Roll cookie dough into 1-inch balls; place in 24 mini muffin pan cups sprayed with cooking spray. Bake 8 to 10 min. or until lightly browned.
Cool cookie shells in pans 10 min. Run knife around cups to loosen. Remove cups to wire racks; cool completely. Meanwhile, combine remaining ingredients. Refrigerate 1 hour.
Spoon pudding mixture into cookie shells just before serving.
The cookie balls will transform into shells as they bake - no need to press them onto bottom and up side of each cup before baking as directed.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 2g
Trans Fat 0g
Cholesterol less than 5mg
Total Carbohydrates 22g
Dietary Fiber 0g
* 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.