Ghosts in the Graveyard

Ingredients

  • 3 1/2 cups cold water
  • 2 pkgs. (4-serving size) Jell-o Chocolate flavour Instant pudding and pie filling
  • 1 tub (12 oz) Cool Whip Whipped Topping, thawed
  • 1 pkg. (16 oz) chocolate sandwich cookies, crushed

    HINT: Crush cookies in zipper-style plastic bag with rolling pin or in food processor.

    Method

    1. Make pudding as directed on package using 3 1/2 cups milk; let stand 5 minutes
    2. Stir in 3 cups of the whipped topping and 1/2 of the crushed cookies
    3. Spoon into 13" X 9" dish. Sprinkle with remaining crushed cookies. Refrigerate 1 hour
    4. Decorate with candy (pumpkin candies and such), rectangular sandwich cookies to make tombstones (decorate tombstones with red candy icing) and spoonfuls of whipped topping for ghosts (make eyes and mouth on ghosts with Chocolate beads).

    **Woman's Day Big Fall Issue, October 8, 1996**

    • Back to Gross Halloween Recipes