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Prepare pudding according to package directions and place in the fridge for 10-15 minutes.
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Crush the cookies in a food processor. Combine them with the melted butter until well combined.
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Put the cupcake liners into a cupcake pan and divide the crushed cookie mixture between the 12 liners. They should be about a third filled. Press the cookie mixture down tightly with the back of a spoon.
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For the next layer, spoon pudding into each cup filling them up about another third. Make sure to smooth the pudding out.
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Add a few drops of food color to the whipped topping and gently stir until its combined. Add a layer of the pink whipped topping over the layer of chocolate pudding. Make sure this last layer comes to the top of the cupcake liners and smooth it out.
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Sprinkle some rainbow jimmies over each dessert cup.
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Place in the freezer for 4-6 hours or overnight.
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These are a great sweet treat on a hot summer day!