Ingredients
Equipment
Method
- Make the Pudding
- In a large bowl, whisk the pudding mix and cold milk together for 2 minutes, until thick and smooth. Let it stand for 5 minutes to set fully. In a separate bowl, beat the cream cheese, powdered sugar, and vanilla until smooth and fluffy.
- Whip the cold heavy cream in another bowl until stiff peaks form. Fold the cream cheese mixture into the whipped cream until combined, then fold this into the pudding until smooth and fluffy.
- Make the Dirt
- Place the sandwich cookies, filling and all, in a zip-top bag and crush with a rolling pin into fine crumbs that look like soil. Set aside about 1/2 cup (50 g) for the top of the cups.
- Assemble and Decorate
- Spoon about 2 tablespoons of cookie crumbs into the bottom of each cup. Add about 1/3 cup (80 ml) pudding, another layer of crumbs, then more pudding, filling each cup to 1/2 inch (12 mm) below the rim. Top each with the reserved crumbs, pressing lightly to cover the pudding.
- Refrigerate the cups for at least 1 hour, until the pudding is firm and chilled.
- Just before serving, pipe "RIP" on each rectangular cookie with decorating icing and let it set for a few minutes. Press a tombstone into the center of each cup, then tuck 3 gummy worms into the dirt so they crawl out. Serve cold.
Notes
Thick pudding: Use cold milk and whisk the pudding for the full 2 minutes so that it sets firmly and holds the layers.
Cream cheese: Make sure that it is fully softened to avoid lumps. If the filling is lumpy, beat the cream cheese with 1/4 cup of the pudding first and then fold it in.
Layers: Spoon or pipe the pudding in so the clear cups show the layers. Wipe the glass with a paper towel for neat layers.
Tombstones: Add the tombstones and gummy worms just before serving so the cookies stay crisp. Pressing them in too early makes them soggy.
Make ahead: Assemble the cups without the toppings up to 1 day ahead and keep them covered in the refrigerator. Add the toppings before serving.
Spooky ideas: Add a fresh mint leaf, a candy pumpkin, or a plastic spider to the top. For a "mud" version, add a thin layer of chocolate sauce between the layers.
One big dessert: Layer everything in a 9 x 13-inch (23 x 33 cm) dish or a clean, new flowerpot for a party centerpiece.
Allergies: This recipe contains dairy, wheat, soy, and gelatin in the gummy worms. Check labels for other allergens.
Storage: Keep covered in the refrigerator for up to 2 days. The cookie crumbs will soften over time. Nutrition (per cup) Calories 535 kcal Carbohydrates 68 g Protein 7 g Fat 27 g Saturated fat 13 g Cholesterol 50 mg Sodium 560 mg Potassium 260 mg Fiber 2 g Sugar 48 g
Cream cheese: Make sure that it is fully softened to avoid lumps. If the filling is lumpy, beat the cream cheese with 1/4 cup of the pudding first and then fold it in.
Layers: Spoon or pipe the pudding in so the clear cups show the layers. Wipe the glass with a paper towel for neat layers.
Tombstones: Add the tombstones and gummy worms just before serving so the cookies stay crisp. Pressing them in too early makes them soggy.
Make ahead: Assemble the cups without the toppings up to 1 day ahead and keep them covered in the refrigerator. Add the toppings before serving.
Spooky ideas: Add a fresh mint leaf, a candy pumpkin, or a plastic spider to the top. For a "mud" version, add a thin layer of chocolate sauce between the layers.
One big dessert: Layer everything in a 9 x 13-inch (23 x 33 cm) dish or a clean, new flowerpot for a party centerpiece.
Allergies: This recipe contains dairy, wheat, soy, and gelatin in the gummy worms. Check labels for other allergens.
Storage: Keep covered in the refrigerator for up to 2 days. The cookie crumbs will soften over time. Nutrition (per cup) Calories 535 kcal Carbohydrates 68 g Protein 7 g Fat 27 g Saturated fat 13 g Cholesterol 50 mg Sodium 560 mg Potassium 260 mg Fiber 2 g Sugar 48 g