Make the pudding:
In a medium bowl, whisk pudding mix and milk for 2 minutes. Let thicken for 5 minutes.

Make the filling:

• If using cream cheese: beat cream cheese + powdered sugar until smooth.

• Gently fold in the whipped topping.

• Fold the pudding into the whipped mixture until fully combined.

Crush cookies:
Pulse cookies in a food processor or place in a bag and crush with a rolling pin until they look like dirt.

Assemble cups:

• Add 1–2 tbsp crushed cookies to bottom of each cup.

• Spoon or pipe pudding mixture over the crumbs.

• Add another layer of cookie crumbs.
  Repeat layers until near the top, ending with “dirt” crumbs.

Make tombstones:
Use icing gel to write “RIP”, crosses, or names on cookies. Let set.

Decorate:
Stick tombstone cookies into the cups. Add gummy worms crawling out, pumpkins, bones, etc.

Chill:
Refrigerate at least 1 hour before serving so crumbs soften slightly and layers set.