Graveyard Spooks (Cookies)

Ingredients

1 package (16 ounces) - Chocolate sandwich cookies
3 ½ cups - Cold milk
1 package (4 serving size) - Chocolate pudding
1 package (4 serving size) - Vanilla pudding 
1 tub (12 ounces) - Frozen whipped topping

Preparation 

Crush cookies in an enclosed plastic bag with a rolling pin or use a food processor.

Pour cold milk into a large bowl. Add chocolate and vanilla pudding mixes. Beat with a wire whisk for 2 minutes. Gently stir in 3 cups of the whipped topping and ½ of the crushed cookies. Spoon into a 13x9 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". Milano or similar oblong cookies work well 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

Caramel Corn

Ingredients

14 cups - Popped popcorn
2 cups - Brown sugar (packed)
1 cup - Butter 
½ cup - Light corn syrup
1 teaspoon - Salt 
1 teaspoon - Baking soda

Preparation

Once you have popped the popcorn, remove any unpopped kernels. Place the popcorn in a buttered metal bowl and place in a 200-degree oven to keep warm.

Combine the brown sugar, butter, corn syrup and salt in a saucepan and bring to a boil, stirring occasionally. Once it begins to boil, stop stirring for 5 minutes or until mixture reaches 255 degrees on candy thermometer.

Remove from heat and add baking soda. The mixture will start to foam, so stir well until blended. Pour the hot mixture over the popcorn and toss gently with well buttered forks to distribute evenly.

Spread onto 2 ungreased baking sheets and bake at 200 degrees for 1 hour, stirring every 15 minutes.

Remove the caramel corm from the oven and allow to cool completely. Once cool, break it into clusters, and store in a tightly covered container.

Popcorn Balls

Ingredients

½ cup - Molasses
½ cup - Corn syrup
1 ½ cubes (¾ cup) - Butter 
Salt
8 cups - Popped popcorn (measure after popping)

Preparation

Cook molasses with corn syrup until thermometer reaches hard crack stage, about 270 degrees. Stir in butter and salt. 

Have the popcorn in a bowl. Slowly stir in the mixture with a wooden spoon. Coat all the popcorn. 

Butter your hands lightly and shape the popcorn into balls. Make them the size you want. Set them on wax paper and let them harden. Wrap the ones you don't eat with wax paper. Makes 6 servings