Ingredients Jump to Instructions ↓

  1. 35 chocolate wafers, finely crushed (about 1 3/4 cups) - divided use

  2. 1/4 cup granulated sugar

  3. 5 tablespoons butter, melted

  4. 1 (8-ounce) package cream cheese, softened

  5. 1 (8-ounce) container nondairy whipped topping, thawed - divided use

  6. 2 cups boiling water

  7. 1 (8-serving size) package orange gelatin

  8. Ice cubes

  9. 1/2 cup cold water

  10. Oblong shaped vanilla cream-filled sandwich cookies

  11. Decorator icing or gels

  12. Candy corn

  13. Candy pumpkins

Instructions Jump to Ingredients ↑

  1. In a 12 x 9-inch glass baking dish, combine 1 1/2 cups of the wafer crumbs, sugar and butter, mixing well. Press firmly onto bottom of pan. Refrigerate until ready to use.

  2. In a medium bowl, beat: cream cheese until smooth and creamy, gently stir in 1/2 of the whipped topping. Spread evenly over crust.

  3. In another medium bowl, stir boiling water and gelatin until completely dissolved. Add enough ice cubes to cold water to measure 1 1/2 cups. Add to gelatin, stirring until slightly thickened. Remove any unmelted ice. Spoon slightly thickened gelatin over cream cheese layer.

  4. Refrigerate until firm, about 3 hours.

  5. Just before serving, spread remaining whipped topping over gelatin and sprinkle with remaining 1/4 cup wafer crumbs.

  6. Decorate sandwich cookies with icings to make "tombstones." Stand tombstones on top of dessert with candies to resemble a graveyard.


Send feedback