Rating: 5 stars
15 Ratings
  • 5 star values: 13
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

I was bringing a dessert to a 'spooky Halloween dinner,' and wanted to make something creative. I had heard of the 'dirt cup' recipes with gummy worms before, but I wanted to do something a little different, so I adapted the recipe to this! Kiddos loved it and so did the adults!

Recipe Summary

prep:
30 mins
total:
30 mins
Servings:
12
Yield:
1 9x13-inch baking dish
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Crush cookies in 2 or 3 batches in a food processor. Pulse until you get fine crumbs, about 30 seconds per batch. Transfer to a bowl.

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  • Place cream cheese, butter, and confectioner's sugar in food processor; mix until smooth, about 30 seconds.

  • Whisk milk and pudding mixes together in a bowl until pudding is thickened; fold in whipped topping. Stir in cream cheese-butter mixture.

  • Press 1/3 of the cookie crumbs onto the bottom of a 9x13-inch pan. Sprinkle half of the gummy worms on the crumb layer. Spread half of the pudding mixture over the crumbs and candy. Carefully layer another 1/3 of the crumbs over the pudding mixture and sprinkle on more gummy worms. Add the last layer of cookie crumbs and smooth them out for your "pumpkin patch."

  • Place pumpkin candy in rows with enough room to for frosting "vines" and "leaves."

  • Tint frosting with green food coloring and transfer to piping bag. Connect pumpkins with "vines" and add swirling tendrils. Switch to a leaf tip and create some leaves.

Cook's Notes:

If you need to store, store chilled until ready to serve.

Goes great for Halloween, but you can adapt the recipe for almost anytime!

Nutrition Facts

795 calories; protein 8.1g; carbohydrates 110.6g; fat 37.1g; cholesterol 46.6mg; sodium 722.7mg. Full Nutrition
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