• Preheat your oven to 350°F/177°C. Lightly grease a 9" x 13" baking dish.

  Decorate the top of the cake with the sprinkles, candy pumpkins, ghosts and cats and the tombstone cookies. Set the cake in the fridge to chill for 2 hours. Slice and serve!
• In a medium mixing bowl, combine cake mix, water, oil, and eggs. Stir until well combined. Pour the cake batter into the prepared baking dish.
• Bake the cake for 30-35 minutes until a toothpick inserted comes out clean.
• Set the cake aside to cool.
• Using the handle of a wooden spoon poke holes into the cake.
• In a medium bowl combine the instant pudding and milk. Whisk until smooth, about 3 minutes.
• Separate the pudding into 2 medium size bowls.
• Mix green food coloring into one bowl of pudding and mix orange food coloring into the second bowl of pudding.
• Carefully spoon or use a clean cooking syringe to insert the pudding into the holes. I like to alternate colors.
• Top the cake with the whipped topping.

Decorating the Graveyard Cake

• In the bowl of a food processor with the S blade attached, add the oreo cookies, and crush them into a fine crumb. Spread the crumbs over the top of the cake.
• To make the gravestones, in a small microwave-safe bowl melt the chocolate chips in 30-second intervals until melted and smooth.

  Place the melted chocolate into a sealable plastic bag and snip off a tiny corner. Break the bottom off of each Milano cookie. Using the plastic bag of chocolate, pipe R.I.P onto the Milano cookies to resemble tombstones.
• Decorate the top of the cake with sprinkles, candy pumpkins, ghosts, cats, and tombstone cookies.
• Set the cake in the fridge to chill for 2 hours. Slice and serve!
• Slice and serve!