Saturday, October 31, 2009

Black Cat Cookies

Black Cat Cookies
1 cup butter, softened
2 cups sugar
2 eggs
3 tsp. vanilla extract
3 cups all-purpose flour
1 cup baking cocoa
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
24 wooden craft or Popsicle sticks
48 pieces candy corn
24 red-hot candies
In a mixing bowl, cream butter and sugar. Beat in eggs adn vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; gradually add to the cream mixture. Roll dough into 1-1/2 in. balls. Place 3 in. apart on lightly greased baking sheets. Insert a wooden stick into each cookie. Flatten with a glass dipped in sugar. Pinch top of cooke to form ears. For whisers, press a fork twice into each cookie.

Bake at 350 for 10-12 minutes or until cookeis are set. Remove from the oven; immediately press on candy corn for eyes and red-hot candies for noses. Remove to wire racks to cook.

Halloween Night Cookie Puzzle

Halloween Night Cookie Puzzle
1 tube (18 oz.) refrigerated sugar cookie dough, softened
1/2 cup all-purpose flour
Unblanched almonds
3 cups confectioners' sugar
1/3 cup light corn syrup
2 to 4 Tbsp. water
Assorted food coloring, decorating gels, sprinkles and candies
In a large mixing bowl, combine cookie dough and flour. On a parchment paper-lined surface, roll dough into a 14-in x 11-in. rectangle. With Halloween cookie cutters, cut out puzzle shapes bud do not remove them. Slide a baking sheet under the parchment paper and dough. Chill for 5-10 minutes.

Remove shapes; place on an ungreased baking sheet. For handles, press the side of an almond into the center of each puzzle shape. Bake shapes at 350° for 7-9 minutes or until edges are golden brown. While still warm, recut shapes with the same cookie cutters to form neat edges. (if cookies cool too quicly, return to oven until softened.) Remove to wire racks; cool.

Bake large rectangulr puzzle on a parchment paper-lined baking sheet for 12-13 minutes or until edges are golden brown. Immediately recut the shpaes inside the puzzle to form neat edges. Cool completely on a wire rack.

In a small bowl, combine the confectioners' sugar, corn syrup and water until smooth. Tint frosting with food coloring as desired. Frost puzzle and shapes; decorate with decorating gel, sprinkles and candies as desired. Place puzzle shapes inside puzzle.

Friday, October 30, 2009

Dracula Cookies

Dracula Cookies
6 hazelnut truffles
5 oz. white candy coating, chopped
1 green or red Fruit Roll-Up
6 cream-filled chocolate sandwich cookies
1 can (6.4 oz.) black decorating icing
6 slivered almonds, cut in half
Place truffles on a waxed paper-lined pan. Freeze for 10 minutes or until chilled. Meanwhile, in a small microwave-safe bowl, melt candy coating; stir until smooth. Dip truffles in coating to cover completely; return to pan. Refrigerate until hardened.

Cut Fruit Roll-Up into 2-1/2-in. x 1-1/2 in. strips. Reheat candy coating if necessary. Dip truffles in candy coating again; immediately place one on each cookie. Wrap a fruit strip around base of truffle for cape. Let stand until set.

Using decorating icing and a round tip, pipe hair, eyes and mouth on each. Insert almonds for fangs. Store in an airtight container.

Bone Crunching Meatballs

Bone Crunching Meatballs
1 can (8 oz.) sliced water chestnuts, drained
1 egg, lightly beaten
3 Tbsp. soy sauce
1/2 cup chopped green onions (green part only)
1/4 cup dry bread crumbs
2 Tbsp. minced fresh cilantro
1-1/2 tsp. grated lime peel
1-1/2 tsp. minced fresh ginger root
1 garlic clove, minced
1/4 tsp. salt
1/4 tsp. pepper
1-1/2 lb. lean ground turkey
2 Tbsp. canola oil
Plum sauce
Cut enough water chestnut slices in half to make 60 pieces; set aside. Save remaining water chestnuts slices for another use.

In a bowl, combine the next 10 ingredients. Crumble turkey over mixture and mix well. Divide into 60 portions and shape each portion around a water chestnut piece.

In a large nonstick skillet, sauce meatballs in oil in batches for 5 minutes or until browned. Transfer to a 13-in. x 9-in. x 2-in. baking dish. Cover and bake at 350° for 10-15 minutes or until meat is no longer pink; drain. Serve with plum sauce.

Thursday, October 29, 2009

Chocolate Macaroon Critters

Chocolate Macaroon Critters
1-1/2 cups semisweet chocolate chips
1 pkg. (14 oz.) flaked coconut
1-1/4 cups sugar
3/4 cup egg whites (about 6 eggs)
M&M's miniature baking bits
Red decorating frosting
In a microwave, melt chocolate chips; stir until smooth. Cool. In a large bowl, beat the coconut, sugar and egg whites until combined. Beat in melted chocolate. Refrigerate for 2 hours.

Drop by tablespoons 2 in. apart onto parchment paper-lined baking sheets. Bake at 350° for 25-30 minutes or until tops feel dry. Remove to wire racks to cool.

Using baking bits and frosting, create faces on cookies.

Blood 'n' Guts Dip and Pretzel Bones

Blood 'n' Guts Dip
2 cups chopped fresh or frozen cranberries
1 cup packed brown sugar
1/2 cup honey
1/4 cup water
1 cup Dijon mustard
In a small saucepan, combine the cranberries, brown sugar, honey and water; bring to a boil. Cook and stir for 5 minutes or until thickened. Remove from the heat; cool slightly. Stir in mustard. Refrigerate until serving.

Pretzel Bones
1/4 cup honey
2-1/2 Tbsp. butter
2 Tbsp. chili powder
1 Tbsp. onion powder
1 pkg. (15 oz.) pretzel sticks
In a Dutch oven, melt honey and butter; stir in chili powder and onion powder. Add pretzels; toss to coat. Spread in a single layer in 15-in. x 10-in. x 1-in. baking pans coated with cooking spray. Bake at 300° for 5 minutes, stirring once. Cool in pans on wire racks. Store in an airtight container.

Wednesday, October 28, 2009

Frankenstein Cake

Frankenstein Cake
1 pkg. (18-1/4 oz.) chocolate cake mix
1 pkg. (8 oz.) cream cheese, softened
1/2 cup sour cream
1/2 cup sugar
1 egg
1/2 tsp. vanilla extract
1 carton (8 oz.) frozen whipped topping, thawed
Moss green paste food coloring
1 can (16 oz.) chocolate frosting
1 Swiss cake roll or Ho Ho
Prepare cake batter according to package directions. Pour into a greased and waxed paper-lined 13-in. x 9-in. x 2-in. baking pan. In a small mixing bowl, beat the cream cheese, sour cream, sugar, egg and vanilla until smooth. Drop by tablespoonfuls about 1 in apart onto batter.

Bake at 350° for 40-45 minutes or until center is firm when lightly touched. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

To make Frankenstein, cut a piece of cake from the head (about 10in. x 7-3/4 in) and neck (about 2-1/2 in. x 4-1/2 in.). Cut two pieces for ears (about 2-3/4 in. x 1/2 in.). Save remaining cake for another use. Position head, neck and ears on a covered board.

Place 1/4 cup whipped topping in a small bowl; tint dark green with moss green food coloring. Cut a small hole in the corner of a small plastic bag; insert round pastry tip #3 and fill with tinted topping. Set aside.

Tint remaining whipped topping moss green. Frost face, neck and ears, building up areas for the forehead, nose and cheeks. With reserved dark green topping, pipe mouth, stitches on neck and forehead and eyes with pupils.

Cut a hole in the corner of a pastry or plastic bag; insert pastry tip #233. Fill with chocolate frosting; pipe hair 1-1/4 in. from top of head to forehead and about 4 in. down sides of head. Cut cake roll in half widthwise; place on each side of neck for bolts. Store in the refrigerator.

Blood Shot Eyeballs

Bloodshot Eyeballs
2 cups confectioners' sugar, divided
1/2 cup creamy peanut butter
3 Tbsp. butter, softened
1/2 lb. white candy coating
24 brown Reese's pieces or milk chocolate M&M's
1 Tbsp. water
1/4 to 1/2 tsp. red food coloring
In a small mixing bowl, combine 1 cup confectioners' sugar, peanut butter and butter. Shape into 1-in. balls; place on a waxed paper-lined pan. Chill for 30 minutes or until firm.

In a microwave-safe bowl, melt white chocolate candy coating; stir until smooth. Dip balls in coating and place on waxed paper. Immediately press a candy onto the top of each eyeball for pupil. Let stand for 30 minutes or until set.

In a small bowl, combine the water, food coloring and remaining confectioners' sugar. Transfer to a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe wavy lines downward from pupil, creating the look of bloodshot eyes. Store in an airtight container.

Tuesday, October 27, 2009

Magic Wands

Magic Wands
1-1/2 cups vanilla or white chips
1 pkg. (10 oz. pretzel rods)
Colored candy stars or sprinkles
Colored sugar or edible glitter
In a microwave, melt chips; stir until smooth. Dip each pretzel rod halfway into melted chips; shake off excess.

Sprinkle with candy stars and colored sugar. Place on a wire rack for 15 minutes or until set. Store in an airtight container.

Creepy-Crawly Bugs

Creepy-Crawly Bugs
1 tube (11 oz. ) refrigerated breadsticks
8 smoked sausage links or hot dogs
1/2 to 3/4 cup potato sticks
Ketchup and/or prepared mustard
Separate dough into strips. Unroll and cut eight strips in half width wise; set remaining strip aside. Cut sausages or hot dogs in half width wise. Wrap one piece of dough around each sausage, leaving the rounded end showing. Place seam side down on an ungreased baking sheet. Place reserved breadsticks on baking sheet.

Bake at 350° for 15-17 minutes or until golden brown. Remove bugs to a serving plate and cool 2 minutes.

Insert potato sticks into baked dough to resemble legs and entennae. Decorate with ketchup and/or mustard. Serve warm. Save breadsticks for another use.

Monday, October 26, 2009

Pumpkin Cheese Ball

Pumpkin Cheese Ball
1 pkg. (8 oz.) cream cheese, softened
1 carton (8 oz.) spreadable chive and onion cream cheese
2 cups (8 oz.) shredded sharp cheddar cheese
2 tsp. paprika
1/2 tsp. cayenne pepper
1 celery rib or broccoli stalk
Sliced apples and assorted crackers
In a small bowl, beat cream cheeses until smooth. Stir in the cheddar cheese, paprika and
cayenne. Shape into a ball; wrap in plastic wrap. Refrigerate for 4 hours or until firm.

With a knife, add vertical lines to the cheese ball to resemble a pumpkin; insert a celery rib or broccoli stalks for the stem. Serve with apples and crackers.

Spiderweb Brownies

Spiderweb Brownies
3/4 cup butter, cubed
4 squares (1 oz. each) unsweetened chocolate
2 cup sugar
3 eggs, beaten
1 tsp. vanilla extract
1 cup all-purpose flour
1 cup chopped pecans or walnuts
1 jar (7 oz.) marshmallow creme
1 square (1 oz.) semisweet chocolate
In a large saucepan over low heat, stir butter and unsweetened chocolate until melted. Remove form the heat; stir in sugar. Cool for 10 minutes. Whisk in eggs and vanilla. Stir in flour and nuts. Pour into a greased foil-lined 13-in. x 9-in. x 2-in baking pan.

Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Immediately drop marshmallow cream by spoonfuls over hot brownies; spread evenly. Cool on a wire rack.

Life out of pan; remove foil. For web decorations, melt semisweet chocolate and place in a small resealable plastic bag. Cut a small hole in one corner of the bag; drizzle chocolate over top in a spiderweb design. Cut into bars.

Sunday, October 25, 2009

Sausage-Stuffed Slithery Snakes

Sausage-Stuffed Slithery Snakes
2 loaves (1 lb. each) frozen bread dough, thawed
1 lb. bulk Italian sausage
1 pkg. (1o oz.) frozen chopped spinach, thawed and squeezed dry
4 cups (1 lb.) shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
1 tsp. dried oregano
1/2 tsp. garlic powder
2 Tbsp. butter
2 egg yolks
4 drops each red, yellow and green food coloring, optional
4 pitted ripe olives
2 roasted sweet red pepper strips
Thaw bread dough according to package directions; let rise until doubled.

Meanwhile, in a large skillet over medium heat, cook the sausage until no longer pink; drain and transfer to a large bowl. Add the spinach, cheeses, oregano and garlic powder; set aside. Roll each loaf of bread into a 14-in. x 12-in. rectangle. Spread sausage mixture lengthwise down the center of each rectangle. Gently press the filling down; dot with butter.

Bring edges of dough to the center over filling; pinch to seal. Place each loaf seam side down on a greased baking sheet. Tuck ends under and form into a snake shape. Place an egg yolk in each of two small bowls. Tint on orange with red and yellow food coloring and the other with green food coloring if desired. Brush strips on snake. Bake at 350° for 25-30 minutes or until golden brown.

Cut small holes in olives; gently press into bread for eyes. Cut a slit in each loaf; sinsert a red pepper strip for tongues.

Gummy Worm Punch

Gummy Worm Punch
4 cups unsweetened apple juice
4 cups orange juice
2/3 cup lemonade concentrate
2 cups water
20 gummy worms
4-1/3 cups lemon-lime soda, chilled
In a punch bowl, combine apple juice, orange juice and lemonade concentrate. Pour water and 1 cup juice mixture into a 5-cup ring mold; add gummy worms. Freeze until solid. Meanwhile, refrigerate juice mixture until chilled.

Just before serving, add soda to juice mixture. Unmold ice ring by wrapping the bottom of the mod in a damp hot dishcloth; invert onto a baking sheet. Place worm side up in a punch bowl.

Saturday, October 24, 2009

The Great Pumpkin Cakes

The Great Pumpkin Cakes
1 pkg. (18-1/4 oz.) yellow cake mix or cake mix of your choice
2 can (16 oz. each) vanilla frosting, divided
1 to 1-1/2 tsp. orange paste food coloring
12 green gumdrops
1/2 tsp. green paste food coloring
Prepare cupcakes according to package directions. Fill 24 greased muffin cups two thirds full. Bake at 350° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.

For frosting, in a small bowl, combine 1-1/2 cans frosting; tint orange. Cut a thin slice off the top of each cupcake. Spread frosting on 12 cupcakes. Invert remaining cupcakes and place on top; frost top and sides.

For stems, place one gumdrop on top of each pumpkin.

Tint remaining frosting green. Cut a small hole in the corner of a pastry or plastic bag; insert #5 round tip and fill with a third of green frosting. Pipe curly vines from pumpkin stems. Using remaining green frosting and a #352 leaf tip, pipe leaves randomly along the vines.

Ham 'n' Cheese Spiders

Ham 'n' Cheese Spiders
1 tube (12 oz.) refrigerated flaky buttermilk biscuits, separated into 10 biscuits
1 tube (11 oz.) refrigerated bread sticks, separated into 12 bread sticks
1 cup chopped fully cooked ham
2 Tbsp. finely chopped onion
2 Tbsp. butter, softened
1-1/2 tsp. prepared mustard
5 slices process American cheese
1 egg yolk
1 tsp. water
2 Tbsp. sliced ripe olives
1 Tbsp. diced pimientos
1 tsp. poppy seeds
On two greased baking sheets, pat five biscuits into 3-1/2 in circles. Cut on breadstick in half lengthwise, then in half widthwise, creating four strips. Repeat nine times. Position eight strips of dough around each biscuit to resemble spider legs; twist and press lightly onto baking sheet. Tuck a 1/2 in. foil ball under each dough strip so it stands up in the center.

Combine the ham, onion, butter and mustard; spoon 3 tablespoons onto each biscuit circle. Fold cheese slices into quartes and place over ham mixture. Pat remaining biscuits into 4-in. circles; place over filling. Pinch edges to seal.

In a small bowl, beat egg yold and water. Brush over tops of biscuits and breadsticks. On each spider, position two olives slices for eyes; place pimientos in center of each olives. Sprinkle with poppy seeds. Bake at 375° for 15-20 minutes or utnil browned.

Friday, October 23, 2009

Goblins with Pumpkin Dip

Goblins with Pumpkin Dip
1/2 cup sugar
1 to 2 tsp. ground cinnamon
20 flour tortillas (10 inches)
1 pkg. (8 oz.) cream cheese, softened
2 cups confectioners' sugar
1 can (15 oz.) solid-pack pumpkin
3 tsp. pumpkin pie spice
1 tsp. vanilla extract
1/2 tsp. ground ginger
In a bowl, combine sugar and cinnamon; set aside. Cut tortillas with a ghost-shaped 3-1/2 in. cookie cutter; place on baking sheets coated with nonstick cooking spray. Spritz goblins with nonstick cooking spray; sprinkle with reserved cinnamon-sugar. Bake at 350° for 6-8 minutes or until edges are lightly browned. Remove to wire racks.

In a small mixing bowl, beat cream cheese and confectioners' sugar. Gradually add the pumpkin, pie spice, vanilla and ginger; beat until smooth. Serve warm or chilled with goblins. Refrigerate leftover dip.

Spiderweb Dip with Bat Tortilla Chips

Spiderweb Dip with Bat Tortilla Chips
20 chipotle chili and pepper tortillas or flour tortillas (8 inches)
3/4 tsp. garlic salt
3/4 tsp. ground coriander
3/4 tsp. paprika
1/4 tsp. plus 1/8 tsp. pepper
1 pkg. (8 oz.) cream cheese, softened
3/4 cup salsa
1/2 cup prepared guacamole
1 to 2 Tbsp. sour cream
Cut tortillas into bat shapes with a 3-3/4 in. cookies cutter. Place tortillas on baking sheets coated with nonstick cooking spray. Spritz tortillas with nonstick cooking spray. combine the garlic salt, coriander, paprika and pepper; sprinkle over tortillas. Bake at 350° for 5-8 minutes or until edges just begin to brown.

In a small mixing bowl, combine cream cheese and salsa. Spread into a 9-in. pie plate. Carefully spread guacamole to within 1 in. of edges. Place sour cream in a small resealable plastic bag; cut a small hole in a corner of bag. Pipe thin concentric circles an inch apart over guacamole. Beginning with the center circle, gently pull a knife through circles toward center edge. Wipe knife clean. Repeat to complete spiderweb pattern. Serve with tortilla bats.

Thursday, October 22, 2009

Jack-o'-Lantern Sandwiches

Jack-o'-Lantern Sandwiches
1/2 cup mayonnaise
2 tsp. Italian salad dressing mix
16 slices whole wheat or white bread
8 slices American cheese
2 lb. shaved deli chicken or turkey
8 lettuce leaves
In a bowl, combine the mayonnaise and salad dressing mix; spread on each slice of bread. Top half of the slices with cheese, chicken and lettuce. Top with remaining bread. Cut sandwiches with a 4-in. pumpkin-shaped cutter. Remove top slice; cut out eyes and nose with a small triangle cutter. Use cutout pieces for mouth.

Spooky Monster Sandwiches

Spooky Monster Sandwiches
2 cups cubed cooked chicken
1/2 cup dried cranberries, optional
1/2 cup mayonnaise
1/4 cup finely chopped onion
1/4 cup chopped celery
1/4 tsp. salt
1/4 tsp. pepper
12 dinner rolls, split and toasted
1 jar (15 oz.) process cheese sauce
24 pimiento-stuffed olives
12 pimiento strips
6 whole baby dill pickles, cut in half lengthwise
In a bowl, combine the chicken, cranberries if desired, mayonnaise, onion, celery, salt and pepper. Fill rolls with chicken mixture. Heat cheese sauce to soften; drizzle pipe over top of each sandwich to resemble hair. for each monster sandwich, attach olives for eyes, pimiento strips for noses and pickles for fangs.

Wednesday, October 21, 2009

Bone Slices

Bone Slices
1/2 cup mayonnaise
1 pkg. (3 oz.) cream cheese, softened
2 Tbsp. each finely chopped green pepper and onion
1 Tbsp. lemon juice
1 tsp. ground mustard
1 tsp. Worcestershire sauce
1/8 tsp. lemon-pepper seasoning
1/8 to 1/4 tsp. hot pepper sauce
1-1/2 cups cooked or canned crabmeat, drained, flaked and cartilage removed
4 flour tortillas (10 inches)
In a mixing bowl, beat mayonnaise and cream cheese until smooth. Add the celery, green pepper, onion, lemon juice, mustard, Worcestershire sauce, lemon-pepper and hot pepper sauce; mix well. Stir in the crab meat.

Spread about 1/2 cup filling over each tortilla. Roll up tightly; wrap in plastic wrap. Refrigerate for 2 hours or until chilled. Cut into 1/2- in. slices.

Dragon Claws with Blood Sauce

Dragon Claws with Blood Sauce
10 cups water
1 tsp. salt
1 lb. uncooked medium shrimp, peeled and deveined
1 cup ketchup
2 Tbsp. lemon juice
2 tsp. grated lemon peel
4 tsp. prepared horseradish
1/4 tsp. Worcestershire sauce
1/8 to 1/4 tsp. hot pepper sauce
Lemon wedges, optional
In a large saucepan, combine water and salt; bring to a boil. Add shrimp. Reduce heat; simmer, uncovered, for 2-3 minutes or until shrimp turn pink, stirring occasionally. Drain. Cool in ice water; drain. Refrigerate until serving.

Meanwhile, in a bowl, combine the ketchup, lemon juice, peel, horseradish, Worcestershire sauce and pepper sauce. On a serving platter, arrange shrimp in groups of three to resemble dragon claws. Serve with sauce; garnish with lemon wedges if desired.

Tuesday, October 20, 2009

Chocolate Skeleton Cookies

Chocolate Skeleton Cookies
1 cup butter, softened
1 cup sugar
1/2 cup packed brown sugar
1 egg
1 tsp. vanilla extract
2-3/4 cups all-purpose flour
1/2 cup baking cocoa
1 tsp. baking soda
1-1/2 cups confectioners' sugar
2 Tbsp. milk
In a large mixing bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa and baking soda; gradually add to creamed mixture. Cover and refrigerate for 1-2 hours or until easy to handle.

On a lightly floured surface, roll the dough to 1/8-in. thickness. Cut with a floured 3-in. gingerbread boy cookie cutter. Place on greased baking sheets.

Bake at 375° for 7-8 minutes or until set. Cool for 1 minutes before removing from pans to wire racks to cool completely.

For icing, in a small bowl, combine confectioners' sugar and milk until smooth. Cut a small hole in the corner of a resealable plastic bag; fill with icing. Pipe skeleton bones on cookies.

Halloween Layered Fudge

Halloween Layered Fudge
1 teaspoon butter
2 cups semisweet chocolate chips
1 can (14 oz.) sweetened condensed milk, divided
8 oz. white candy coating
1/4 teaspoon orange extract
2 to 4 drops orange paste food coloring
Line an 8-in. square pan with foil; butter foil and set aside. In a microwave-safe bowl, heat chocolate chips and 1 cup milk on high for 30 seconds; stir. Repeat until mixture is smooth. Pour into prepared pan. Chill for 10 minutes.
Meanwhile, in a microwave-safe bowl, melt candy coating with remaining milk. Stir in extract and food coloring. Spread over chocolate layer. Chill for 1 hour or until firm. Using foil, remove fudge from pan. Cut into 1-in. squares.

Monday, October 19, 2009

Shattered Crystal Ball

Shattered Crystal Ball
2 pkg. (3 oz. each) lime gelatin
6 cups boiling water, divided
2 pkg. ( 3 oz. each) orange gelatin
2 envelopes unflavored gelatin
1/3 cup cold water
1-1/2 cups white grape juice
1 carton (12 oz.) frozen whipped topping, thawed
In a bowl, dissolve the lime gelatin in 3 cups boiling water. Pour into an 8-in. square dish coated with nonstick cooking spray. In another bowl, dissolve orange gelatin in remaining boiling water. Pour into another 8-in. square dish coated with nonstick cooking spray. Refrigerate for 4 hours or until very firm.

In a small saucepan, sprinkle unflavored gelatin over cold water; let stand for 1 minute. Add grape juice. Heat over low heat, stirring until gelatin is completely dissolved. Pour into a large bowl; refrigerate for 45 minutes or until slightly thickened. Fold in whipped topping.

Cut green gelatin into 1/2-in. cubes and orange gelatin into 1-in. cubes. Set aside 8-10 cutes of each color for garnish. Place 2 cups whipped topping mixture in a bowl; fold in remaining green cubes. Spread into a 13-in. x 9-in. x 2-in. dish coated with nonstick cooking spray. Fold remaining orange cues into remaining whipped topping mixture; spread over bottom layer. Sprinkle with reserved green and orange gelatin cubes. Refrigerate for 2 hours or until set. Cut into squares.