Step 1

Whisk together pudding mix and cold milk in a mixing bowl until smooth.

Step 2

Place bowl in the refrigerator to soft set, about 10 minutes.

Step 3

Reserve about 1 1/2 cups of whipped topping to make ghosts later. Then take the pudding out and fold in the remaining whipped topping.

Step 4

Place the bowl back in the refrigerator to chill for at least 15 minutes or up to 3 days.

Step 5

Lay the Milano cookies or chocolate-covered graham crackers out on a baking sheet.

Step 6

Write years or RIP on the cookies.

Step 7

Add 6-8 Oreo cookies to a food processor and crush them into crumbs.

Step 8

Line a baking sheet with parchment paper.

Step 9

Add 2-3 blocks of Almond Bark to a microwave-safe bowl.

Step 10

Heat in the microwave for 1 minute, remove and stir. Continue cooking for 10-20 seconds until the chocolate is almost melted. Stir until completely melted and smooth.

Step 11

Transfer chocolate to a plastic decorator bag or resealable bag and snip off a small amount of the end of the bag.

Step 12

Create trees by piping melted chocolate onto parchment paper. Let set for 10-15 minutes until hard.

Step 13

Divide chocolate pudding filling into serving dishes or a 13x9 glass dish. **see notes

Step 14

Sprinkle a layer of chocolate cookie crumbs over the pudding mixture.

Step 15

Use the reserved cool whip to make "ghosts." Then add the decorations and gummy worms to the cups.