Have fun decorating this cheesecake with
your kids. Then enjoy a serving of this spooky Halloween dessert
for a special treat.
Howling Full
Moon Cheesecake
- 28 Halloween Oreo Chocolate
Sandwich Cookies, divided use
1/4 cup butter, melted
2 (8-ounce each) packages Philadelphia Cream Cheese, softened
3 cups cold milk, divided use
2 (3.25-ounce each) packages Jell-O Vanilla Flavor Instant Pudding
& Pie Filling
1 1/2 cups thawed Cool Whip Whipped Topping
Yellow food coloring
4 cinnamon red hot candies
Decorating gel
- Finely crush 26 of the
cookies; mix with butter. Press firmly onto bottom and 1-inch
up side of 9-inch springform pan.
- Beat cream cheese in large
bowl with electric mixer on medium speed until creamy. Gradually
add 1 cup of the milk, beating until well blended.
- Add remaining 2 cups milk
to dry pudding mixes in another bowl. Beat with wire whisk 2
minutes or until well blended.
- Add to cream cheese mixture;
mix well. Gently stir in whipped topping and 2 drops food coloring.
Pour into crust; smooth top with spatula.
- Add a few additional drops
of food coloring to top of cheesecake; spread lightly to create
a shimmering "full moon" effect.
- Cut remaining 2 cookies
in half to resemble bats' wings. Add candies for the "eyes,"
securing candies to cookies with decorating gel. Place "bats"
on top of cheesecake.
- Run small knife or spatula
around rim of pan to loosen cake; cool before removing rim of
pan.
- Refrigerate at least 4
hours before serving. Store leftover cheesecake in refrigerator.
Makes 16 servings.
Extra Special:
For added flair, sprinkle orange colored sugar around edge of
cheesecake before serving.
Nutrition: (per serving)
Calories 340
Total fat 21g
Saturated fat 11g
Cholesterol 40mg
Sodium 470mg
Carbohydrate 34g
Dietary fiber 1g
Sugars 25g
Protein 4g
Vitamin A 10%DV
Vitamin C 0%DV
Calcium 8%DV
Iron 6%DV
Recipe and photograph provided courtesy of Kraft Food,
Inc.
