Peel the oranges and place a mini chocolate chip on top for stems.

Melt the chocolate chips in a microwave in 30-second increments. Transfer into a piping bag and cut the tip off.

Peel the bananas and cut them in half horizontally and vertically. You’ll get 4 ghosts out of 1 banana.

Draw eyes and mouth with melted chocolate. (Alternatively, if you want to simplify it, you could use mini chocolate chips for eye and regular chocolate chip for mouth. But I like how it looks when I draw the eyes and mouth with melted chocolate.)

Slice the apples into thin wedges.

Spread the dulce de leche (or caramel, or peanut butter) on one side of each apple wedge. (Use a paper towel to wipe off the moisture, if the dulce de leche doesn’t stick well.)

Put a few almond slivers into the dulce de leche to resemble teeth.

Now stack two apple wedges to form a mouth.

Using dulce de leche as a glue, stick candy eyes on top apple wedge.

In a blender, blend the cottage cheese until nice and smooth.

Add the ranch dressing mix and mix until well combined.

Cut a cheese stick into 3 equal parts.

Then cut half of each cheese stick into thin strips to resemble bristles. (A sharp paring knife makes this step easier.)

Gently poke a pretzel stick to the top and voila!

Slice the cucumber into thin round slices.

Using a wide side of a piping tip, cut out lower side of each cucumber slice.

Then using smaller end of the piping tip, cut out the eye sockets. (I used Wilton 10 round piping tip.)

Cut the top of the sweet peppers and slice them in half. Remove the seeds.

Arrange on the platter and put the candy eyes using cottage cheese dip as a glue.

Arrange the cheese slices on a cutting board. (TIP: It’s easier to cut the shapes out of cold cheese.)

And cut out desired shapes.