Add boiling water to gelatin mixes; stir 2 min. until completely dissolved. Pour into 8x4-inch loaf pan sprayed with cooking spray. Refrigerate 2 hours.
Meanwhile, beat pudding mixes and milk in large bowl with whisk 2 min. Let stand 5 min. Stir in COOL WHIP and half the cookie crumbs. Spoon into 13x9-inch dish; sprinkle with remaining cookie crumbs. Refrigerate until ready to use.
Use 1-inch cookie cutter to cut gelatin into 16 rounds. Refrigerate gelatin scraps for later use. (See tip.)
Break each pretzel into thirds. Insert 1 pretzel piece into each gelatin round for the pumpkin's stem. Decorate with decorating gel as shown in photo. Place on top of dessert.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 3.5g
Trans Fat 0g
Cholesterol less than 5mg
Total Carbohydrates 33g
Dietary Fiber less than 1g
* Percent Daily Values are based on a 2,000 calorie diet.
18 servings, about 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.