SPOOKY FOREST CUPS

1 ½ c. sugar
½ c. unsweetened cocoa powder
1/3 c. corn starch
½ tsp salt
3 ½ c Shamrock Farms Whole Milk (Use coupon: click here to save $1 on any 2 Shamrock products)
6 large egg yolks
8 oz. semisweet chocolate
4 Tbsp. butter
4 Tbsp. Vanilla Extract
20 whole chocolate sandwich cookies, + 12 crushed
1 ½ c. chocolate candy melts (or more chips)
Candy Pumpkins, chocolate sprinkles

Whisk together sugar, cocoa, cornstarch, and salt in a medium saucepan. Whisk in milk and eggs. Cook over medium heat, whisking until mixture just begins to bubble and thicken (5-7 minutes). Remove from heat, add chocolate, butter, and vanilla. Stir until chocolate is melted and the mixture is smooth.
Place 1 whole cookie on the bottom of 10 juice glasses (about 6 ounces each). Top with half of the pudding, dividing evenly. Top with a second cookie. Top each glass with remaining pudding, dividing evenly. Top with crushed cookies, dividing evenly, cover, and chill.
Melt candy melts or chips, transfer to a heavy-duty-zip top bag, and cut a small hole in one corner. Pipe tree shapes and sprinkle with sprinkles. Chill until set.
Insert chocolate trees into glasses and decorate with candy pumpkins.

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