Ideal for the Halloween dessert table, this jack-o'-lantern cake puts a new twist on the I-scream, you-scream thing. (It's made with orange sherbet.)
What You Need
Original recipe yields 16 servings
24 Halloween OREO Cookies, divided
2 pkg. (3.9 oz. each) JELL-O Chocolate Flavor Instant Pudding
2 cups cold milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 qt. (4 cups) orange sherbet, softened
2 green ring-shaped hard candies
5 pieces candy corn
1 piece black string licorice
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Let's Make It
Coarsely chop 5 cookies; set aside. Finely crush 15 cookies; press onto bottom of 9-inch springform pan. Beat pudding mix and milk in large bowl with whisk 2 min. Stir in 2 cups COOL WHIP. Mix in chopped cookies. Pour over crust; freeze 1 hour.
Spread orange sherbet over pudding layer. Cover; freeze 3 hours or until firm. Run knife around rim of pan to loosen cake; remove rim.
Decorate cake to resemble a jack-o'-lantern by splitting 2 of the cookies to make the eyes, placing the orange filling facing up and reserving the 2 remaining chocolate wafers for snacking. Add the hard candies for pupils. Use candy corn for the nose. Outline the mouth with the licorice. Cut the remaining cookies in several pieces and use as jagged teeth. Garnish with remaining COOL WHIP.
Enjoy a serving of this indulgent treat on special occasions.
Make it Easy
To quickly soften a qt. of rock-hard sherbet, microwave on MEDIUM-LOW (30%) for about 30 sec. or until slightly softened.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 48g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.