Beat pudding mix and milk in large bowl with whisk 2 min. Let stand 5 min. Stir in COOL WHIP and 1/2 cup cookie crumbs.
Spoon into 10 (6- to 7-oz.) paper or plastic cups; top with remaining cookie crumbs. Refrigerate 1 hour.
Meanwhile, cut 15 marshmallows in half. Cut small notch out of each marshmallow half to resemble tulip. Discard removed pieces. Press cut sides of each halved marshmallow in pink or yellow colored sugar for the flower petals. Cut remaining marshmallows lengthwise into 4 pieces for stems. Press cut sides in green colored sugar. Attach 1 stem to each flower. Let stand at room temperature until ready to use.
Top desserts with marshmallow flowers before serving.
These cute portion-controlled desserts are fun treats to enjoy on occasion.
Prepare as directed, using 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding, and substituting 35 vanilla wafers for the vanilla creme-filled chocolate sandwich cookies.
These fun Flower Pot Cups can also be served frozen. Prepare as directed; freeze 3 hours or until firm.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 6g
Trans Fat 0g
Cholesterol less than 5mg
Total Carbohydrates 43g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.