Halloween cake

  • Halloween cake

    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

    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?