Frozen Chocolate Oreo Souffles - cooking recipe

Ingredients

3 cups milk
2 (113 g) packages chocolate instant pudding (4-serving size)
1 1/2 cups Cool Whip Topping, thawed
16 Oreo cookies, chopped (about 2 cups)
8 maraschino cherries
8 paper, drinking cups (1 cup size/250mL)

Preparation

Pour milk into medium bowl.
Add the two dry pudding mixes.
Beat with a wire whisk 2 minutes.
Gently stir in thawed whipped topping.
Spoon 2 Tablespoons of the chopped cookies into each of eight (1-cup/250mL) paper drinking cups.
Cover evenly with half of the pudding mixture.
Repeat layers.
Cover with foil paper.
Freeze for 5 hours or until firm.
Remove from freezer about 15 minutes before serving.
Let stand at room temperature to soften slightly.
Peel away paper to unmold souffles onto dessert plates.
Top with a maraschino cherry.
Store any leftover souffles in the freezer.