Halloween Dirt Cake

Directions

1. Pulse 36 whole Oreos in a food processor or blender until they become fine crumbs. Set aside 1/2 cup of the crumbs for topping. Mix the remaining crumbs with 3 tablespoons of melted salted butter until well combined. Press this mixture firmly into the bottom of a 9x13-inch baking dish. Place the dish in the freezer or refrigerator for 5 minutes to set.
2. In a medium bowl, use an electric mixer to beat 8 ounces of softened cream cheese and 5 tablespoons of softened salted butter until light and fluffy. Add ⅔ cup of powdered sugar and 1 teaspoon of vanilla extract, and mix until smooth. Gently fold in 8 ounces of thawed Cool Whip.
3. In another bowl, whisk together the two 3.9-ounce boxes of instant vanilla pudding and 2½ cups of whole milk until the mixture thickens. Allow it to sit for a few minutes to fully thicken. Then fold the pudding into the cream cheese mixture until combined.
4. Evenly spread the filling over the chilled Oreo crust, smoothing the top.
5. Sprinkle the reserved ½ cup of Oreo crumbs over the filling. Loosely cover the dish with plastic wrap and refrigerate for at least 4 hours.
6. Just before serving, use a black writer to write "RIP" on each of the 8-12 Milano cookies. Place the cookies and 8-12 pumpkin candies on top of the dessert.