Oreo Bomb Cake

Ingredients

90 Oreos
1 1/2 cups of milk
3 8oz tubs of Cool Whip (thawed)
chocolate sauce for topping (optional)

Directions

1. Drunk each Oreo into milk and set into 9x13 dish. Continue until the bottom of the dish is covered.
2. Spread a layer of cool whip over the Oreos.
3. Repeat the first two steps, creating two more layers.
4. Cover and set in the fridge overnight. A minimum of 8 hours.
5. Serve chilled topped with crushed Oreos and chocolate sauce. (this shouldn't be optional!)

Remarks

Since we don't have Cool Whip available, we will do it Brazilian style: whip in the mixer 1 package of "nata" (500g)  and add 1 can of condensed milk.

Penne with Sun-Dried Tomato Pesto

Total Time: 25 min
Prep: 10 min
Cook: 15 min
Yield: 4 servings
Level: Easy

Ingredients

500g pf penne pasta
180g jar sun-dried tomatoes packed in olive oil
2 garlic cloves
Salt and freshly ground black pepper
1 cup (packed) fresh basil leaves
1/2 cup freshly grated Parmesan
1 package of heavy cream (250ml) or "creme de leite"

Instructions

1. Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

2. Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.

3. Add the pasta to the pesto and toss to coat, adding the cream to moisten. Season the pasta, to taste, with salt and pepper and serve.

Recipe courtesy of Giada De Laurentiis.
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