Cookies N Cream Cupcakes

I was recently in charge of making cupcakes for Olivia’s teacher’s birthday.  I asked around to other teachers and my Mother-in-Law who is a newly retired teacher from our district to find out what her favorite dessert/sweet is and no one could give me an answer, but I knew she liked chocolate.  Soooooo I found a recipe for Cookie N Cream Cupcakes and decided to give them a shot.     I gathered my little bakers and my ingredients into the kitchen and we got started right away.   The recipe came from Annie’s Eats who has so many delicious recipes of all kinds……AND I figured out where I got the recipe for the Cookie Dough Cupcakes  that I recently blogged out!  ANNIE’S EATS is where it came from!!!!  🙂  So THANK YOU, Annie!

OK so we made these cupcakes and they were delicious…Olivia’s teacher and the kids in her class LOVED them, BUT I thought they were a tiny bit dry.  I’m not sure if they are a drier cupcake or if I did something wrong, but they def were drier than I like my cupcakes.  The dryness DID NOT take away from the delicious taste though, I can promise you that!   I’d like to give them another shot and see if they are equally as dry the next time!

Cookie N Cream Cupcakes
For the cupcakes:
24 Oreo halves, with cream filling attached
2 ¼ cups all-purpose flour
1 tsp. baking powder
1 tsp. salt
8 tbsp. unsalted butter, at room temperature
1 2/3 cup sugar
3 large egg whites, at room temperature
2 tsp. vanilla extract
1 cup milk
20 Oreo cookies, coarsely chopped
For the frosting:
8 oz. cream cheese, at room temperature
6 tbsp. unsalted butter, at room temperature
1 tbsp. vanilla extract
4 cups confectioners sugar, sifted
2 tbsp. heavy cream
Preheat the oven to 350°F.
Line the cupcake pans with 24 paper liners.
Place an Oreo halve in the bottom of each liner, cream side up.
In a medium bowl, combine the flour, baking powder and salt; stir together with a fork to blend and set aside.
In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until light and fluffy, about 2 minutes.
Blend in the egg whites one at a time, beating well after each addition.
Blend in the vanilla extract.
With the mixer on low speed, beat in half of the dry ingredients just until incorporated.
Add the milk and beat just until combined, then mix in the remaining dry ingredients.
Gently fold in the chopped Oreos with a rubber spatula until evenly incorporated, being careful not to over-mixEvenly divide the batter between the prepared cupcake liners.
Bake for 18-20 minutes, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean. Allow to cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.
To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer and beat on medium-high speed until smooth, about 1 minute.
Blend in the vanilla extract.
Beat in the confectioners sugar until incorporated and smooth, 1-2 minutes.
Add the heavy cream to the bowl and beat on medium-low speed just until incorporated, then increase the speed to medium-high and whip for 4 minutes until light and fluffy, scraping down the sides of the bowl as needed.
Frost the cooled cupcakes as desired. Garnish with leftover Oreo halves.
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Chocolate Chip Cookies

One thing I really don’t do well are chocolate chip cookies…… matter which recipe I use or how I tweak it or what I change…they never come out just right.  I’ve even made friend’s recipes where the cookie was so soft and fluffy and delicious and mine are flat and brown!   I’ve gotten new ingredients, used different types of cookie sheets, used a silpat, cooked for less time, cooked for more time………FLAT AND OR BROWN!  I am a chocolate chip cookie failure!  You will see as I post chocolate chip cookie recipes how randomly different they all turn out, but they are never soft, chewy and light…..sometimes flat, sometimes brown and flat, sometimes big and brown…you get the idea!  They always taste great..sometimes amazing, but they don’t look it!  If anyone has any other tips or can explain what I’m doing wrong….please comment!  I’ll try anything!

So here is one of my MANY chocolate chip cookie recipes…that landed me with some HUGE, FLAT, (BUT DELICIOUS) cookies!  This is probably my favorite recipe I have for chocolate chip cookies….they are the softest and chewiest, but the flattest!


Chocolate Chip Cookies

2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup butter (unsalted) melted and cooled.
1 cup packed brown sugar

1/2 cup sugar

1 tablespoon vanilla extract

1 egg

1 egg yolk

1 1/2 cups semisweet chocolate chips  (I use whatever I have….this time I did half semi sweet and half milk chocolate chips)


Preheat the oven to 325°F .    I used silpats on my cookie sheets this time!  If you don’t have them….I highly recommend them for baking cookies!

Sift together the flour, baking soda and salt; set aside.

In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until blended. Stir in the chocolate chips by hand using a wooden spoon.

Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.

Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly golden.  Cool on baking sheets for a few minute and then transfer to wire racks to cool completely. Makes 12-14 BIG cookies.  

ENJOY!!!!  I know we did!!!


I like to eat my chocolate chip cookies with peanut butter on them….or dipped right into the peanut butter jar.  And of course with a glass of milk!


Oreo Cheesecake

In honor of Joe’s Birthday…………I decided to post about this cheesecake!  He’s the sweet tooth in the family and chocolate is the way to his heart………HAPPY BIRTHDAY, BABE!!!

This cheesecake might be one of the most delicious cheesecakes I have ever had!   As my trusty followers probably already know, I’m not a huge chocolate lover and I’m not a fan or Oreos…like I won’t sit and eat Oreos with a glass of milk.  I do love cookies N cream desserts, and I LOVE this cheesecake and anyone who has had any….agrees!  It’s always one of my old faithfuls and it’s perfect for any time of year….a BBQ, a Christmas party, a gathering of friends… will get you rave reviews!!

It’s pretty simple to make and doesn’t take too much time to prepare…..the longest time is in the baking and cooling in the fridge!  Make sure you make this cake with enough time for it to cool and settle (as with most cheesecakes).   I honestly can’t remember where I got this recipe, it may have been a website or a magazine because I don’t think I got it from anyone in particular (and if I did……I apologize for not giving you a shout out).


I package (1lb 2oz) Oreo Cookies 
1/4 cup butter or margarine, melted
4 pkgs (8oz. each) Philly cream cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup sour cream
4 eggs


Preheat oven to 325°.

CRUST: Place 30 cookies in food processor; cover. Process until finely ground. Add butter, mix well. Press firmly into 13×9-inch baking pan.

Beat cream cheese, sugar and vanilla in a large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating just until blended after each addition. 

Chop remaining cookies. Gently stir 1-1/2 cups of chopped cookies into cream cheese batter. Pour over crust. Sprinkle with remaining chopped cookies.

Bake 45 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Cut into 16 pieces. Store leftover cheesecake in fridge. 

TIPS: For easy removal line pan with foil, with ends extending over pan’s sides. Lift from pan using foil handles…..makes it easy to cut.
I use my Kitchen Aid Stand Mixer….so smooth and fluffy!

As usual my pictures don’t do it’s justice… photography is an embarrassment!  🙂

ENJOY!  *The cake, not my picture*

Oreo Cheesecake


Chocolate Chip Cookie Dough Cupcakes

I cannot remember where I stumbled upon this recipe… I apologize in advance to whomever it belongs to.  I just know I C&Ped it as a word document and forgot to site a source!  I think I was just overly excited!   Could ya blame me????

I actually made them with my kids because they love helping me cook and bake.  I didn’t give myself nearly enough time to make, bake, fill and frost them….so when you see the pictures…don’t judge!   They are absolutely delicious…and the pictures DO NOT do these yummies any justice!  I promise, next time I make them…..I will fancify them, and post better pictures!  You have my word!

They do take some time to make, so make sure you give yourself enough time, unlike me….and they will be well worth the time.  They will have you at the smell of them cooking…then the taste of filling (you have to try it as you make it) and then the frosting (taste as you make..that’s my motto!)….and then by the first bite, you will fall in love…..

Chocolate Chip Cookie Dough Cupcakes

For the cupcakes:

3 sticks unsalted butter, at room temperature 

1½ cups light brown sugar, packed 

4 large eggs 

2 2/3 cups all-purpose flour 

1 tsp. baking powder 

1 tsp. baking soda 

¼ tsp. salt 

1 cup milk 

2 tsp. vanilla extract 

1 cup chocolate chips (semisweet or bittersweet) 

To make the cupcakes:

Preheat the oven to 350° . 

Line two cupcake pans with paper liners (24 total).

Using the paddle attachment on your mixer, combine the butter and brown sugar. Cream together on medium-high speed until light and fluffy, approx 3 minutes. Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. 

Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. 

Alternating add the dry ingredients to the mixer bowl with the milk on low speed, beginning and ending with the dry ingredients, mixing each addition just until incorporated. 

Blend in the vanilla. 

Fold in the chocolate chips with a spatula. 

Divide the batter evenly between 24 cupcake liners. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely. 

While the cupcakes bake and cool, prepare your cookie dough filling.

For the cookie dough filling:

4 tbsp. unsalted butter, at room temperature 

6 tbsp. light brown sugar, packed 

1 cup plus 2 tbsp. all-purpose flour 

7 oz. sweetened condensed milk 

½ tsp. vanilla extract 

¼ cup mini semisweet chocolate chips 

To Make the Filling:
Cream butter and sugar in a mixing bowl on medium-high speed until light and fluffy(approx2 minutes). 

Add flour, sweetened condensed milk and vanilla and beat until smooth. 

Stir in the chocolate chips. 

Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, (approx1 hour). 

After cupcakes have cooled, fill the cupcakes by cutting a cone-shaped portion out of the center of each cupcake. Fill each hole with a chunk of the chilled cookie dough mixture.



For the frosting:

3 sticks unsalted butter, at room temperature 

¾ cup light brown sugar, packed 

3½ cups confectioners’ sugar 

1 cup all-purpose flour 

¾ tsp. salt 

3 tbsp. milk 

2½ tsp. vanilla extract 

Directions to make icing:

Beat butter and brown sugar with the paddle attachment on high speed until creamy and fluffy. 

Mix in the confectioners’ sugar until smooth. 

Beat in the flour and salt. 

Mix in the milk and vanilla extract until smooth and combined. 

Frost cupcakes using a pastry bag –which as you can see…I did not, but plan on doing that next time…so they look fancier!  I wasn’t going for fancy this time around!  Decorate with mini chocolate chips and top with a mini cookie!




Red Velvet Fudge Pie

As I’ve discussed previously, red velvet is my favorite dessert.  I love anything red velvet….so when I got this list of 30 red velvet recipes, I was ready to try them all!     I had already tried the Red Velvet Oreo Brownies and got rave reviews from everyone that tried them…but this one I just knew would be another crowd pleaser.     The perfect occasion to try it was on Valentine’s Day because well….it was Valentine’s Day, the day of everything chocolate and LOVE ❤  but also because my family would be celebrating my Dad’s birthday on Valentine’s Day this year.  He was going away for his actual birthday (yesterday).   He actually requested  “NO RED VELVET THIS YEAR!” and “SOMETHING MORE PLAIN!”… I did make him a regular boxed cake with cream cheese frosting.  I know…GASP…boxed cake.  but given we’d been snowed in for days and cooking and baking for most of them….I needed the comfort and ease of a plain white cake with cream cheese frosting.  Plus I also knew I’d be making the pie as a second dessert and it’d take some time!    HOLY COW!!!!  This pie was unreal!!!  Like don’t wait until next Valentine’s Day to make it……you need to make it now!  Like AS.  SOON.  AS.  POSSIBLE!  It’s that good!  Everyone loved it, including my Dad….who requested NO RED VELVET.  He actually went for a piece of the pie first!      It was simple and delicious.  I can’t wait to make another one…SOON!

The recipe came from HERE .  I follow her Facebook page and she always has some really amazing desserts and creative, fun things!  Check her out!!!

Red Velvet Fudge Pie

**The amount of cake batter makes 2 pies, but I only used half the batter and made 1 pie.  Saved the rest for a plain cake. BUT I used all the fudge topping!

1 box red velvet cake mix (3 eggs, 1/3 cup vegetable oil) 

1/2 cup butter

12 ounces mini  chocolate chips

1 14-ounce can sweetened condensed milk

2 refrigerated pie crusts (or homemade, your choice)


Preheat oven to 350°

Unroll pie crust into pie pan.

Prepare cake mix according to instructions on back.

 Mix well and pour into refrigerated pie crust in pan.

Bake for 30-35 minutes or until crusts are golden brown and toothpick inserted in center comes out clean.

If crusts begin to brown before pie is done, cover loosely with aluminum foil.

In medium saucepan, combine butter, 10 ounces of chocolate chips (reserve some for garnish) and sweetened condensed milk.

Stir (medium heat) until smooth and pour over pies.

Garnish with extra chocolate chips!

Let cool completely.


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I didn’t let it cool long enough, which is why the chips melted, but it didn’t matter….it was still unreal!


Red Velvet Oreo Brownies

Last week someone posted a link to 30 Red Velvet recipes on Facebook.   With my love of all things red velvet I knew I’d love to stuff my face with all of it…..and eventually I will.    Another snow day = more baking.  The girls and I headed out in the state of emergency (due to an ice storm) to get the stuff we needed.  Probably not the smartest thing, but I only had to drive a minute to the nearest food store.    I couldn’t decide which recipe I wanted to make, but finally settled on these brownies to start.  I also got stuff to make a few other recipes too…just in case we had another snow day the following day (thankfully, we didn’t) because it’s been the norm in Jersey this winter.

The girls and I got right to work……because there are a few different layers in this recipe and it seemed a bit time consuming.   This recipe has a red velvet brownie layer, an Oreo frosting layer, a chocolate gnache layer all topped with more crumbled Oreos!   DELICIOUS!  Not exactly a recipe you’d eat when you’re watching your calories…but everything in moderation, right?

Red Velvet Oreo Brownies
2 large eggs
1/2 cup unsalted butter
1 cup sugar
2 teaspoons vanilla extract
1/4 cup cocoa powder
1/8 teaspoon salt
1 Tablespoon liquid or gel red food coloring
3/4 teaspoon white vinegar
3/4 cup  flour
1/4 cup butter, softened to room temperature
1 and 3/4 cups confectioners’ sugar
2-3 Tablespoons heavy cream 
6 Oreos, crushed
4 ounces semi-sweet chocolate 
1/2 cup heavy cream 
2 Tablespoons  unsalted butter, softened to room temperature



Preheat the oven to 350°

Line an 8×8 baking pan with aluminum foil, leaving enough overhang on the sides to lift the brownies out of the pan. Set aside.

Make the brownies: In a small bowl, beat the 2 eggs together. Set aside.

Melt the butter.

Stir in 1 cup sugar, 2 teaspoons vanilla extract, cocoa powder, salt, food coloring, and vinegar. Mix each of those ingredients into the batter in that order.
Whisk in the eggs, then fold in the flour until completely incorporated. Do not overmix.
Pour the brownie batter into prepared baking pan. 
Bake the brownies for 22-24 minutes or until a toothpick inserted in the middle comes out mostly clean, with a few small moist crumbs. Allow the brownies to cool at room temperature for 30 minutes, then transfer to the refrigerator to cool completely.
Make the frosting: With a handheld or stand mixer  beat the butter until light and creamy – about 1 minute.
Add the confectioners’ sugar and 2 Tbsp cream, beating on medium until creamy.
Add 1 more Tbsp cream until the frosting is spreadable consistency. You want it to be thick so that the frosting layer stays neat when you cut into the brownies.
Fold in the crushed Oreos.
Lift the cooled brownies out of the pan and spread them with the frosting.
Stick them into the refrigerator as your prepare the ganache. You want the frosting to slightly chill on the brownies.
Make the ganache: Break up the chocolate into small pieces in a medium bowl.
Heat the heavy cream until boiling, either in the microwave or on the stovetop.
Pour boiling cream over the chocolate and stir until the chocolate is melted and smooth.
Cut in the butter, one small piece at a time, and stir until smooth.
Chill the gnache for a little bit in the fridge until it’s thick enough to spread.
Spread over frosted brownies. 
Chill for at least 30 minutes before cutting.
Cut the brownies into squares, wiping your large knife off with a wet paper towel between cuts so that the layers stay neat.
Thanks, Sally!  These were amazing!!!

Chocolate Pretzel Buttons

In honor of Valentine’s Day coming next week….this holiday of all things love and chocolate I have a perfect little treat!    You can make these in bulk and give them to all of your special someones!

A friend of mine (Kelly)gave me this idea when I was trying to figure out something cute and edible for teachers this  past Christmas.    Once I made them, I was hooked!   They are so easy, you can do any combo of chocolates and they are the perfect combo of sweet and salty!  AND you can use any color M&M so these can be used for holidays, birthdays, sporting events, and they are still so cute!    So far I’ve done them for Christmas, for fun and for Valentine’s Day and they always get rave reviews!  I’ve done them with HUGS instead of KISSES and I’ve done them with dark chocolate and milk chocolate!    These have milk chocolate KISSES and dark chocolate M&Ms (not my first choice, but I couldn’t find regular and didn’t want to use peanut butter.)

Chocolate Pretzel Buttons

 Bag of pretzels (the square ones that look like little windows)

Bag of Hershey Kisses (or Hugs)

Bag of M&Ms (which ever colors you want)



Preheat oven to 250 degrees

Spray Pam on baking sheet.

Lay pretzels on baking sheet — I get about 70-80 per sheet

Unwrap and put a Hershey Kiss on each pretzel

Place in oven (middle rack) for 3-4 minutes….keeping an eye that the kisses don’t melt and have their shape

Remove from oven and gently push an M&M into the center of the kiss

Place baking sheet in refrigerator until chocolate hardens (about an hour)

Store in air tight container or fridge



Thanks, Kelly!!!


Red Velvet Cake

Recently I had a discussion with my bestie about favorite desserts.   We were talking about if we were going to buy each other a dessert, for each other’s birthday….would we know what to get?   I guessed carrot cake or coconut cream pie for her…..and I was right AND she picked red velvet for me and she was correct!   Red velvet cake (well red velvet anything) is probably my most favorite dessert of all time.  Funny thing is I don’t like chocolate…and red velvet is cocoa based…..BUT it’s for sure my favorite!  I think when it’s paired with a cream cheese frosting….I’m in heaven!  Plus who doesn’t love that bright red cake/white frosting combo.  It’s just looks FUN!

And with Valentine’s Day right around the corner….I’ll be posting a bunch of red velvet/dessert recipes for the occasion!   Give them a try on your loved ones…..they will fall in love.

One of my all time favorite red velvet cake recipes comes from Bakerella.  Def check her out…. for all your baking favorites.  She’s truly amazing!  I’ve made her cake many times over the past few years and it’s always raved about!    I’ve made other recipes, but none are quite like hers……moist (I know…..I hate that word too) and delicious.  And her cream cheese frosting  will send you over the edge!

WOW your love this Valentine’s Day with this red velvet cake recipe!  ❤

Red Velvet Cake

2 1/2 cups all purpose flour
2 cups sugar
1 Tablespoon cocoa
1 teaspoon salt
1 teaspoon baking soda
2 eggs
1 1/2 cups oil
1 cup buttermilk
1 Tablespoon vinegar
1 teaspoon vanilla
2 oz. red food coloring


Preheat oven to 350 degrees. 

Grease and flour two 8 inch cake pans. 

Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside. 

Place all the dry ingredients in your mixing bowl and stir together really good with another wire whisk. 

Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined. 

Pour into cake pans and then drop the pans on the counter a few times to release any air bubbles. 

Bake for about 30 minutes or until a toothpick inserted comes out clean. 

After about ten minutes, remove from pans and cool completely on a wire rack. I also cover in plastic wrap while the cakes cool. 

Then make the frosting. 

Cream Cheese Frosting

8 oz. cream cheese, room temperature
1 cup butter, room temperature
1 teaspoon vanilla
6 cups confectioners’ sugar


Sift sugar and set aside. 

Beat cream cheese and butter on high until creamy. Add vanilla. 

Then, add the sugar in batches. Scrape down the sides in between each addition. 

And frost. 


red velvet

I can’t forget a shout out to my sister-in-law and my cousin  today!!!  HAPPY BIRTHDAY, GIRLS!!!  xoxoxo


Ultimate Pretzel Crusted Peanut Butter Brownies

Yup, you read that right!  Someone posted this recipe on my message board, and as soon as I saw “pretzel”, “peanut butter” and “brownie” in the same title — DONE!  While I’m not a huge chocolate person (shocking, right?)…..once you mix it with peanut butter, I become a HUGE fan of chocolate!  But that’s it….only if it’s with peanut butter.  

I’d been cooking ALL.  DAY.  LONG and I was tired….but I knew once dinner was over and the kitchen was clean, I could sink my teeth into one of these!

The recipe came from HERE.  I followed the recipe exact, because I had gotten all the ingredients this time!  And they did NOT disappoint!  I had one, but no one else in the family has.  Olivia was in bed by 7:15, not felling well…Ava got punished because she didn’t eat dinner (can’t have your pudding, if you don’t eat your meat) and Joe is asleep on the couch.  But now that I’ve cut them up…once the smell makes its way to the living room….he’ll be up!   For now though……I may just have another one!  They are a little rich and sweet…so cut them into smaller “brownie pieces” unless you like rich and sweet.

There is NOTHING healthy about these….so if you are dieting or watching what you eat…LEAVE NOW before you see the picture!  

If you are anti-diet, feast your eyes on these……….

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(that is heaps of peanut butter from the peanut butter cups).

 OK….I won’t waste any more time…here’s the recipe!



2 1/2 cups crushed butter snap pretzels

1 cup melted butter

5 TBSP sugar

Peanut Butter Cookie Mix (+ ingredients the mix calls for)

Brownie Mix (+ ingredients the mix calls for)

Snack size Reece’s Peanut Butter Cups (24)


1.  Crush the pretzels in a food processor (or however you’d like to crush them).  Don’t crush to dust….make sure there are small pieces still in the mix.  

Mix with melted butter and sugar.

Press lightly into a greased 13×9 pan.

Set aside

 2.  Make cookie dough according to package.  Lightly press cookie dough evenly on top of pretzel crust.

 3.  Unwrap 24 Reece’s Peanut Butter Cups and layer them on top of cookie dough.

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4.  Make brownie mix according to package and pour evenly over Peanut Butter Cups.

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5.  Bake at 350 degrees for 40-45 minutes.

6. Remove, Cook and ENJOY!

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My good camera is broken (sad face) so these pictures are from my phone…and do not do it’s justice!


Death By Chocolate

Here is a recipe that my Mom always made for special occasions when we were kids….I especially remember it on New Year’s Eve!  Her recipe was a little different because she used Heath Bars……and with all the nut allergies nowadays I stick with Kit Kats.  She also used to put Kahlua in her cake mix to give it a little extra kick, I do not.  You definitely can add the Kahlua and swap the Heath for the Kit Kats! But no matter how you do it… will be sure to have a crowd pleasing dessert!!!  It’s a very simple recipe, that really takes no time at all…..As long as you have the ingredients in your kitchen. You can make it for a large crowd, for a holiday, for a BBQ, or just for 2 people to share on Valentine’s Day (and the week following with leftovers).  I made this for New Year’s Eve and even though a lot of it went…I was so excited to have leftovers!!!!   It’s even better after it sits in the fridge for a few days!   YUM!!!!

Death By Chocolate 

1 box of Chocolate Cake Mix (I use Chocolate Fudge) 
1 box of Chocolate Mousse Mix 
1 large container of Cool Whip — remove from freezer and into fridge for 30 minutes-1hour before you make dessert. 
1 package of 6 — Kit Kat Bars 

 Follow directions on the cake mix box..and make your cake. 
Cool and then wrap the entire cake in foil and put in the freezer for a few hours. 
Make mousse by following the box..let cool in fridge for a few hours. 
In a food processor or by hand smash candy bars into pieces. 

When ready to make the dessert, get a large clear bowl. 
Crumble 1/2 of the cake into bottom of bowl. 
Next layer 1/2 of the mousse on top.
Next layer 1/2 of the Cool Whip. 
Sprinkle 1/2 of the candy pieces. 
Next layer the rest of cake crumbled.
Layer rest of mousse. 
Layer rest of Cool Whip. 
Finish off with candy pieces!



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