I Scream Graveyard Pie Food

COOKIES AND SCREAM GRAVEYARD CRUNCH

Cookies and Scream Graveyard Crunch image

Provided by Jamika Pessoa

Categories dessert

Time 25m

Yield 10 to 12 servings

Number Of Ingredients 8

Ingredients

One 12-ounce box woven grain cereal, such as Chex
One 12-ounce bag semisweet chocolate chips
1 cup creamy peanut butter
1/2 cup (1 stick) unsalted butter
5 cups chocolate wafer cookie crumbs
2 ounces chocolate, melted
3 oblong vanilla sandwich cookies, such as Vienna Fingers
Marshmallow ghosts, such as Peeps, and gummy worms, for decorating

Steps:

Put the cereal in a large bowl and set aside.
Melt the chocolate chips, peanut butter and butter together in a saucepan over low heat. Pour over the cereal and toss to coat thoroughly. Add 4 cups of the chocolate wafer cookies and toss to coat. Pour into a 9-by-13-inch casserole dish, then sprinkle the remaining 1 cup cookie crumbs over the top.
Add the melted chocolate to a piping bag fitted with a fine round tip.
To make gravestones, pull apart the sandwich cookies and remove the frosting. On the flat side of the cookies, add a border of chocolate around the edge and "RIP" at the top of each. Decorate the graveyard with marshmallow ghosts, gummy worms and gravestones.

"I SCREAM" GRAVEYARD PIE

Make use of leftover Halloween candy in this festive ice cream pie. Bake your own graham cracker crust, then layer chocolate and vanilla ice cream, both of which are mixed with candy pieces. Use melted chocolate to affix candy skulls to cookie "tombstones" set in chocolate "dirt," then brace yourself for shrieks of delight.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Time 1h15m

Number Of Ingredients 10

Ingredients

16 graham crackers, broken into large pieces
1/2 cup (1 stick) unsalted butter, melted and cooled
1 pint vanilla ice cream, softened
1 cup roughly chopped chocolate flaky-crisp candy bars, such as Butterfinger "fun size" (about 8)
1 pint chocolate ice cream, softened
1 cup roughly chopped chocolate-coconut candy bars, such as Mounds "snack size" (about 8)
2 tablespoons chocolate chips, melted and cooled
6 oval chocolate sandwich cookies, such as Milano, halved crosswise
12 candy skulls, for decorating
20 chocolate wafers, such as Famous

Steps:

Preheat oven to 325 degrees. In a food processor, process graham crackers until finely ground (you should have about 2 cups). With motor running, add butter in a slow, steady stream and pulse until combined. Firmly press crumb mixture into bottom and up side of a 9 1/2-inch pie plate. Bake until crust is dry and set, about 20 minutes. Let cool completely in plate on a wire rack, 45 minutes.
In a medium bowl, stir vanilla ice cream with a wooden spoon until smooth. Fold in flaky-crisp candy bars. With a small offset spatula, spread ice cream mixture evenly in crust. Freeze until firm, 1 hour 20 minutes.
Stir chocolate ice cream until smooth. Fold in coconut candy bars and spread evenly on top of vanilla ice cream layer. Freeze until firm, 1 hour.
Meanwhile, with a small spoon, place a dot of melted chocolate at one end of each sandwich cookie half. Immediately top with candy skulls and let set. In clean food processor, pulse wafers until finely ground (you should have about 1 1/4 cups). Spread crumbs on top of pie. With a knife, cut slits for "tombstones" and press cookie halves, cut side down, into slits. Serve immediately.

Nutrition Facts : Calories 663 g, Fat 36 g, Fiber 3 g, Protein 8 g, SaturatedFat 21 g

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