Firerie Lace Mesh Camisole

Hey guys! Hope you love using this new LoRA as much as I loved making it. Just a quick word of advice: try not to go overboard stacking a ton of LoRAs together, or they will just fight each other and ruin the whole look. I put my own time and effort into making these, so I really hope you can respect that and not repost it on other sites without my permission.

You can find all the necessary Trigger Words listed right on the right-hand side, and you'll see some weight recommendations right underneath them. Oh, and sometimes I pop a little bit of extra info into the About this Version section right next to it, too.

And of course, I left a real recipe from my collection at the very bottom as a little treat for you! Happy prompting! 🥰

~ Vixon's recipe for No Bake Heavenly Oreo Dessert ~

Ingredients:

For the Crust:

• 15.35 ounce (435.17 g) Double Stuff Oreo Cookies

• ½ cup (113.5 g) unsalted butter melted and slightly cooled

• For the Cream Cheese Layer:

• 8 ounces (226.8 g) cream cheese

• 1 cup (120 g) powdered sugar

• 8 ounce (226.8 g) tub Cool Whip

• For the Pudding Layer:

• 5.1 ounce (144.58 g) box instant chocolate pudding

• 3 cups (854 ml) milk

• For the Topping:

• 8 ounce (226.8 g) tub Cool Whip

Instructions:

Make the Crust:

Place the Oreo cookies in a large ziploc bag and crush with a rolling pin or mallet. The pieces should be in small crumbs, but still a little chunky, not completely fine crumbs. Set aside ½ cup of the crumbs for the topping, then transfer the remaining crumbs to a 9×13-inch pan and use a fork to mash them up a bit. Pour the melted butter over top and use the fork to combine, making sure that all of the crumbs are moistened. Press into an even layer on the bottom of the pan. Refrigerate while the cream cheese layer is prepared.

Make the Cream Cheese Layer:

In a mixing bowl, beat the cream cheese on medium speed until light and fluffy, about 3 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. 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 reserved Oreo crumbs. Cover and refrigerate for at least 4 hours (or overnight) before serving.