Skull Cakes

Name: Skull Cakes
Ingredients: 1 pkg. (2-layer size) white cake mix; 1 pkg. (4-serving size) Jell-O Vanilla Cooked Pudding and Pie Filling; 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened; 1/4 cup butter, softened; 1 tsp. vanilla; 4 cups icing sugar, sifted; 12 Jet-Puffed Marshmallows, cut iin half; 72 Baker's Semi-Sweet Chocolate Chips; 96 pieces candy corn

9 ingredients

12 steps

Ingredients

1 pkg. (2-layer size) white cake mix
1 pkg. (4-serving size) Jell-O Vanilla Cooked Pudding and Pie Filling
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
1/4 cup butter, softened
1 tsp. vanilla
4 cups icing sugar, sifted
12 Jet-Puffed Marshmallows, cut iin half
72 Baker's Semi-Sweet Chocolate Chips
96 pieces candy corn

Directions

1

Prepare cake batter as directed on package.
2

Blend in dry pudding mix.
3

Spoon evenly into 24 paper-lined medium muffin cups.
4

Bake as directed on package for cupcakes.
5

Cool completely.
6

Beat cream cheese, butter and vanilla with electric mixer on medium speed until well blended.
7

Gradually add sugar, beating well after each addition.
8

Pull each cupcake liner partially away from cake.
9

Place a marshmallow half between paper and cupcake to resemble each skull's jaw.
10

Frost cupcakes with cream cheese mixture, being careful to not cover the marshmallow with frosting.
11

Add chocolate chips for the eyes and nose, and candy corn pieces for the teeth.
12

Store in refrigerator.