Yield: 15 servings
Measure | 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) |
\N \N | Assorted rectangular-shaped sandwich cookies |
\N \N | 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 |
\N \N | Ice cubes |
\N \N | Candy corn |
\N \N | Candy pumpkins |
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