Ghosts in the Graveyard Dessert

This one's for the kids! Ghosts in the Graveyard Dessert is a creamy chocolate pudding topped with crushed Oreos, spooky trees, worms, and ghosts.

Course Dessert

Cuisine American

Keyword chocolate, halloween, pudding

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 608kcal

In a large bowl, whisk together the pudding mix and milk until smooth.
Place the bowl in the refrigerator to set, about 10 minutes.
Remove from the refrigerator and fold in the whipped topping.
Place it back in the refrigerator to chill for about 10-15 minutes (longer is fine).
Create the decorations while the pudding mixture is chilling **instructions below.
Divide the pudding mixture into serving dishes or a 9x13 glass dish **see notes.
Add 6-8 Oreo cookies to the food processor and crush them into crumbs.
Sprinkle the cookie crumbs over the pudding mixture and then add the decorations you have created.

Line a baking sheet with parchment paper.
Add 2-3 blocks of the almond bark to a microwave-safe bowl.
Heat in the microwave for 1 minute, remove and stir.
Continue cooking for 10-20 seconds at a time until chocolate is almost melted. Stir until completely melted and smooth.
Transfer the chocolate to a plastic decorator bag or resealable bag and snip off a very small amount of the tip of the bag .
Create the trees by piping melted chocolate onto the parchment paper.
Let set for 10-15 minutes or until hardened.

For the white frosting for writing, mix together 1 cup confectioner's sugar and about 1-2 teaspoons of milk until smooth. You need the frosting to be very thick so begin with a very small amount of milk and gradually add a tiny bit at a time until the consistency is good for writing.
Write years and/or RIP on the Milano cookies or chocolate covered graham crackers.

Place a portion of the whipped topping in a piping bag fitted with a round tip.
Pipe the whipped topping into a ghost shape on top of the assembled graveyard.
Once piped - gently press the candy eyes on the ghosts OR you can use the remaining melted chocolate in the piping bag to pipe on the face of the ghosts.

Recipe can be made in a 9x13 dish or individual servings