FUN FACTS
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Three
FUN
HALLOWEEN RECIPES
GHOST
COOKIES:
What you will need:
6
ounces vanilla flavored almond bark
16 ounces of Nutter Butter Cookies
Small black jelly beans
What
to Do:
Melt almond bark as the package directions state. Dip 2/3's of each
Nutter Butter cookie in the melted candy, shaking gently to remove excess
coating. Place cookie on wire rack with waxed paper underneath. For
the eyes, cut jellybeans in half and place on cookies. Cool completely
before removing the cookies from the rack. Eat and enjoy!
GHOSTS
IN A GRAVEYARD:
What
you will need:
1
package (16 ounces) chocolate sandwich cookies
3 ½ cups cold milk
2 packages (4 serving size each) chocolate and vanilla pudding
1 tub (12 ounces) of frozen whipped topping or whipped cream
1 bag Milano cookies
1 bag candy corn and candy pumpkins
What
to do:
Crush cookies in a zip top bag with a rolling pin or use a food processor.
Pour cold milk into a large bowl. Add pudding mixes. Beat with a wire
whisk for 2 minutes. Gently stir in 3 cups of the whipped topping and
½ of the crushed cookies. Spoon into a 13 X 9 inch dish. Sprinkle with
remaining crushed cookies. Refrigerate for an hour or until ready to
serve. Store leftover dessert, covered in the fridge.
To Decorate Graveyard:
Decorate assorted cookies with decorating icings or gels to create "tombstones",
Milano cookies work best for this. Stand "tombstones" on top of dessert
with candy corn, candy pumpkins and tiny jelly beans. Drop remaining
whipped topping by spoonfuls onto the dessert to create ghosts. Decorate
with small candies to make eyes.
GRAVEYARD
IN A CUP:
What
you will need:
1 package (16 ounces) chocolate sandwich cookies
3 ½ cups cold milk
2 packages (4 serving size each) chocolate and vanilla pudding
1 tub (12 ounces) of frozen whipped cream or whipped topping
1 bag of candy corn or candy pumpkins for decoration
What
you do:
Crush cookies in a zip lock baggie with a rolling pin or you can also
use a food processor. Pour cold milk into a large bowl. Add pudding
mixes. Beat with a wire whisk for at least 2 minutes. Gently stir in
3 cups of the whipped topping and ½ of the crushed cookies. Spoon into
separate clear plastic cups, layering the pudding mixture, remaining
crushed cookies and then the candy corn. Top with crushed cookies, add
a dab of whipped topping to make ghosts, and then add little candy pumpkins,
candy corn, or a cookie "tombstone". Easy to carry around and eat with
a spoon!
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