Place the container of veggie dip at the top of your dish/platter. Insert a few pieces of Romaine Lettuce leaves as hair and olives as the eyes and nose.

Place the slices of cucumber in rows on top of each other as the spine.

For the ribs, cut all four colors of the peppers in slices from top to bottom and stack on top of one another on either side of the cucumber spine.

Place the sliced mushrooms under the ribs as the pelvis.

Lay out the celery as shoulders and arms, connecting both with a cherry tomato as the joint.

The broccoli and cauliflower are the hands.

Cut the brie wedge into the shape of a coffin by cutting of the top, part of the sides, and bottom point.

Cut the Gouda into squares/rectangles like headstones and leave the red wax on top.

Cut the Cheddar cheese block in half long ways, and then in shapes of crosses.

Use the black gel icing to write RIP on the brie and headstones if you wish!

Place the guacamole on a plate and shape into a rectangle.

Use a dollop of sour cream for each eye and place an olive on top of each dollop.

Cut some olive slices in half and insert haphazardly as the mouth.

Take two baby carrots and insert into the sides of the 'head'.

Gently press blue tortilla chips into the top of the 'head'.