Preparation

• Combine  2 cups of the baking crumbs and the butter; press firmly onto bottom of 13x9-inch pan. Set aside. Stir boiling water into dry jelly powder in large bowl until completely dissolved. Add enough ice cubes to orange juice to measure 1-3/4 cups. Add to jelly; stir until jelly is slightly thickened. Remove any unmelted ice. Pour jelly over crust. Refrigerate 1 hour.
• Spread  2-1/4 cups of the whipped topping over jelly layer in pan; sprinkle with the remaining 1/4 cup baking crumbs. Refrigerate 1 hour or until jelly layer is completely set. Meanwhile, decorate biscuits with decorating gels to resemble tombstones; let stand until set.
• Insert  biscuits into top of dessert just before serving. Drop large spoonfuls of the remaining whipped topping onto dessert to resemble ghosts. Decorate with sprinkles and candies as desired. Cut into 16 pieces to serve. Store leftover dessert in refrigerator.