Extreme Chocolate Cheesecake Lasagna

Extreme Chocolate Cheesecake Lasagna is composed of mouthwatering layers of crushed Oreos, a chocolate cream cheese filling, mini chocolate chips, chocolate pudding, whipped topping, more Oreos and more mini chocolate chips. With four types of chocolate, how could it not become an oft-requested dessert?

Extreme Chocolate Cheesecake Lasagna

1 family-size (1 lb. 3.1 oz.) package Oreo Cookies (not Double Stuff)

5 tbsp. butter, melted

1 (8 oz.) cream cheese or Neufchatel cheese, softened

2 (8 oz.) containers of whipped topping, thawed

1 cup powdered sugar
1/2 cup chocolate syrup
1 (12 oz.) bag mini semi-sweet chocolate chips

2 (3.4 oz.) packages instant chocolate pudding

3 cups cold milk

Crush 36 Oreo cookies using a food processor. Alternately, Oreos can be placed in a large zipper seal bag and crushed with a rolling pin.  Mix crumbs with melted butter. Press the Oreo crumbs/butter mixture into the bottom of an ungreased 9x13 baker. Place the baker in the refrigerator while you work on the next layer.

Beat the cream cheese with a mixer until light and fluffy.  Add 1 container of whipped topping and the powdered sugar and mix until well blended.  Add the chocolate syrup and mix well. Spread this mixture onto the Oreo crust.  Sprinkle desired amount of mini semi-sweet chocolate chips on this layer.

In a large bowl, combine the chocolate instant pudding with the milk.  With an electric mixer or whisk, beat for several minutes until the pudding starts to thicken.  Spread the mixture over the cream cheese layer. Allow the dessert to rest for about 5 minutes in the refrigerator so that the pudding can set.

Spread the other container of whipped topping on top. Smooth top with the back of a spoon or an off-set spatula. Break desired amount of remaining Oreos into large pieces. Sprinkle those and the desired amount of mini semi-sweet chocolate chips onto the whipped topping. Chill for 4 hours before serving. Store in refrigerator.

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*Extreme Chocolate Cheesecake Lasagna can be made and served on the same day. It can also be made a day ahead of time, but if making a day early, add the Oreo pieces and mini semi-sweet chocolate chips to the top right before serving.

Pressure Cooker Southern Style Pulled Pork

This southern style pulled pork made in the pressure cooker is so juicy and good!  The vinegar and spices provide a depth of flavor without making it too spicy or vinegary.  Served as is with the mop sauce or covered with your favorite barbecue sauce...tender, delicious pulled pork has never been easier...or quicker!

Buns and BBQ sauce not shown.

Pressure Cooker Southern Style Pulled Pork

Yield:  about 8 servings

Approximate Total Time:  3 hours (2 hours, 30 minutes prep/cook time, 30 minutes warming time)

Electric Pressure Cooker Size:  6 quarts

1 1/2 cups cider vinegar, divided
Boneless Boston Butt pork roast (approximately 5 pounds)

1 tbsp. salt

1 tsp. black pepper
2 tbsp. brown sugar
1 tsp. crushed red pepper flakes
1 tbsp. hot sauce
Sturdy buns like Kaiser rolls or homemade hamburger buns (See recipe link below)
BBQ sauce

Pour 1 cup of cider vinegar into the pressure cooker pot.  Cut the roast into three sections leaving the string (if used) on the roast to hold it together.  Place into pressure cooker pot.  Sprinkle salt and pepper over roast.  Pour the remaining 1/2 cup of cider vinegar over the roast sections.  (See photo below)

Lock the pressure cooker lid in place and set steam vent to Sealing.  Select PRESSURE COOK (Manual) and cook for 90 minutes on High pressure. When the cook time ends, let the pressure release naturally, which will take about 25 minutes. When the valve drops, remove lid.

Remove pork roast.  Remove string and shred with forks. (This will be very easy.)  Remove any fat.  Drain juices from pressure cooker reserving two cups of liquid.  Return pork to pressure cooker.  To the reserved liquid, add: brown sugar, crushed red pepper flakes, and hot sauce.  Stir well.  Pour over shredded pork, stir, select CANCEL, and then select SAUTE.  Heat through.  Select CANCEL and then KEEP WARM.  Place lid back on the pressure cooker with the steam vent in the vented (open) position. Allow meat and sauce to heat together for 30 minutes so the flavors can meld.  The "keep warm" setting will keep the meat at a safe, hot temperature for a few hours if desired.  

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Recipe adapted from southernplate.com:  http://www.southernplate.com/2010/06/southern-style-pulled-pork-bbq-slow-cooker-recipe.html  

Homemade Hamburger Buns Recipe:  http://www.easyaspiecanbe.com/2015/06/hamburger-buns-and-tutorial.html

Pressure Cooker Southern Style Pulled Pork 101: 

Pour 1 cup of cider vinegar into the pressure cooker pot.  Cut the roast into three sections leaving the string (if used) on the roast to hold it together.  Place into pressure cooker pot.  Sprinkle salt and pepper over roast.  Pour the remaining 1/2 cup of cider vinegar over the roast sections.  

Pressure Cooker Corn-on-the-Cob

Corn-on-the-cob cooked perfectly in about 25 minutes from start to finish without heating up the kitchen, standing over a pot of boiling water, or having to wrap each ear with waxed paper or plastic wrap for microwave cooking?  It's all possible in a pressure cooker!

Pressure Cooker Corn-on-the-Cob

Yield:  1-8 ears of corn

Approximate Total Time for 4 ears of corn:  25 minutes

Electric Pressure Cooker Size:  6 quarts

Remove the husks and silk from the corn.  Pour 1.5 cups of water into the pressure cooker pot, and place the trivet into the pot.  Place the corn on the trivet criss-crossing each layer.  Lock pressure cooker lid in place and set steam vent to Sealing. Select PRESSURE COOK (Manual), and cook on High pressure for 3 minutes for 5 or less ears and 4 minutes for 6-8 ears. Once the cooking cycle is complete, open the steam vent to release pressure (Quick Release).  Carefully remove lid; serve.

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