CRUSH chocolate sandwich cookies in large sealable plastic bag with rolling pin or food processor.
POUR milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until well blended. Let stand 5 minutes. Gently stir in 3 cups of the whipped topping and 1/2 of the crushed cookies. Spoon into 13x9-inch dish; sprinkle with remaining crushed cookies.
REFRIGERATE 1 hour or until ready to serve.
DECORATE creme sandwich cookies with decorating gel to resemble tombstones; stand up in top of dessert. Add candies. Drop remaining whipped topping by spoonfuls onto dessert to resemble ghosts. Store leftover dessert in refrigerator