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Skeleton Fruit Platter Recipe
Ash Tyrrell

Skeleton Fruit Platter Recipe

I made this skeleton fruit platter for a Halloween party last year, and it vanished faster than the candy bowl. The creamy dip is shaped like a skull, and the fresh fruit turns it into a spooky face. I was nervous about the shaping at first, but it turned out much easier than I expected.
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Total Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • 2 packages 8 oz each Neufchatel cheese, softened: Soft cheese blends smooth, so leave it out on the counter first.
  • 1 cup thawed frozen whipped topping: It makes the dip light and fluffy so thaw it fully in the fridge.
  • 1 cup assorted fresh fruit raspberries, blackberries, blueberries, sliced strawberries, sliced kiwi, pineapple pieces, clementine sections: This creates the eyes, nose, and teeth, so pick firm fruit that holds its shape.
  • Wheat Thins Original snacks: Their salty crunch balances the sweet fruit and creamy dip.

Method
 

  1. Set your Neufchatel cheese on the counter until it feels soft to the touch. Cold cheese leaves little lumps that never fully blend. I usually pull it out about 30 minutes before I start.
  2. Place the softened cheese in a medium bowl and beat it with a mixer. Keep going until it looks smooth and glossy with no streaks. This usually takes about two minutes on medium speed.
  3. Add the thawed whipped topping to the creamy cheese. Stir gently with a spatula until the mixture looks even and fluffy. Don't overmix, because you want the dip to stay light and spreadable.
  4. Spoon the dip onto your serving plate and spread it into a skull shape. Aim for roughly 9 inches long and 6 inches wide. I round the top for the head and narrow the bottom a little for the jaw.
  5. Wash and dry all your fruit very well. Slice the strawberries and kiwi, and separate the clementine sections. Dry fruit sits neatly on the dip and won't make it watery.
  6. Just before serving, arrange the fruit on top to look like a skeleton's face. Use dark blackberries or blueberries for the eye sockets, a small raspberry for the nose, and light pieces for the teeth. Then set the Wheat Thins around the plate and serve.

Notes

  • I always draw the skull outline lightly with a spoon first, so I can fix the shape before I commit.
  • I pat every piece of fruit with a paper towel, because wet berries make the dip runny.
  • I use blackberries for the eyes since the dark color gives the best spooky effect.
  • I wait until the last minute to add the fruit, so the colors stay bright and fresh.
  • I wipe the plate edges with a damp paper towel after shaping, which makes the platter look clean and polished.
  • I chill the plate for about 15 minutes before decorating when my kitchen is warm. The dip firms up and the shape holds better.
  • I keep a small spoon handy to nudge fruit into place, which helps me fix the skeleton's expression without touching the dip.
  • I sort the fruit by color before I begin, so I can build the face quickly and avoid leaving the dip sitting out too long