Crush the cookies. Add chocolate sandwich cookies to a large zip-top bag and crush with a rolling pin until they’re fine crumbs. You can also pulse them in a food processor. Keep a few larger pieces for texture if you like.

Make the pudding. In a large bowl, whisk instant pudding mix with cold milk according to the package directions. Let it sit for 5 minutes to thicken.

Boost the creaminess (optional). If using cream cheese, beat the softened cream cheese with powdered sugar and vanilla until smooth. Fold in half of the whipped topping to make a light, creamy base.

Combine layers. You have two options: Classic: Fold the whipped topping directly into the pudding for a lighter texture. Layered: Spoon a layer of the cream cheese mixture, then a layer of pudding. Both approaches are delicious.

Color the coconut. In a small bowl, add a few drops of green food coloring to the shredded coconut. Toss with a fork or shake in a bag until it looks like spring grass.

Assemble the cups. Add 1–2 tablespoons of cookie crumbs to the bottom of each cup. Spoon in a layer of pudding mixture. Add more cookie crumbs, then repeat until you reach near the top. Finish with a generous “dirt” layer so the top looks like soil.

Decorate. Sprinkle on green coconut grass. Nestle in mini chocolate eggs or jelly beans. Add a gummy worm peeking out of the “dirt,” and press a Peeps bunny or chick on top if you’re using them.

Chill. Refrigerate for at least 1 hour to set the layers and deepen the flavors. Serve chilled.