peregr1ne:

my mom is trying to pick a colour for her new wheelchair and me and my dad are telling her to get black and she’s just like “but how will I know if someone is stealing it” and my dad is just like “because you’ll be sitting on the floor” and she slapped him

niknak79:

Same to you broccoli

wolvesofthesun:

steptoe:

my favourite thing is when someone says “i think about you a lot” or “i had a dream about you” or “i was just about to text you” or something because the fact that i occur to someone when I’m not talking to them or anything is the best thing i just

shorm:

ser-ket:

beatsandblades:

foodaddictofficial:

Chocolate Lasagna

INGREDIENTS

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

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.

SOMEONE COME OVER AND MAKE THIS WITH ME.

Just letting everyone know that I used this recipe and want to say that it is made with very sweet things, but isn’t too rich or bland -it’s perfect. My whole family, including those who weren’t big on sweets at all, loved it. Keep in mind, too, that you’re making a lot, and it took about a week and a half for my family of four to eat it all. Also, for those who don’t have access to Cool Whip -I just used whipped cream and it tasted fantastic uvu

oh okay this is a thousand times better than I thought it was

but still I’m a bit skeptical, just because lol what is a sweet tooth