Place the chocolate sandwich cookies in a food processor and pulse until finely crushed to create cookie crumbs. Set aside.

In a large mixing bowl, whisk together the cold milk and instant chocolate pudding mix for 2 minutes, or until thickened.

Gently fold in the thawed whipped topping until fully combined with the pudding mixture.

Layer the dirt cups by starting with a spoonful of cookie crumbs in the bottom of each cup or glass.

Add a layer of the pudding mixture on top of the cookie crumbs.

Add a layer of diced strawberries for the red layer, followed by a layer of blueberries for the blue layer.

Repeat the layering process until the cups are filled, ending with cookie crumbs on top.

Decorate the tops with red, white, and blue sprinkles for a festive touch, if desired.

Cover and refrigerate the dirt cups for at least 30 minutes to chill before serving.