Place the cookies in a food processor and pulse until they look like fine dirt. If you do not have a processor, toss them in a zip-top bag and crush with a rolling pin. This step is very satisfying.

Set the crumbs aside.

In a large bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla, then mix until creamy and lump-free.

In another bowl, whisk the pudding mix with cold milk until thick. Let it sit for a minute.

Fold the pudding mixture into the cream cheese mixture gently. Then fold in the whipped topping until everything looks fluffy and smooth.

This is where the magic happens. The texture should be light, creamy, and irresistible.

In your serving dish, add a layer of cookie crumbs. Then add a layer of the cream mixture. Repeat until you reach the top, finishing with cookie crumbs.

Decorate with gummy worms or extra crumbs if you like.

Cover and refrigerate for at least two hours. Overnight is even better. The flavors settle, and the texture becomes perfect.