- Total Time
- 35 mins
- Boneless chicken breast
- Tomato sauce
- Step 1
- For "witch hair", use kitchen scissors or sharp knife to cut each black licorice twist in half lengthwise. Set aside. Cut a horizontal slit (to hold "hair") in each of 2 marshmallows; about 1/3 of the way from an end and half-way into the marshmallow. Open up slits, lay middles of 2 strands of licorice "hair" across each slit, with hair ends extending out each side. Press down marshmallow slits to close. Pipe "eyes" on uncut side of marshmallows -- level with "hair" -- using black icing. Set aside. Using third marshmallow, cut 2 thin slices off sides; roll into 2 long "noses" and press onto witch faces. Set aside.
- Step 2
- To make "witch hats", pipe black icing onto rims of sugar cones. Press onto cookies. Set aside to allow icing to set. Brush "witch hats" with honey. Sprinkle with black sprinkles or sugar sparkles. Set aside.
- Step 3
- Spread 1/2-in (1-cm) band of white icing around outer rims of serving glasses. Over sink, sprinkle icing with sprinkles or sugar sparkles. Set aside.
- Step 4
- In large cup, pitcher or blender, mix ice cream and milk together until smooth. Stir in a few drops food colouring, if using. Pour into glasses, being sure to fill only to about 1 1/2 in. (4 cm) below rim. Spray single layer of whipped cream on top of milkshakes. Place marshmallow heads on top, letting hair spill over rims. Place witch hats onto heads, propped against edge of glasses.
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