1 box (4-serving size) chocolate instant pudding and pie filling mix
2 cups milk
1 container (8 oz) frozen whipped topping, thawed
1 1/4 cups finely crushed chocolate wafer cookies (about 20 to 25 cookies)
1 pouch (1 lb 1.5 oz) sugar cookie mix
1/3 cup unsalted butter, softened
1 tablespoon all-purpose flour
Red and yellow gel food color
White decorating icing
Edible Easter Grass
1. In large bowl, beat pudding mix and milk with whisk 2 minutes or until mixture begins to thicken. Let stand 5 minutes. Stir in whipped topping and 1/4 cup of the cookie crumbs.
2. Spread pudding mixture evenly in bottom of 8-inch square (2-quart) glass baking dish. Cover with remaining cookie crumbs. Refrigerate 1 hour to set.
3. Meanwhile, heat oven to 350°F. In large bowl, stir together cookie mix, butter, flour and egg until a dough forms. Add red and yellow gel food colors; stir until dough turns a bright orange color.
4. With fingers, shape dough by rounded tablespoonfuls into small carrot shapes, about 2 inches long; place on ungreased cookie sheets. Repeat with remaining dough. Use sharp knife to make a few shallow lines across top of each cookie.
5. Bake 8 to 10 minutes or until set. Cool 2 minutes on cookie sheets; remove from cookie sheets to cooling rack. Cool completely.
8. Place dab of white decorating icing on back of each cooled cookie. Break off pieces of edible Easter grass; attach a few pieces to icing on back of each cookie to look like green stem of carrot from front. Carefully place cookies upright in pudding mixture (you may not be able to fit all of the cookies). Serve immediately.