Vegan Chocolate Pudding

• Whisk together the cornstarch and water to form a paste in a small bowl.
• In a large saucepan over medium heat, combine the cornstarch slurry, soy milk, vanilla extract, sugar, and cacao powder. Stir consistently until it comes to a boil.
• Reduce the heat and continue to cook and stir until the pudding thickens.
• Remove the pan from the heat. Pudding will continue to thicken as it cools. Allow it to cool to room temperature for 5 minutes, then place it in the refrigerator to cool completely.
• While the pudding is cooling, remove the cream filling from the chocolate Oreo cookies. Place it in the food processor and pulse until crumbly.
• Break each large vegan graham crackers into four separate pieces. Shave off the top using a butter knife to round the edges. With a black gel decorating pen, carefully write the letters RIP, or whatever other message you like.
• Once the pudding has cooled, transfer it to individual cups or jars. Top it with the chocolate cookie dirt, graham cracker tombstone, and any other additional decorations you'd like.