These look SOOO yummy! Click HERE for complete unstructions.

Ingredients:

• 1 ¾ cups vanilla cookie crumbs (I used Nilla wafers, but any type of vanilla cookie should work!)
• 6 tablespoons butter, melted
• 16 ounces cream cheese, at room temperature (I used low-fat.)
• ¾ cup + 2 tablespoons granulated sugar, divided
• ½ cup yellow cake mix
• 2 eggs + 1 egg yolk
• ½ cup + 2 tablespoons milk (I used 1%.)
• 1 ½ teaspoons vanilla extract
• ¼ teaspoon salt
• ¼ cup sprinkles
• ~5 drops blue food coloring (optional)
• ~3 drops green food coloring (optional)

Directions:

1. Preheat oven to 350 degrees Fahrenheit. Grease a 9-inch square baking pan, then line with parchment paper; set aside.
2. Stir together cookie crumbs, 2 tablespoons granulated sugar, and the melted butter. Press into the bottom of the prepared pan. Bake until the crust is just brown around the edges, 8 to 10 minutes.
3. Meanwhile, beat the cream cheese with a mixer on medium speed until fluffy, about 2 minutes. Add the remaining granulated sugar and beat for an additional couple of minutes, until smooth. Add the eggs and yolk, milk, vanilla, salt and beat again until completely combined and smooth. Finally, stir in the cake mix and sprinkles until smooth.
4. Pour the filling over the crust. Set the pan in a larger pan (a 9×13-inch works for this), and add enough hot water to come halfway up the sides of the baking pan. Bake until just set, 40 to 45 minutes. Remove the baking pan from the water bath, and transfer to a wire rack. Let cool for 30 minutes, then refrigerate for at least 3 hours or overnight.

 

2 c semi sweet choc chips
1 (8oz) tub of Cool Whip (thawed but not melted)
2 c choc  candy coating wafer melts – not Choc Bark (I got mine at Michaels but I know Hobby Lobby sells them also)

Line a 8″ square pan with wax paper. In medium bowl, melt choc chips in microwave at 50% power for 30 seconds. Stir and return to microwave  for 30 more seconds at 50% power. If chocolate is still not melted completely – continue heating it at 10 second intervals at 50% until smooth. Let it cool a bit so you don’t melt everything into a sludge.
Using an electric mixer on high speed, beat your melted chocolate for 30 seconds. Add the Cool Whip to melted chocolate and beat just until combined and fluffy -30-60 seconds. Spread evenly into prepared 8×8′ pan. Place in freezer for about 30 minutes (overnight might even be better). Remove from freezer, remove candy from pan and cut into squares. Return back to freezer. I worked in small doses so I could keep them hard and easier to work with.
Melt candy wafers in microwave following package directions. Take out frozen squares and dip into melted chocolate. Place on baking tray lined with wax paper. Allow chocolate to set up in refrigerator or freezer.

Read the rest of the recipe HERE at MONSTERMAMA!