Place all ingredients in a heavy bottom pan and simmer over low heat, stirring constantly until it begins to thicken.

Once it becomes as thick as a custard, take off heat, allow to cool, then puree with an immersion blender or blend in a food processor until smooth.

Pour into serving bowls / glasses.

Cool and then chill for 4-6 hours, preferably overnight.

Then top with chocolate dirt, meringue ghosts, fondant pumpkins etc

Place cookies in jar of the blender. Process until fine crumbs form.

Alternatively, place in Ziploc and crush with rolling pin until it makes a fine crumb mix.

Preheat the oven to 100°F. Line a cookie sheet with parchment paper.

Place egg white with cream of tartar in a medium bowl. Beat until the white is mousse like.

Add the sugar 1 tbsp at a time, and beat on high speed until fir, smooth and glossy. The meringue should hold stiff peaks.

Spoon it into a piping bag fitted with a round nozzle {or cut a ¼” bit off to give you a ½” hole}

Pipe out little ghosts onto the parchment paper.

Place 2 mini chocolate chips on each for eyes.

Bake for about 1 ½ to 2 hours until firm and crisp.

Cool completely on cookie tray. Use a required.