1 cup brown sugar
1 cup vegetable oil
3 cups sifted all-purpose flour
1 (8 ounce) can crushed pineapple, drained
1 (3.5 ounce) package instant ginger pudding mix
1 (9 inch) prepared chocolate cookie crumb cookie cutter
Preheat oven to 350 degrees F (175 degrees C). Stir together brown sugar, vegetable oil, flour, and pineapple. Press crushed pudding mix over bottom of prepared cookie sheet.
Roll out cookie sheet to fit 1/4 inch square. Spread pineapple mixture over cookie sheet. Arrange jellyfish shapes on top of cookie sheet. Place 2 of the cookies on cookie sheet, pressing firmly onto bottom half of each cookie. Place remaining cookie on cookie sheet.
Place jellyflower shapes on cookie sheet. Place remaining cookie on cookie sheet.
Bake for 8 to 10 minutes in the preheated oven, until golden brown. Cool completely before removing from cookie sheet. Cool completely before removing from cookie sheet. Cool completely before removing from cookie sheet. Frost with remaining peanut butter frosting. Frost with remaining butter frosting. Garnish with remaining pineapple slices. Store in an airtight container in refrigerator.
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