• Add Oreos (filling included) to a food processor and blend until they reach a fine crumb. You can also place them in a large zip-top bag and crush them with a rolling pin.
  19.1 ounce Oreos
• Set aside 1/3 (around 9-10 cookies worth) of the Oreo mixture for the top of the cake. Press the remaining Oreo crumbs evenly into the bottom of a 13×9 pan.
• With a hand mixer, combine the butter and cream cheese, beating until smooth and creamy, about 25-45 seconds.
  8 ounces cream cheese, 8 Tablespoons unsalted butter
• Add the powdered sugar and vanilla extract, mixing to combine on low speed.
  1 cup powdered sugar, 1 teaspoon vanilla extract
• Fold the cool whip into the cream cheese mixture with a rubber spatula.
  8 ounces Cool Whip
• In a separate bowl, whisk together the milk and instant chocolate pudding until smooth and the mixture begins to slightly thicken. Allow the mixture to set in the refrigerator for about 10 minutes.
  6.8 ounces instant chocolate pudding, 3 cups milk
• Fold the cream cheese mixture into the pudding mixture.
• Pour over the Oreo crust, spreading gently to evenly distribute.
• Add the remaining Oreo crumbs evenly on top of the dessert.
• Cover and refrigerate for at minimum 3 hours or overnight.

For the Tombstones and Ghosts

• Melt the white chocolate over a double boiler or in the microwave on 50% power. White chocolate scorches easily, so slow is the best way to melt it.
  12 ounces white chocolate chips
• Place 2 pieces of wax paper on your work surface.
• To create ghosts, add a spoonful of melted white chocolate to the first waxed paper sheet, then use the back of the spoon to drag some of the chocolate downward. Dip the end of a lollipop stick into melted chocolate then add to the ghost body, twirling it to bury it in chocolate. Add small candy eyeballs then put aside to set completely. You can use an edible marker to add eyebrows after they have set.
• To create tombstones, you can simply write RIP on the cookies themselves, or make the tombstones gray like we did. To do so, tint the remaining melted white chocolate with a small amount of black gel food coloring. Dip 2/3 of the cookie into the gray chocolate then place on second sheet of wax paper. Repeat for all cookies and allow chocolate to set completely. Once set, write RIP on the cookies with black decorator gel.
  7.5 ounces Milano cookies
• Decorate cake with cookie tombstones, ghost pops, pumpkins, and eyeballs. See below.