Put the package of cookies in the freezer for 15 minutes.

When cold to the touch but not completely frozen, use the black writing gel to carefully write “RIP” toward the top rounded end of the Milano cookies. (The bottom half will get pressed into the “dirt.”

Place the cookies with writing on a plate in one layer in the fridge to stiffen the gel, so it doesn’t smear or drip. 

Make pudding according to “quick-set/5-minute pudding” directions on the package. Set aside.

Crush the Oreo crust into fine crumbs. Set aside.

Time to assemble the Halloween Dirt Pudding:
- Pour the sprinkles onto a saucer or small plate (imagine you are salting margarita glass rims).
- Gently dip the cup rim into the pudding and twist to remove excess.
- Then dip the pudding-coated rims into the sprinkles to create the sprinkle flourish. (See photo.)

Starting at the bottom of the cup:
- Layer 1 - 1 t of the Oreo crumbs on the bottom of the cup.
- Layer 2 - 2 T of pudding.
- Layer 3 - 4 t of marshmallow bits
- Layer 4 - 4 T of pudding.
- Layer 5 - 4 t of Oreo crumbs for the top layer.

Repeat Step #6 for the rest of the cups.

Once you’ve assembled your cups, remove “tombstones” from the fridge.

Time to add the toppings to the “grave”:
- Gently press 1 Milano Cookie “tombstone” about halfway into the dirt at an angle. It will lean slightly on the inside edge of the cup.
- Add 1 Mellowcreme Pumpkin to each cup.
- Add 2 Snakes (I cut mine in half, you don’t have to cut yours if you don’t want to)
- Add 5 Eyeball Candies

Repeat Step #9 for the rest of the cups.

If not serving right away, place on a platter and cover the cups very loosely until ready to serve. Texture and taste will be at their best if eaten within two hours of creating these Halloween Dirt Pudding Cups.