01 - Whisk together the instant chocolate pudding mix and cold milk in a large mixing bowl for 2 minutes until thickened.
02 - Gently fold the whipped topping into the pudding mixture until fully incorporated and smooth.
03 - Process the chocolate sandwich cookies in a food processor or place in a zip-top bag and crush with a rolling pin until fine crumbs resemble dirt.
04 - Spoon cookie crumbs into the bottom of 6 serving cups or jars. Add a layer of chocolate pudding mixture. Repeat layers, finishing with a generous topping of cookie crumbs to completely cover the pudding.
05 - Decorate each cup with 2 gummy worms, positioning them so they appear to crawl out of the dirt.
06 - Refrigerate for at least 1 hour before serving to achieve optimal texture.