2 cups chocolate wafer cookie crumbs, divided
    cup sugar, divided
    cup butter or margarine, melted
    1 8-oz pkg cream cheese
1 12-oz tub Cool Whip
2 cups boiling water
1 lrg pkg orange jello (or 2 small pkgs)
cup water
Ice cubes
 
   
 
  Mix 2 cups of cookie crums, cup of sugar and melted butter into 13x9 pan. Press firmly into bottom of pan. Refrigerate.
 
Beat cream cheese and remaining cup sugar in bowl until smooth. Stir in of the whipped topping. Spread evenly over the crust.
Stir boiling water into gelatin for 2 minutes or until completely dissolved. Mix cold water and ice to make 1 cups. Add to gelatin, stirring until slightly thickened.
Remove any remaining ice. Spoon carefully over cream cheese layer.
Refrigerate three hours or until firm. Can be served as is or spread remaining whipped topping over gelatin just before serving. Sprinkle remaining cup cookie crumbs over the whipped topping. Decorate rectangular-shoped sandwich cookies to look like tombstones and stand up in the topping, scatter candy corn and pumpkins around for an even more decorated effect.
 
 
 

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