1 pkg. (4-svg) sugar-free, instant pudding
2 cups skim milk
5 chocolate sandwich cookies, crushed
½ cup thawed light whipped topping
1. Beat pudding mix and milk in large bowl with whisk for 2 minutes.
2. Add cookies and whipped cream; stir until just blended.
3. Spoon into 10 plastic or paper cups. Freeze for 30-45 minutes, or until mixture has started to harden; insert pop sticks into each cup for handle. Freeze 5 hours or until firm.
4. When ready to servek, place the bottom of each cup in a bowl of warm water for 15 seconds. Press firmly onto the bottom of cup to release pop (do not twist or pull pop stick).
Nutrition Facts per Serving: 65 calories, 1 g fat