PREPARATION:

1. Combine flour, sugar, cocoa and salt in small bowl. Bring water and butter to a boil in medium saucepan over high heat, stirring until butter is melted. Reduce heat to low; add flour mixture. Stir until mixture forms ball. Remove from heat. Add eggs, one at a time, beating after each addition until mixture is smooth.
2. Preheat oven to 375°F. Lightly grease baking sheet. Spoon about 1/4 cup dough onto prepared baking sheet. With wet knife, form into tombstone shape, about 3-1/2X2-inches. Repeat with remaining dough to form 10 tombstones, placing about 2 inches apart.
3. Bake 25 to 30 minutes or until puffed and dry on top. Remove to wire racks; cool completely.
4. Meanwhile, combine pudding mix and cold milk in medium bowl until smooth; stir in food coloring. Cover and refrigerate about 20 minutes or until set. Stir whipped topping into pudding until well blended. Cover and refrigerate about 20 minutes or until set.
5. With serrated knife, carefully cut each tombstone in half horizontally; remove soft interior, leaving hollow shell. Decorate top of each shell with icing and decors as desired. Just before serving, fill bottom shells evenly with pudding mixture; cover with top shells.