GHOSTS IN THE GRAVEYARD
Also Known As: GHOSTS IN THE GRAVEYARD No need to fear this graveyard: It's made with chocolate pudding and crushed cookies! See it all come together in this super-quick video.
Provided by My Food and Family
Categories Confections
Time 1h15m
Yield 18 servings, about 1/2 cup each
Number Of Ingredients 5
Steps:
- Beat pudding mixes and milk in large bowl with whisk 2 min. Let stand 5 min. Stir in 3 cups COOL WHIP and half the cookie crumbs. Spread into 13x9-inch dish; sprinkle with remaining crumbs.
- Refrigerate 1 hour. Meanwhile, decorate sandwich cookies with decorating gel to resemble tombstones.
- Insert decorated cookies into top of dessert just before serving. Add candies. Drop large spoonfuls of remaining COOL WHIP onto dessert to resemble ghosts.
Nutrition Facts : Calories 200, Fat 7 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
SPOOKY HALLOWEEN DESSERT
Dress up your dessert for Halloween with this Spooky Halloween Dessert recipe. It may be scary, but you can't disguise how tasty Spooky Halloween Dessert is. Candy corn pumpkins and vanilla crème-filled gravestones complete the fun.
Provided by My Food and Family
Categories Halloween Desserts
Time 3h30m
Yield Makes 15 servings.
Number Of Ingredients 13
Steps:
- Mix 1-1/2 cups wafer crumbs, sugar and butter in 13x9-inch pan; press onto bottom of pan. Refrigerate until ready to use. Beat cream cheese in medium bowl until well blended. Gently stir in half the COOL WHIP; spread over crust.
- Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add enough ice cubes to cold water to measure 1-1/2 cups. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Spoon gelatin over cream cheese layer. Refrigerate 3 hours or until firm.
- Spread remaining COOL WHIP over gelatin just before serving; sprinkle with remaining wafer crumbs. Decorate cookies with icings to resemble tombstones; insert in top of dessert. Add candies.
Nutrition Facts : Calories 270, Fat 14 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 30 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 0.5893 g, Sugar 0 g, Protein 3 g
GRAVEYARD PUDDING DESSERT
I got this recipe from a magazine many many years ago and don't know who came up with this dessert. It was a favorite at all the Halloween parties I had for my children. They love this even today. The prep time is estimated because I never look at a clock when I make it.
Provided by Monika Hagerty
Categories Puddings
Time 1h45m
Number Of Ingredients 7
Steps:
- 1. Pour milk into large bowl. Add pudding mixes. Beat with wire whisk or electric mixer on lowest speed 2 minutes or until blended.
- 2. Gently stir in whipped topping and 1/2 of the crushed cookies. Spoon the mix into a 13×9-inch dish. Sprinkle with remaining crushed cookies. Refrigerate 1 hour.
- 3. Decorate rectangular-shaped sandwich cookies with icings to make "tombstones". Stand tombstones on top of dessert with candies to resemble a graveyard. Keep refrigerated until serving.
GRAVEYARD GELATIN DESSERT
Make and share this Graveyard Gelatin Dessert recipe from Food.com.
Provided by looneytunesfan
Categories Gelatin
Time 3h30m
Yield 15 serving(s)
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 261.6, Fat 17, SaturatedFat 9.9, Cholesterol 48, Sodium 214.2, Carbohydrate 25.3, Fiber 0.5, Sugar 17.8, Protein 3.3
GHOSTS IN THE GRAVEYARD
This recipe was posted in response to a request for Halloween desserts. My birthday is on Halloween, and my mom made this adorable dessert many times for my birthday parties as a child. Feel free to be as elaborate as you like with the graveyard "decorations". There's lots of fun candy out there to experiment with. I hope you and your family enjoy this as much as I did! Cook time is chill time.
Provided by Kozmic Blues
Categories Dessert
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 8
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.
GRAVEYARD CAKE
Underneath tasty tombstones, ghosts, pumpkins, worms and soil that make this dessert a conversation piece, you'll find a delectable chocolate cake made from scratch in a few simple steps. It's a recipe I use year-round with different frostings. -Vicki Schlechter, Davis, California
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 20
Steps:
- In a bowl, combine flour, sugar, baking soda and salt; set aside. In a saucepan, combine butter, water and cocoa; bring to a boil over medium heat. Add to flour mixture; beat well. Beat in sour cream and eggs. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-38 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 5 minutes., Meanwhile, in a saucepan, combine butter, milk and cocoa; bring to a boil. Remove from the heat; stir in sugar and vanilla. Pour over warm cake. Crumble chocolate cookies; sprinkle over frosting while still warm. Cool completely. , For tombstone, use icing to decorate vanilla cookies with words or faces; place on cake. For ghosts, make mounds of whipped topping; use icing to add eyes and mouths as desired. Refrigerate for at least 1 hour. Just before serving, add pumpkins and gummy worms if desired.
Nutrition Facts : Calories 483 calories, Fat 22g fat (12g saturated fat), Cholesterol 70mg cholesterol, Sodium 423mg sodium, Carbohydrate 69g carbohydrate (48g sugars, Fiber 1g fiber), Protein 4g protein.
CREAMY GELATIN DESSERT
"This yummy recipe from my husband's sister, Gloria, is a favorite when we gather with our five married children," reports Janis Garrett of Macon, Georgia.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 16-20 servings.
Number Of Ingredients 11
Steps:
- Sprinkle gelatin over boiling water. Remove from the heat; stir until gelatin is completely dissolved, about 5 minutes. Stir in marshmallows until melted. Stir in bananas. Drain pineapple, reserving juice. Add pineapple and cold water to gelatin mixture. , Pour into a 13-in. x 9-in. pan; chill until set. In a small saucepan, combine the sugar and flour. Gradually stir in reserved pineapple juice. Add butter; bring to a boil. Cook and stir for 2 minutes. Remove from the heat; cool to room temperature, about 35-40 minutes. , In a small bowl beat the cream until firm peaks form; fold into pineapple juice mixture. Spread over gelatin mixture. Sprinkle with nuts. Chill for 1-2 hours.
Nutrition Facts : Calories 186 calories, Fat 7g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 38mg sodium, Carbohydrate 30g carbohydrate (26g sugars, Fiber 1g fiber), Protein 2g protein.
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