Have fun decorating this cheesecake with your kids. Then enjoy a serving of this spooky Halloween dessert for a special treat.

Howling Full Moon Cheesecake

28 Halloween Oreo Chocolate Sandwich Cookies, divided use
1/4 cup butter, melted
2 (8-ounce each) packages Philadelphia Cream Cheese, softened
3 cups cold milk, divided use
2 (3.25-ounce each) packages Jell-O Vanilla Flavor Instant Pudding & Pie Filling
1 1/2 cups thawed Cool Whip Whipped Topping
Yellow food coloring
4 cinnamon red hot candies
Decorating gel
  1. Finely crush 26 of the cookies; mix with butter. Press firmly onto bottom and 1-inch up side of 9-inch springform pan.
  2. 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.
  3. Add remaining 2 cups milk to dry pudding mixes in another bowl. Beat with wire whisk 2 minutes or until well blended.
  4. Add to cream cheese mixture; mix well. Gently stir in whipped topping and 2 drops food coloring. Pour into crust; smooth top with spatula.
  5. Add a few additional drops of food coloring to top of cheesecake; spread lightly to create a shimmering "full moon" effect.
  6. 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.
  7. Run small knife or spatula around rim of pan to loosen cake; cool before removing rim of pan.
  8. Refrigerate at least 4 hours before serving. Store leftover cheesecake in refrigerator.

Makes 16 servings.

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

Nutrition: (per serving)
Calories 340
Total fat 21g
Saturated fat 11g
Cholesterol 40mg
Sodium 470mg
Carbohydrate 34g
Dietary fiber 1g
Sugars 25g
Protein 4g
Vitamin A 10%DV
Vitamin C 0%DV
Calcium 8%DV
Iron 6%DV

Recipe and photograph provided courtesy of Kraft Food, Inc.

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