Makes 15 to 18 servings

2 1/4	C	Chocolate wafer cookie crumbs, divided
1/2	C	Sugar, divided
1/2	C (1 stick)	Butter or margarine, melted
1	pkg (8 oz)	Philadelphia Brand Cream Cheese, softened
1	tub (12 oz)	Cool Whip Whipped Topping, thawed, divided
2	C	Boiling water
1	pkg (8-serving size)	Jell-O Brand Orange Flavor Gelatin Dessert*
1/2	C	Cold water
		Ice cubes
		Assorted rectangular-shaped sandwich cookies, for garnish
		Decorator icings, for garnish
		Candy corn and pumpkins, for garnish

*Two pkg. (4-serving size) can be substituted for 1 pkg (8-serving size).

• Mix 2 cups of the cookie crumbs, 1/4 cup of the sugar and melted butter 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.