Ingredients:

  • 48 Oreo cookies (approx. 1 lb / 450g)
  • 1 package (3.4 oz / 96g) instant chocolate pudding mix
  • 3 cups (710ml) cold whole milk
  • 1 package (8 oz / 225g) cream cheese, softened
  • 1 container (8 oz / 225g) frozen whipped topping, thawed
  • 1 package (8 oz / 225g) gummy worms

Instructions:

  1. Pulse the Oreo cookies. Use a food processor until they reach a consistency of coarse sand with a few small pebbles left for texture. Note: Don't over process or it will turn into a paste
  2. Beat the softened cream cheese. Use your mixer on medium speed until the mixture is completely smooth and creamy.
  3. Whisk the pudding. In a separate bowl, combine the chocolate pudding mix and cold milk. Whisk for 2 minutes until the mixture has thickened significantly.
  4. Fold the pudding. Gently stir the pudding into the cream cheese. Then, fold in the thawed whipped topping until the mixture is velvety and uniform.
  5. Create the barrier. Spread a thin layer of Oreo crumbs across the bottom of your 9x13 inch pan. Note: This stops the base from getting too mushy
  6. First filling layer. Spoon half of the chocolate filling over the crumbs, smoothing it with a spatula.
  7. Middle soil layer. Add another thick layer of Oreo crumbs, spreading them evenly.
  8. Final filling layer. Top with the remaining chocolate filling, smoothing the surface.
  9. The garden bed. Cover the top with a final, generous layer of Oreo crumbs until the surface looks like dark soil.
  10. The finishing touch. Press gummy worms into the soil at various angles and chill for 4 hours.