- 35 FAMOUS Chocolate Wafers, finely crushed, divided
- 1/4 cup sugar
- 5 tablespoons butter or margarine, melted
- 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
- 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
- 2 cups boiling water
- 1 pkg. (8 serving size) JELL-O Orange Flavor Gelatin
- Ice cubes
- 1/2 cup cold water
- 3 CAMEO Creme Sandwich Cookies
- Decorating icings or gels
- 10 candy corn
- 3 pumpkin candies
- Mix 1-1/2 cups of the wafer crumbs, sugar and butter in 13×9-inch pan. Press firmly onto bottom of pan. Refrigerate until ready to use.
- Beat cream cheese in medium bowl until well blended. Gently stir in 1/2 of the whipped topping. Spread evenly over crust.
- Stir boiling water into gelatin in medium bowl 2 minutes until completely dissolved. Add enough ice cubes to cold water to measure 1-1/2 cups. Add to gelatin, stirring until slightly thickened. Remove any unmelted 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 wafer 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 15 squares. Store leftover dessert in refrigerator.