In advance: Make cookies. Prepare and roll out dough. Use large gingerbread girl cutter from set to cut figures. Bake and cool. Outline head and hands using tip 3 and full strength icing; flow in using thinned icing. Let dry. Also: Make fondant caps. Reserve a 3/4 in. ball of white fondant for trims on each figure; tint remaining fondant favorite school color. Roll out 1/8 in. thick. Use pattern to cut out mortarboard; let dry. Shape a 1 3/8 x 1/2 x 5/16 in. high oval for cap base. Attach mortarboard using damp rush; let dry on cornstarch-dusted board. Reserve remaining fondant.
Roll out fondant 1/8 in. thick as needed. Use cookie cutter to cut gown; set over cookie and trim at head, hands and feet to shape gown. Lightly brush gown cookie area with Piping Gel and attach. Use knife tip to score center line. Cut 3/4 in. wide semi-circles or triangles for collars; attach using damp brush. Cut thin strips for sleeve trims and small semi-circles for girl?s shoes; attach. Add details using full-strength color flow.
Use tip 2 to outline and fill in boy?s tie and shoes; pipe tip 2 dot eyes and outline mouth; pipe tip 4 zigzag girl?s hair and tip 2 e-motion boy?s hair. Attach cap; pipe tip 2 outline tassel and dot knot. Attach diploma.
What a refreshing treat for the grad! Just fill the Graduate Pan with strawberry gelatin, let chill 1 1/2 hours. Stir coarsely chopped strawberries and whisked whipped topping and let set. Outline with softened cream cheese and garnish with strawberries and blueberry eyes.