Halloween cake

  • Halloween cake

    Ingredients:
    15 OREO Chocolate Sandwich Cookies
    3 cups cold milk
    2 packages (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
    1 tub (12 oz. size) COOL WHIP Whipped Topping, thawed, divided
    3 CAMEO Creme Sandwich Cookies
    decorating gel
    5 candy pumpkins
    10 candy corn, for garnish


    Directions:
    CRUSH chocolate sandwich cookies in large sealable plastic bag with rolling pin or food processor.

    POUR milk into large bowl. Add 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 1/2 of the crushed cookies. Spoon into 13x9-inch dish; sprinkle with 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. Garnish with candies. Drop remaining whipped topping by spoonfuls onto dessert to resemble ghosts. Store leftover dessert in refrigerator.
  • Anyone have a recipe for corncake like they had a Chi Chi's?

    Coll