1 small package (3.4 ounces) instant vanilla or white chocolate pudding mix
1/2 cup additional chocolate sandwich cookie crumbs for topping
Instructions
Combine the 1 1/2 cups of cookie crumbs and melted butter in a bowl. Mix until the crumbs are evenly moistened.
Press about 2 tablespoons of the crumb mixture firmly into the bottom of 6 small dessert cups or ramekins to form the crust. Place the cups in the freezer while you prepare the filling.
In a large bowl, beat the softened cream cheese and powdered sugar together until smooth. Beat in the vanilla extract.
In a separate medium bowl, whisk together the cold milk and instant pudding mix for 2 minutes until it begins to thicken.
Gently fold the thickened pudding mixture into the cream cheese mixture.
Fold in 1 cup of the thawed whipped topping until just combined. Do not overmix.
Spoon or pipe the filling evenly over the chilled crusts in the 6 cups.
Refrigerate the cups for at least 4 hours, or until the filling is firm.
Before serving, top each cup with the remaining whipped topping and sprinkle with the reserved 1/2 cup of cookie crumbs.
Notes
You can use any brand of chocolate sandwich cookies for the crust and mix-ins.
For a firmer filling, use an extra 1/2 cup of whipped topping.
If you do not have individual cups, you can press the crust into a 9-inch pie plate and slice after chilling.