Halloween Eyes Dessert Recipes

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HALLOWEEN EYES DESSERT



Halloween Eyes Dessert image

Celebrate Halloween with a spooky, scrumptious Halloween Eyes Dessert. JELL-O, cookies and candies help make up this amazing Halloween Eyes Dessert, which is sure to make the kiddos scream in delight!

Provided by My Food and Family

Categories     Home

Time 2h45m

Yield 6 servings

Number Of Ingredients 10

1 cup boiling water
1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
1/2 cup cold water
1 env. (1 oz.) KNOX Unflavored Gelatine
1 cup milk, divided
3 Tbsp. sugar
1 tsp. vanilla
1 tube (0.75 oz.) red decorating gel
6 mini vanilla creme-filled chocolate sandwich cookies
6 candy eyes (1/2 inch)
Calories150
Fat1.5 g
SaturatedFat0.5 g
TransFat0 g
Cholesterol3.2533 mg
Sodium90 mg
Carbohydrate28 g
Fiber0 g
Sugar26 g
Protein8 g

Steps:

  • Add boiling water to strawberry gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in cold water. Pour into 6 (4- to 5-oz.) glasses, adding about 1/4 cup gelatin to each glass. Refrigerate 30 min. or until gelatin is set but not firm.
  • Meanwhile, sprinkle unflavored gelatine over 1/4 cup milk in medium bowl; let stand 5 min. Bring remaining milk just to simmer in saucepan. Remove from heat; stir in sugar and vanilla. Add to unflavored gelatine; stir until completely dissolved. Let stand at room temperature until ready to use.
  • Spoon unflavored gelatine mixture over strawberry gelatin layer in each glass, adding about 3 Tbsp. unflavored gelatine mixture to each glass. Refrigerate 2 hours or until firm.
  • Decorate with some of the decorating gel as shown in photo. Place cookies, then candy eyes on centers of desserts, securing eyes to cookies with the remaining decorating gel.

HERE'S LOOKING AT BOO TREATS



Here's Looking at Boo Treats image

Provided by Giada De Laurentiis

Categories     dessert

Time 35m

Yield 24 treats

Number Of Ingredients 4

24 mini marshmallows
48 mini chocolate chips
48 round chocolate-caramel candies
24 shredded wheat crackers or pretzel chips

Steps:

  • Preheat the oven to 300 degrees F. Line a straight-sided baking sheet with parchment paper and set aside.
  • Cut each mini marshmallow in half through the equator. Push a mini chocolate chip, tip-side down, in the center of the cut side of each marshmallow.
  • Place 2 candies, side-by-side, on each cracker; place on the prepared baking sheet and bake until the candies are just slightly softened, 2 minutes. Remove from the oven and press 1 marshmallow half, cut-side up, onto the top of each candy. Refrigerate until firm, 10 minutes. Store in an airtight container in the refrigerator.

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