Scale

1 roll (16.5 ounces) refrigerated chocolate chip cookie dough

1 package (3.9 ounces) instant chocolate pudding mix

2 cups cold milk

1 container (8 ounces) whipped topping, thawed

1/2 cup crushed chocolate sandwich cookies (like Oreos)

Candy tombstones (store-bought or homemade)

Gummy worms

Green food coloring (optional, for grass effect)

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1. Preheat oven to 350°F (175°C). Lightly grease a 12-cup muffin tin.

2. Divide cookie dough into 12 equal portions and press each into a muffin cup to form a shell.

3. Bake 12–15 minutes, until edges are set and lightly browned.

4. Right out of the oven, use a small spoon (or measuring spoon back) to press centers down if puffed. Cool completely in the tin, then remove.

5. Whisk pudding mix and cold milk for 2 minutes; let stand 5 minutes to thicken.

6. Fold half of the whipped topping into the pudding until smooth.

7. (Optional) Tint the remaining whipped topping with a drop or two of green gel for “grass.”

8. Pipe or spoon pudding into cooled cookie cups.

9. Top with crushed chocolate sandwich cookies for “dirt.”

10. Decorate each cup with candy tombstones and gummy worms to make a spooky graveyard.

11. Chill at least 30 minutes before serving.

Swap in homemade chocolate sugar cookie dough for an elevated cup.

No candy tombstones? Write “RIP” on Milano cookies with edible markers.

Great edible craft for kids—let them decorate!

Store covered in the fridge up to 3 days (crumble softens over time).

Try a mint-chocolate twist by adding a drop of mint extract to the pudding.