Fall Jello Salad

Directions

1. 1
   Mix 2 cups of the cookie crumbs, 1/4 cup sugar and margarine in a 13 x 9-inch pan.
2. 2
   Press firmly onto bottom of pan.
3. 3
   Refrigerate. Beat the cream cheese and remaining 1/2 cup sugar in bowl until smooth.
4. 4
   Stir in 1/2 of the whipped topping.
5. 5
   Spread over crust. Stir boiling water into jello.
6. 6
   Dissolve.
7. 7
   Mix cold water and ice to make 1 1/2 cups.
8. 8
   Stir into jello until slightly thickened. Remove remaining ice.
9. 9
   Spoon over cream cheese layer.
10. 10
    Refrigerate 3 hours or until firm.
11. 11
    Spread remaining whipped topping over jello.
12. 12
    Sprinkle with remaining cookie crumbs.
13. 13
    Decorate with candy pumpkins or corn.
14. 14
    Serves 15 to 18.