1 bar (1.2 oz.) Swiss milk chocolate nougat bar, cut into pieces
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Let's Make It
Prepare cake batter and bake in 13x9-inch pan as directed on package. Cool completely. Invert cake onto platter; remove pan. Carefully hollow out center of cake, leaving thin layer on bottom and about 2-inch-wide irregular-shaped border on sides. Crumble removed cake. Reserve 2 Tbsp.; mix remaining crumbled cake with chopped cookies.
Spread about 1/2 cup COOL WHIP onto bottom of hole in cake. Add boiling water to gelatin mixes in large bowl; stir 2 min. until completely dissolved. Add ice cubes; stir until gelatin starts to thicken. Remove any unmelted ice. Stir in reserved cake crumbs; spoon over COOL WHIP in cake. Add fish-shaped candies as shown in photo. Refrigerate 3 hours or until gelatin is firm.
Frost sides and border of cake with remaining COOL WHIP; press enough cookie crumb mixture into COOL WHIP to evenly cover COOL WHIP. Sprinkle remaining crumb mixture onto platter around cake.
Roll marshmallow into 3-inch-long piece; fold lengthwise in half and flatten slightly to resemble ghost. Place on cake; use decorating gel to make eyes. Decorate cake with remaining ingredients to resemble photo.
Dessert can be a part of a balanced, diet, but remember to keep tabs on portions.
Sprinkle additional chopped OREO Cookies and chopped PLANTERS Peanut Bar on platter around cake to resemble rocks and dirt.
How to Store
Keep decorated cake refrigerated.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 4.5g
Trans Fat 0.5g
Total Carbohydrates 41g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 20 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.