Ghosts in the Graveyard - III

HALLOWEEN CAKE RECIPE

3 cups cold milk
2 (4-serving size) packages instant chocolate pudding
112-ounce) container nondairy whipped topping, thawed - divided use
15 chocolate cream-filled sandwich cookies, crushed - divided use
Suggested decorations:

Oblong-shaped vanilla cookies
Decorating gel
Green fruit chew roll
Candy pumpkins
Candy corn

1. In a large bowl, beat milk and dry pudding mixes with a wire whisk for 2 minutes minutes. Let stand 5 minutes. Gently stir in 3 cups of the whipped topping and half of the cookie crumbs. Spread evenly into a 13 x 9-inch glass baking dish; sprinkle with the remaining cookie crumbs.Refrigerate at least 1 hour.

2. Meanwhile, decorate creme sandwich cookies with decorating gel to resemble tombstones. Set aside until ready to use.

3. Drop large spoonfuls of the remaining whipped topping onto dessert to resemble ghosts. Use decorating gel to write epitaphs on the vanilla cookies to create "tombstones". Cut the green fruit roll into thin, short strips for the grass and stagger around the tombstones and ghosts. Decorate as desired with candy pumpkins and candy corn. Cover and store in refrigerator.

Makes 18 servings, about 1/2 cup each.