- Crush the chocolate sandwich cookies in a self-sealing plastic bag using a rolling pin.
- Pour the cold milk into a bowl. Add the instant chocolate pudding. Beat with a whisk for 2 minutes.
- Stir in the frozen whipped dessert topping, thawed, and half the crushed cookies. Chill mixture for one hour.
- In plastic cups, layer pudding mix, remaining crushed cookies, and yellow and green jelly beans. Add a "mushrooom" or two made by sticking a round green jelly candy attached with icing to the cut end of an oblong jelly candy. Top with fruit-flavored worm-shaped candies.