Combine flour, sugar, cocoa and salt.
Bring water and butter to a boil, then reduce heat and add flour mixture and stir until mixture forms a ball.
Remove from heat and add eggs, beating until mixture is smooth.
Preheat oven to 375 degrees. Lightly grease baking sheet and spoon about 1/4 cup dough onto sheet. With wet knife, form into tombstone shape (about 3 1/2 x 2 in.), placing each tombstone 2 in. apart.
Bake 30 minutes or until puffed and dry on top. Cool completely.
Meanwhile, combine pudding mix and cold milk until smooth. Stir in orange food coloring. Cover and refrigerate for 20 minutes. Then, stir whipped topping into pudding until well blended. Cover and refrigerate 20 minutes until set.
With serrated knife, 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 and cover with the top shells you decorated.