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A spooktacular Halloween-themed
cake that's fun to make and eat!
Ghosts
in the Graveyard
- 3 cups cold milk
2 (4-serving size) packages instant chocolate pudding
112-ounce) container nondairy whipped topping, thawed - divided
use
- 15 chocolate cream-filled
sandwich cookies, crushed - divided use
Suggested decorations:
- Oblong-shaped vanilla
cookies
- Decorating gel
- Green fruit chew roll
- Candy pumpkins
- Candy corn
- In a large bowl, beat
milk and dry pudding mixes with a wire whisk for 2 minutes minutes.
Let stand 5 minutes. Gently stir in 3 cups of the whipped topping
and half of the cookie crumbs. Spread evenly into a 13 x 9-inch
glass baking dish; sprinkle with the remaining cookie crumbs.Refrigerate
at least 1 hour.
- Meanwhile, decorate creme
sandwich cookies with decorating gel to resemble tombstones.
Set aside until ready to use.
- Drop large spoonfuls of
the remaining whipped topping onto dessert to resemble ghosts.
Use decorating gel to write epitaphs on the vanilla cookies to
create "tombstones". Cut the green fruit roll into
thin, short strips for the grass and stagger around the tombstones
and ghosts. Decorate as desired with candy pumpkins and candy
corn. Cover and store in refrigerator.
Makes 18 servings, about
1/2 cup each.
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