1. Whisk pudding mixes with cold milk in a large bowl for 2 minutes; let thicken 5 minutes.

2. Fold in about half the whipped topping to lighten the pudding; reserve the rest for other uses.

3. Crush cookies into fine crumbs (food processor or bag + rolling pin), leaving a few chunky bits for texture.

4. Spoon 1–2 tablespoons crumbs into each clear cup, add about 1/4 cup pudding, then repeat layers and finish with a generous crumb top.

5. Chill cups for at least 30 minutes to set and meld flavors.

6. Top each cup with 1–2 candy pumpkins; add gummy worms, sprinkles, or green icing ‘vines’ as desired.

7. Serve cold. Keep refrigerated; best within 2–3 days for optimal texture.