Cool whip grave yard dessert

Yield: 1 Servings

Measure Ingredient
\N \N CRUST
2 cups Chocolate wafer cookie
\N \N Crumbs
¼ cup Granulated sugar
1 \N Stick margarine, melted
\N \N Filling
8 ounces Pkg fat-free cream cheese
12 ounces Tub Cool Whip Lite. topping,
\N \N Thawed
2 cups Water, boiling
2 \N 4 serv pkgs orange gelatin
½ cup Water, cold
\N \N Ice cubes
\N \N Decorations
¼ cup Chocolate wafer cookie
\N \N Crumbs
7 \N Rectangular shaped sandwich
\N \N Cookies
7 \N Oval shaped sandwich
\N \N Cookies
\N \N Decorator icing brown, green
\N \N Orange,, & white
\N \N Candy corn
\N \N Candy pumpkins

Preheat oven at 350. Prepare a 9 x 13 x 2" pan with cooking spray and flour. To prepare crust, combine 2 cups cookie crumbs, ¼ cup sugar, and margarine in a small mixing bowl. Press firmly into prepared pan.

Bake for 10 minutes and then chill. To prepare filling, combine cream cheese, remaining sugar, and ½ cup Cool Whip in a mixing bowl. In another mixing bowl, combine boiling water into gelatin until completely dissolved. Mix cold water and ice cubes together to make 1½ cups. Stir ice water into gelatin until thickened. Remove any remaining ice cubes. Spoon gelatin over cream cheese layer.

Refrigerate 3 hours or until firm. Spread remaining Cool Whip over gelatin layer. Sprinkle with remaining cookie crumbs. Decorate as a "grave yard" by poking sandwich cookies on end into dessert. Decorate the cookies as tombstones with the decorator icing. Scatter candy and pumpkins around the surface.

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