Make Pudding

1. In a medium skillet over medium heat, combine sugar, cornstarch and salt
2. Stir in milk and chocolate.  Cook, stirring constantly until chocolate melts and mixture thickens, about 15 minutes
3. Remove from heat and whisk in egg yolks, one at a time, so eggs don’t curdle.  Return to heat and whisk for 2 minutes over medium heat
4. Remove from heat and stir in butter and vanilla until fully mixed and pudding is shiny
5. Transfer to a cool bowl and refrigerate at least 3 hours or overnight with plastic wrap pressed on top of the pudding to avoid forming a film (skin layer) on top

Assemble Layers

1. Pour a third of the chilled pudding into cool clear serving bowl
2. Crush the whole container of cookies in a plastic freezer bag, using a rolling pin, pour half into the pudding and stir until combined
3. Next, add a layer of crushed pretzels (or any other toppings of choice - have fun with it - no rules here!)
4. Spread another third of the pudding on top and add a layer of gummy worms
5. Add the remaining pudding, and top with the remaining crushed chocolate sandwich cookies for the "topsoil"

Add Decorations & Serve

1. Decorate with candy corn, candy pumpkins, and white chocolate decorations (see How To below)*  and maybe a few more gummy worms!
2. Keep chilled until serving

*Spooky White Chocolate Shapes

1. Melt white chocolate using a microwave in 10 second increments, stirring each time
2. Pour into piping bag or plastic baggie with the tip cut.  Pipe out shapes onto parchment lined pan and chill