1 spice or German chocolate cake mix
1 white cake mix
1 package white sandwich cookies
1 large package vanilla instant pudding mix
12 small tootsie rolls
1 litter box (Maybe spring for a new one!)
1 plastic scoop
green food coloring

Prepare cake mixes and bake according to directions. Prepare pudding
mix and chill until ready to assemble.

Crumble white sandwich cookies in small batches in blender, they tend
to stick, so scrape often. Set aside all but about 1/4 cup. To the 1/4
cup cookie crumbs, add a few drops green food coloring and mix using a
fork or shake in a jar.

When cakes are cooled to room temperature, crumble into a large bowl.
Toss with half the remaining white cookie crumbs and the chilled
pudding. You probably won’t need all of the pudding, mix with the cake
and test it, you don’t want it soggy, just moist; gently combine. Put
mixture into clean litter box.

Put three unwrapped Tootsie rolls in a microwave safe dish and heat
until soft and pliable. Shape ends so they are no longer blunt,
curving slightly. Repeat with 3 more Tootsie rolls and bury in
mixture. Sprinkle the other half of cookie crumbs over top.

Scatter the green cookie crumbs lightly over the top, this is supposed
to look like the chlorophyll in kitty litter. Heat remaining Tootsie
Rolls, three at a time in the microwave until almost melted. Scrape
them on top of the cake and sprinkle with cookie crumbs. Place the box
on a newspaper and sprinkle a few of the cookie crumbs around. Serve
with a new pooper scooper or an old one for added flavor.

1 lb White chocolate chips
1/2 c Tiny red cinnamon candies
12 Wooden sticks

Heat 2 inches of water to simmering, not boiling, in the bottom of a
double boiler.

Place the white chocolate chips in the smaller pot and set it over the
pot of simmering water. Cook on low heat, stirring constantly until
the chocolate is fully melted. Remove from the heat.

Cover 2 cookie sheets with waxed paper.

Arrange the wooden sticks on the waxed paper, 6 to a sheet.

Spoon ghost-shaped blobs of chocolate onto the paper, partially
covering each stick. Press 2 candies into each ghost for eyes.

Freeze ghosts for 15 minutes, or until hard.

1 c crunchy peanut butter
2 eggs
1/3 c water
1 pk chocolate cake mix
M&Ms Plain Chocolate Candy
Red hots

Beat together peanut butter, eggs, and water.

Gradually add cake mix. Mix well.

Form dough into 1-inch balls. Place on ungreased cookie sheet.

Flatten balls with bottom of glass dipped in sugar.

Pinch out 2 ears at top of cookie. Add M&M’s for the eyes and red hots
for the nose. Press fork into dough to form whiskers. Use a knife to
carve out the mouth.

Bake at 375 degrees for 8-10 minutes.

Makes 4 1/2 dozen.

1 package (16 ounces) chocolate sandwich cookies
3 1/2 cups cold milk
2 packages (4 serving size each) Chocolate and Vanilla pudding
1 tub (12 ounces) of frozen whipped topping

Crush cookies in a zip top bag with a rolling pin or use a food
processor.

Pour cold milk into a large bowl. Add pudding mixes. Beat with a wire
whisk for 2 minutes. Gently stir in 3 cups of the whipped topping and
1/2 of the crushed cookies. Spoon into separate clear plastic cups,
layering the pudding mixture, remaining crushed cookies and candy
corn. Top with crushed cookies, add dabbed of whipped topping to make
ghosts, add little candy pumpkins and candy corn or a cookie
“tombstone” .

Makes 12 to 16 servings

1 package (16 ounces) chocolate sandwich cookies
3 1/2 cups cold milk
2 packages (4 serving size each) Chocolate and Vanilla pudding
1 tub (12 ounces) of frozen whipped topping

Crush cookies in a zip top bag with a rolling pin or use a food
processor.

Pour cold milk into a large bowl. Add pudding mixes. Beat with a wire
whisk for 2 minutes. Gently stir in 3 cups of the whipped topping and
1/2 of the crushed cookies. Spoon into a 13×9 inch dish. Sprinkle with
remaining crushed cookies. Refrigerate for an hour or until ready to
serve. Store leftover dessert, covered in the fridge.

To Decorate Graveyard: Decorate assorted cookies with decorating
icings or gels to create “tombstones” , Millano cookies work best for
these. Stand “tombstones” on top of dessert with candy corn, candy
pumpkins and tiny jelly beans. Drop remaining whipped topping by
spoonfuls onto the dessert to create ghosts. Decorate with small
candies to make eyes.

Makes 12 to 16 servings

6 oz Vanilla flavored almond bark
15 1/2 oz Nutter butter cookies
Small black jelly beans

Melt almond bark following package directions. Dip 2/3 of each cookie
in melted candy, shaking gently to remove excess coating. Place on
wire rack with waxed paper underneath. For eyes, cut jelly beans in
half and place on cookies. Cool completely before removing from rack.

3 oz lemon gelatin
1 cup hot water
1/2 cup miniature marshmallows
1 cup pineapple juice
1 8-0z. pkg cream cheese
1 cup heavy cream, whipped
1 cup mayonnaise

Dissolve lemon gelatin in 1 cup water in double boiler, add marshmallows and stir to melt. Remove from heat. Add pineapple juice and cream cheese. Beat until well blended. Cool slightly. Fold in whipped cream and mayo. Chill until thickened or firm for scooping into eyeballs.

Using a melonballer, scoop full balls of the mixture and set aside for decoration. To decorate, use food coloring and an old paintbrush and get creative. You will need black food coloring for the pupils. Also, if you are in a hurry, instead of painting the colored irises, you can dip the ball in a small pool of food coloring to approximate the iris, but still paint on the pupils.

You can also use rubber ice cube trays that work beautifully with much less waste than the melonballer technique. You can spray the rubber trays with non-stick cooking spray beforehand like you would any gelatin mold, let the gelatin mixture sit in the refrigerator to set, then carefully pop the eyeballs out to paint them. Some of the eyeballs can break, and they do have one flat side, but that actually works, since then they don’t roll around while you are trying to paint them.

8 oz Frozen whipped topping;-thawed
Blueberries or raisins
1 1/2 c Boiling water
1 lg Pkg gelatin – any red flavor
1 c Cold water
Ice cubes

Using a small ice-cream scoop, place 2 scoops whipped topping into
each of 10 dessert dishes for “eyeballs.” Place a blueberry or raisin
in each scoop for the “pupil.” Freeze 30 minutes, or until firm.

Meanwhile, stir boiling water into gelatin in large bowl at least two
minutes until completely dissolved. Mix cold water and ice cubes to
make 2-1/2 cups.

Add to gelatin, stirring until slightly thickened.

Remove any remaining ice. Pour about 1/2 cup gelatin around the two
“eyeballs” in each dish, leaving the top of the “eyeballs” exposed.

Refrigerate 1-1/2 hours, or until firm.

These are very fragile, but enough stayed intact to give the desired effect…use a decorating tube to pipe the icing into spider shapes on waxed paper. They are made from Royal Icing, which needs to be used right away since it hardens to a rocklike texture very quickly!

Royal Icing
16 oz powdered sugar (icing sugar)
3 egg whites
1/2 tsp cream of tartar
Beat until peaks firmly hold their shape, and the more you beat it, the firmer it gets.

I only made a third of this recipe and I still had tons of icing left over after making two dozen Tip: Use black paste food coloring to get it as dark you can.

12 medium size delicious apples
12 popsicle sticks
2 1/2 lbs of caramels
6 tablespoons water
2 lbs chocolate (semisweet or white)
5 cups pecans, chopped

1. Place popsicle sticks in apples
2. Place caramels and water in medium saucepan
3. Heat over medium-low, stirring constantly until melted
4. Remove from heat
5. Dip apples into caramel, then place on waxed paper to
cool
6. Allow apple to cool to room temperature
7. Melt chocolate in saucepan, over low heat
8. Remove from heat.
9. Dip apples in chocolate, then roll in nuts
10. Place on clean waxed paper to cool
Store in air tight container