Halloween Dirt Cups Recipe

Directions

1. Place 12 of the Oreos into a food processor and pulse until they become fine crumbs. Transfer the remaining cookies to a large resealable plastic bag, seal it tightly, and crush them into small chunks using a heavy kitchen tool. Keep both the crumbs and chunks ready for later use.
2. Pour the instant chocolate pudding powder and milk into a medium mixing bowl. Whisk the mixture vigorously until the powder is completely dissolved. Place the bowl in the refrigerator for approximately 10 minutes to allow the pudding to thicken.
3. Remove the pudding from the fridge and stir in the Cool Whip until it is mostly incorporated. Gently fold in the chunky cookie pieces, being careful not to break them down further. You can refrigerate this mixture for 1 to 2 hours to let it firm up, or proceed to assemble the cups right away.
4. Take each Milano cookie and slice it in half lengthwise. Apply the black writing gel icing to each half and write the letters R-I-P to create miniature tombstones.
5. Begin building the cups by adding a tablespoon of the fine Oreo crumbs to the bottom of each serving glass. Top this with one or two scoops of the cookie mousse and smooth the surface with a spoon. Repeat the layering process with another tablespoon of crumbs, more mousse, and finish with a final dusting of crumbs. Garnish the tops with your prepared tombstones, gummy worms, and candy eyes.