Howling Full Moon Cheesecake

Howling Full Moon Cheesecake

28 Halloween Oreo Chocolate Sandwich Cookies, divided
1/4 cup (1/2 stick) butter, melted
2 packages (8 ounces each) cream cheese, softened
3 cups milk, divided
2 packages (4 serving size each) vanilla instant pudding
1-1/2 cups thawed frozen whipped topping
Yellow food coloring

Decorations, such as cinnamon red hot candies and decorating gel

FINELY crush 26 cookies. Add to butter; mix well. Press firmly on 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 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 surface with spatula. Add a few additional drops of food coloring to top of cheesecake, spreading lightly for a shimmering “full moon” effect.

CUT remaining 2 cookies in half to resemble bats’ wings. Add candies for “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.

Makes 16 servings.

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

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