In a saucepan combine the cornstarch, cocoa powder, and sugar. Stir to combine. Pour ½ cup of the Silk into the mixture and stir to combine. It will be thick, but continue stirring until all the powdery mixture is combined.

Add the remaining Silk and then place over a burner on medium heat. Bring to a simmer/low boil, continually stirring.

Cook for a minute or two, until thickened.

Remove from heat and pour equal amounts into 2 regular-size cups, 4 smaller cups. Place in the refrigerator where the mixture will continue to thicken.

Twist the tops off of the four Halloween chocolate sandwich cookies and scrape off the orange filling.** Roll each of the four orange filling pieces into a ball and insert a broken pretzel piece into the top. Set aside.

Use a food processor or rolling pin to crush the chocolate cookies.

Use a butter knife to gently scrape off the edges of the graham crackers, so that they're rounded, like a tombstone.

After about 30 minutes, top each pudding cup with chocolate cookie crumbles

Use decorator icing to write RIP on each of the graham cracker piecess. Place one in the pudding for each cup. Add two candy pumpkins to the top.

Return to the fridge to stay chilled until serving.