POUR milk into bowl; add dry pudding mix. Beat with wire whisk 2 min. Remove 1/2 cup of the whipped topping; set aside. Gently stir remaining whipped topping into pudding mixture. Refrigerate 15 min. until mixture thickens.

SLICE 1 cake in half horizontally. Place bottom cake half on platter. Spread about 1 inch thick with pudding mixture; top with second cake half. Frost ends with pudding mixture. Cut second cake in half vertically; stand on end on each side of main section. Frost entire cake with pudding mixture.

CUT off cone tips; place in center of each tower. Decorate top of cake with graham sticks, cut in half, cookie, licorice and additional whole graham sticks. Cover top of castle with sprinkles. Cut thin triangles out of fruit roll; create "flags" by rolling one side of triangle tightly around toothpick. Place "flags" into cone tips.

TINT reserved 1/2 cup whipped topping with food coloring. Spread around base of cake to resemble water. Sprinkle additional crushed cookies around moat to resemble soil or a road.