Crush cookies in zipper-style plastic bag with rolling pin or in food processor.
Pour cold milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes. Let stand 5 minutes. Stir in 3 cups of the whipped topping and 1/2 of the crushed cookies. Spoon into 13x9-inch baking dish. Sprinkle with remaining crushed cookies.
REFRIGERATE 1 hour or until ready to serve. Store leftover dessert in refrigerator.
To Decorate Graveyard: Decorate assorted cookies with decorator icings to make "tombstones." Stand "tombstones" on top of dessert with candy corn and pumpkins. Drop dollops of remaining whipped topping onto dessert to make ghosts.
BOO Cups: Layer pudding mixture and remaining crushed cookies in 12 to 16 paper or plastic cups. Decorate as desired.