Ingredients
Equipment
Method
Make cookie layers
- Place the Oreo cookies in a large resealable bag.
- Crush the cookies finely with a rolling pin.
- Spread half of the cookie crumbs evenly in the bottom of a 9x13-inch dish.
- Set the remaining crumbs aside.
Make filling
- Beat the butter, cream cheese, and powdered sugar in a large bowl until smooth and creamy.
- Whisk the pudding mixes and cold milk in a separate bowl for 2 minutes, until thickened.
- Fold the pudding into the cream cheese mixture until smooth.
- Fold in the thawed whipped topping until no streaks remain.
Assemble and chill
- Spread the filling evenly over the cookie layer.
- Sprinkle the remaining cookie crumbs over the top.
- Arrange the gummy worms and candy pumpkins on top.
- Cover the dish.
- Refrigerate for at least 4 hours before serving.
Notes
For neat slices, chill the cake until fully set before serving. Store covered in the refrigerator for up to 4 days; freezing is not recommended because the whipped topping and pudding filling can change texture. For a dairy-free variation, use dairy-free butter, cream cheese, milk, pudding mix, and whipped topping, checking that the cookies and candies are also dairy-free.
