Graveyard Pie
Recipe type: Dessert
  • 9 graham crackers
  • ½ cup (1 stick) of unsalted butter, melted and cooled
  • 8 oz Cool Whip (or, use fresh whipped cream if you want to get fancy)
  • 8 oz cream cheese, room temperature
  • ⅔ cup Nutella
  • 12 oreo cookies or chocolate wafers
  • Milano cookies
  • Cookie writers or candy gels (to decorate the cookies)
To make your graham cracker crust:
  1. Preheat the oven to 325F.
  2. Place graham crackers in a gallon ziplock bag, and crush them with a rolling pin (you can also do this in a food processor) until they are finely ground. You should get roughly 2 cups of crumbs.
  3. Pour graham cracker crumbs into a bowl. Add butter and stir until well incorporated - your crumbs should look sort of wet.
  4. Gently but firmly press the graham cracker mixture firmly into a 9-inch pie plate, along the bottom and sides.
  5. Bake for 20 minutes until your crust set.
  6. Set crust aside to cool for 30-45 minutes.
To make your creamy Nutella filling:
  1. In a separate bowl, stir together Cool Whip and softened cream cheese until well mixed.
  2. Add Nutella and stir until mixture is perfectly uniform.
  3. Chill pie in the fridge while you make your "dirt."
To make your "dirt" and "tombstones":
  1. Finely process or crush (same ziplock/rolling pin method) your chocolate wafers. If you're using oreos, like I did, just twist the cookie open, scrape off the filling (eat it, obvi), and toss the two cookie halves into your bag/processor.
  2. To make the tombstones, cut the milano cookies in half and decorate it with your candy writers/gels however you want!
To assemble the pie:
  1. Spoon creamy Nutella filling into your cooled crust, and spread it evenly across the crust.
  2. Sprinkle/spread the crushed cookie "dirt" evenly on the top of the pie.
  3. Place your cookie "tombstones" cut side down into the dirt.
  4. Eat your scary treat immediately, or store in the fridge until you're ready to eat.
Recipe by Just Putzing Around the Kitchen at