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Ghosts in the Graveyard

This recipe is rated : 1

Recipe Ingredients

1 pkg. (16 oz.) chocolate sandwich cookies
3 1/2 cups cold milk
2 pkg. (4-serving size)chocolate flavor Instant Pudding
1 tub (12 oz.) frozen whipped topping, thawed

Cooking Procedures

Crush the cookies in zipper-style plastic bag with rolling
pin or in food processor. Pour cold milk into large bowl.
Add pudding mixes. Beat with wire whisk 2 minutes.
Let stand 5 minutes. Stir in 3 cups of the whipped topping
and 1/2 of the crushed cookies. Spoon into 13x9-inch baking
dish. Sprinkle with remaining crushed cookies. Refrigerate
for 1 hour or until ready to serve. Store leftover dessert in
refrigerator.

To Decorate Graveyard: Decorate assorted cookies with decorator icings
to make "tombstones." Stand "tombstones" on top of dessert with candy
corn and pumpkins. Drop dollops of remaining whipped topping onto
dessert to make ghosts.

BOO Cups: Layer pudding mixture and remaining crushed cookies in 12 to
16 paper or plastic cups. Decorate as desired. 
 
recipe titles recipe ingredients

Excerpt from the wayback cook-book collection:

poonful of baking powder. Mrs. E. W. Barnhart. STEAMED CORN BREAD 2 cups corn meal. 1 level tsp. salt. 1 cup flaked oats. 1 level tsp. soda. 2 cups sour milk or buttermilk. Raisins. 1/2 cup brown sugar. Nuts. Mix in order given, and steam three hours. 114 CONSERVATION RECIPES BREADS BOSTON BROWN BREAD NO. I 1 cup corn meal. 1 cup sour milk. \1/2 cups barley flour. 1 tsp. soda. y$ cup rolled oats. 1 tsp. salt. 1 cup mashed potatoes. 1 tblsp. oil. 1 cup molasses. Mix and pu

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