Preheat oven to 350°F. Line two large cookie sheets with parchment paper.

In large bowl, break up cookie dough. Stir or knead in melted baking chocolate and flour until well blended.

Shape dough into 18 balls. Place balls 3 inches apart on prepared cookie sheets.

Bake 14-17 minutes or until set. Let them cool for 30 minutes. These will be the "bread" for your frozen dirt sandwiches.

Meanwhile, crush the chocolate sandwich cookies (such as Oreo cookies). I used a food processor but you could also put them in a large resealable plastic bag and crush them with a rolling pin. You should have about 3 ¼ cups of cookie crumbs. Set aside.

Next, make the pudding. Pour the dry pudding mix into a large bowl, then add the cold milk. Whisk everything together until all of the dry pudding dissolves and it’s smooth and free of lumps. You can use an electric mixer, if you wish.

Let the pudding sit for about 5 minutes, until it thickens and is no longer liquid.

Add the whipped topping and 2 ¼ cups of the cookie crumbs. Stir to combine. Place in refrigerator to firm up a bit, about 30-45 minutes.

To assemble, using an ice cream scoop, scoop about ¼ cup of pudding mixture onto one cookie. Sprinkle with some of the remaining cookie crumbs. Add 2 gummy worms. Scoop another ¼ cup of pudding mixture on top. Sprinkle more cookie crumbs and top with another cookie. Repeat process to make a total of 9 sandwiches. (Note: I assemble them on small paper plates. Once they were assembled, I placed them right into the freezer. You might not want to handle them again until they are frozen. They will look prettier that way.) Place in freezer until set, at least 2 hours or overnight.

To serve, let them thaw for about 10 minutes before serving. Store covered in freezer for up to 2 weeks (if they last that long).