Ghosts in the Graveyard

Directions

1. 1
   CRUSH chocolate sandwich cookies in large resealable plastic bag with rolling pin or in food processor.
2. 2
   POUR milk into large bowl.
3. 3
   Add dry pudding mixes.
4. 4
   Beat with wire whisk 2 minutes or until well blended.
5. 5
   Let stand 5 minutes.
6. 6
   Gently stir in 3 cups of the whipped topping and half of the crushed cookies.
7. 7
   Spoon into 13x9-inch dish; sprinkle with the remaining crushed cookies.
8. 8
   REFRIGERATE 1 hour or until ready to serve.
9. 9
   Decorate creme sandwich cookies with decorating gel to resemble tombstones; stand up in top of dessert.
10. 10
    Add candies.
11. 11
    Drop remaining whipped topping by spoonfuls onto dessert to resemble ghosts.
12. 12
    Store leftover dessert in refrigerator.