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Recipes from Maria's Kitchen

Howling Full Moon Cheesecake
Prep Time: 20 min
Total Time: 6 hr 20 min
Makes: 16 servings

28 Halloween OREO Chocolate Sandwich Cookies, divided
1/4 cup (1/2 stick) butter, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3 cups cold milk, divided
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1-1/2 cups thawed COOL WHIP Whipped Topping
Yellow food coloring
Decorations, such as cinnamon red hot candies and decorating gel

FINELY crush 26 of the cookies; mix with butter. Press firmly onto bottom and 1 inch up side of 9-inch springform pan.

BEAT cream cheese in large bowl with electric mixer on medium speed until creamy. Gradually add 1 cup of the milk, beating until well blended. Add remaining 2 cups milk to pudding mixes in another bowl. Beat with wire whisk 2 minutes or until well blended. Add to cream cheese mixture; mix well. Gently stir in whipped topping and 2 drops food coloring.

POUR into prepared crust; smooth top with spatula. Add a few additional drops of food coloring to top of cheesecake; spread lightly to create a shimmering "full moon" effect.

CUT remaining 2 cookies in half to resemble bats' wings. Add candies for the "eyes," securing candies to cookies with decorating gel. Place "bats" on top of cheesecake. Refrigerate 4 to 6 hours or until set. Loosen cake from rim of pan before removing rim. Store leftover cheesecake in refrigerator.

Special Extra: For added flair, sprinkle orange colored sugar around edge of cheesecake before serving.

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