01 -
Beat the instant chocolate pudding mix with cold milk in a large bowl for about 2 minutes until smooth and starting to thicken. Refrigerate for 10 minutes to begin setting.
02 -
Gently stir the thawed whipped topping into the chilled pudding until no white streaks remain.
03 -
Spoon the mixture evenly into 8 clear 9-ounce cups. Chill for 20 minutes so the filling firms up.
04 -
Place Oreo cookies in a zip-top bag and crush with a rolling pin or heavy can until finely ground. A food processor also works.
05 -
Sprinkle cookie crumbs over each cup and tuck 3-4 gummy worms into the crumbs so they look like they are crawling out of the dirt.