Place the cookies in a food processor, and pulse in long bursts until the cookies are in fine crumbs.

If you don’t have a food processor, place all the cookies in a heavy-duty gallon zip-top bag. Roll over the cookies with a rolling pin, pausing to adjust the bag and shift the cookies around as necessary. Smash/pound/roll them until they are mostly fine crumbs, with some small chunks remaining.

In a large bowl, whisk together the instant pudding and milk, and whisk until it’s smooth and free of lumps. Let the pudding set for 5-7 minutes, until it has a thick, pudding-like texture.

While you wait, whip the heavy cream to medium firm peaks.

Once the pudding is set and the cream is whipped, gently fold the cream into the pudding.

Add three-quarters of the cookie crumbs and stir them in to the pudding.

Divide the pudding between eight 8-oz cups or jars.

Stick 3 worms into the top of each cup.

Spoon the remaining cookie crumbs on top of each cup and spread them out into an even layer. Top with chocolate rocks, if you have them.

Enjoy immediately, or refrigerate until ready to serve. Cover leftovers with plastic wrap, and store in the refrigerator for up to a week.