Ingredients
Equipment
Method
- Set up your station with bowls for each dessert and line a sheet pan with parchment for dipped marshmallows and brownies to keep cleanup easy and speed assembly.
- Whisk together instant pudding mix and cold milk for two minutes until thick, folding in whipped topping for creaminess. Refrigerate while crushing cookies.
- Crush chocolate sandwich cookies in a sealed bag using a rolling pin until soil-like texture is achieved. Reserve some crumbs for topping.
- Layer two-thirds pudding, topped with cookie crumbs, gummy worms, candy eyes/bones in clear cups. Chill at least 15 minutes. Add whipped topping just before serving if desired.
- Cut brownies into bites if using a pan. Chill bites to firm. Melt white chocolate in bursts, stirring, adding oil if thick.
- Drizzle melted white chocolate over brownie bites in crisscross pattern using a bag with snipped corner. Add candy eyes while drizzle is wet. Let set.
- Insert sticks into marshmallows and chill briefly if sticky. Dip in melted white chocolate, let excess drip off, place upright or on pan.
- Add shredded coconut if desired before chocolate sets for fuzzy effect. Use edible marker or melted chocolate dots to add faces when coating is nearly set.
- Tidy chocolate drips with knife when set. Arrange desserts on tray with varied height and extra decorations for visual appeal.
- Make ahead timing: Dirt Cups up to 8 hours ahead, brownies up to 1 day, marshmallow wands best within 12 hours. Bring to room temp before serving.
- Invite guests to decorate with extra candy eyes, gummy worms, and colored melts for interactive fun at parties or classroom events.
- Use mini cups and bite-sized brownies to encourage sampling and make a tasting experience.
- Final touches: Wipe cup rims, straighten candy eyes, sprinkle cookie crumbs for professional and photo-ready appearance.
Notes
Swap flavors like vanilla or peppermint, customize toppings, and use store bought shortcuts to save time. Perfect for family friendly and scaled up parties.
