Dirt Pudding: Creamy Chocolate Crunch

Instructions:

1. Place the chocolate sandwich cookies into a food processor. Pulse until you achieve a mixture of fine mahogany-colored dust and small, gravel-like chunks.
2. Mix 1 cup of the cookie crumbs with the melted butter and press into the bottom of a 9x13 inch glass dish or individual cups to create a firm crust.
3. In your KitchenAid mixer, beat the softened Philadelphia cream cheese and sifted powdered sugar until ivory-colored and completely smooth with no lumps.
4. In a separate large bowl, whisk together the cold milk and the instant chocolate pudding mix.
5. Slowly add the thickened pudding into the cream cheese mixture, beating on low speed until fully combined.
6. Once combined, fold in the thawed Cool Whip.
7. Layer the pudding mixture over the crust, then top with the remaining cookie crumbs to resemble soil. Garnish with gummy worms and fresh mint sprigs.
8. Chill in the refrigerator for at least 2 hours before serving to allow the matrix to stabilize.