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Howling Full-Moon Cheesecake

Howling Full-Moon Cheesecake recipe
photo by:kraft
I wouldn't call this cheese cake. I would call it Vanilla Cheesecake Pudding Pie. I didn't have a spring-form pan so I put it in a pie pan. There was enough filling to mak...read more
posted by
bryn12
on 10/27/2007
time
prep:
20 min
total:
4 hr 20 min
servings
total:
16 servings
Magazine Acquisition

What You Need

28
 Halloween OREO Cookies, divided
1/4
cup  (1/2 stick) butter, melted
2
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
3
cups  cold milk, divided
2
pkg.  (4-serving size each) JELL-O Vanilla Flavor Instant Pudding
1-1/2
cups  thawed COOL WHIP Whipped Topping
 Yellow food coloring
4
 small hot cinnamon candies
 Decorating gel

Make It

CRUSH 26 of the cookies; mix with butter. Press firmly onto 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 of the milk, beating until well blended after each addition. Add remaining 2 cups milk to dry pudding mixes in separate bowl. Beat with wire whisk 2 min. or until well blended. Add to cream cheese mixture; mix well. Gently stir in whipped topping and 2 drops food coloring. Pour into crust; smooth top with spatula. Add a few additional drops of food coloring to top of cheesecake; spread lightly to create a shimmering full moon effect.

CUT remaining 2 cookies in half to resemble bats' wings. Add candies for the eyes, securing candies to cookies with decorating gel. Place "bats" on top of cheesecake. Refrigerate at least 4 hours. Run small knife or spatula around rim of pan to loosen cake. Remove rim of pan. Store in refrigerator.

Kraft Kitchens Tips

Size-Wise
Have fun decorating this cheesecake with your kids. Then enjoy a serving of this spooky Halloween dessert for a special treat.
Special Extra
For added flair, sprinkle orange-colored sugar around edge of cheesecake just before serving.
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