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Chocolate Orange Cheesecake

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INGREDIENTS Chocolate Crust  · 20 Chocolate Sandwich Cookies (filling scraped out so you have 40 halves)  · 1 Tbsp Sugar  · 1/2 tsp Orange Zest, grated  · 3 Tbsp Butter, melted  Cheesecake Filling  · 2 8 oz Pkgs Cream Cheese, room temp  · 1/2 cup Plus 1 Tbsp Sugar  · 2 tsp Vanilla  · 2 1/2 tsp Orange Zest, grated  · 2 Tbsp Orange Juice  · 1 tsp Lemon Juice  · 1 cup Chocolate Chips, semi sweet (or mix semi sweet and dark chocolate)  · 1/2 cup Heavy Cream, room temp  · 1/2 tsp Instant Espresso Powder (you can do without, but it enhances the chocolate flavor!)  · 1/2 cup Sour Cream  · 1 Tbsp Unsweetened Cocoa Powder  · 2 tsp Corn Starch  · 3 Eggs, room temp  Chocolate Ganache Topping (Optional)  · 1/2 cup Chocolate Chips, semi sweet  · 1/3 cup Hea
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Salted Caramel Brownie Bites

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INGREDIENTS · 1 - 9x13 box brownie mix  · 35 Rolos  · 1 - 10 ounce bag chocolate melting wafers  · sea salt Instructions · Preheat the oven to 350 degrees. Spray a 9x13 pan with nonstick spray.  · Make the brownie mix according to the directions on the back of the box.  · Bake for about 28 minutes or however long the box calls for. Do not over bake. A toothpick should come out slightly gooey. Cool completely.  · Cut the brownies into 35 small squares. Place a Rolo on each square.  · Wrap the brownie around an unwrapped Rolo and form into a ball. Place on a wax paper covered baking sheet. Refrigerate the bites for about an hour or more.  · Place the chocolate in a microwave-safe bowl and melt according to the package directions.  · Dip the brownie bites in the melted chocolate using a fork, place on wax paper, and sprinkle with sea salt. Store in a s
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Orange Creamsicle Fudge

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INGREDIENTS · 2 cups white chocolate chips  · 2 Tablespoons butter  · 1 - 16 ounce can vanilla frosting  · 1 1/2 teaspoons orange extract  · Orange Gel Food Coloring  · 12 orange slice gummy candies Instructions · Line an 8x8 pan with foil and set aside.  · Place the white chips and butter in a large pan and heat until melted and creamy.  · Peel off the metal liner on the frosting. Heat in the microwave for 30 seconds. Pour into the melted white chocolate mixture. Stir until melted and creamy.  · Pour the mixture evenly into two bowls. Stir the extract into one bowl of fudge. Use a toothpick to add a little bit of orange gel food coloring at a time. Stir it in and look at your color. Add more if you want it darker. Make sure to use a new toothpick each time if you continue to add color.  · Drop spoonfuls of each color randomly into the prepared
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Caramel Coffee Fudge

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INGREDIENTS For the Caramel Layer  · 2 cups white chocolate chips  · 2 Tablespoon butter  · 3/4 cup canned Dulce de Leche  · 1/2 cup marshmallow cream  For the Coffee Layer  · 2 teaspoons instant coffee  · 1 teaspoon hot water  · 1/2 cup sweetened condensed milk  · 2 cups white chocolate chips  · 2 Tablespoons butter  · 1/2 cup marshmallow cream  For the Topping  · 1/4 cup dark chocolate melts Instructions · Line an 8x8 baking dish with foil. Set aside.  · Place the white chips and butter in a saucepan over low to medium heat. Let melt.  · Stir in the Dulce de Leche and stir until creamy. Add the marshmallow cream and stir until creamy again.  · Pour into the prepared pan. Place in the refrigerator for 30 minutes.  · Stir together the hot water and instant coffee until di
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Strawberry Pretzel Salad Parfaits

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INGREDIENTS · 3/4 cup crushed pretzel pieces + 4 whole mini pretzels · 1/2 Tablespoon sugar · 4 Tablespoons melted butter · 1 - 8 ounce package cream cheese, softened · 1/2 cup powdered sugar · 1/2 Tablespoon vanilla bean paste · 1 - 16 ounce container Cool Whip, thawed and divided · 1 cup Homemade Strawberry Pie Filling Instructions · Mix together the crushed pretzel pieces, sugar, and butter. Divide the mixture evenly in the bottom of four 7-8 ounce jars.  · Beat the cream cheese and powdered sugar until creamy. Stir in the vanilla bean paste and 1 1/2 cups Cool Whip gently.  · Spoon the cheesecake filling into the jars gently. Or you can use a disposable piping bag and icing tip #12 to swirl it in easier.  · Top with the strawberry pie filling and refrigerate until ready to serve.  · Swirl on some extra Cool Whip using icing tip 1M a
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Mocha Fudge Pudding Parfaits

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INGREDIENTS · 10 chocolate cream filled cookies, crushed  · 1 - 8 ounce package cream cheese, softened  · 1/4 cup sugar  · 2 Tablespoons milk  · 2 teaspoons instant coffee  · 2 cups Cool Whip, divided  · 1 - 3.4 ounce box instant Chocolate Fudge Pudding mix  · 1 1/2 cup milk  · chocolate covered coffee beans Instructions · Beat the cream cheese and sugar until creamy. Dissolve the instant coffee in the milk. Pour into the cream cheese mixture and beat again until creamy. Fold in 1 1/2 cups Cool Whip.  · Whisk together the milk and pudding mix. Refrigerate 5-10 minutes.  · Layer the cookie crumbs, coffee cheesecake, and pudding into 6 large parfait glasses. Top with the remaining Cool Whip and coffee beans. Refrigerate until ready to serve. Makes 6 large pudding parfaits. Source : here
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Peppermint Brownie Trifle

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INGREDIENTS For the Brownie Layer  · 1 cup butter  · 1/2 cup dark cocoa powder  · 4 eggs  · 2 cups sugar  · 2 teaspoons vanilla  · 1 teaspoon salt  · 1 1/2 cups flour  · 1/2 teaspoon baking powder  For the Cheesecake Layer  · 2 - 8 ounce packages cream cheese, softened  · 1/4 cup sugar  · 1 teaspoon vanilla extract  · 1/2 teaspoon peppermint extract  · 2 1/3 cups Andes Peppermint Crunch Chips, divided  · 2 teaspoons shortening  · 16 ounces Cool Whip, thawed and divided  · Andes Peppermint Crunch candy bars, cut into triangles Instructions · Preheat oven to 350 degrees. Spray a 9x13 pan with nonstick spray.  · Melt the butter in a small saucepan. Whisk in the cocoa powder. Let cool slightly.  · Beat the eggs until light colored. Add the sugar an
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