Crush the chocolate sandwich cookies in a food processor until they reach the consistency of fine crumbs.

In a medium bowl, cream together the softened butter, cream cheese, and powdered sugar until smooth and aerated.

In a separate large bowl, whisk together the instant pudding mix and cold milk for 2 minutes until the mixture begins to thicken.

Gently fold the cream cheese mixture and the thawed whipped topping into the pudding until no white streaks remain.

In a 9x13 inch baking dish or individual serving cups, layer 1/3 of the cookie crumbs followed by 1/2 of the pudding mixture.

Repeat the layers, finishing with a final layer of cookie crumbs on top to represent dirt.

Refrigerate the dish for a minimum of 3 hours to allow the layers to set and the cookies to soften slightly.

Just before serving, garnish with gummy worms, tombstone cookies, and candy pumpkins for a spooky Halloween presentation.