Worms and dirt dessert cups are a fun, no bake treat that is perfect for kids, bake sales, and Halloween parties! Chocolate cookie crust topped with easy chocolate mousse, more cookie crumbs, and gummy worms! This easy no bake dessert is a fun favorite!
Ingredients for Worms and Dirt Dessert Cups
- Chocolate sandwich cookies – Basically, Oreo cookies. Crushed cookies. No need to remove the cream filling! You will need 3 cups total – 2 cups for the chocolate cookie crust and 1 cup for the topping.
- Unsalted butter – Melted.
- Instant chocolate pudding mix – Be sure it is instant pudding mix and not cook and serve. A 3.9 ounce box.
- Milk – Use whatever cold milk you would like!
- Heavy cream – Heavy cream or heavy whipping cream work equally as well for this recipe.
- Gummy worms – Use your favorite brand of gummy worms! For these cups, I used sour gummy worms!
Tools & Supplies to Make Worms and Dirt Dessert Cups
How to Make Worms and Dirt Dessert Cups
- Stir together chocolate sandwich cookie crumbs and melted butter.
- Portion the crumbs into 28 2-ounce plastic cups using a small cookie scoop or spoon. Use one of the plastic cups to press the crumbs into the bottom of the cup.
- In another mixing bowl, whisk together instant chocolate pudding mix and milk. Chill for 5 minutes.
- Add in heavy cream to the pudding mixture and whip with an electric hand mixer until thickened.
- Fill a piping bag with the chocolate mousse mixture. Pipe the mousse into the cups until about 3/4 full.
- Sprinkle the top of the chocolate mousse with additional chocolate sandwich cookie crumbs.
- Add gummy worms! Cut the gummy worms in half if they are too large.
- Seal the cups with a lid and chill. The cups can be served immediately or stored in the refrigerator for 2 to 3 days.
Worms & Dirt Dessert Cups Recipe Tips
Plastic cups
The plastic cups with lids can be found on Amazon or at your local party supply store. You can also use cupcake liners or make it into a no bake cheesecake in an 8-inch pan.
Yield
This recipe makes approximately 28 2-ounce cups. This is an estimation. You may have a few more or a few less depending on how much chocolate mousse filling you pipe into the cups! A small cookie scoop measures the perfect amount of crumbs in the 28 cups.
Chocolate sandwich cookie crumbs
Use a food processor to make chocolate sandwich cookie crumbs. No need to remove the cream filling! Be sure to make fine crumbs for the best results!
Gummy worms
Use your favorite type of gummy worms! For these dessert cups, I used sour gummy worms. Depending on the type of gummy worms you purchase, you may need to cut them in half to fit into the small 2-ounce cups.
Storing and serving
The dessert cups can be stored in the refrigerator for about 2 to 3 days. A great way to serve these dessert cups at a party is straight out of a cooler so they remain chilled. When serving, do not leave the cups out for more than 30 minutes or so.
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Worms and Dirt Dessert Cups
Equipment
- 28 2-ounce plastic cups with lids
- Electric hand mixer
Ingredients
Chocolate Cookie Crust
- 2 cups chocolate sandwich cookie crumbs
- ¼ cup unsalted butter melted
Chocolate Mousse Filling
- 3.9 oz instant chocolate pudding mix
- 1 ½ cups milk
- 1 ½ cups heavy cream
Topping
- 1 cup chocolate sandwich cookie crumbs
- 28+ gummy worms
Instructions
- In a small bowl, combine chocolate sandwich cookie crumbs and melted butter. Mix to combine.
- Portion the crumbs into 28 2-ounce plastic cups using a small cookie scoop or spoon. Use one of the plastic cups to press the crumbs into the bottom of the cup.
- In a large mixing bowl, whisk together instant chocolate pudding mix and milk until combined. Chill for 5 minutes.
- Pour heavy whipping cream into the pudding and whip on medium-high speed with an electric hand mixer until thickened.
- Fill a piping bag with the chocolate mousse mixture. Pipe into the cups until about 3/4 full.
- Spoon chocolate sandwich cookie crumbs over the chocolate mousse. Use the back of a spoon to spread the crumbs to cover the mousse.
- Add gummy worms to the top of the dessert cups. Depending on the size of the worms, you may need to cut them in half if they are too large.
- Seal the cups with a lid and chill. The cups can be served immediately or stored in the refrigerator for 2 to 3 days.
Notes
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