Fall Jello Salad - cooking recipe

Ingredients

2 1/4 c. chocolate cookie crumbs, divided
1/2 c. sugar, divided
1 stick margarine, melted
1 (8 oz.) pkg. cream cheese, softened
1 (12 oz.) tub Cool Whip
2 c. boiling water
1 pkg. orange jello (8 serving size)
1/2 c. cold water
ice cubes

Preparation

Mix 2 cups of the cookie crumbs, 1/4 cup sugar and margarine in a 13 x 9-inch pan.
Press firmly onto bottom of pan.
Refrigerate. Beat the cream cheese and remaining 1/2 cup sugar in bowl until smooth.
Stir in 1/2 of the whipped topping.
Spread over crust. Stir boiling water into jello.
Dissolve.
Mix cold water and ice to make 1 1/2 cups.
Stir into jello until slightly thickened. Remove remaining ice.
Spoon over cream cheese layer.
Refrigerate 3 hours or until firm.
Spread remaining whipped topping over jello.
Sprinkle with remaining cookie crumbs.
Decorate with candy pumpkins or corn.
Serves 15 to 18.