Spooky Graveyard Ghost Cups Recipes

SPOOKY GRAVEYARD GHOST CUPS

Steps:

• In a large mixing bowl, combine Greek yogurt, honey, cocoa powder, and, vanilla.
• Taste the mixture to determine if it needs more honey or cocoa powder as this can vary depending on taste preferences.
• Place Greek yogurt mixture in 6 6 oz clear party cups.
• In a resealable plastic bag, crush 14 oreo thins.
• Add crushed oreos to the top of the Greek yogurt mixture.
• Peel one clementine and add a slice to each cup. Slice mint leaf into 6 small pieces to use as a pumpkin leaf. Add these to the tops of the pumpkins.
• Peel and slice apple into small rectangle shapes to resemble bones in the Graveyard.
• Cut 1 large banana into thirds and draw designs like a ghost face or RIP with the black icing.
• Add apple bones and banana ghost/ tombstones to the cups.
• Cover and store in the refrigerator.

GHOSTS IN THE GRAVEYARD

Steps:

• Beat pudding mixes and milk in large bowl with whisk 2 min. Let stand 5 min. Stir in 3 cups COOL WHIP and half the cookie crumbs. Spread into 13x9-inch dish; sprinkle with remaining crumbs.
• Refrigerate 1 hour. Meanwhile, decorate sandwich cookies with decorating gel to resemble tombstones.
• Insert decorated cookies into top of dessert just before serving. Add candies. Drop large spoonfuls of remaining COOL WHIP onto dessert to resemble ghosts.

SPOOKY GHOST CUPS

Steps:

• Pour cold milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes. Gently stir in whipped topping.
• Spoon mixture into large resealable plastic bag. Close bag tightly. Snip 1/2-inch piece off one corner of bag. Holding top of bag tightly, squeeze mixture into 8 small (7 oz.) clear plastic cups or glasses to resemble ghosts. Create a "face" with decorating gel and candies.
• Refrigerate until ready to serve. Store leftover desserts in refrigerator.

GHOSTS IN THE GRAVEYARD CUPS

Steps:

• Place cookies in sealable plastic bag; seal bag. Crush cookies with rolling pin. (Or, place cookies in food processor container; cover. Process until finely crushed.)
• Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes. Let stand 5 minutes. Gently stir in 3 cups of the whipped topping and 1/2 of the crushed cookies. Spoon evenly into cups; sprinkle with remaining crushed cookies.
• Drop remaining whipped topping by spoonfuls onto desserts just before serving to create "ghosts." Add small candies for the ghosts' "eyes." Garnish with candy corn. Store leftover desserts in refrigerator.