Oreo Mousse - cooking recipe

Ingredients

1 (12 ounce) carton frozen fat-free whipped topping, thawed
1 (1 1/2 ounce) package sugar-free instant chocolate pudding mix
6 reduced-fat oreo cookies

Preparation

Pour whipped topping into a large mixing bowl.
Sprinkle pudding mix into the topping.
Stir the mixture with a large spoon until the pudding mix begins to dissolve in the whipped topping.
Place the cookies into the bowl of a food processor and process the cookies until they are crumbly.
Gently fold the cookie crumbs into the whipped topping.
Spoon the mousse into individual parfait glasses and top with crumbed cookies or a maraschino cherry.
Cover and refrigerate for at least 8 hours before serving.