Pudding Dirt Cups with Oreo Cookies

Instructions:

1. Pulverize the Oreo cookies (240g) in a food processor or a heavy-duty zip-top bag with a rolling pin until they reach a gritty, sandy consistency resembling potting soil. Set aside.
2. In a large mixing bowl, whisk the cold whole milk (710ml) and instant chocolate pudding mix (145g) for 2 minutes until the mixture begins to thicken.
3. Gently fold the thawed whipped topping (225g) into the pudding using a spatula until the color is uniform and the texture is velvety and light.
4. Spoon a layer of the chocolate mousse into the bottom of 6 clear cups.
5. Sprinkle a generous layer of the cookie crumbs over the pudding.
6. Repeat the process by adding another layer of pudding followed by a final thick layer of cookie crumbs on top.
7. Push 1-2 halal gummy worms (from the 85g package) into the surface of each cup so they appear to be emerging from the soil.
8. Place the cups in the refrigerator to chill for 1 hour before serving.