Ingredients Jump to Instructions ↓

  1. 16 ounces chocolate sandwich cookies

  2. 3 1/2 cups 2% milk

  3. 2 packages chocolate flavored instant pudding mix

  4. 12 ounces non-dairy whipped topping, divided

Instructions Jump to Ingredients ↑

  1. In a food processor crush cookies.

  2. Pour cold milk into a large bowl. Add pudding mix. Beat with a wire whisk for 2 minutes. Gently fold in 3 cups of the whipped topping and half of the crushed cookies. Spoon into a 13x9-inch dish. Sprinkle with remaining crushed cookies. Refrigerate 1 hour or until ready to serve. Store leftover dessert in refrigerator.

  3. To Decorate Graveyard: Decorate assorted cookies with decorating icings or gels to make 'tombstones.' Stand 'tombstones' on top of dessert with candy corn, candy pumpkins and tiny jelly beans. Drop remaining whipped topping by spoonfuls onto dessert to create ghosts. Decorate with candies to create 'eyes.'

  4. Boo Cups: Layer pudding mixture, remaining crushed cookies and candy corn or tiny jelly beans in 12 to 16 glasses or clear plastic cups. Decorate with additional candies, decorated cookies and whipped topping, as desired.


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