FRESH • FAST • FAMILIAR
Locally Owned & Operated Since 1969
1. CRUSH chocolate sandwich cookies in large resealable plastic bag with rolling pin or in food processor.
2. POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Let stand 5 minutes. Gently stir in 3 cups of the whipped topping and half of the crushed cookies. Spoon into 13x9-inch dish; sprinkle with the remaining crushed cookies.
3. REFRIGERATE 1 hour or until ready to serve. Decorate creme sandwich cookies with decorating gel 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.