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Howling Full Moon Cheesecake

Howling Full Moon Cheesecake



  1. Crush 26 of the cookies; mix with butter.
  2. Press firmly onto bottom and 1 inch up side of 9-inch springform pan.
  3. Beat cream cheese in large bowl with electric mixer on medium speed until creamy.
  4. Gradually add 1 cup of the milk, beating until well blended after each addition.
  5. Add remaining 2 cups milk to dry pudding mixes in separate bowl.
  6. Beat with wire whisk 2 minutes or until well blended.
  7. Add to cream cheese mixture; mix well.
  8. Gently stir in whipped topping and 2 drops food coloring.
  9. Pour into crust; smooth top with spatula.
  10. Add a few additional drops of food coloring to top of cheesecake; spread lightly to create a shimmering full moon effect.
  11. Cut remaining 2 cookies in half to resemble bats' wings.
  12. Add candies for the eyes, securing candies to cookies with decorating gel.
  13. Place "bats" on top of cheesecake.
  14. Refrigerate for at least 4 hours.
  15. Run small knife or spatula around rim of pan to loosen cake. Remove rim of pan.
  16. Store in refrigerator.

Prep Time: 20 min | Makes: 16 servings

Have fun decorating this cheesecake with your kids. Then enjoy a serving of this spooky Halloween dessert for a special treat.

For added flair, sprinkle orange-colored sugar around edge of cheesecake just before serving.

Nutrition (per serving): Calories 340; Total fat 21g; Saturated fat 11g; Cholesterol 40mg; Sodium 470mg; Carbohydrate 34g; Dietary fiber 1g; Sugars 25g; Protein 4g; Vitamin A 10%DV; Vitamin C 0%DV; Calcium 8%DV; Iron 6%DV

Recipe and photo credit: Kraft Kitchens -


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