1 package (16 ounces) - Chocolate sandwich cookies
3 ½ cups - Cold milk
1 package (4 serving size) - Chocolate pudding
1 package (4 serving size) - Vanilla pudding
1 tub (12 ounces) - Frozen whipped topping

Crush cookies in an enclosed plastic bag with a rolling pin or use a food processor.

Pour cold milk into a large bowl. Add chocolate and vanilla pudding mixes. Beat with a wire whisk for 2 minutes. Gently stir in 3 cups of the whipped topping and ½ of the crushed cookies. Spoon into a 13x9 inch dish. Sprinkle with remaining crushed cookies. Refrigerate for an hour or until ready to serve. Store leftover dessert covered in the fridge.

To decorate graveyard, decorate assorted cookies with decorating icings or gels to create “tombstones”. Milano or similar oblong cookies work well for these. Stand “tombstones” on top of dessert with candy corn, candy pumpkins and tiny jelly beans. Drop remaining whipped topping by spoonfuls onto the dessert to create ghosts. Decorate with small candies to make eyes.

Makes 12 to 16 servings