Ghosts in the Graveyard

22  Ratings
  • 30 min prep
  • 2 hr 30 min total
  • Makes 16 servings, one piece (98 g) each.


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Ghosts in the Graveyard Recipe

Ingredients

  • 2-1/4 cups Oreo Baking Crumbs, divided
  • 1/3 cup butter, melted
  • 1-1/2 cups boiling water
  • 2 pkg. (85 g each) Jell-O Orange Jelly Powder
  •  ice cubes
  • 3/4 cup orange juice
  • 3 cups thawed Cool Whip Whipped Topping, divided
  • 4 PEEK FREANS Shortcake Biscuits
  •  assorted decorating gels
  •  coloured sprinkles
  •  assorted Halloween candies

Instructions

  • Combine  2 cups of the baking crumbs and the butter; press firmly onto bottom of 13x9-inch pan. Set aside. Stir boiling water into dry jelly powder in large bowl until completely dissolved. Add enough ice cubes to orange juice to measure 1-3/4 cups. Add to jelly; stir until jelly is slightly thickened. Remove any unmelted ice. Pour jelly over crust. Refrigerate 1 hour.
  • Spread  2-1/4 cups of the whipped topping over jelly layer in pan; sprinkle with the remaining 1/4 cup baking crumbs. Refrigerate 1 hour or until jelly layer is completely set. Meanwhile, decorate biscuits with decorating gels to resemble tombstones; let stand until set.
  • Insert  biscuits into top of dessert just before serving. Drop large spoonfuls of the remaining whipped topping onto dessert to resemble ghosts. Decorate with sprinkles and candies as desired. Cut into 16 pieces to serve. Store leftover dessert in refrigerator.

Recipe Tips

How to Dissolve Jelly PowderUse a rubber spatula to stir the jelly powder after adding the boiling water. Stir at least 2 min. or until jelly powder is completely dissolved.

Variation Add 1/4 cup flaked coconut to the remaining 1/4 cup baking crumbs before sprinkling over the jelly layer.

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Nutrition Information

Makes 16 servings, one piece (98 g) each.

Nutrition per serving:

  • Calories 240 
  • Total fat 11 g
  • Saturated fat 7 g
  • Cholesterol 10 mg
  • Sodium 190 mg
  • Carbohydrate 33 g
  • Dietary fibre 1 g
  • Sugars 21 g
  • Protein 2 g
  • Vitamin A 4 %DV
  • Vitamin C 8 %DV
  • Calcium 0 %DV
  • Iron 8 %DV

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