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Close up of a Halloween dirt cup decorated with a Milano cookie headstone, candy eyes, and gummy worms.

Halloween Dirt Cups

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  • Author: Julianne Dell
  • Prep Time: 30 minutes
  • Chilling Time: 1-2 hours
  • Total Time: 0 hours
  • Yield: 6-8 servings
  • Category: Dessert
  • Method: No-bake
  • Cuisine: American


Halloween dirt cups are such a fun and easy Halloween dessert! Layered with Oreo mousse and topped with a graveyard of edible goodies, they’re great for kids and perfect for parties.


  • 1 bag (14oz/305g) Oreos
  • 1 pkg (3.4oz) instant chocolate pudding
  • 1 ½ cups milk
  • 1 container (8 oz) Cool Whip (see notes for homemade option)
  • 4 Milano Cookies
  • Gummy Worms
  • Black writing gel icing
  • Edible candy eyes


  1. Using a food processor, grind 12 Oreo cookies into fine crumbs. Then crush the remaining cookies into smaller pieces using a large Ziploc bag and a heavy object to smash the cookies. Set them aside.
  2. In a medium-sized bowl, combine the pudding mix and milk and whisk until the powder has dissolved. Refrigerate until the pudding has set, about 10 minutes or so.
  3. Once the pudding has set, fold in the whipped cream until is mostly mixed, then add in the crushed cookies (not the fine crumbs) and fold into the mousse. Assemble next or set the mousse in the refrigerator to chill. The mousse should be chilled for 1-2 hours for best results. This can be done before or after assembly.
  4. To make the tombstones, cut each Milano cookie in half with a sharp knife. Then use the black writing icing to spell “RIP”.
  5. To assemble, place 1 tablespoon of Oreo crumbs in the bottom of the cup, then add one or two heaping scoops of Oreo mousse, and smooth with a spoon. Add another tablespoon of Oreo crumbs, followed by more mousse, and a final layer of Oreo crumbs on top. To decorate, place a cookie in the middle with gummy worms, and eyeballs.


  • Instant pudding generally calls for 2 cups of milk. I reduced it to 1 ½ cups to make the mousse a little thicker.
  • Homemade Whipped Cream: You’ll need 1 cup heavy whipping cream and ½ cup powdered sugar. Chill the bowl and whisk attachment in the freezer for 5-10 minutes. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken. Slowly add the powdered sugar and continue beating at high speed until stiff peaks form. Mix into the set pudding in place of the Cool Whip. See my post on how to make whipped cream for more details.
  • Storing: The mousse should be chilled for 1-2 hours for best results. This can be done before or after assembly. If you have leftover dirt cups or leftover mousse, keep everything covered airtight in the fridge for up to 4-5 days.
  • Serving size: This recipe makes enough to fill six 8-ounce tumblers right to the top. This is a perfect portion for an adult. If you’re making these dirt cups for kids, consider stretching the recipe over more tumblers by filling them halfway, or use smaller glasses. Another option is to adapt this recipe for an 8×8 or 9×9-inch square pan. I suggest simply layering the mousse and adding the cookie crumbs over top (as opposed to multiple layers). After chilling in the fridge, garnish as desired.


  • Serving Size: 1 Cup
  • Calories: 222
  • Sugar: 25.6 g
  • Sodium: 345.6 mg
  • Fat: 8 g
  • Trans Fat:
  • Carbohydrates: 35.2 g
  • Fiber: 0.6 g
  • Protein: 2.7 g
  • Cholesterol: 1.2 mg