Yield: 6 servings, 3pts each
9 reduced-fat Oreos, divided
1 1/2 teaspoons butter or margarine, melted
3 (3 1/2 ounce) fat-free vanilla pudding, cups (such as Hunt's Snack Pack)
1/2 cup fat-free cool whip, thawed
1/2 teaspoon vanilla extract
1. Place paper or foil muffin cup liners in each of 6 muffin cups; set aside.
2. Place 4 cookies in a zip-top plastic bag; finely crush cookies using a meat mallet or rolling pin.
3. Combine cookie crumbs and butter; stir well.
4. Press cookie-crumb mixture evenly into bottom of each muffin cup liner.
5. Place remaining 5 cookies in plastic bag, and coarsely crush.
6. Combine 1/4 cup crushed cookies, pudding, whipped topping, and vanilla in a bowl; stir well.
7. Divide pudding mixture evenly among prepared muffin cups.
8. Top each evenly with remaining crushed cookies.
9. Cover and freeze until firm.
I put the pudding mixture into a ziploc bag and cut an end off to squeeze some into each muffin tin...just makes it easier and a little cleaner. Obviously, where are you going to go wrong with this recipe? Oreos, pudding, coolwhip...yeah, sounds delicious and tastes delicious! Just let them sit at room temp for about 5-10 minutes before serving...AND ENJOY!
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