No-bake chocolate pudding cups layered with cookie “dirt” and topped with candy pumpkins—festive, kid-friendly, and ready in minutes.

Scale

2 (3.4 oz) boxes instant chocolate pudding mix

4 cups cold milk

1 (8 oz) tub whipped topping, thawed

24–28 chocolate sandwich cookies, finely crushed

1 cup candy pumpkins (mellowcreme)

1 cup gummy worms or candy corn (optional)

Green gel icing for vines (optional)

1. Whisk pudding mixes with cold milk for 2 minutes until thick; let set 5 minutes.

2. Fold in whipped topping until smooth and fluffy.

3. Crush cookies to fine crumbs; reserve about 1 cup for the final topping.

4. Set out ten 8-oz clear cups; spoon 1 tablespoon crumbs into each.

5. Layer pudding, then more crumbs; repeat to fill cups, ending with a crumb layer.

6. Press candy pumpkins on top; add gummy worms and pipe green icing vines if using.

7. Chill 30 minutes to set; serve cold. For make-ahead, cover and refrigerate up to 24 hours, adding decorations just before serving.