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Cool & Easy Bunny Dessert

2 cups cold milk
1 (4-serving size) package vanilla instant pudding
28 chocolate cream-filled sandwich cookies
1 cup miniature marshmallows
1 (8-ounce) tub nondairy whipped topping, thawed
2/3 cup sweetened flaked coconut
2 oblong shaped vanilla cream-filled sandwich cookies
3 gumdrops
Red string licorice (each cut into 6-inch lengths)

1. In a medium bowl beat together the milk and pudding mix with wire whisk 2 minutes; set aside.
2. Line an 8-inch round cake pan with plastic wrap. Arrange 14 of the chocolate sandwich cookies in bottom of pan; spread 1 cup of the pudding mixture over cookies. Top with marshmallows. Repeat layers of 14 cookies and remaining pudding mixture; cover with additional plastic wrap.
3. Refrigerate at least 24 hours. Uncover. Invert dessert onto serving plate; remove plastic wrap. Frost with the whipped topping. Sprinkle with coconut. Decorate with the oblong sandwich cookies for the "bunny ears," the gumdrops for the "nose" and "eyes" and the licorice for the "mouth" and "whiskers." Store in refrigerator.

Makes 12 servings.

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