pkg. (4 serving size) Jello Chocolate Instant Pudding
½ cups thawed Cool Whip
Oreo cookies, chopped (about 2 cups)
Pour milk into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes. Gently stir in Coo whip. Spoon 2 T of the chopped cookies into each of eight (1 cup) paper drinking cups. Cover evenly with half of the pudding mixture. Repeat layers. Cover with foil. Freeze 5 hours or until firm. Remove from freezer 15 minutes before serving. Let stand at room temperature to soften slightly. Peel away paper to unmould onto dessert plates. Top each with a cherry. Store leftovers in freezer.