15 chocolate sandwich cookies (Oreo)
3 cups cold milk
2 (3 oz.) pkgs. chocolate instant pudding (Jello)
1 (8 oz.) tub whipped topping, thawed (Cool Whip)

SUGGESTED DECORATIONS:

your favorite cookies (for tombstones)
seasonal Halloween candies (such as pumpkins and candy corn)
assorted decorating icings

Crush chocolate sandwich cookies in large Ziploc bag with rolling pin or food processor. Pour milk into large bowl. Add both pudding mixes. Beat with wire whisk for 2 minutes or until well blended. Let stand 5 minutes.

Gently stir in 1/2 each of the whipped topping and crushed cookies. Spoon into 9x13-inch dish; sprinkle with remaining crushed cookies. Refrigerate for 1 hour or until ready to serve.

Decorate remaining cookies with assorted icings to resemble tombstones; stand up in top of dessert. Add candies. Drop remaining whipped topping by spoonfuls onto dessert to resemble ghosts. Store leftover dessert in refrigerator.

Submitted by: Wanda Rhodes