SPOOKY GHOST CUPS
These Spooky Ghost Cups are how pudding cups dress up for Halloween. Keep in mind some will think they're more cute than spooky.
Provided by My Food and Family
Categories Home
Time 15m
Yield Makes 8 servings, 1/2 cup each.
Number Of Ingredients 4
Steps:
- Pour cold milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes. Gently stir in whipped topping.
- Spoon mixture into large resealable plastic bag. Close bag tightly. Snip 1/2-inch piece off one corner of bag. Holding top of bag tightly, squeeze mixture into 8 small (7 oz.) clear plastic cups or glasses to resemble ghosts. Create a "face" with decorating gel and candies.
- Refrigerate until ready to serve. Store leftover desserts in refrigerator.
Nutrition Facts : Calories 180, Fat 5 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
SPOOKY GHOST CUPCAKES
So easy, but so fun to make these eyeball-covered cupcakes that are sure to bring a smile! Get all you need to create these cupcakes in the baking aisle.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 24
Number Of Ingredients 5
Steps:
- Heat oven to 375°F (350°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool completely, about 30 minutes.
- Frost cupcakes a few at a time using 1 container frosting. Immediately sprinkle cupcakes with decors.
- Place contents of second container of frosting in quart-size resealable plastic freezer bag. Cut small tip from corner of bag. Squeeze frosting onto cupcakes in mound shapes of various sizes.
- Decorate as desired using candy eyeballs on frosting mounds.
Nutrition Facts : Calories 280, Carbohydrate 44 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Cupcake, Sodium 250 mg, Sugar 28 g, TransFat 0 g
SPOOKY HALLOWEEN GHOST CAKE
This cake would be perfect for any Halloween party. I love cakes made out of cupcakes, because they are easy to distribute. From Kraft Foods.
Provided by Loves2Teach
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- PREPARE cake batter as directed on package. Add dry pudding mix; mix well. Spoon evenly into 12 paper-lined medium muffin cups. Bake as directed on package for cupcakes. Remove to wire racks; cool completely.
- BEAT cream cheese, butter and vanilla in medium bowl with electric mixer on medium speed until well blended.
- Gradually add sugar, beating well after each addition.
- ARRANGE cupcakes on large serving platter or tray to resemble a ghost as shown in diagram (http://www.kraftfoods.com/pdf/GhostCupcake.pdf). Spread with frosting. Use decorating gel to outline the mouth on the cupcakes.
- Finely crush 3 of the cookies; sprinkle inside mouth.
- Place remaining 2 cookies on cupcakes to resemble eyes.
- To make a bigger ghost, double the amount of cupcakes you make.
- Store in refrigerator.
Nutrition Facts : Calories 554.1, Fat 23.5, SaturatedFat 8.8, Cholesterol 84.7, Sodium 520.3, Carbohydrate 82.2, Fiber 0.6, Sugar 65, Protein 5.1
SPOOKY HALLOWEEN BOO PUDDING CUPS
I love Halloween related recipes! I think that it is so much fun to create spooky foods. This came from the Kraft website.
Provided by Loves2Teach
Categories Dessert
Time 15m
Yield 15 cups, 15 serving(s)
Number Of Ingredients 5
Steps:
- POUR milk into large bowl.
- Add dry pudding mixes.
- Beat with wire whisk 2 minute or until well blended.
- Gently stir in half each of the whipped topping and cookie crumbs.
- SPOON 1 tablespoons of the remaining cookie crumbs into each of 15 (6-oz.) paper or plastic cups (clear is better so you can see the layers). Cover evenly with layers of the pudding mixture and remaining cookie crumbs.
- DROP remaining whipped topping by spoonfuls onto desserts to resemble ghosts.
- Add chocolate chips for the eyes.
- Serve immediately. Or, refrigerate until ready to serve.
- Cover and store leftover desserts in refrigerator.
Nutrition Facts : Calories 187.3, Fat 8.3, SaturatedFat 4, Cholesterol 19.6, Sodium 301.6, Carbohydrate 25.7, Fiber 0.9, Sugar 13.6, Protein 3.3
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