Gingerbread Cookie Cups

Instructions

1. Step 1

   Beat pudding mix, spices and milk in large bowl with whisk 2 min. Let stand 5 min.

2. Step 2

   Meanwhile, crush 10 of the cookies into fine crumbs.

3. Step 3

   Stir 2 cups of the COOL WHIP into pudding, then spoon about 1/4 cup of the pudding mixture into each of 8 (6- to 7-oz.) paper or plastic cups. Top with cookie crumbs and remaining pudding mixture.

4. Step 4

   Refrigerate 30 min.

5. Step 5

   Spoon remaining COOL WHIP over desserts just before serving; top with sprinkles.

6. Step 6

   Insert 1 of the remaining gingerbread cookies into top of each dessert.

   How to Thaw the COOL WHIP:

   Place unopened tub of COOL WHIP in the refrigerator. Allow 4 hours for the COOL WHIP to completely thaw. Do not thaw COOL WHIP in the microwave.

   Variation:

   Prepare recipe with JELL-O Vanilla Flavor Sugar Free Fat Free Instant Pudding and COOL WHIP LITE Whipped Topping.