Spooky Ghost Shake Recipes

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SPOOKY GHOST SHAKE



Spooky Ghost Shake image

Celebrate Halloween with a cool and creamy Spooky Ghost Shake. Made with vanilla pudding, semi-sweet chocolate and COOL WHIP, this recipe for our Spooky Ghost Shake tastes just as delicious as it sounds.

Provided by My Food and Family

Categories     Home

Time 10m

Yield 4 servings, 3/4 cup each

Number Of Ingredients 4

1 oz. BAKER'S Semi-Sweet Chocolate
3 cups cold milk
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1/2 cup thawed COOL WHIP Whipped Topping

Steps:

  • Melt chocolate in microwaveable bowl on HIGH 1 min., stirring after 30 sec. Stir until chocolate is completely melted. Use clean small paintbrush to paint a ghost face on inside of each of 4 clear 8-oz. plastic cups with the melted chocolate. Refrigerate until ready to use.
  • Place milk and dry pudding mix in 1-qt. pitcher with tight-fitting lid; cover. Shake vigorously 1 min. or until well blended.
  • Pour into prepared glasses; top with COOL WHIP. Serve immediately. (Mixture thickens as it stands.)

Nutrition Facts : Calories 240, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 0.5196 g, Sugar 0 g, Protein 7 g

SPOOKY HALLOWEEN GHOST CAKE



Spooky Halloween Ghost Cake image

This cake would be perfect for any Halloween party. I love cakes made out of cupcakes, because they are easy to distribute. From Kraft Foods.

Provided by Loves2Teach

Categories     Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 11

1 (18 ounce) box yellow cake mix (1 pkg. 2-layer size)
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
3 1/2 ounces instant vanilla flavor pudding and pie filling
1 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla
1 (16 ounce) package powdered sugar, sifted (4 to 4-1/2 cups)
black decorating gel
5 Oreo cookies, divided

Steps:

  • PREPARE cake batter as directed on package. Add dry pudding mix; mix well. Spoon evenly into 12 paper-lined medium muffin cups. Bake as directed on package for cupcakes. Remove to wire racks; cool completely.
  • BEAT cream cheese, butter and vanilla in medium bowl with electric mixer on medium speed until well blended.
  • Gradually add sugar, beating well after each addition.
  • ARRANGE cupcakes on large serving platter or tray to resemble a ghost as shown in diagram (http://www.kraftfoods.com/pdf/GhostCupcake.pdf). Spread with frosting. Use decorating gel to outline the mouth on the cupcakes.
  • Finely crush 3 of the cookies; sprinkle inside mouth.
  • Place remaining 2 cookies on cupcakes to resemble eyes.
  • To make a bigger ghost, double the amount of cupcakes you make.
  • Store in refrigerator.

Nutrition Facts : Calories 554.1, Fat 23.5, SaturatedFat 8.8, Cholesterol 84.7, Sodium 520.3, Carbohydrate 82.2, Fiber 0.6, Sugar 65, Protein 5.1

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