Bewitching Ice Cream Cones

Bewitching Ice Cream Cones Recipe

Both young and old members of my family request these frozen treats every Halloween. It's been a fun tradition around here for many years. —Edie DeSpain, Logan, Utah

8 chocolate sugar ice cream cones
1 tube chocolate decorating gel
8 thin round chocolate wafers (2-1/4 inch diameter)
1 quart pistachio, mint or ice cream of your choice
15 shoestring black licorice
16 semisweet chocolate chips
8 candy corn candies
Red decorating gel

Directions
Coat edge of ice cream cones with decorating gel; press chocolate wafer against gel to make bring of hat. Set aside.

Drop eight scoops of ice cream onto a waxed paper-lined baking sheet. Cut licorice into strips for hair; press into ice cream. Add chocolate chips for eyes and candy corn for noses. Pipe red gel for mouths.

Flatten scoops slightly to hold hats in place; position hats over heads. Freeze for at least 2 hours or until hats are set. Wrap each in plastic wrap after solidly frozen. Yield: 8 servings.

Bewitching Ice Cream Cones published in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p235

New Use for Ice Cream Cones

Have picky eaters at your house? Try serving chicken, egg or tuna salad in an ice cream cone instead of between bread. Kids love this crunchy lunch that resembles dessert. —Suzanne M., Lyons, Georgia
Beth Layman :)