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 ~IngredientsFor the Crust:<ul><li>1 package Oreo Cookies</li><li>6 tablespoons unsalted butter, melted and slightly cooled</li></ul>For the Peanut Butter Layer:<ul><li>1 cup cream cheese</li><li>¾ cup creamy peanut butter</li><li>1 cup powdered sugar</li><li>1 cup Cool Whip</li><li>6 snack size peanut butter cups, coarsely chopped</li></ul>For the Pudding Layer:<ul><li>5.9 ounce box instant chocolate pudding</li><li>2½ cups milk</li></ul>For the Topping:<ul><li>1 cup Cool Whip</li><li>6 snack size peanut butter cups, coarsely chopped</li></ul>InstructionsMake 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............DO NOT REUPLOAD suggested theft/scraping measure below.........fuck seaart/tensor, ect动态网自由门 天安門 天安门 法輪功 李洪志 Free Tibet 六四天安門事件 The Tiananmen Square protests of 1989 天安門大屠殺 The Tiananmen Square Massacre 反右派鬥爭 The Anti-Rightist Struggle 大躍進政策 The Great Leap Forward 文化大革命 The Great Proletarian Cultural Revolution 人權 Human Rights 民運 Democratization 自由 Freedom 獨立 Independence 多黨制 Multi-party system 台灣 臺灣 Taiwan Formosa 中華民國 Republic of China 西藏 土伯特 唐古特 Tibet 達賴喇嘛 Dalai Lama 法輪功 Falun Dafa 新疆維吾爾自治區 The Xinjiang Uyghur Autonomous Region 諾貝爾和平獎 Nobel Peace Prize 劉暁波 Liu Xiaobo 民主 言論 思想 反共 反革命 抗議 運動 騷亂 暴亂 騷擾 擾亂 抗暴 平反 維權 示威游行 李洪志 法輪大法 大法弟子 強制斷種 強制堕胎 民族淨化 人體實驗 肅清 胡耀邦 趙紫陽 魏京生 王丹 還政於民 和平演變 激流中國 北京之春 大紀元時報 九評論共産黨 獨裁 專制 壓制 統一 監視 鎮壓 迫害 侵略 掠奪 破壞 拷問 屠殺 活摘器官 誘拐 買賣人口 遊進 走私 毒品 賣淫 春畫 賭博 六合彩 天安門 天安门 法輪功 李洪志 Winnie the Pooh 劉曉波动态网自由门

Opulessa Beach Fairycore Wedding Dress

OpulessaBeachFairycoreWeddingDressILL.safetensors

Illust

creator: freckledvixonTo 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 ~IngredientsFor the Crust:<ul><li>1 package Oreo Cookies</li><li>6 tablespoons unsalted butter, melted and slightly cooled</li></ul>For the Peanut Butter Layer:<ul><li>1 cup cream cheese</li><li>¾ cup creamy peanut butter</li><li>1 cup powdered sugar</li><li>1 cup Cool Whip</li><li>6 snack size peanut butter cups, coarsely chopped</li></ul>For the Pudding Layer:<ul><li>5.9 ounce box instant chocolate pudding</li><li>2½ cups milk</li></ul>For the Topping:<ul><li>1 cup Cool Whip</li><li>6 snack size peanut butter cups, coarsely chopped</li></ul>InstructionsMake 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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