Ghostly Pudding Cups

Ghostly Pudding Cups

1/2 cup cold whipping cream
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
3 1/4 cups cold milk
2 (3.25-ounce) packages chocolate instant pudding & pie filling
15 (10-ounce) clear plastic cups
20 chocolate cream-filled sandwich cookies, crushed - divided use
30 miniature semisweet chocolate chips (for the "eyes")

In a medium bowl, beat whipping cream, powdered sugar and vanilla with an electric mixer until stiff; set aside.

In a large bowl, combine milk and pudding mixes and beat with a wire whisk for 2 minutes. Gently stir in half of the whipped cream and half of the crushed cookies.

Spoon 1 tablespoon of the remaining crushed cookies into each of the 15 cups. Spoon pudding mixture evenly into cups; top with remaining crushed cookies.

Drop remaining whipped cream by spoonfuls onto puddings to create "ghosts."

Decorate with the miniature chocolate chips to create "eyes." Refrigerate until ready to serve.

Makes 15 servings.

Cook's Notes:
1 (8-ounce) container of nondairy whipped topping can be used in place of the whipping cream, powdered sugar and vanilla extract.

Low-fat and fat-free products can be used in this recipe, desired.
snagged from cooksrecipes. com