2 cups milk
1 package  {4 ~ serving size} chocolate flavor instant pudding & pie filling
28 chocolate cookies, divided
2 cups thawed whipped topping
Decorations: 1 baby carrot, 1 long piece black licorice and 2 chocolate chip cookies

Pour milk into a medium mixing bowl. Add dry pudding mix; beat with a wire whisk for 2 minutes, or until well blended. Line the bottom and sides of a 8 ~ inch round cake pan with plastic wrap. Arrange 14 of the cookies in bottom of pan; spread 1 cup of the pudding mixture over cookies. Repeat layers of 14 cookies and remaining pudding mixture; cover with plastic wrap.
Refrigerate at least 24 hours. Uncover. Invert onto a serving plate; gently remove plastic wrap. Frost with the whipped topping. Decorate the top of the cake as a face by placing chocolate chip cookies as the "eyes", carrot for the "nose" and cut licorice into small pieces for the "mouth". Serves 10 to 14.