Salem's Halloween Treats

Boo Cups

INGREDIENTS:

• 3 1/4 cups cold milk

• 2 pkg. (4 serving size each) JELL-O Chocolate Flavor Instant Pudding & Pie Filling

• 1 container (8 oz.) COOL WHIP Whipped Topping, thawed, divided

• 20 OREO Chocolate Sandwich Cookies, crushed, divided

• 30 miniature semi-sweet chocolate chips

•15 (6 oz.) paper or plastic cups

DIRECTIONS:

Pour milk into large bowl.

Add dry pudding mixes.

Beat with wire whisk 2 minutes or until well blended.

Gently stir in half each of the whipped topping and cookie crumbs.

Spoon 1 tablespoon of the remaining cookie crumbs into each of 15 (6 oz.) paper or plastic cups.

Cover evenly with layers of the pudding mixture and remaining cookie crumbs.

Drop remaining whipped topping by spoonfuls onto desserts to resemble ghosts.

Add chocolate chips for the eyes.

Serve immediately.

Or, refrigerate until ready to serve.

Cover and store leftover desserts in refrigerator.

Serves 15 ( 1 cup each )

Halloween Caramel Popcorn Balls

INGREDIENTS:

• 1/4 cup butter or margarine
• 1 cup brown sugar

• 1/2 cup light corn syrup
• 2/3 cup Eagle Brand Sweetened Condensed Milk
• 1/2 teaspoons vanilla
• 5 quarts popped corn (can use micro-wave)

DIRECTIONS:

In a saucepan combine butter, sugar and corn syrup.

Stir well and bring to a boil over medium heat.

Stir in condensed milk; simmer, stirring constantly, until mixture comes to soft ball stage.

(238 degrees on a candy thermometer)

Stir in vanilla.

Pour over popped corn and stir to coat.

Butter hands lightly; shape into balls about 3 1/2" in diameter.

Serves 15

Ghouled Cheese

INGREDIENTS:

(two pieces of bread with cheese in middle)

DIRECTIONS:

Prepare sandwich for grilled cheese.

Cut with pumpkin cookie cutter and grill.

GARNISH:

Green Olives with stuffed Pimento - cut into slices for eyes.

Cut end of green olive for the nose.

A pickle sliver for the mouth.

Parsley for the hair.

Serves 1