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Howling Full-Moon Cheesecake

  • 16servings
  • 260minutes
  • 340calories

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Source: www.kraftrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB2, B3, B9, B12, D
MineralsChromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 28 Halloween OREO Cookies , divided

  2. 1/4 cup (1/2 stick) butter , melted

  3. 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese , softened

  4. 3 cups cold milk , divided

  5. 2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding

  6. 1-1/2 cups thawed COOL WHIP Whipped Topping

  7. Yellow food coloring

  8. 4 cinnamon red hot candies

  9. Decorating gel

Instructions Jump to Ingredients ↑

  1. CRUSH 26 of the cookies; mix with butter. Press firmly onto bottom and 1 inch up side of 9-inch springform pan.

  2. BEAT cream cheese in large bowl with electric mixer on medium speed until creamy. Gradually add 1 cup of the milk, beating until well blended after each addition. Add remaining 2 cups milk to dry pudding mixes in separate bowl. Beat with wire whisk 2 min. or until well blended. Add to cream cheese mixture; mix well. Gently stir in whipped topping and 2 drops food coloring. Pour into crust; smooth top with spatula. Add a few additional drops of food coloring to top of cheesecake; spread lightly to create a shimmering full moon effect.

  3. CUT remaining 2 cookies in half to resemble bats' wings. Add candies for the eyes, securing candies to cookies with decorating gel. Place "bats" on top of cheesecake. Refrigerate at least 4 hours. Run small knife or spatula around rim of pan to loosen cake. Remove rim of pan. Store in refrigerator.

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