Ingredients
- 2 cups whole milk
- 1 package (3.9 oz) instant chocolate pudding mix
- 1 container (8 oz) whipped topping, thawed
- 1 package (14 oz) chocolate sandwich cookies
- 1/2 cup gummy worms
- Optional: candy pumpkins, candy corn, or edible eyeballs for decoration
If you’re looking for substitutions, you can swap out the whole milk for almond or oat milk to make it dairy-free. For a homemade touch, try making your own whipped cream instead of using a store-bought topping.
Instructions
- Begin by pouring the milk into a large mixing bowl. Add the instant chocolate pudding mix and whisk together for about 2 minutes, until the mixture is smooth and starts to thicken.
- Gently fold in the thawed whipped topping until fully combined, creating a luscious, creamy pudding base.
- Next, place the chocolate sandwich cookies in a resealable bag and crush them into fine crumbs using a rolling pin. This is a great step to involve little helpers—my niece loves smashing the cookies while pretending she’s a giant monster!
- Layer the dessert cups by starting with a spoonful of the cookie crumbs at the bottom, followed by a generous layer of chocolate pudding. Repeat the layers until the cups are nearly full, ending with a layer of cookie crumbs on top.
- Decorate each cup with gummy worms and any additional spooky toppings you like. I find that a few candy pumpkins add a pop of color and whimsy.
- Chill the dirt cups in the refrigerator for at least 30 minutes before serving. This helps the flavors meld together beautifully.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International