2 cups milk
1 pkg. (4-serving) JELL-O Chocolate Instant Pudding
30 chocolate sandwich cookies, divided
1-1/2 cups thawed COOL WHIP Whipped Topping
1 baby carrot
1 piece red string licorice
Medium bowl
Wire whisk
Rubber scraper
Spatula or butter knife
8-inch round cake pan
Plastic wrap
1-cup dry measure
1/2 cup dry measure

Step By Step

1. MEASURE milk and pour into medium bowl. Add dry pudding mix; beat with wire whisk 2 min. or until well blended.

2. LINE 8-inch round cake pan with plastic wrap. Arrange 14 of the cookies on bottom of pan.

3. SPREAD 1 cup pudding mixture over cookies. Repeat layer of 14 cookies and remaining pudding mixture; cover with plastic wrap. Refrigerate at least 24 hours. Uncover.

4. INVERT onto serving plate; remove plastic wrap.

5. FROST with whipped topping. Decorate by placing remaining 2 cookies for “eyes,” baby carrot for “nose” and licorice pieces for “mouth.” Makes 10 servings.