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.
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.
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