100 Cutest Halloween Dessert Ideas

Directions

1. Layer vanilla Greek yogurt and mixed berries in clear parfait cups, repeating until nearly full.
2. Top each cup with a swirl of whipped topping shaped like a ghost, then press two mini chocolate chips for eyes.
3. Chill parfaits for 20–30 minutes to set the layers.
4. Heat-treat flour by microwaving in short bursts, stirring, until warm.
5. Cream butter with brown sugar, mix in vanilla, then stir in flour and fold in mini chocolate chips to form a soft dough.
6. Roll dough into small balls and chill for 20 minutes.
7. Melt orange candy melts, dip each ball, then press a pretzel stick piece into the top as a stem.
8. Insert lollipop sticks into large marshmallows.
9. Melt white candy melts, dip marshmallows, tap off excess, then roll in Halloween sprinkles.
10. Press candy eyes onto the coating before it sets, then let dry upright.
11. Line a tray with parchment paper.
12. Crush chocolate sandwich cookies into chunks.
13. Melt white chocolate chips and spread into a thick rectangle on the parchment.
14. Press cookie chunks into the chocolate, drizzle thin lines of melted chocolate for mummy wraps, and dot mini chocolate chips for eyes.
15. Chill until set, then break into pieces.
16. Spoon plain vanilla pudding into dessert cups for the bottom layer.
17. Tint another portion of pudding with orange food coloring and spoon on as the middle layer.
18. Top with whipped topping for the white layer, then chill for at least 30 minutes.
19. Finish with candy corn just before serving.
20. Peel and cut bananas in half, brush with lemon juice, insert popsicle sticks, and freeze for 20 minutes.
21. Melt white chocolate chips, dip each banana half to coat, then press mini chocolate chips for eyes before the coating sets.
22. Freeze until firm, then serve straight from the freezer.
23. Spoon chocolate frosting into a piping bag.
24. Pipe frosting into waffle cones so it mounds at the top like a witch hat.
25. Twist a sandwich cookie apart and use one half as the hat brim, pressing the cone into the frosting on the cookie.
26. Roll the frosting edge in Halloween sprinkles.
27. Roll out sugar cookie dough and cut pumpkin shapes with a pumpkin cutter.
28. Bake until edges are set, then cool completely.
29. Tint vanilla frosting with orange food coloring, spread on one cookie, top with another, and press gently.
30. Add a tiny stem detail with green gel icing if desired.
31. Prepare brownie batter from mix and bake in a greased mini muffin pan until set.
32. Cool completely, then twist sandwich cookies apart and cut each half in half to make wings.
33. Dab chocolate frosting on each brownie top, press in two wings, and stick on candy eyes with a tiny frosting dot.
34. Chill for 10 minutes to set.
35. Preheat oven to 350°F.
36. Mix softened cream cheese with powdered sugar and spread into an oven-safe baking dish.
37. Top with an even layer of mini marshmallows and bake until puffy and golden.
38. Press mini chocolate chips into a few marshmallows as ghost eyes while warm, then serve with vanilla wafers for dipping.
39. Wash and dry strawberries completely.
40. Melt chocolate melting wafers, dip strawberries halfway, let excess drip, then roll in Halloween sprinkles.
41. Set on parchment paper to harden.
42. Line a tray with parchment paper.
43. Melt orange candy melts and dip the tops of mini donuts.
44. Set donuts on parchment and let the coating firm for 5–10 minutes.