Create the "Dirt": Place the entire Oreo cookies (filling and all) into a food processor. Pulse until they resemble coarse, sandy soil. If you don't have a food processor, you can place them in a sealed plastic bag and crush them with a rolling pin. Set aside about 200g of the crumbs for the top layer.

Start the Cream Cheese Base: In a large mixing bowl, use an electric hand mixer or a stand mixer to beat the softened cream cheese and softened butter together on medium speed until completely smooth and free of lumps, about 2-3 minutes.

Sweeten the Base: Add the sifted icing sugar and vanilla extract to the cream cheese mixture. Beat on low speed to combine, then increase to medium-high and beat for another 2 minutes until the mixture is light and fluffy.

Whip the Cream: In a separate, chilled bowl, whip the cold double cream until it forms stiff peaks. You can learn more about achieving the perfect consistency from BBC Good Food's guide. Be careful not to over-whip, or it will turn grainy. I find that once I see clear tracks from the whisk, I stop and check frequently.

Combine Gently: Carefully fold the whipped cream into the cream cheese mixture using a spatula. Use gentle, sweeping motions to keep the air in the cream, stopping as soon as it's combined. Set this bowl aside.

Make the Pudding: In another large bowl, whisk together the instant vanilla pudding mix and the cold whole milk for about 2 minutes, or until it starts to thicken.

Final Fold: Gently fold the thickened vanilla pudding into the cream cheese and whipped cream mixture. Continue folding until everything is evenly incorporated and the colour is uniform.

Assemble the Layers: Choose your serving dish (a 3-litre glass trifle bowl works well). Sprinkle a thin layer of the reserved Oreo crumbs on the bottom. Spoon half of the pudding mixture over the crumbs and spread it evenly. Top with about half of the remaining Oreo crumbs.

Final Layers and Chill: Add the rest of the pudding mixture, spreading it out to the edges. Finish with the 200g of Oreo crumbs you set aside at the beginning, covering the entire surface.

Chill to Set: Cover the dish with cling film and refrigerate for at least 4 hours, or preferably overnight. This allows the pudding to set fully and the flavours to meld. Just before serving, decorate with gummy worms and mint sprigs.