No-bake chocolate pudding cups topped with cookie “dirt” and candy pumpkins—perfect, mess-free Halloween treats for school parties.

Scale

2 large boxes instant chocolate pudding (5–6 oz each)

4 cups cold milk

1 (14–15 oz) package chocolate sandwich cookies, finely crushed

12–24 candy pumpkins (mellowcreme)

12 clear plastic cups (8–9 oz)

12 plastic spoons

Optional: gummy worms, Halloween sprinkles

Optional: whipped topping for “ghosts”

1. Whisk pudding mixes with cold milk per package directions until thick; chill 5–10 minutes.

2. Crush sandwich cookies in a bag with a rolling pin to fine crumbs that resemble soil.

3. Spoon pudding into each cup to about halfway; add a layer of cookie crumbs.

4. Add another small dollop of pudding (optional) and finish with more crumbs to fully cover.

5. Press 1–2 candy pumpkins into the “dirt” so they look planted.

6. Decorate with gummy worms, sprinkles, or a whipped topping “ghost,” if desired.

7. Insert spoons, cover lightly, and refrigerate until serving; add final crumb layer and pumpkins close to serving for best crunch.