It’s best to make the football cookie part ahead of time so the chocolate and royal icing have time to harden.

In a small pot over low heat, melt the chocolate almond bark or chocolate candiquik. Dip one Milano cookie into the chocolate at a time, use a fork to remove the cookie from the chocolate, and set it on a silicone lined baking sheet to harden. Dip all the cookies and allow the chocolate to harden.

To make a small batch of royal icing, combine powdered sugar, meringue power and water into a small bowl, use an electric mixer to beat it until it’s combined and smooth - 2 minutes. Transfer the royal icing to a squeeze bottle for optimal control.

After the chocolate dipped cookies harden, draw football stitches on each cookie with the royal icing. I find it easiest to draw the center strip on all the cookies first, let it harden, then go back and add the stitches to each cookie.

Place a metal or glass mixing bowl and beaters in the freezer while you prepare the pudding. This bowl will be used to make the whipped cream.

Make the pudding as directed on the back of the box. Allow the pudding to set in the fridge.

Blend the oreos in a blender or food processor until you have oreo crumbs.

Remove the bowl from the freezer, and add the heavy cream, powdered sugar and green food coloring to the bowl, mix with an electric mixer until stiff peaks form, 3-4 minutes.

To assemble the dirt cups, place 1 tbsp of oreo crumbs (or more) in the bottom of each cup. Layer with a large spoonful of chocolate pudding. Spoon or pipe on the green whipped cream. Top each cup with a football cookie right before serving. The pudding cups can be made ahead of time and stored in the fridge, but we sure to add the cookie to the top right before serving.