Ghosts In The Graveyard Recipes

Steps:

• Beat pudding mixes and milk in large bowl with whisk 2 min. Let stand 5 min. Stir in 3 cups COOL WHIP and half the cookie crumbs. Spread into 13x9-inch dish; sprinkle with remaining crumbs.
• Refrigerate 1 hour. Meanwhile, decorate sandwich cookies with decorating gel to resemble tombstones.
• Insert decorated cookies into top of dessert just before serving. Add candies. Drop large spoonfuls of remaining COOL WHIP onto dessert to resemble ghosts.

Steps:

• Crush the oreo cookies in a plastic bag using a rolling pin, or in a food processor.
• Pour milk into large bowl.
• Add pudding mixes.
• Beat with wire whisk 2 minutes or until well blended.
• Let pudding stand 5 minutes.
• Gently stir in 1/2 each of the whipped topping and crushed cookies.
• Spoon into 13x9-inch dish; sprinkle with remaining crushed cookies to be the"dirt" of the graveyard.
• Refrigerate for at least an hour or until ready to serve.
• Decorate the remaining cookies with assorted icings to resemble tombstones,"RIP" and"BOO" are nice sayings; stand up cookies in top of dessert like graves.
• Add candies and plastic"scary" creatures, if using.
• Drop remaining whipped topping by spoonfuls onto dessert to resemble ghosts.
• What works best is to make the cool-whip"ghosts" ahead on a cookie sheet and store them in the freezer until ready to use.
• That way they don't flop over.
• Two or three small, round dollups of cool-whip (like a snowman) make nice looking ghosts.
• You should be able to make 2 or 3 ghosts.
• Remove"ghosts" from the freezer and give them"eyes" and a"mouth" using the brown decorating icing.
• Place"ghosts" in the graveyard.
• Small plastic spiders, cobwebs, or mini monsters are a nice addition too.
• To serve, just scoop out into bowls.
• Store leftover dessert in refrigerator.

Steps:

• Place cookies in sealable plastic bag; seal bag. Crush cookies with rolling pin. (Or, place cookies in food processor container; cover. Process until finely crushed.)
• Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes. Let stand 5 minutes. Gently stir in 3 cups of the whipped topping and 1/2 of the crushed cookies. Spoon evenly into cups; sprinkle with remaining crushed cookies.
• Drop remaining whipped topping by spoonfuls onto desserts just before serving to create "ghosts." Add small candies for the ghosts' "eyes." Garnish with candy corn. Store leftover desserts in refrigerator.

Steps:

• In a glass, combine vodka and creme de cacao, and set aside. Place a scoop of ice cream in a highball glass, and slowly pour vodka mixture over ice cream. Garnish with nutmeg; serve immediately.

Steps:

• Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Let stand 5 min. Gently stir in 3 cups of the whipped topping and half of the cookie crumbs. Spread evenly into 13x9-inch baking dish; sprinkle with the remaining cookie crumbs.
• Refrigerate at least 1 hour. Meanwhile, decorate creme sandwich cookies with decorating gel to resemble tombstones. Set aside until ready to use.
• Insert decorated cookies into top of dessert just before serving. Add candies. Drop large spoonfuls of the remaining whipped topping onto dessert to resemble ghosts. Cover and store leftover dessert in refrigerator.

Steps:

• CRUSH chocolate sandwich cookies in large resealable plastic bag with rolling pin or in food processor.
• POUR milk into large bowl. Add dry 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 half of the crushed cookies. Spoon into 13x9-inch dish; sprinkle with the 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. Add candies. Drop remaining whipped topping by spoonfuls onto dessert to resemble ghosts. Store leftover dessert in refrigerator.