowl, combine graham cracker crumbs, flour, baking soda, and salt. Stir with a wire whisk. Set aside.

  3. In larger bowl, with a handheld electric mixer, blend the butter, brown sugar, and sugar until creamy and combined. Add in egg and vanilla extract. Mix well.

  4. Dump in the bowl of dry ingredients, mix on low speed just until combined. The dough will be crumbly.

  5. Scoop dough into the mini muffin tins. Fill them full and press down slightly so the dough is even on top. You will have the perfect amount of dough to fill all 24 mini muffin tins. Bake for 8 minutes. They will look like they're not done, but trust me, they'll be perfect.

  6. Immediately after baking, take a teaspoon size measuring spoon and press into the dough. You want to make an indent for the marshmallow to sit in. Place a half of marshmallow into each indent in the muffin cups. Sticky side of the marshmallow down. Let cool for 20 minutes.

  7. Place one square of chocolate on top of each marshmallow. Turn the oven broiler to high. Place muffin tin pan under the broiler for 1-2 minutes. Watch carefully. This toasts the marshmallows fast.

  8. Let cool for about 10 minutes and eat right away for a warm, gooey s'more or let cool completely.

  9. If you don't want the chocolate very melted (like what is pictured) broil the pan with the marshmallows first, and then immediately after taking out of the oven, press one chocolate on top of each toasted marshmallow. 


Source & Photo:

candy cane mallo pops 


  • Large marshmallows

  • Mini candy canes

  • Melted chocolate (we use Trader Joe's Dark Chocolate block)

  • Candy canes, crushed


Stick a mini candy cane into the large marshmallow.  Dip the marshmallow into the melted chocolate, allow excess chocolate to drip off, then roll into the crushed candy cane.  Place on a waxed paper lined baking sheet and allow to set.  

Note: I found that using food handling gloves helped with this project as the candy cane can get a bit sticky.



oatmeal raisin bars


  • ½ C (1 stick) plus 6 tablespoons butter, softened

  • ¾ C firmly packed brown sugar

  • ½ C granulated sugar

  • 2 Eggs

  • 1 tsp. vanilla

  • 1 ½ C all-purpose flour

  • 1 tsp. Baking Soda

  • 1 tsp. ground cinnamon

  • ½ tsp. salt (optional)

  • 3 C Oats (quick or old fashioned, uncooked)

  • 1 C raisins


  1. Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy.

  2. Add eggs and vanilla; beat well.

  3. Add combined flour, baking soda, cinnamon and salt; mix well.

  4. Add oats and raisins; mix well.

  5. Press dough onto bottom of ungreased 13 x 9-inch baking pan.

  6. Bake 30 to 35 minutes or until light golden brown.

  7. Cool completely in pan on wire rack. Cut into bars. 

MAKES:  24

chocolate chip cookie bars


  • 1 C butter or margarine, at room temperature 

  • 1 C brown sugar

  • ¾ C white sugar

  • 2 tsp. vanilla 

  • 2 eggs

  • 3 C flour

  • ¾ tsp. salt

  • ¾ tsp. baking soda

  • 1 C chocolate chips (or more if desired)


  1. Cream butter, sugars, and vanilla together. Add in eggs. 

  2. Stir in flour, salt and baking soda until combined. 

  3. Gently fold in chocolate chips.

  4. Spread on greased 9x13 pan.

  5. Bake at 350 for 20 minutes, or until lightly golden brown on top.


Source & Photo:


snickerdoodle cookies


  • ½ C butter, softened

  • ½ C shortening

  • 1 ½ C white sugar

  • 2 eggs

  • 2 ¾ C all-purpose flour

  • 2 tsp. cream of tartar

  • 1 tsp. baking soda

  • ¼ tsp. salt

  • 2 Tbsp. white sugar

  • 2 tsp. ground cinnamon


  1. Preheat oven to 400 degrees.

  2. Cream together butter, shortening, 1 ½ C sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt.

  3. Shape dough by rounded spoonfuls into balls.

  4. Mix the 2 Tbsp. sugar and the cinnamon. Roll balls of dough in mixture.

  5. Place 2 inches apart on ungreased baking sheets.

  6. Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.


Source & Photo:

fruit & Cheese kabobs


  • Assortment of fresh fruit

  • Cheese cut into cubes

  • Wooden skewers


Alternate fruit and cheese cubes on the wood skewers.

SUGGESTIONS: grapes, strawberries, pineapple and melons seem to "hold" best.



banana Muffins


  • 1/3 C melted butter

  • ½ C sugar

  • 1 egg

  • 1 tsp. vanilla

  • 1 ½ Tbsp. strong coffee

  • 4 ripe bananas

  • 1 ½ C flour

  • 1 tsp. baking soda


  1. Preheat oven to 350 degrees.

  2. Mix first 6 ingredients together.

  3. Then add the flour, baking soda and salt – do not over mix.

  4. Pour batter into muffin tins and bake for 20 minutes or until very light brown. Do not overcook.



chocolate chip Muffins


  • 2 ¾ C all-purpose flour

  • 1 Tbsp. baking powder

  • 1 ¼ tsp. baking soda

  • ½ tsp. salt

  • ½ C unsalted butter, melted and cooled

  • 1 ¼ C sugar

  • 3 large eggs

  • ½ C milk

  • 3 tsp. vanilla

  • 2 C semi-sweet chocolate chips


  1. Pre-heat the oven to 425°F.

  2. Using cooking spray coat the muffin pan. Make sure that the whole top is covered, not just the part that the batter goes into. Place paper muffin/cupcake liners into the muffin pan.

  3. Combine dry ingredients in a medium bowl and mix with a whisk so that everything is well combined. Stir in 1 ¾ C of the chocolate chips.

  4. In a separate bowl combine all the wet ingredients, making sure the eggs are well incorporated as well.

  5. Pour the wet ingredients into the dry and stir until just combined. IMPORTANT: If you stir too much the muffins will become too dense and more like a puck. You want the muffins to be fluffy and moist just stir everything until the dry ingredients just combine with everything. Scoop out the batter evenly into each section of the muffin pan.

  6. Sprinkle the tops of the batter with the remaining chocolate chips and the coarse sugar.

  7. Bake in the oven for 7 minutes at 425°F then reduce the heat to 375°F and bake for 15-20 min.

  8. Once the muffins are finished baking cool in the muffin pan for 5-10 minutes.


MAKES: 12 muffins

Source & Photo:


sugar cookie bars



  • 2 ½ C bread flour (or all-purpose flour is fine)

  • ½ tsp. baking powder

  • ½ tsp. salt

  • ½ C butter, softened

  • 1 C granulated sugar

  • 1 egg

  • 1 ½ Tbsp. sour cream

  • 1 tsp. vanilla extract


  • 1 can of store-bout vanilla frosting

  • Several drops of food coloring (optional)


  1. Preheat oven to 375 degrees and grease a walled cookie sheet (12 " x 16").

  2. In a medium bowl, combine flour, baking powder, and salt. Set aside.

  3. In a large bowl, cream together butter and sugar until light and fluffy, about 3 minutes. (The longer you beat it, the fluffier your cookies will be.)

  4. Add egg and combine well.

  5. Add sour cream and vanilla and mix until completely blended.

  6. Slowly add the flour mixture and stir until well combined.

  7. Gently press the batter into the greased baking dish and spread out with hands. (If you butter your hands, this will help with the stickiness.) Or use a cylinder/glass "to roll" it out evenly.

  8. Bake 17-20 minutes, or until edges become lightly golden.

  9. Set aside to cool completely.​

  10. Frosting:  Add food coloring until desired color. Frost your cooled cookie bars evenly.


Source & Photo:


haman's ears cookies


  • 2 sticks of butter

  • 2 C sugar

  • 2 large eggs

  • 2 tsp. vanilla

  • 4 tsp. baking powder

  • 4 C flour

  • Apricot preserves for filling


  1. Cut butter into the sugar. Blend thoroughly. Add eggs and vanilla, blending thoroughly. Add baking powder and flour 1/2 cup at time, blending thoroughly between each. (It may feel tough at the end, but try to get it all blended in...)

  2. Put batter in fridge overnight or for a few hours.

  3. Roll it out about ¼” thick and cut circles using cookie/biscuit cutter or a drinking glass. You want your circles to be at least 3” wide. 

  4. Put about a teaspoon of preserves in the center of the circle and fold the sides to make a triangle, overlapping the sides as much as possible so only a little filling shows through the middle. I also kind of crimped the corners to seal the filling in.

  5. Bake at 375 degrees for 10-15 minutes, until just turning golden brown. Like shortbread, you don't want to overcook these.



cookies & cream rice Krispie treats


  • ¼ C butter

  • 16 oz. bag of marshmallows

  • 5 ½ C Rice Krispies

  • 1 pkg. of original Oreo cookies, crushed



  1. Melt the marshmallows and butter in a large microwave-safe bowl for 2 minutes. Remove the bowl from the microwave and stir the marshmallows. If the butter is not completely melted, return to the microwave for another 30 seconds.

  2. Remove the bowl from the microwave and stir to combine. Fold the Rice Krispies and Oreos into the marshmallow mixture until well combined.

  3. Spray a 9 x 13 pan with baking spray. Evenly spread the Rice Krispie mixture into the pan with a spoon dipped in water or sprayed with baking spray. Allow to cool for 30 minutes before cutting and serving.


Source & Photo:


salted caramel pretzel bars


  • 12 oz. package semi-sweet chocolate chips, good quality chocolate divided into pieces (I like Ghirardelli best for melting)

  • 8 oz. mini pretzel twists, half of a regular 16-ounce bag

  • 11 oz. bag Kraft Caramel Bits

  • Sea salt for sprinkling


  1. Line a large, rimmed baking sheet with parchment paper.

  2. Melt 8 oz. of the chocolate chips gently in the microwave (on low heat, stirring every 15 seconds) until smooth. 

  3. Spread the chocolate evenly over the parchment. Immediately add the pretzel twists over the top (it's ok if they overlap!) and gently press them into the chocolate. 

  4. Add caramel bits to a microwave safe bowl with 2 Tbsp. water and melt according to package instructions (on high for 2 minutes). Stir well and drizzle the melted caramel over the top of all of the pretzels.

  5. Melt remaining 4 oz. of chocolate and drizzle over the caramel. Sprinkle with sea salt.

  6. Refrigerate until hardened.

  7. Cut or tear into pieces.


Source & Photo:


valentine's day mix


  • mini pretzels

  • popcorn (air-popped--no butter or topping just plain popcorn)

  • corn or rice chex cereal

  • Valentine colored M&Ms

  • red or pink sprinkles

  • white or pink candy melts


  1. In your largest bowl, or a large roasting pan, mix all ingredients except the M&M's , sprinkles and candy melts. Do not over fill your dish, you will need room to toss the ingredients together.

  2. Melt white candy melts (or white chocolate) in a microwave safe dish (at 50% power) in 30 second intervals until almost melted. Stir until completely melted and smooth. Pour the melted chocolate over the dish of snacks and then stir, stir, stir! It's up to you if you want the mix to be totally coated, or lightly coated (depending on the amount of melted chocolate you use).

  3. When the snacks are evenly coated, pour entire mixture out onto a baking sheet (or two if needed).

  4. Immediately (while the coating is still warm and melty) add sprinkles and M&M's.  They will stick to some of the clusters as the white chocolate cools (this is a good thing).

  5. If desired, melt another color of candy melts (in this case, I used pink), and drizzle the colored candy melts over the snack mix as it cools.  This will add a bit more color.

  6. Allow snack mix to cool and chocolate (and candy melts) to set up (about 30 minutes).  Once cool, break apart as needed and store in an airtight bag or container. Party mix with popcorn in it will remain fresh tasting about 2-3 days, and a bit longer without popcorn

Source & Photo:  glorious


peep & fruit kabobs


  • Assortment of fresh fruit

  • Enough Peeps for one per skewer

  • Wooden skewers


Alternate fruit and add one Peep on the wood skewers.

SUGGESTIONS: grapes, strawberries, blueberries, pineapple and melons seem to "hold" best.



yogurt parfait


  • 3 C vanilla yogurt

  • 1 C fresh or defrosted frozen strawberries in juice

  • 1 pint fresh blueberries

  • 1 C good quality granola (NO NUTS)


Layer 1/3 cup vanilla yogurt into the bottom each of 4 glasses.

Combine defrosted strawberries and juice with fresh berries.

Alternate layers of fruit and granola with yogurt until glasses are filled to the top.

Serve parfaits immediately to keep granola crunchy.


Source & Photo:  food

kettle corn


  • ½ C popcorn

  • 1/3 C oil

  • ½ C sugar

  • ½ -1 tsp. flake salt/kosher salt


Mix dry ingredients together. Once you’ve popped your popcorn, drizzle melted butter on top and mix. Then sprinkle seasoning evenly on top, mixing until the corn is lightly coated.

MAKES: 12 baggies


melty ham & cheese sandwies


  • 24 King’s Hawaiian Rolls

  • 16 oz. swiss cheese, sliced into squares

  • 1 pound of deli ham

  • 2 sticks of butter, melted

  • 2 tsp. dry mustard

  • 2 tsp. poppy seeds

  • 2 tsp. onion powder

  • 4 Tbsp. Worcestershire sauce 


  1. Slice all 24 rolls and put them on a foil lined baking sheet. 

  2. Stack ham, then sliced it into sixths, placing 2 or 3 little triangles of ham onto each roll. 

  3. Put a square of your sliced swiss cheese on top of the ham on each roll.

  4. Replace the tops of the rolls.  

  5. Melt your butter in a pan over low-medium heat, and mix in your dry mustard, poppy seeds, onion powder & Worcestershire sauce. Spoon evenly over the top of all of your rolls, stirring intermittently so your butter doesn’t settle. 

  6. Cover and let them sit for anywhere from 30 minutes to overnight. 

  7. Uncover and bake at 350 degrees for 15 minutes or until the cheese is nice and melty.

MAKES: 24 (plan on 2 per person)

Source & Photo:


chocolate mint dessert


  • 1 15.25 oz. Package Mint Oreos

  • ¼ C Butter (1/2 stick)

  • 8 oz. Package Cream Cheese

  • ¼ C Granulated Sugar

  • 2 Tbsp Heavy Cream

  • 8 oz. Container Cool Whip

  • 3.9 oz. Package Instant Chocolate Pudding

  • 2 C Cold Milk

  • 1 tsp. Mint Extract

  • 2-3 Drops Green Food Coloring


  1. Prepare chocolate pudding according to directions on the box, using the 2 cups of cold milk. Set aside in the fridge until ready to use.

  2. Put Oreos in a food processor and pulse into fine crumbs.

  3. In a medium sized bowl, combine melted butter and Oreo crumbs and mix well.

  4. Grease the bottom of an 8×8 baking dish.

  5. Press the Oreo crumbs into the bottom of the baking dish and place in the fridge to chill for 5 minutes.

  6. In a separate medium sized bowl mix cream cheese, sugar and cream until light and fluffy.

  7. Stir in 1 cup of cool whip, ½ tsp. mint extract and 2-3 drops of green food coloring.

  8. Spread this mixture over the crust.

  9. Spread pudding over the cream cheese layer.

  10. Mix remaining cool whip, ½ tsp. mint extract and 2-3 drops food coloring together.

  11. Spread over the pudding layer.

  12. Top with mini chocolate chips.

  13. Refrigerate for at least 30 minutes before serving.

MAKES: Cut into 12-16  small pieces

Source & Photo:

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