Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 1/4 c Chocolate wafer cookie 12 oz (1 tub) Cool Whip non-dairy
-crumbs; divided -whipped topping; thawed
1/2 c Sugar; divided 2 c Boiling water
1/2 c Parkay spread sticks or 1 pk Jell-O orange flavor gelatin
-butter; melted (1 stick) -(8 serving size)
1 pk Philadelphia cream cheese; 1/2 c Cold water
-softened, (8 oz) Ice cubes

------------------------DECORATIONS-----------------------------
Assorted rectangular-shaped Candy corn
-sandwich cookies Candy pumpkins
Decorator icings

Mix 2 cups of the cookie crumbs, 1/4 cup of the sugar and melted
spread in 13x9-inch pan. Press firmly into bottom of pan.
Refrigerate.

Beat cream cheese and remaining 1/4 cup sugar in medium bowl until
smooth. Stir in 1/2 of the whipped topping. Spread evenly over crust.

Stir boiling water into gelatin in medium bowl 2 minutes or until
completely dissolved. Mix cold water and ice to make 1 1/2 cups. Add
to gelatin, stirring until slightly thickened. Remove any remaining
ice. Spoon slightly thickened gelatin over cream cheese layer.

Refrigerate 3 hours or until firm. Spread remaining whipped topping
over gelatin just before serving. Sprinkle remaining 1/4 cup cookie
crumbs over whipped topping. Decorate sandwich cookies with icings
to make "tombstones." Stand "tombstones" on top of dessert with
candies to resemble a graveyard. Cut into squares. Store leftover
dessert in refrigerator. Makes 15 to 18 servings.

from Inland Valley Daily Bulletin October 6, 1994 typed by Tiffany
Hall-Graham
Submitted By TIFFANY HALL-GRAHAM On 10-18-94

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