Halloween Treats

RECIPE FORUM Just Dessert Recipes
21

Pumpkin Cookie Pops

What you’ll need: 1 bag M&M’S® Brand Milk Chocolate Candies for Halloween
1 18-oz. roll refrigerated sugar cookie dough
1 16-oz. can vanilla frosting
Orange and green food coloring
2 cookie sheets
25 colored craft sticks
Resealable plastic bag

What to do:

Preheat oven to 350 degrees. Line the cookie sheets with parchment paper or aluminum foil.
Cut approximately 25 1/4-inch slices of cookie dough. Place them on the cookie sheets. Slip a colored craft stick’s 2-inch tip underneath each cookie. At the top of each cookie and directly on the opposite side of the craft stick make a small dimple in the dough.
Bake the cookies for 15 minutes. Remove from oven, transfer to a wire rack, and let cool completely.
Tint a quarter cup of frosting with the green food coloring. Transfer to a resealable plastic bag, snip a small corner, and set aside.
Tint the remaining frosting with the orange food coloring. Spread it on the cookie tops. Use the green frosting to pipe the pumpkin stems around the dimples. Use M&M’S® Brand Milk Chocolate Candies for Halloween to decorate the cookies like Jack-O-Lanterns.
Makes 30 pops.

Source: R&Y Bright Ideas at:

http://www.brightideas.com/halloween/family/f_1351_1.jsp

22

Popcorn Pumpkins

What you’ll need:
1 bag M&M’S® Brand Peanut
Chocolate Candies for Halloween or
M&M’S® Brand Milk Chocolate
Candies for Halloween

1 cup granulated sugar
1 tablespoon vegetable oil
1 cup light corn syrup
Orange food coloring
20 cups popped popcorn
(or one 5-oz. bag popped popcorn)
2 tablespoons butter, room temperature
Very large mixing bowl
Wooden spoon
Waxed paper
Orange cellophane
Black ribbon
Black and white foam or construction paper
Non-toxic glue or double-sided tape

What to do:

Bring the sugar, vegetable oil and corn syrup to a boil. Reduce heat and continue to cook until all of the sugar dissolves (about 3 minutes).
Tint the mixture with orange food coloring to the desired shade.
Using a wooden spoon, carefully toss the popped popcorn in a large bowl with the sugar mixture until evenly coated. Once the mixture has cooled slightly, yet still warm to the touch, add the M&M’S® Brand Peanut Chocolate Candies for Halloween or M&M’S® Brand Milk Chocolate Candies for Halloween. Blend with the popcorn well.
Wash and then coat your hands with the butter. Mold the mixture into 10 softball-sized balls, by firmly compressing the mixture in your hands. Repeat by washing and buttering your hands as needed. Set the popcorn balls aside on a piece of waxed paper.
Cut the cellophane paper into ten 20 x 20-inch squares.
Place one popcorn ball in the center of each square. Gather the sides of the cellophane up and around the balls. Tie each closed at the top with black ribbon.
Decorate the cellophane-wrapped popcorn balls to look like Jack-O-Lanterns. Cut triangles from black foam or construction paper for the eyes and noses. Cut small white foam rectangles for the teeth. Then, using non-toxic glue or double-sided tape, attach a face to the outside of each cellophane ball.
Makes 10 pumpkins.

Source: R&Y Bright Ideas at:

http://www.brightideas.com/halloween/family/f_1346_1.jsp

23

Witch Caps

The kids will have a blast helping you
make these fun and fanciful caps!

What you’ll need:
1 bag M&M’S® Brand Chocolate
Candies for Halloween

1 bag STARBURST® Brand Original
Fruit Chews FUN SIZE®, optional

1 16-oz. container chocolate frosting
8 3 1/2-inch packaged chocolate cookies
8 chocolate ice cream cones
candy corn or licorice laces, optional
Scissors

What to do:

Measure 1 cup of chocolate frosting. Frost the cookies and then place one chocolate ice cream cone on top of each cookie. Cover the cones with the frosting, and then arrange M&M’S® Brand Chocolate Candies for Halloween in random patterns.
To make the brim of the cap as shown: Sort 32 STARBURST® Brand Original Fruit Chews FUN SIZE® into 4 piles, making sure each pile is the same color. Unwrap them, flatten them slightly, and then snip into thin strips, resembling fringe. Arrange the fringe around the cones for hair. Otherwise, make the cap’s rim with either candy corn or licorice laces that have been cut into 1-1/2-inch pieces and place them side-by-side around the base of the cone.
Makes 8 caps.

Source: R&Y Bright Ideas at:

http://www.brightideas.com/halloween/family/f_1006_1.jsp

24

Red’s Haunted Castle

This terrorifically fun Halloween
craft takes everyone’s imagination to build;
from the chocolate bricks, right up to the
ice-cream cone towers!

What you’ll need: 1 bag SNICKERS® Brand FUN SIZE® Bars
1 bag M&M’S® Brand Milk Chocolate Candies for Halloween
Ice-cream cones
Colored vanilla wafer cookies
1 container ready-made frosting
Piece of cardboard or a cookie sheet
Aluminum foil
Optional: Candy cones snacks, sandwich cookies, coconut, blue food coloring

What to do:

Make the base for the haunted castle by wrapping a piece of cardboard or a cookie sheet with aluminum foil.
Make a box base for the castle with wafer cookies and frosting.
For bricks, stack SNICKERS® Brand FUN SIZE® Bars around and on top of the castle with frosting as mortar.
Create ice-cream cones for the towers and decorate the entire castle with M&M’S® Brand Milk Chocolate Candies for Halloween.
Optional: Add a wafer cookie for a drawbridge, a sandwich cookie for a door and candy cone snacks as flags. For a fun look, dye coconut blue to sprinkle around the castle for a moat.
Makes 1 castle.

Source: R&Y Bright Ideas at:

http://www.brightideas.com/halloween/family/f_163_1.jsp

25

Pumpkin Toffee Cheesecake

This fabulous combination of cream cheese and pumpkin topped with crushed toffee candies is more than a bit ‘over the top’; it is the top! Serve it for dessert or for a special treat anytime, including the fall season, Halloween, Thanksgiving…

Ingredients:

1 3/4 cups (about 14 to 16) shortbread cookies, crushed
1 tablespoon butter or margarine, melted
3 pkgs. (8 oz. each) cream cheese, softened
1 1/4 cups packed brown sugar
1 can (15 oz.) LIBBY’S 100% Pure Pumpkin
2/3 cup (5 fl.-oz. can) CARNATION Evaporated Milk
2 large eggs
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1 cup (about 25 to 30) crushed toffee candies
1 container (8 oz.) sour cream, at room temperature
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
Caramel ice cream topping (optional)

Directions:
PREHEAT oven to 350° F.

FOR CRUST:
COMBINE cookie crumbs and butter in small bowl. Press onto bottom and 1-inch up side of 9-inch springform pan.

BAKE for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.

FOR CHEESECAKE:
BEAT cream cheese and brown sugar in large mixer bowl until creamy. Add pumpkin, evaporated milk, eggs, cornstarch and cinnamon; beat well. Pour into crust.

BAKE for 60 to 65 minutes or until edge is set but center still moves slightly. Remove from oven; top with toffee candy pieces.

FOR TOPPING:
COMBINE sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over warm cheesecake.

BAKE for 8 minutes. Cool completely in pan on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan. Drizzle with caramel topping before serving.

Sorce: Nestles VBB.com

http://www.verybestbaking.com/recipes/detail.aspx?ID=28208

26

Milk Chocolate Popcorn

Kids of every age will love these crunchy
treats! Loaded with chocolate and peanuts
they make great snacks.

Ingredients:

12 cups popped corn
1 can (12 oz.) salted peanuts
1 3/4 cups (11.5-oz. pkg.) NESTLÉ TOLL HOUSE Milk Chocolate Morsels
1 cup light corn syrup
1/4 cup (1/2 stick) butter or margarine

Directions:
PREHEAT oven to 300° F. Grease large roasting pan. Line serving plate with wax paper.

COMBINE popcorn and nuts in prepared roasting pan. Combine morsels, corn syrup and butter in medium, heavy-duty saucepan. Cook over medium heat, stirring constantly, until mixture boils. Pour over popcorn; toss well to coat.

BAKE, stirring frequently, for 30 to 40 minutes. Cool slightly in pan; remove to prepared serving plate. Store in airtight container for up to two weeks.

Source: VBB.com at:

http://www.verybestbaking.com/recipes/detail.aspx?ID=28219

27

Pumpkin Crunch Cake

Pumpkin Crunch Cake combines pumpkin,
cake mix, shredded coconut and chopped
nuts to make a chewy, moist dessert or
any time you need a snack.

Ingredients:

1 pkg. (18.25 oz.) yellow cake mix, divided
2 large eggs
1 2/3 cups LIBBY’S Easy Pumpkin Pie Mix
2 teaspoons pumpkin pie spice
1/3 cup flaked coconut
1/4 cup chopped nuts
3 tablespoons butter or margarine, softened

Directions:
PREHEAT oven to 350° F. Grease 13 x 9-inch baking pan.

COMBINE 3 cups cake mix, eggs, pumpkin pie mix and pumpkin pie spice in large mixer bowl. Beat on low speed until moistened. Beat on medium speed for 2 minutes. Pour into prepared pan.

COMBINE remaining cake mix, coconut and nuts in small bowl; cut in butter with pastry blender or two knives until mixture is crumbly. Sprinkle over batter.

BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack.

Sorce: VBB.com at

http://www.verybestbaking.com/recipes/detail.aspx?ID=28464

28

Easy Halloween Cookie Cups

Invited to a Halloween party,
and you don’t have the time to bake?
Try this easy and delicious recipe –
everyone will ask you for the recipe!

Ingredients:

1 pkg. (20 oz.) NESTLÉ TOLL HOUSE Refrigerated Chocolate Chip Cookie Bar Dough
1 cup (6 oz.) NESTLÉ TOLL HOUSE SWIRLED Milk Chocolate & Peanut Butter Morsels, any flavor

Directions:
PREHEAT oven to 350° F. Grease 20 mini-muffin cups.

PLACE squares of dough into prepared muffin cups; press down to make a deep well.

BAKE for 10 to 11 minutes or until edges are set. Remove from oven to wire rack(s). While still warm, fill cookie cups with morsels. Morsels will soften and retain their shape. Cool completely. With tip of knife, remove cookie cups from muffin pan(s).

Yields - 20 cookie cups

*NOTE: 1 cup (6 oz.) NESTLÉ TOLL HOUSE SWIRLED Milk Chocolate & Caramel, SWIRLED Real Semi-Sweet & White Chocolate, Semi-Sweet Chocolate and/or Milk Chocolate Morsels can be substituted for the SWIRLED Milk Chocolate & Peanut Butter Morsels.

Source: VBB.com at:

http://www.verybestbaking.com/recipes/detail.aspx?ID=134088

29

Pumpkin Spice Ghost Cake

Surprise your trick-or treaters with this
hauntingly-good pumpkin spice cake with
a rich cream cheese frosting.

Ingredients:

1 pkg. (18 oz.) spice or carrot cake mix
1 cup LIBBY’S 100% Pure Pumpkin
3 large eggs
1/3 cup water
3 tablespoons vegetable oil
1 teaspoon pumpkin pie spice
2 pkgs. (3 oz. each) cream cheeese, softened
2 tablespoons margarine or butter, softened
1 1/2 teaspoons vanilla extract
4 cups powdered sugar

*Black string licorice, NESTLÉ RAISINETS
Milk Chocolate-Covered Raisins and
Halloween candy corn (optional)

Directions:
FOR CAKE:
PREHEAT oven to 350º F. Grease and flour two 8- or 9-inch-round cake pans.

COMBINE cake mix, pumpkin, eggs, water, vegetable oil and pumpkin pie spice in large mixer bowl until moistened. Beat for 2 minutes or until thoroughly mixed. Pour batter into prepared pans.

BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Frost with Cream Cheese Frosting.

FOR CREAM CHEESE CROSTING:
BEAT cream cheese, margarine and vanilla extract in small mixer bowl until light and fluffy. Gradually beat in sugar. Spread between layers and on top and side of cake.

TO GARNISH:
FORM licorice strings into ghost shapes; press into side of frosted cake. Use Raisinets for eyes. Arrange candy corn between ghosts on side and around top edge of frosted cake.

Source: VBB.com at:

http://www.verybestbaking.com/recipes/detail.aspx?ID=32338

30

Turtle Brownie Dessert

This recipe is for the confections lover!

Ingredients:

1 package (18.25 ounces) German chocolate cake mix
3/4 cup (1 1/2 sticks) butter or margarine, melted
7 tablespoons CARNATION Evaporated Milk, divided
1 cup chopped pecans
1 cup (6 ounces) NESTLÉ TOLL HOUSE Semi-Sweet
Chocolate Morsels
20 NESTLÉ SIGNATURES TURTLES Candies

Directions:
PREHEAT oven to 375° F. Grease 13 x 9-inch baking pan.

COMBINE cake mix, butter and 5 tablespoons evaporated
milk in large bowl; stir until blended. Stir in nuts. Spread
half of cake mix mixture onto bottom of prepared pan.

BAKE for 12 minutes. Cool in pan on wire rack for 10 minutes.

MICROWAVE morsels and remaining evaporated milk in small, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring until smooth. Gently spread over cake layer. Place candy on cake layer; drop remaining cake mix mixture by heaping teaspoon between candy.

BAKE for 16 to 18 minutes. Cool completely in pan on wire rack. Cut into squares.

Yields - 20 brownies

Source: VBB.com at

http://www.verybestbaking.com/recipes/detail.aspx?ID=29584

31

Cobweb Cupcakes

These cupcakes with “cobwebs” on the top
make a perfect spooky treat for your favorite ghouls.

Ingredients:

1 pkg. (18.25 oz.) devil’s food or yellow cake mix
2 (2.1 oz. each) NESTLÉ BUTTERFINGER Candy Bar, chopped
1 container (16 oz.) prepared vanilla frosting
1 cup (6 oz.) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels
1 small tube white decorator icing or gel
2 pkg. (1.7 oz. each) NESTLÉ BUTTERFINGER BB’S Candies

Directions:
PREPARE cake mix batter according to package directions; add chopped Butterfinger to batter. Bake according to directions for 24 cupcakes. Cool completely. Frost cupcakes.

PLACE morsels in small, heavy-duty plastic bag. Microwave on HIGH (100%) power for 45 seconds; knead. Microwave at additional 10- to 15-second intervals, kneading until smooth. Cut small corner from bag; squeeze to pipe concentric circles on top of frosting. Using wooden pick or tip of knife, pull tip through chocolate from center to last circle to create a cobweb effect.

MAKE 2 dots using decorator icing on each of 24 Butterfinger BB’s to resemble spider eyes. Place in center of each cobweb.

VARIATION: Substitute vanilla frosting with chocolate frosting. Substitute melted chocolate morsels with 2 small tubes white decorator icing or gel.

Source:VBB.com at

http://www.verybestbaking.com/recipes/detail.aspx?ID=134751

32

Butterscotch Haystacks

Tasty enough for any occasion, these haystacks
are mounded with a mixture of peanut butter,
butterscotch chips, marshmallows and chow
mein noodles. To enjoy in a snap, make them
the microwave way.

Ingredients:

1 2/3 cups (11-oz. pkg.) NESTLÉ TOLL HOUSE
Butterscotch Flavored Morsels
3/4 cup creamy peanut butter
1 can (8.5 oz.) or 2 cans (5 oz. each) chow
mein noodles
3 1/2 cups miniature marshmallows

Directions:
LINE trays with wax paper.

MICROWAVE morsels in large, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Stir in peanut butter until well blended. Add noodles and marshmallows; toss until all ingredients are coated. Drop by rounded tablespoon onto prepared trays. Refrigerate until ready to serve.

DOUBLE BOILER METHOD:
PLACE morsels in top of double boiler over hot (not boiling) water. Do not cover. When most of the morsels are shiny, stir just until melted. (Prevent water from coming in contact with morsels.) Remove from heat; stir in peanut butter. Transfer to large bowl. Add noodles and marshmallows; proceed as above.
Yields - 6 dozen candies

Sorce: VBB.com at

http://www.verybestbaking.com/recipes/detail.aspx?ID=18477

33

Big Pumpkin Cookie

Great for an afternoon in the kitchen
with the children. Let them decorate to
their heart’s content once this giant
cookie has cooled down.

Ingredients:

1 package (18 oz.) NESTLÉ TOLL HOUSE
Refrigerated Sugar Cookie Bar Dough

1 jar decorator candies and icing (optional)

Directions:
PREHEAT oven to 325° F. Grease large baking sheet.

SHAPE dough into 8-inch-pumpkin shape on prepared baking sheet.

BAKE for 16 to 18 minutes or until golden brown. Cool on
baking sheet for 2 minutes; carefully loosen cookie with
spatula. Cool completely on baking sheet on wire rack.

DECORATE as desired with candies and icing.
Yields - 6

Source: VBB.com at:

http://www.verybestbaking.com/recipes/detail.aspx?ID=29518

34

This is my families ALL time favorite treat
and it has become tratition for our Halloween
celebration the last ten years!

Spiderweb Munch

This crispy snack is topped with a layer of
chocolate and then decorated with a thin
piping of peanut butter. A candy spider on
top would complete the image for a creepy
Halloween treat!

Ingredients:

2 cups (12-ounce package) NESTLÉ TOLL HOUSE
Semi-Sweet Chocolate Morsels

1 cup creamy peanut butter, divided
1/3 cup powdered sugar
3 cups toasted rice cereal

Directions:
HEAT morsels and 3/4 cup peanut butter in small, heavy-duty saucepan over low heat, stirring constantly until smooth; remove from heat. Add sugar; stir vigorously until smooth.

PLACE cereal in large bowl. Add 1 cup melted chocolate mixture; stir until evenly coated. Place on ungreased baking sheet. Using small metal spatula, shape into 10-inch circle with slightly raised 1-inch-wide border. Pour remaining chocolate mixture in center of circle; spread to border.

FOR SPIDERWEB:
PLACE remaining peanut butter in small, heavy-duty plastic bag. Cut tiny corner from bag; squeeze to pipe concentric circles on top of chocolate. Using wooden pick or tip of sharp knife, pull tip through peanut butter from center to border. Refrigerate for 30 minutes or until firm. Cut into wedges.

Source: VBB.com at:

Visit this page to see the picture,
I like pics with my recipes whenever possible

http://www.verybestbaking.com/recipes/detail.aspx?ID=30299

35

My husband Dale, loves this cake and even requets
it for his birthday since it’s in late September. This
recipe is a lite, moist cake, full of flavor and the
pumpkin and butterscotch is a marvelous combination.

Butterscotch Pumpkin Cake

Butterscotch morsels, cinnamon, nutmeg and pumpkin
combined together to form a dense but moist cake
perfect for Fall and Thanksgiving.

Ingredients:

1 2/3 cups (11-oz. pkg.) NESTLÉ TOLL HOUSE
Butterscotch Flavored Morsels, divided

2 cups all-purpose flour
1 3/4 cups granulated sugar
1 tablespoon baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup LIBBY’S 100% Pure Pumpkin
1/2 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
3 tablespoons powdered sugar, (optional)

Directions:
PREHEAT oven to 350° F. Grease 12-cup Bundt pan.

MICROWAVE 1 cup morsels in small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted. Cool to room temperature.

COMBINE flour, granulated sugar, baking powder, cinnamon, salt and nutmeg in medium bowl. Stir together melted morsels, pumpkin, vegetable oil, eggs and vanilla extract in large bowl with wire whisk. Stir in flour mixture. Spoon batter into prepared Bundt pan.

BAKE for 40 to 50 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 30 minutes; remove to wire rack to cool completely. Sprinkle with powdered sugar. Serve with Butterscotch Sauce.

FOR BUTTERSCOTCH SAUCE:
HEAT 1/3 cup NESTLÉ CARNATION Evaporated Milk in medium, heavy-duty saucepan over medium heat just to a boil; remove from heat. Add remaining morsels; stir until smooth. Return to heat. Stirring constantly, bring mixture just to a boil. Cool to room temperature. Stir before serving.

Source: VBB.com at

http://www.verybestbaking.com/recipes/detail.aspx?ID=28513

36

Ghosts in the Graveyard

Makes: 18 servings,
about 1/2 cup each

15 OREO Chocolate Sandwich Cookies
3 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Flavor
Instant Pudding & Pie Filling

1 tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided
Decorations, such as 3 CAMEO Creme Sandwich Cookies,
decorating gel, 5 candy pumpkins and 10 pieces of candy corn

CRUSH chocolate sandwich cookies in large resealable plastic bag with rolling pin or in food processor.
POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Let stand 5 minutes. Gently stir in 3 cups of the whipped topping and half of the crushed cookies. Spoon into 13x9-inch dish; sprinkle with the remaining crushed cookies.
REFRIGERATE 1 hour or until ready to serve. Decorate creme sandwich cookies with decorating gel to resemble tombstones; stand up in top of dessert. Add candies. Drop remaining whipped topping by spoonfuls onto dessert to resemble ghosts. Store leftover dessert in refrigerator.

Source: Kraftfoods.com at:

37

Great Pumpkin Cake

1 pkg. (2-layer) cake mix (any flavor), plus ingredients
to prepare mix
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup (1/2 stick) butter, softened
4 cups powdered sugar
Few drops each green, red and yellow food colorings
1 COMET Cup

PREPARE and bake cake mix in 12-cup fluted tube pan as directed on package. Cool 10 minutes in pan. Remove from pan; cool completely on wire rack.
BEAT cream cheese and butter in small bowl with electric mixer on medium speed until creamy. Gradually add sugar, beating until light and fluffy. Remove 1/2 cup of the frosting; place in small bowl. Add green food coloring; stir until well blended. Spread half of the green frosting onto outside of ice cream cone; set aside. Reserve remaining green frosting for later use.
ADD red and yellow food colorings to the remaining white frosting to tint it orange. Spread onto cake to resemble pumpkin. Invert ice cream cone in hole in top of cake for the “pumpkin’s stem.” Pipe the reserved green frosting in vertical lines down side of cake (see Tip).

Source: Kraftfoods at:

38

Boo Cups

Makes: 15 servings,
1/2 cup each

3-1/4 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
20 OREO Chocolate Sandwich Cookies, crushed, divided
30 miniature semi-sweet chocolate chips

POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Gently stir in half of the whipped topping and half of the crushed cookies.
SPOON 1 Tbsp. of the remaining crushed cookies into each of 15 individual cups. Spoon pudding mixture evenly into cups; top with remaining crushed cookies.
DROP remaining whipped topping by spoonfuls onto desserts to create “ghosts.” Decorate with chocolate chips to create “eyes.” Refrigerate until ready to serve. Watch the ghosts disappear! Store leftover desserts in refrigerator.

Source: Kraftfoods.com at

39

Ghoulish Punch

Makes: 10 servings,
about 1 cup each

2 cups boiling water
1 pkg. (8-serving size) JELL-O
Brand Lime Flavor Gelatin

2 cups cold orange juice
1 bottle (1 liter) seltzer, chilled
Ice cubes
1 pt. (2 cups) orange sherbet,
slightly softened

1 orange, thinly sliced
1 lime, thinly sliced

STIR boiling water into dry
gelatin in large bowl at least 2
minutes until completely dissolved.
Stir in juice. Cool to room temperature.

POUR into punch bowl just before serving.
Add seltzer and ice; stir.

ADD scoops of sherbet and fruit slices.

Source: Kraftfoods at:

40

Graveyard Gelatin Dessert

Makes: 15 serving,
1 square each

35 NABISCO FAMOUS Chocolate Wafers, finely crushed
(about 1-3/4 cups), divided
1/4 cup sugar

5 Tbsp. butter or margarine, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
2 cups boiling water
1 pkg. (8-serving size) or 2 pkg. (4 serving size each)
JELL-O Brand Orange Flavor Gelatin

Ice cubes
1/2 cup cold water
3 CAMEO Creme Sandwich Cookies
Decorating icings or gels
10 candy corn
3 pumpkin candies

MIX 1-1/2 cups of the wafer crumbs, sugar and butter in 13x9-inch pan. Press firmly onto bottom of pan. Refrigerate until ready to use.
BEAT cream cheese in medium bowl until well blended. Gently stir in 1/2 of the whipped topping. Spread evenly over crust.
STIR boiling water into gelatin in medium bowl 2 minutes until completely dissolved. Add enough ice cubes to cold water to measure 1-1/2 cups. Add to gelatin, stirring until slightly thickened. Remove any unmelted ice. Spoon slightly thickened gelatin over cream cheese layer.
REFRIGERATE 3 hours or until firm.
SPREAD remaining whipped topping over gelatin just before serving. Sprinkle remaining 1/4 cup wafer crumbs over whipped topping. Decorate sandwich cookies with icings to make “tombstones.” Stand tombstones on top of dessert with candies to resemble a graveyard. Cut into 15 squares. Store leftover dessert in refrigerator.

Source: Kraftfoods.com at: