2 3.9-oz packages instant chocolate pudding mix
3 cups milk or soymilk
1 12-oz package whipped topping
1 1/2 cups crushed chocolate sandwich cookies (about 15 cookies)
3 or 4 Pepperidge Farm Milano cookies
Milk chocolate chips
Optional:
Icing
Toothpicks
Red food colouring
Candy pumpkins
Hands-on Time: About 1 hour
Refrigeration Time: About 1 hour
I can't take credit for this beautiful picture; my mom made this dessert. But it looks so nice, I had to share it with everyone else.
Pour the milk into a large bowl and whisk the pudding mix into the milk until it is smooth. Fold half of the whipped topping into the pudding. You can buy crushed chocolate cookies in some stores now, but if you can't find them, put whole cookies in a plastic bag and crush them with a hammer, meat cleaver, or rolling pin. Pour half of the crushed cookies into the pudding mix and stir. Pour the pudding into a 9" x 13" pan. Carefully spread the remaining crushed cookies over the top of the pudding, trying to cover as much of the pudding as possible. Put the pudding in the refrigerator for one hour.
After the pudding has chilled, cut three Milano cookies in half. If you are talented with piping icing, you may want to pipe words onto the cookies to make them look more like tombstones. Stand the cookies, cut side down, in the pudding at random intervals. Spoon the rest of the whipped topping on top of the pudding in dollops. Try using a larger dollop with a smaller dollop on top to get the tapered look of a ghost. Carefully insert chocolate chips, pointed side first, into the tops of the dollops to look like eyes. You may want to use a toothpick as a guide rather than your fingertips. If you like, you can also dip the ends of toothpicks in red food colouring to stick through the tops of the dollops as spears. You could also decorate the surface of the pudding with candy pumpkins if you like.
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