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2 ¼ cups chocolate wafer
cookie crumbs, divided |
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½ cup sugar, divided |
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½ cup butter or margarine,
melted |
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1 8-oz pkg cream cheese |
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1 12-oz tub Cool Whip |
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2 cups boiling water |
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1 lrg pkg orange jello (or 2
small pkgs) |
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½ cup water |
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Ice cubes |
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Mix 2 cups of cookie crums,
¼ cup of sugar and melted butter into 13x9 pan. Press firmly
into bottom of pan. Refrigerate. |
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Beat cream cheese and
remaining ¼ cup sugar in bowl until smooth. Stir in ½ of the
whipped topping. Spread evenly over the crust. |
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Stir boiling water into
gelatin for 2 minutes or until completely dissolved. Mix
cold water and ice to make 1 ½ cups. Add to gelatin,
stirring until slightly thickened. |
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Remove any remaining
ice. Spoon carefully over cream cheese layer. |
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Refrigerate three hours or
until firm. Can be served as is or spread remaining whipped
topping over gelatin just before serving. Sprinkle remaining
¼ cup cookie crumbs over the whipped topping. Decorate
rectangular-shoped sandwich cookies to look like tombstones
and stand up in the topping, scatter candy corn and pumpkins
around for an even more decorated effect. |
