HALLOWEEN RECIPES

Graveyard Cake

1 (18.25-ounce) package devil's food or yellow cake mix
1 (16-ounce) container prepared vanilla frosting
12 NESTLÉ CRUNCH Fun-Size Candy Bars
1 small tube white decorator icing
1 (1.76 ounces) NESTLÉ BUTTERFINGER CRISP Candy Bar, chopped

Gummy bugs or worms

PREPARE cake mix according to package directions using one 13 x 9-inch baking pan. Cool completely in pan. Invert cake onto serving platter. Frost cake, using a little more frosting than usual on top ("tombstones" will be pushed into frosting).

WRITE spooky words such as "RIP" or "BOO" on Crunch bars using tube icing. Let sit for a few minutes to dry.

PRESS Crunch bars into cake to create "tombstones". Sprinkle chopped Butterfinger Crisp bar next to tombstones to create "dirt". Creatively place gummy bugs over top of cake.

Makes 12 servings.
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Spiderweb Munch

1 (12-ounce) package NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels
1 cup creamy peanut butter - divided use
1/3 cup powdered sugar
3 cups toasted rice cereal

Heat morsels and 3/4 cup peanut butter in small, heavy-duty saucepan over low heat, stirring constantly until smooth; remove from heat. Add sugar; stir vigorously until smooth.

Place cereal in large bowl. Add 1 cup melted chocolate mixture; stir until well coated. Place on ungreased baking sheet. Using small metal spatula, shape into 10-inch circle with slightly raised 1-inch-wide border. Pour remaining chocolate mixture in center of circle; spread to border.

For the Spiderweb: Place remaining peanut butter in small, heavy-duty plastic bag. Cut tiny corner from bag; squeeze to pipe concentric circles on top of chocolate. Using wooden pick or tip of sharp knife, pull tip through peanut butter from center to border. Refrigerate for 30 minutes or until firm. Cut into wedges.
Makes 16 servings.

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Spooktacular Spoons

Wax paper
1 cup (6 ounces) NESTLÉ® TOLL HOUSE® Premier White Morsels
2 tablespoons vegetable shortening
18 to 20 plastic spoons

Assorted candies for decorating (such as Spooky WONKA NERDS, WONKA TART N TINYS, WONKA SweeTARTS and WONKA RUNTS)

Festive plastic wrap or clear lollipop bags (found in craft stores)
Orange and black ribbon
LINE baking sheet with wax paper.

PLACE morsels and shortening in medium, microwave-safe bowl. Microwave on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15-second intervals, stirring just until melted; cool slightly.

DIP one spoon into melted morsels; shake off excess. Place on prepared tray. Make ghostly face with candies. Repeat with remaining spoons. Refrigerate until set.
WRAP each spoon in a sheet of plastic wrap. Gather at base of spoon; tie with orange and black ribbons. Trim ends of plastic wrap, if desired.

Makes 18 to 20 spoons.

CREAM PIES

Banana Split Frozen Cream Pie

1 (9-inch) graham cracker crust
1 1/2 cups milk
1 (3.5-ounce) package instant vanilla pudding and pie filling mix
1 (8-ounce) container non-dairy whipped topping, thawed
1 cup sliced fresh strawberries
1 cup sliced bananas (about 2 medium)

Ice cream topping, any flavor (optional)
Additional sliced fresh strawberries (optional)

In large bowl, blend milk and pudding mix with wire whisk until smooth; let stand about 5 minutes or until slightly thickened. Gently stir in whipped topping and strawberries. Arrange banana slices evenly over bottom of pie crust; spread filling over bananas.

Freeze until firm 6 hours or overnight. Let stand at room temperature about 30 minutes before serving.
Top individual servings with ice cream topping and additional sliced strawberries, if desired.
Makes 10 servings.

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Banana Split Strawberry Pie

1 (3-ounce) package lady fingers
Strawberry sauce (recipe follows)
1 quart ice cream, in assorted flavors
2 bananas, spilt lengthwise
Whipped cream

Garnish: frozen whole California strawberries (optional)
Arrange 16 lady finger halves diagonally around side of 9-inch pie plate. Crumble remaining ladyfingers and press in an even layer in bottom of pan. Gently spread 1/4 cup Strawberry Sauce over crumbs. Freeze.

Just before serving time, arrange scoops of ice cream over bananas, in frozen pie shell. Drizzle remaining sauce on ice cream. Garnish with whipped cream and whole strawberries, if desired. Cut into wedges; serve immediately.
Makes 6 to 8 servings.

Strawberry Sauce: Slightly thaw 1 package (10 ounces) frozen sliced strawberries in syrup; pour into saucepan. Mix together 2 tablespoons of sugar and 1/2 tablespoon cornstarch. Stir into strawberries. Bring to boil. Cook and stir 2 minutes, or until sauce is slightly thick. Remove from heat. Add 2 teaspoons lemon juice. Chill. Makes 1 1/4 cups sauce.

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Butterscotch Ice Cream Pie

Crust:
1 cup graham cracker crumbs
1/3 cup finely chopped pecans, toasted
1/3 cup butter, melted

Filling:
2 cups heavy whipping cream, divided use
2 large eggs
1/8 teaspoon ground nutmeg
1 (11-ounce) package NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels
2/3 cup chopped pecans, toasted - divided use

For Crust: Combine graham cracker crumbs, pecans and butter in a small bowl. Press firmly on bottom and 1-inch up side of a 9-inch springform pan. Refrigerate.

For Filling: Combine 1/2 cup cream, eggs and nutmeg in a medium, heavy-duty saucepan. Cook over medium-low heat until mixture is slightly thickened, stirring constantly. Remove from heat; add morsels. Let stand for 3 minutes; stir until smooth. Cool to room temperature.

WHIP remaining cream in a chilled small mixing bowl until stiff peaks form; fold into butterscotch mixture. Pour half of mixture into crust; sprinkle with 1/3 cup pecans. Spoon remaining filling over nut layer. Sprinkle with remaining nuts. Freeze for 3 hours or until firm.
Makes 10 servings.

Tin Roof Chocolate Pie

1 prebaked 9-inch (4-cup volume) deep-dish pie shell




Chocolate Layer:
2 cups (12 ounce package.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels - divided use
1 tablespoon butter

Caramel Layer:
20 vanilla caramels
1 1/3 cups heavy whipping cream - divided use
1 1/2 cups lightly salted peanuts, coarsely chopped

Marshmallow Layer:
1/2 cup milk
15 large marshmallows
1/4 teaspoon vanilla extract

Topping (recipe below)
FOR CHOCOLATE LAYER: Heat 1/3 cup morsels and butter in small saucepan over low heat stirring frequently, until morsels are melted. Spread melted chocolate on bottom and up sides of prebaked pie shell. Refrigerate for 15 minutes or until set.

FOR CARAMEL LAYER: Heat caramels and 1/3 cup whipping cream in small saucepan over medium heat, stirring frequently, until caramels are melted and mixture is smooth. Stir in nuts. Spoon over chocolate layer; cover.
Refrigerate.

FOR MARSHMALLOW LAYER: Heat 1 1/3 cups morsels, milk and marshmallows in medium saucepan over low heat, stirring constantly, until chocolate and marshmallows are melted and mixture is smooth. Remove from heat. Stir in vanilla extract. Cool completely.

BEAT remaining whipping cream until soft peaks form; fold into cooled marshmallow mixture. Carefully spoon over caramel layer (pie will be full). Refrigerate for 3 hours or overnight.

FOR TOPPING: Heat 3 caramels, 2 tablespoons whipping cream and 1 tablespoon butter in small saucepan over low heat, stirring frequently, until smooth; cool slightly. Top each serving with topping, whipped cream and remaining morsels.
Makes 10 to 12 servings.