To the bearer of this delicate LoRA~

Tread softly through this twilight spell, and read each word as though it were a dream woven in silver.

You wouldn’t wish to disturb the harmony of this magic… would you?

Too many LoRAs braided together may fracture the vision…

This was crafted beneath a quiet sky, with starlight and care, to make your dreams shimmer just so~

If it were to be scattered without my blessing… I would feel it, like a ripple through the veil.
And the hush that follows would be heavy with my sorrow~

Now, take this gentle recipe—
A whisper of wonder, offered only to you~

🌙✨

~ Vixon's recipe for Peanut Butter Cup Icebox Cake ~

Ingredients

For the Crust:

• 1 package Oreo Cookies

• 6 tablespoons unsalted butter, melted and slightly cooled

For the Peanut Butter Layer:

• 1 cup cream cheese

• ¾ cup creamy peanut butter

• 1 cup powdered sugar

• 1 cup Cool Whip

• 6 snack size peanut butter cups, coarsely chopped

For the Pudding Layer:

• 5.9 ounce box instant chocolate pudding

• 2½ cups milk

For the Topping:

• 1 cup Cool Whip

• 6 snack size peanut butter cups, coarsely chopped

Instructions

Make the Crust:

Place the cookies in a food processor blender and process until they are broken down into fine crumbs. Add the melted butter and pulse a few times to ensure that all of the crumbs are evenly moistened. Turn the crumbs out into a 9x13-inch pan and press into an even layer. Refrigerate while the peanut butter layer is prepared.

Make the Peanut Butter Layer:

In a large mixing bowl, cream together the cream cheese and peanut butter until smooth and homogenous, about 2 minutes. Reduce the speed to medium-low and gradually add the powdered sugar until it is all incorporated. Increase the speed to medium and beat for 30 seconds. Using a rubber spatula, gently fold in the Cool Whip. Spread in an even layer over the crust and sprinkle with the chopped peanut butter cups. Refrigerate while the pudding layer is prepared.

Make the Pudding Layer:

In a large bowl, whisk together the pudding mix and milk for 2 minutes. Let sit for 5 minutes to allow it to set. Use an offset spatula to spread the pudding in an even layer over the cream cheese mixture.

Spread the remaining 8-ounce tub of Cool Whip on top and sprinkle with the rest of the chopped peanut butter cups. Cover and refrigerate for 2 hours before serving.

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DO NOT REUPLOAD
suggested theft/scraping measure below

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fuck seaart/tensor, ect

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