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Rice Krispies "Treat-O-Lanterns"
3 tablespoons margarine
1 package (10 oz., about 40) regular marshmallows or 4 cups of miniature marshmallows
6 cups Kellogg's Rice Krispies cereal
Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. (You can tint your pumpkins orange. Mix red and yellow food coloring and add to marshmallow mixture).
Add Kellogg's Rice Krispies cereal. Stir until well coated. (Loyal chocolate lovers can substitute Kellogg's Cocoa Krispies cereal).
Measure 1/2 cup warm mixture and shape into pumpkins. Makes 12 pumpkins.
Create eyes, nose and mouth with candy such as M & Ms etc. Use a piece of licorice for the stem.
Place on waxed paper to dry.
For other fun and seasonal recipes see
Jello "Boo Cups" or "Ghosts in the Graveyard"
3 1/2 cups cold milk
2 pkg (4-serving size) Jell-O Chocolate Flavor Instant Pudding & Pie Filling
1 tub (12 oz.) Cool Whip Whipped Topping, thawed
1 pkg (16 oz.) chocolate sandwich cookies, crushed
Pour cold milk into large bowl; add pudding mixes. Beat with wire wisk 2 minutes. Stir in 3 cups of the whipped topping and 1/2 of the cookies.
For Graveyard: Spoon into 13 x 9-inch baking dish. Sprinkle with remaining cookies. Refrigerate 1 hour or until ready to serve. Store dessert in refrigerator. Makes 15 servings. Decorate with Milano cookies placed perpendicular (like tombstones), candy and remaining whipped topping dropped by spoonfuls (to make ghosts).
For Boo Cups: Spoon mixture and remaining crushed cookies into 12 to 16 individual cups, and decorate as suggested above.
For other fun and seasonal recipes see