Skull Cakes

• 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

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.

white cake, pie filling, cream cheese, butter, vanilla, icing sugar, jet, chocolate chips, corn

Taken from www.kraftrecipes.com/recipes/skull-cakes-95042.aspx (may not work)