Open Ding Dongs and lay on a cooling rack. Cut the tip off the frosting tube about ⅓ ofthe way down.
Use a butter knife to gently flatten the tipof the frosting tube so it comes out in ribbons and not strings
Use the frosting to affix 2 eyes to each DingDong
Cover the top of each Ding Dong in longribbons of frosting to get the mummy design. Let it drape down the sides as well to give itthe tattered mummy look. Repeat with all the Ding Dongs
Let the Ding Dongs dry. Arrange on a serving platter and serve