• Dirt layer: Begin by crushing the chocolate cookies. You can crush them in a food processor or pop them in a ziplock bag and roll them over with a rolling pin. The crushed cookies should be fine crumbs when you're finished rolling. Next, melt the butter and then add the oreo crumbs. Mix them together well.
• Homemade cool whip (optional): If you're making cool whip, begin by sprinkling the gelatin over cold water in a saucepan. Allow it to bloom for 2-3 minutes before turning on the heat. Stir it until the water looks clear again and remove it from the heat. In a large bowl, whip together the heavy cream, powdered sugar, and vanilla until soft peaks form. Drizzle the gelatin mixture slowly down the size of the bowl while whipping until it's fully mixed in. Place it in the fridge until you're ready to use it.
• Pudding: In a medium mixing bowl, add milk to the instant pudding and whisk until smooth. Set it aside in the fridge.
• Cream Cheese: In a large mixing bowl, mix the cream cheese and powdered sugar together with a hand mixer until it's fully blended.
• Mix the puddings: Pour the creamy chocolate pudding mixture over the cream cheese mixture and stir it all together. Then fold in the cool whip.
• Layering: In a 9x13 dish, begin by adding a layer of half of the oreo cookie crumbs followed by the chocolate pudding layer, and topped with the remaining oreo cookie crumbs.
• Refrigerate for 3 hours or overnight.
• Decorate: Right before serving, decorate the pudding by adding gummy worms, gummy twin snakes, candy eyes, Halloween sprinkles, and cotton candy ghosts.

How to make cotton candy ghosts:

• With clean, dry hands, take a pinch of cotton candy. Look at the shape and turn it gently to where you think the head should be. Smooth the edges to form the ghost shape. I just smooth the top of the head and leave the bottom a little ragged. Make all of the ghost shapes before adding the eyes. Add candy eyes by placing a teeny tiny amount of water on the back of the eye and sticking it on the ghost.