Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in Cool Whip.
Place half the cookies, bottom sides up, in 22 paper-lined muffin cups. Top each with about 2 Tbsp. pudding mixture and second cookie, bottom side down.
Freeze 3 hours or until firm. Peel off paper liners before serving.
Kraft Kitchen Tips!
Roll edges of unwrapped frozen cookie sandwiches in coloured sprinkles before serving.
Prepare using Jell-O Vanilla Instant Pudding.
Calories From Fat
% Daily Value
Fat 8 g
Saturated fat 4 g
Cholesterol 5 mg
Sodium 210 mg
Carbohydrate 26 g
Fibre 1 g
Sugars 15 g
Protein 2 g
22 servings, 1 cookie sandwich (45 g) each
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.