Ingredients
Method
- Whisk chocolate pudding mix and cold milk for 2 minutes until thickened. Chill for 5 minutes.
- Fold whipped topping into pudding until fully combined and airy.
- Crush Oreos into fine crumbs (leave some larger pieces for texture).
- Spoon about 2 tbsp Oreos into each cup to form the base.
- Add pudding mixture until cups are three-quarters full.
- Top with more crushed Oreos to resemble soil.
- Decorate each cup with a pumpkin candy and half a pretzel stick as a stem. Optional: Add green frosting vines for extra flair.
Notes
Assemble cups just before serving for the crunchiest cookie layers. For dairy-free or gluten-free variations, substitute cookies, milk, and whipped topping accordingly.
