Graveyard Pudding Cups

How to Make Graveyard Pudding Cups

1. 1

   Step 1: Make the chocolate pudding

   In a medium bowl, whisk the instant chocolate pudding mix with the cold whole milk for about 2 minutes until thickened. Let the pudding rest for 5 minutes so it sets slightly before folding.

   For this step

   • 2 packagesInstant chocolate pudding mix (3.9-oz packages)
   • 4 cupsCold whole milk
   
2. 2

   Step 2: Fold in whipped topping

   Gently fold the whipped topping into the set chocolate pudding until fully combined and airy, creating a mousse-like filling. This lightens the texture and makes the cups scoopable for layering.

   For this step

   • 8 ozThawed whipped topping (Cool Whip or similar)
   
3. 3

   Step 3: Prepare the Oreo 'dirt'

   Place the Oreo cookies in a zip-top bag and crush to fine crumbs with a rolling pin or pulse in a food processor until sand-like. Reserve about 1/3 of the crumbs for final topping and use the rest for layering.

   For this step

   • 24 cookiesOreo cookies, crushed to fine crumbs
   
4. 4

   Step 4: Assemble the graveyard cups

   Spoon about 2 tablespoons of Oreo crumbs into the bottom of eight 8-oz cups or small jars to form the first soil layer. Add a layer of pudding (about 1/4 cup), repeat with another Oreo layer and another pudding layer, finishing with a generous sprinkle of reserved crumbs. Decorate each cup with 3 gummy worms and a chocolate wafer 'tombstone' (press into the top); optionally add chocolate sprinkles for extra texture. This recipe makes 8 pudding cups.

   For this step

   • 24 wormsGummy worms (for decorating)
   • 8 cookiesChocolate wafer or rectangular cookies (tombstones)
   • 2 tbspChocolate sprinkles (optional, for extra soil look)
   
5. 5

   Step 5: Chill to set

   Cover the assembled cups with plastic wrap and chill in the refrigerator at least 30 minutes to let flavors meld and layers settle. For best texture and ease of serving, you can make them up to 24 hours ahead.
6. 6

   Step 6: Serve and store

   Serve chilled straight from the fridge; provide spoons for scooping and enjoy. Store leftovers covered in the fridge for up to 48 hours (tombstones may soften over time).
   

1. In a medium bowl, whisk the instant chocolate pudding mix with the cold whole milk for about 2 minutes until thickened. Let the pudding rest for 5 minutes so it sets slightly before folding.
2. Gently fold the whipped topping into the set chocolate pudding until fully combined and airy, creating a mousse-like filling. This lightens the texture and makes the cups scoopable for layering.
3. Place the Oreo cookies in a zip-top bag and crush to fine crumbs with a rolling pin or pulse in a food processor until sand-like. Reserve about 1/3 of the crumbs for final topping and use the rest for layering.
4. Spoon about 2 tablespoons of Oreo crumbs into the bottom of eight 8-oz cups or small jars to form the first soil layer. Add a layer of pudding (about 1/4 cup), repeat with another Oreo layer and another pudding layer, finishing with a generous sprinkle of reserved crumbs. Decorate each cup with 3 gummy worms and a chocolate wafer 'tombstone' (press into the top); optionally add chocolate sprinkles for extra texture. This recipe makes 8 pudding cups.
5. Cover the assembled cups with plastic wrap and chill in the refrigerator at least 30 minutes to let flavors meld and layers settle. For best texture and ease of serving, you can make them up to 24 hours ahead.
6. Serve chilled straight from the fridge; provide spoons for scooping and enjoy. Store leftovers covered in the fridge for up to 48 hours (tombstones may soften over time).