Directions 7 steps | 90 Minutes
Measure and prep all ingredients.
Prepare the chocolate pudding cups. In a bowl, whisk together the instant pudding mix and cold milk until well combined. Let the mixture stand for 5 minutes.
Fold in the thawed frozen whipped topping until well combined.
Divide the mixture into eight clear cups. Top with the crushed Oreos and refrigerate for 1 hour.
Prepare the cookie tombstones. While the pudding is setting, melt the chocolate in the microwave in 30-second intervals.
Transfer the melted chocolate to a small piping bag fitted with a small round tip. Pipe out “R.I.P.” on the upper half of each mini Milano cookie. Refrigerate to let the chocolate set.
Assemble the dirt cups. When ready to serve, stick the bottom half of the mini Milano cookie into each cup. Decorate with gummy worms and pumpkin candy corn. Serve and enjoy!