Crush the cookies: Place the cookies in a large zip-top bag. Crush with a rolling pin until they resemble fine crumbs with a few small chunks. You want that dirt texture.

Whisk the pudding: In a large bowl, whisk the instant pudding mix with cold milk for about 2 minutes until it thickens. Set aside to firm up slightly.

Make the cream layer: In a separate bowl, beat softened cream cheese, powdered sugar, butter (if using), and vanilla until smooth and fluffy. No lumps.

Fold in the whipped topping: Gently fold the whipped topping into the cream cheese mixture until fully combined. Don’t overmix—keep it airy.

Combine with pudding: Fold the chocolate pudding into the cream mixture until it’s even in color. You’re aiming for a light, mousse-like texture.

Layer the “dirt” and filling: In a 9x13 pan, trifle dish, or clear bowl, sprinkle a layer of crushed cookies on the bottom. Spread half the pudding-cream mixture over it. Add another layer of cookies, then the remaining cream mixture, and finish with a thick layer of cookie crumbs on top.

Chill: Cover and refrigerate for at least 2–4 hours, or overnight if you can. This helps it set and deepens the flavor.

Decorate: Just before serving, press gummy worms into the top “soil.” Add candy bones, eyes, pumpkin candies, and chocolate rocks. If using green coconut “grass,” sprinkle it around a few candy tombstones for a graveyard vibe.

Serve cold: Scoop into bowls with a big spoon. Add extra worms for good measure.