Halloween finger Jell-O
3 layers:
Black (3 grape + 1 lime), orange cream, orange transparent
Follow directions for Jell-O Jigglers,
Pour 1st layer into a 9 X 13 sprayed glass pan and refrigerate for 20 minutes,
tap with your finger and when "tacky" and firm carefully pour next layer,
*Orange Cream is made from mixing the orange jiggler recipe with 1/2 container of Cool Whip*
refrigerate for 20 more minutes, and then add the last layer.
Chill overnight covered with plastic wrap.
Halloween Bone bread sticks
Use Pillsbury refrigerator bread stick tubes.
Separate the bread stick dough and carefully stretch each piece into long strips.
Tie a knot at each end.
Brush with melted butter and sprinkle with garlic salt.
Bake as directed on tube.
Place the rainbow flavors of Jello in 6 separate bowls. Use 2 small boxes of Jello per bowl. Work with one flavor at a time. Don't try to make all the flavors at once as the Jello will solidify as you work. (personal experience) Mix 1.5 cups boiling water into the first bowl. Stir 2 minutes until dissolved. Pour 1/2 the red mixture into the prepared baking pan (it'll be a very thin layer but should cover the bottom) and refrigerate for 15 minutes. I found setting my oven timer for 15 minutes helped me keep track of all the 15-minute intervals. 
While the first layer is chilling in the refrigerator add a heaping Tablespoon of Cool Whip to the remaining red Jello. You don't want too much Cool Whip as your layer will be too pale, but you do want enough to make the layer opaque. I found the heaping Tablespoon to be sufficient. (note: you can also use lowfat vanilla yogurt or sour cream instead of Cool Whip to make your layer opaque)
The more room temperature your Cool whip the smoother the layer will look. This Cool Whip started out frozen so I whisked it for a few minutes to make it look less chunky. (I rarely plan ahead enough to let things thaw before baking with them) As I worked on each layer the Cool Whip thawed and became easier to work with.
When the first layer is chilled enough to be firm but still tacky, pour the red Cool Whip layer to the top. 2 notes: 1)Don't leave the layers in longer than 15 minutes. This will cause the layers to be so firm that they won't stick to each other and will cause the layers to slide off each other in the end. 2)Pour the mixture onto a spoon to elimintate the stream from breaking the surface tension of the privious layer. This will eliminate a hole being created into a layer. 
After you repeat these steps for each layer (12 total...see I told you you'd be in the kitchen all day) put the final product in the refrigerator to chill at least 2 hours. I left mine in overnight covered with plastic wrap.
This it the end result. 
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