Halloween graveyard dessert

15 servings

Ingredients

Quantity Ingredient
2¼ cup Chocolate wafer cookie crumbs; divided
½ cup Sugar; divided
½ cup Parkay spread sticks or butter; melted (1 stick)
1 pack Philadelphia cream cheese; softened, (8 oz)
Assorted rectangular-shaped sandwich cookies
Decorator icings
12 ounces (1 tub) Cool Whip non-dairy whipped topping; thawed
2 cups Boiling water
1 pack Jell-O orange flavor gelatin (8 serving size)
½ cup Cold water
Ice cubes
Candy corn
Candy pumpkins

Directions

DECORATIONS

Mix 2 cups of the cookie crumbs, ¼ cup of the sugar and melted spread in 13x9-inch pan. Press firmly into bottom of pan.

Refrigerate.

Beat cream cheese and remaining ¼ cup sugar in medium bowl until smooth. Stir in ½ of the whipped topping. Spread evenly over crust.

Stir boiling water into gelatin in medium bowl 2 minutes or until completely dissolved. Mix cold water and ice to make 1½ cups. Add to gelatin, stirring until slightly thickened. Remove any remaining ice. Spoon slightly thickened gelatin over cream cheese layer.

Refrigerate 3 hours or until firm. Spread remaining whipped topping over gelatin just before serving. Sprinkle remaining ¼ cup cookie crumbs over whipped topping. Decorate sandwich cookies with icings to make "tombstones." Stand "tombstones" on top of dessert with candies to resemble a graveyard. Cut into squares. Store leftover dessert in refrigerator. Makes 15 to 18 servings.

from Inland Valley Daily Bulletin October 6, 1994 typed by Tiffany Hall-Graham

Submitted By TIFFANY HALL-GRAHAM On 10-18-94

Related recipes