Step 1: Place the chocolate sandwich cookies in a food processor and pulse until they become fine crumbs that resemble soil; set aside.
Step 2: In a large bowl, beat the softened cream cheese and butter until smooth, then mix in the powdered sugar until well combined.
Step 3: In another bowl, whisk together the cold milk and instant chocolate pudding mix for 2 minutes until it begins to thicken.
Step 4: Gently fold the thickened pudding into the cream cheese mixture, then fold in the thawed whipped topping until the color is uniform.
Step 5: In a serving dish or individual cups, layer 1/3 of the cookie crumbs, followed by 1/2 of the pudding mixture and some gummy worms.
Step 6: Repeat the layers, finishing with a final thick layer of cookie crumbs on top and the remaining gummy worms ‘crawling’ out of the dirt.
Step 7: Refrigerate for at least 4 hours before serving to allow the layers to set and the flavors to meld.