Top to bottom: Trick-or-Treat Punch, Orange Jack-o'-Lanterns
Makes 6 servings
|1||package (5 ounces) cook-and-serve chocolate pudding mix|
|1||cup mini semisweet chocolate chips|
|4||ounces cream cheese, softened and cut into 1/2-inch cubes|
|1/2||teaspoon orange extract|
|Green Cream Cheese Frosting|
|Green Slivered Almonds|
|Pastry bag with leaf tip|
- Cut tops from oranges; discard. Scoop out fruit and membranes; reserve for another use or discard. With sharp knife, cut out jack-o'-lantern faces in sides of oranges.
- Combine pudding mix and milk in medium saucepan. Cook over medium-high heat, stirring constantly, until pudding comes to a boil. Remove saucepan from heat. Add chocolate chips, cream cheese and extract; stir until chips and cream cheese are melted. Cool.
- Spoon pudding mixture into oranges. Cover lightly with plastic wrap; refrigerate several hours or overnight.
- When ready to serve, spoon Green Cream Cheese Frosting into pastry bag fitted with leaf tip; pipe onto pudding for pumpkin leaves as shown in photo. Add almonds for stems.
Green Slivered Almonds
Place 6 slivered almonds in small resealable plastic food storage bag. Add 1/8 teaspoon green food coloring; seal bag. Shake bag until almonds are evenly colored. Place almonds on paper-towel-lined plate; let dry.
Prepare oranges as directed except do not cut out jack-o'-lantern faces. Instead, use black markers to draw faces on oranges. Prepare filling and continue as directed.
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