Mix first 4 ingredients in large microwaveable bowl until blended. Microwave as directed on package for cooked pudding. Cool 5 min.
Spoon 1 Tbsp. syrup into each of 6 (1/2-cup) custard cups; cover with pudding. Top with cookies; cover with plastic wrap or waxed paper. Refrigerate 4 hours.
Run knife around edge of each custard cup to loosen dessert just before serving. Invert onto dessert plates; top with nuts.
Substitute gingersnaps or sugar cookies for the oatmeal cookies.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 70g
Dietary Fibers 3g
* 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.