The Grey Stuff

Makes about 10 servings.

Ingredients

• Sugar cookies
• Mini Red Velvet cupcakes (10 min cook time)
• 12 Oreos
• 1 (3.4 oz) box of instant vanilla pudding
• 1 1/2 cups of milk
• 1 (8 oz) frozen whipped cream (cool whip), thawed
• Raspberries
• Raspberry jam

Instructions

1. Cook the sugar cookies according to the instructions.
2. Make the red velvet cake batter according to the instructions. Bake at recommended temperature for 10 min.
3. In a blender or food processor, crush oreo cookies into a fine crumble. Set aside.
4. In a large bowl, add instant pudding powder and milk. Whisk together and let chill in refrigerator 10 minutes.
5. Stir in cookie crumbs and whipped topping with a spoon, being careful not to overmix.
6. Put a small dab of raspberry jam on the center of a sugar cookie. Place the a mini cupcake, upside down on the cookie
7. Put a small dap of raspberry jam on the top (open end) of a raspberry. Put the raspberry on top of the cupcake. 
8. Put the whipped topping mixure into a piping bag and pipe all around the cupcake, completely surrounding and covering the cupcake and raspberry.
9. Top the whipped topping mixure with sprinkles of your choice. 

This is a copycat recipe of the Grey stuff made in Disneyland.

Peanut Butter Choclate Pie

Ingredients
1 cup peanut butter
¾ cup butter
3 cups confectioners' sugar
2 (8-inch) prepared graham cracker crusts
2 cups milk
1 (3.9 ounce) package instant chocolate pudding mix
1 (8 ounce) container frozen whipped topping, thawed

Directions

Step one

Combine butter and peanut butter in a medium, microwave-safe bowl. Heat in the microwave until soft; mix well. Gradually stir in confectioners' sugar until mixture resembles a soft dough. Spread mixture into two prepared pie crusts.

Step two
Mix milk with instant pudding in a small bowl; pour over peanut butter mixture in each crust. Chill until firm.

Step Three
Top pies with whipped topping when ready to serve.

https://www.allrecipes.com/recipe/9342/chocolate-peanut-butter-pie/

Chocolate Peanut Butter Lasagna

Ingredients

Crust:

• 2 ¼ cups chocolate graham cracker crumbs
• ½ cup unsalted butter-melted

Peanut Butter Layer:

• 8oz. brick-style cream cheese-room temperature
• 1 ¼ cup peanut butter (do not use natural or other too runny types of peanut butter)
• 1 cup powdered sugar
• 1 teaspoon vanilla
• 2 cups Cool Whip-thawed (or homemade whipped cream whipped to very stiff peaks)

Chocolate Pudding Layer:

• 2 x 3.9 oz chocolate instantpudding
• 2 ¾ cups wholemilk

Topping:

• 3 cups Cool Whip (or homemade whipped cream)
• 2–3 tablespoons peanut butter-melted
• Reese’s Pieces
• Reese’s cups-chopped

Instructions

1. To make the crust, stir together chocolate graham cracker crumbs and melted butter until all crumbs are evenly moistened. Press the mixture into the bottom of 9 x 13 glass dish. Pace in the freezer whle making the filling.
2. To make the peanut butter layer beat together softened cream cheese, vanilla and powdered sugar. Add peanut butter and mix well. Mix in 2 cups whipped cream. Spread over the crust. Place in the freezer while making next layer.
3. Whisk together chocolate pudding mix and milk. Spread over peanut butter layer. Place in the freezer for 10 minutes.
4. Spread whipped topping over the pudding layer. Drizzle with melted peanut butter and garnish with chopped Reese’s and Reese’s pieces candies.

https://omgchocolatedesserts.com/chocolate-peanut-butter-lasagna/print/12957/

Chocolate Lasagna

1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies
6 Tablespoon butter, melted
8 ounce package cream cheese, softened
1/4 cup granulated sugar
2 Tablespoons cold milk
12 ounce tub Cool Whip, divided
2 of the 3.9 ounce packages Chocolate Instant Pudding
3 1/4 cups cold milk
1 1/2 cups mini chocolate chip

Directions

1. Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.
2. Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
3. Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.
4. In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
5. Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

Skor Cake

Also known as "Better Than Sex Cake"

1 package of Devils food cake mix

1/2 can (14 ounces) of sweetened condensed milk

6 ounces of caramel ice cream topping

3 three bars of chocolate covered toffee (Skor), chopped

1 (8 ounce) container of frozen whipped topping (cool whip), thawed 

Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.

In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm.

Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan!