Creepy Crawly Gelatin

Creepy Crawly Gelatin

1 1/2 cups boiling water
2 (3.25-ounce each) packages orange flavored gelatin
1 1/2 cups cold water
Gummy worms
1. Stir boiling water into gelatin in large bowl at least 2 minutes
until
completely dissolved. Stir in cold water.
2. Pour into 9-inch pie plate that has been sprayed with non-stick
cooking
spray. Refrigerate until slightly thickened, but not set, about 1 hour.
3. Push gummy worms into gelatin. Refrigerate 2 hours or until firm.
4. Unmold by dipping pie plate in warm water about 15 seconds. Invert
onto serving plate. Garnish with additional gummy worms.
Makes 8 servings.

Cookies & Creme Pudding Pops


2 cups milk
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1/2 cup thawed COOL WHIP Whipped Topping
6 OREO Chocolate Sandwich Cookies, crushed


POUR milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min. Gently stir in whipped topping and crushed cookies.
SPOON into nine 3-oz. paper or plastic cups. Insert wooden pop stick or plastic spoon into each for handle.
FREEZE 5 hours or until firm.

CORN DOG TWISTS

8 wooden sticks*
8 hot dogs
1 (11.5 oz) can Pillsbury cornbread
twists (16 ct.)
1 tbsp. margarine or butter, melted
1 tbsp. grated Parmesan cheese

*May be available in the meat or produce department of grocery stores. Securely insert a wooden stick into each hot dog. Unroll dough into 1 long sheet and seal center perforations. Separate dough into 8 long strips (2 twists each). Wrap each long strip around a hot dog. Place on ungreased cookie sheet with ends of dough tucked under hot dog. Brush dough with margarine and sprinkle with Parmesan cheese. Bake at 375 degrees for 12-16 minutes or until cornbread twists are light golden brown. Makes 8 corn dog twists.

Snicker's Pizza

1 18 oz. roll sugar cookie refrigerated dough
6 Snicker's candy bars, chopped into chunks
1/2 C. caramel ice cream topping
1/2 C. fudge ice cream topping

Press cookie dough into lightly sprayed pizza pan. Sprinkle with
chopped Snicker bars. Drizzle with ice cream toppings. Bake at 400
degrees for l3-l5 minutes or cookie dough is done. Serve warm with
vanilla ice cream.

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HOMEMADE CHERRY LOLLIPOPS



Nonstick cooking spray
3/4 cup granulated sugar
1/2 cup light corn syrup
1/4 cup butter
1 (3-ounce) box cherry gelatin dessert mix
20 (4-inch) lollipop sticks
Metal tablespoon-size measuring spoon
Candy thermometer

Spray 2 large baking sheets with nonstick spray.
Arrange 10 lollipop sticks on each baking sheet,
spacing evenly apart. Stir sugar, corn syrup,
and butter in small saucepan over low heat until
sugar has dissolved. Slowly bring to boil,
stirring frequently. Continue cooking for 7 minutes,
or until candy thermometer registers 275 degrees.
Stir in gelatin until smooth. Using metal tablespoon
and working quickly, spoon syrup over one end of
each lollipop stick. Cool completely. Wrap each
lollipop in plastic wrap and store in airtight container.