Ghosts In The Graveyard Recipes

Steps:

• Line a 13x9-in. baking pan and an 8-in. square baking dish with foil, and grease the foil. Prepare brownie batter and bake according to package directions, using prepared pans. Cool on wire racks., Break pretzel rods into various sizes; dip into melted chocolate. Arrange into a tree shape on a waxed paper-lined baking sheet., Place melted white candy coating in a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Outline three small ghosts on waxed paper. Fill in ghost outlines, adding a lollipop stick to each for support. Place unmelted chocolate chips on ghosts for eyes. Let dry completely., Using foil, lift brownies out of pans. Discard foil; place 8-in. square brownie on a large serving plate for graveyard. Spread chocolate frosting over top and sides., Cut remaining brownie into 3-in.x1-1/2-in. tombstone shapes. Combine confectioners' sugar and cocoa; sprinkle over tombstones. With black food coloring, tint vanilla frosting gray; decorate tombstones., Using toothpicks, insert three tombstones into graveyard. Insert tree into graveyard (support as needed with brownie scraps). Insert ghosts into graveyard; sprinkle with wafer crumbs for dirt and coconut for grass. Place remaining tombstones on a serving platter.

Steps:

• 1. MAKE PUDDING AS DIRECETD ON PACKAGE USING 31/2 CUPS MILK;LET STAND 5 MIN.
• 2. STIR IN 3 CUPS OF THE COOL WHIP AND 1/2 OF THE CRUSHED COOKIES
• 3. SPOON INTO 13X9 IN.DISH, SPRINKLE WITH REMAINING CRUSHED COOKIES.
• 4. REFRIGERATE 1 HOUR
• 5. DECORATE WITH CANDY,RECTANGULAR SANDWICH COOKIES(TOMBSTONES)AND SPOONFULS OF WHIPPED TOPPING (GHOST)

Steps:

• Crush the oreo cookies in a plastic bag using a rolling pin, or in a food processor.
• Pour milk into large bowl.
• Add pudding mixes.
• Beat with wire whisk 2 minutes or until well blended.
• Let pudding stand 5 minutes.
• Gently stir in 1/2 each of the whipped topping and crushed cookies.
• Spoon into 13x9-inch dish; sprinkle with remaining crushed cookies to be the"dirt" of the graveyard.
• Refrigerate for at least an hour or until ready to serve.
• Decorate the remaining cookies with assorted icings to resemble tombstones,"RIP" and"BOO" are nice sayings; stand up cookies in top of dessert like graves.
• Add candies and plastic"scary" creatures, if using.
• Drop remaining whipped topping by spoonfuls onto dessert to resemble ghosts.
• What works best is to make the cool-whip"ghosts" ahead on a cookie sheet and store them in the freezer until ready to use.
• That way they don't flop over.
• Two or three small, round dollups of cool-whip (like a snowman) make nice looking ghosts.
• You should be able to make 2 or 3 ghosts.
• Remove"ghosts" from the freezer and give them"eyes" and a"mouth" using the brown decorating icing.
• Place"ghosts" in the graveyard.
• Small plastic spiders, cobwebs, or mini monsters are a nice addition too.
• To serve, just scoop out into bowls.
• Store leftover dessert in refrigerator.

Steps:

• In a glass, combine vodka and creme de cacao, and set aside. Place a scoop of ice cream in a highball glass, and slowly pour vodka mixture over ice cream. Garnish with nutmeg; serve immediately.

Steps:

• In a glass, combine vodka and creme de cacao.
• Place the scoop of ice cream in a highball glass, and slowly pour vodka mixture over ice cream.
• Sprinkle with a pinch of nutmeg, and serve immediately.

Steps:

• 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.