Step by step

Method

5 steps

1. 1

   Make one batch of chocolate pudding (homemade or one large box of instant, prepared per package). Chill until thick and spoonable — usually 10–15 minutes for instant, longer for cooked. It should mound on a spoon, not pour like chocolate milk.

2. 2

   Crush 24 chocolate sandwich cookies in a bag with a rolling pin or in a food processor. Leave some small chunks for crunch; don't turn everything into fine powder. Reserve a handful of the chunkier bits for the topping.

3. 3

   In 6 clear cups or jars, build layers: a spoonful of cookie crumbs, a layer of pudding, a spoonful of whipped cream or whipped topping (you'll use about 1½ cups / 360 ml total). Repeat, ending with a generous crumb "dirt" layer on top.

4. 4

   Tuck in gummy worms or a few berries if you like. Chill at least 30 minutes so the layers firm up and the crumbs soften just a little into the pudding.

5. 5

   Serve cold with spoons. Best within a day while the crumbs still have some texture. You want playful dirt cups with creamy pudding layers and crunchy cookie crumbs — not a watery pudding soup or soggy cookie mush.