Bring cream cheese to room temperature. Line the face side of 3-D Skull Pan with plastic wrap. Whip 32 oz. of cream cheese with electric mixer. Fill pan and press firmly with the back of a spoon to show all details of the face. Chill in refrigerator.
Line Bone Cookie Pan with plastic wrap. Whip remaining 8 oz. cream cheese. Using a cut decorating bag, pipe cream cheese into cavities. Press firmly with the back of spoon. Chill in refrigerator.
Using back of a spoon, spread cocktail sauce on platter. Position cream cheese skull and bones on platter.
Prepare rice and noodles according to package directions. Place noodles, rice, capers, olives and anchovies on cream cheese. Use cut decorating bag to drip cocktail sauce off bones.