Total Time
5hrs 10mins
Prep 10 mins
Cook 5 hrs

These get their shape from a paper cup! (Cooking time is freezing time.) From Kraft Food and Family. It won't let me use "8 serving size or two 4 serving size" for the pudding so don't go by what I have in the ingredients!

Ingredients Nutrition

Directions

  1. Pour milk into medium bowl.
  2. Add dry pudding mix.
  3. Beat with wire whisk for 2 minute.
  4. Gently stir in whipped topping.
  5. Spoon 2 t of the chopped cookies into each of eight 8-9 oz. paper drinking cups.
  6. Cover evenly with half of the pudding mixture.
  7. Repeat layers.
  8. Cover with foil.
  9. Freeze 5 hours or until firm.
  10. Remove from freezer about 15 minute before serving.
  11. Let stand at room temperature to soften slightly.
  12. Peel away paper to unmold onto dessert plates.
  13. Top each with a cherry.
  14. Store leftovers in freezer.
Most Helpful

5 5

I lightened this up using 2% milk, sugar free pudding, and CoolWhip Lite but there is no sub for OREOS! I processed them in my food processor to make fine crumbs and they were a perfect addition! LOL. Thanks for posting TansGram. Made for When It's Hot Tag Game.

4 5

These were really good. I did have a little trouble getting the cups off with the cookie crumbs intact, but it was all good. Very rich even though it was low lat. I used skim milk, fat-free cool whip and fat-free pudding.

5 5

DH says this is 5 stars easily - more if possible! Very yummy! I used regular instant chocolate pudding, but did cut calories and used 2% milk and sugar free Cool Whip. Again - very yummy and definitely one of the easiest desserts I have ever made! Thanks for posting Greg!!