Fall Dessert Dip Board
Ingredient List
- OREO Cookies
- 1 pkg. (4-serving size) vanilla instant pudding mix
- 1 cup milk
- 2 cups thawed frozen whipped topping, divided
- ¼ tsp. orange gel food color
- NUTTER BUTTER Cookies (peanut shape)
- 5 candy corn pieces
- HONEY MAID Honey Grahams, broken into quarters
- 1 tsp. orange sprinkles
- ½ cup SOUR PATCH KIDS Candies
- CHIPS AHOY! Cookies
- Apples, cut into slices
- Seedless green grapes
- Miniature pretzel twists
Nutritional Information
| Calories | 120 |
| Total fat | 3.5g |
| Saturated fat | 1.5g |
| Trans fat | 0g |
| Cholesterol | 0mg |
| Sodium | 130mg |
| Total Carbohydrate | 21g |
| Dietary fiber | 0g |
| Total sugars | 13g |
| Added sugars | 8g |
| Protein | 1g |
| Vitamin D | 0% DV |
| Calcium | 2% DV |
| Iron | 2% DV |
| Potassium | 0% DV |
- 1
Cut 1 OREO Cookie into quarters; reserve 3 pieces for later use. Discard remaining quarter or save for snacking.
- 2
Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in 1 cup whipped topping; set aside. Stir orange gel into remaining whipped topping.
- 3
Spread half of the pudding mixture into pumpkin shape on large serving board or platter; cover with half of the orange whipped topping. Gently press 1 NUTTER BUTTER Cookie into whipped topping for the pumpkin's stem. Add candy corn pieces and OREO Cookie quarters to resemble a jack-o'-lantern.
- 4
Spread remaining pudding mixture into second pumpkin shape on serving board; cover with remaining orange whipped topping. Insert 1 graham quarter into top for the stem. Decorate with sprinkles.
- 5
Place cookies around dips on board. Add small bowl filled with SOUR PATCH KIDS Candies. Fill empty spaces on board with apples, grapes and pretzels.
- 6
This dessert board can be prepared for a variety of servings, depending on the size of your gathering. Use a guideline of 2 Tbsp. dip and 2 cookies or 8 graham rectangles plus 1/2 oz. candy for each serving.