Trick or Treat Yourself to these Delicious Desserts!

It’s spooky season and we have some treats for you to sink your teeth into. These desserts are sure to scare up your appetite and drive your tastebuds batty. Have fun with the whole family making these easy, spooky recipes for your Halloween festivities. These recipes can be made ahead and served later. They are No-brainer snacks!

OREO Spiderwebs

Prep Time: 10 mins    Total Time: 10 mins    Makes: 1 serving

Ingredients

• 3 OREO Cookies
• 3 small candy spiders

Preparation

• Twist the top and bottom halves of each cookie in opposite directions to separate the cookie halves, leaving all the creme on one half of each cookie.

• Draw the outline of a spiderweb lightly in the creme using a toothpick or wooden skewer.

• Freeze 5 min.

• Use a small metal spatula, clean flat-sided paint brush or toothpick to carve out the creme from the lines of the spiderweb as shown in the photo. Carefully remove the excess creme, then reserve for later use.

• Use some of the reserved creme to attach the candy spiders to the cookies.

Tips

Hints on Twisting the Cookies Apart

Twist the cookies apart gently in a back-and-forth motion to release one cookie half from the creme or you can use a small metal spatula to scrape the creme close to one half of the cookie. Any creme remaining on the plain cookie halves can be spread onto the creme-topped cookie halves. If desired, you can scrape off and discard any creme smudges with the spatula, skewer or toothpick.

Make it Easier

Use different sizes of round pastry tips to easily create the curved lines in the spiderweb before removing the excess creme as directed. Or to make it easier, use black gel or icing to draw the spiderweb lines on the icing instead of scraping off the icing as directed in the recipe.

Special Extra

After carving the spiderwebs, press the cookie halves, creme sides down, into white, orange or purple colored sugar. Gently shake the cookies to remove any excess sugar.

OREO Graveyard Cake

Prep Time: 45 mins    Total Time: 1 h 15 mins    Makes: 18 servings

Ingredients

• 19 OREO Cookies, divided
• 1 pkg. (2-layer size) devil’s food cake mix
• 1 can (12 oz.) ready-to-spread fluffy white whipped frosting, divided
• 1 tsp. bone and skull shaped Halloween sprinkles, divided

Preparation

• Heat oven to 350°F.

• Cover bottoms of 2 (8-inch) round pans with parchment; spray with cooking spray.

• Chop 8 cookies. Prepare cake batter as directed on the package; stir in chopped cookies. Pour evenly into prepared pans.
• Bake 24 to 29 minutes or until a toothpick is inserted in the center comes out clean. Cool for 10 minutes. Remove cakes from the pans, onto wire racks and cool completely.

• Use 2 Tbsp. of the frosting and 1/4 tsp. of the sprinkles to decorate 3 of the remaining cookies to resemble tombstones.
• Crush remaining cookies. Place 1 cake layer, top side down, on serving plate; spread with half of the remaining frosting. Top with remaining cake layer, top side up. Spread top of cake with remaining frosting. Top with crushed cookies, letting some of the crumbs to fall onto the plate. Lightly press crumbs into the frosting on the cake to secure.
• Stand decorated cookies on top of cake, pressing gently into the frosting to secure. Scatter the remaining sprinkles around tombstone cookies.

Tips

Special Extra

Spoon 1 cup whipped topping into a decorating bag fitted with a large round tip. Use to pipe whipped topping onto cake to resemble ghosts. Add candy button eyes to the ghosts.

Variation

Prepare cake batter into 13×9-inch pan sprayed with cooking spray instead of the round pans. Bake in 350°F oven for 26 to 31 minutes or until toothpick inserted in center of cake comes out clean; cool completely. Spread the top of the cake with frosting. Stand decorated tombstone cookies into frosting as directed; add crushed cookies and sprinkles. If desired, decorate additional cookies with additional frosting and sprinkles to place on cake.

Food Facts

Trim rounded tops off cake layers if necessary to make layers level before using them as directed. Discard trimmings or reserve for snacking.

Nutrition Information per Serving: 290 Calories, 13 g Total Fat, 5 g Saturated Fat, 0 g Trans Fat, 30 mg Cholesterol, 330 mg Sodium, 40 g Total Carbohydrate, 1 g Dietary Fiber, 25g Total Sugars (Includes 25 g Added Sugars), 3 g Protein

CHIPS AHOY! Dracula Teeth

Prep Time: 30 mins    Total Time: 30 mins    Makes: 8 servings

Ingredients

• 52 miniature marshmallows, divided
• red food coloring
• 1 cup ready-to-spread white frosting
• 16 CHIPS AHOY! Cookies

Preparation

• Cover plate with waxed paper. Cut each of 4 marshmallows into 4 lengthwise pieces. Place 2 drops of food coloring in a small bowl. Dip 1 end of each cut marshmallow, 1 at a time, into food coloring; place on a prepared plate. Reserve for later use.

• Mix frosting and 1/4 tsp. food coloring until blended. Spread onto flat sides of cookies.

• Place 6 of the remaining marshmallows, side-by-side, around front edge of each of 8 cookies; cover with remaining cookies, frosting sides down, pressing back sides of cookies together to resemble the mouth as shown in the photo.
• Press 2 of the reserved marshmallows into each mouth for the fangs.

Tips

Substitute

Use 16 slivered almonds to make fangs instead of the 4 cut marshmallows.

Nutrition Information per Serving: 280 Calories, 11 g Total Fat, 3 g Saturated Fat, 0.5 g Trans Fat, 0 mg Cholesterol, 150 mg Sodium, 44 g Total Carbohydrate, 0 g Dietary Fiber, 34g Total Sugars, 1 g Protein

CHIPS AHOY! Pumpkin Gooey Butter Cake

Prep Time: 20 mins    Total Time: 4 h 20 mins    Makes: 36 servings

Ingredients

• 1 cup butter, divided
• 1 pkg. (2-layer size) yellow cake mix
• 4 eggs, divided
• 24 CHIPS AHOY! Cookies, divided
• 1 pkg. (8 oz.) cream cheese, softened
• 1 can (15 oz.) pumpkin
• 2 tsp. pumpkin pie spice
• 1 tsp. vanilla
• 1 pkg. (16 oz.) powdered sugar
• 3/4 cup thawed frozen whipped topping

Preparation

• Heat oven to 350ºF.

• Line 13×9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray.
• Melt 1/2 cup butter; pour into a large bowl. Add cake mix and 1 egg; beat with mixer until blended. Press evenly onto the bottom of the prepared pan.

• Top with 15 cookies, placing cookies in 5 rows of 3 cookies each.

• Melt remaining butter. Beat cream cheese and pumpkin in a large bowl until blended. Add pumpkin pie spice, vanilla, melted butter and remaining eggs; beat until blended.

• Add powdered sugar, about 1 cup at a time, to cream cheese mixture, beating on low speed after each addition until blended. Pour evenly over the cookie layer in the pan.
• Bake for 40 to 50 minutes or until edges of the cake are set. (Do not overbake. The center should still jiggle slightly.) Cool completely.

• Refrigerate cake for 3 hours. Use foil handles to remove cake from pan before cutting into squares. Cut remaining cookies into quarters.

• Spoon whipped topping into pastry bag fitted with 1/2-inch round tip. Use to pipe small dollop of whipped topping onto each cake square, top with quartered cookie pieces.

Tips

Special Extra

Sprinkle whipped topping lightly with additional pumpkin pie spice and/or a candy corn piece before topping with the cookie pieces.

How to Store Leftovers

Store any leftover cake in an airtight container in the refrigerator up to 5 days before serving.

Nutrition Information per Serving: 210 Calories, 10 g Total Fat, 5 g Saturated Fat, 0 g Trans Fat, 40 mg Cholesterol, 150 mg Sodium, 28 g Total Carbohydrate, 1 g Dietary Fiber, 20g Total Sugars (Includes 19 g Added Sugars), 2 g Protein

Have a fang-tastic Halloween! Looking for more treats like these made from your favorite Nabisco products; Be sure to check out My Military Savings and Food & Drink!