This recipe was in the October 1997 issue of Parenting Magazine. What I love about this is you can decorate it with any sweet treats you and your children want to use. Last year we picked out gummy worms, candy corn and pumpkins. We also used a zip lock bag with a small end cut off the make the ghosts. This is very easy for children to make (with a little help from mom).
Servings: Makes 15 servingsPrep Time: 30 minutes Cook Time: No cooking required
3 1/2 cups cold milk
2 pkgs. (4-serving size) Jello Chocolate Flavor Instant Pudding & Pie Filling
1 tub (12 oz.) Cool Whip whipped Topping thawed
1 pkg. (16 oz)chocolate sandwich cookies, crushed
Pour cold milk into large bowl; add pudding mixes. Beat with wire whisk 2 minutes. Stir in 3 cups of the whipped topping and 1/2 of the cookies. Spoon into 13 x 9-inch baking dish. Sprinkle with remaining cookies. Refrigerate 1 hour or until ready to serve. Store dessert in refrigerator. Decorate with cookies (tombstones), candy and remaining whipped topping dropped by spoonfuls (ghosts).
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