Ingredients
Equipment
Method
- Pour 2 cups of cold milk into a mixing bowl. Add the instant vanilla pudding mix, using a standard box that calls for 2 cups of milk. Whisk according to the package directions, usually about 2 minutes, until smooth. Let the pudding stand for the package's recommended setting time until thick enough to mound softly on a spoon. If the mixture remains runny, check the pudding type and milk measurement before continuing.
- Add the 8-ounce tub of refrigerator-thawed whipped topping to the thickened pudding. Using a spatula, gently fold the topping into the pudding, scraping the bottom of the bowl until no white streaks remain. Avoid vigorous whisking to preserve the filling's light, fluffy texture.
- Place 24 Golden sandwich cookies, including their cream filling, into a food processor. Pulse until mostly fine crumbs form, leaving a few small pieces for texture. Alternatively, place the cookies in a sturdy sealed food-storage bag, press out excess air, and crush them using a rolling pin.
- Arrange eight clear, 8-ounce serving cups on a tray that fits inside your refrigerator. Place the prepared pudding filling, crushed cookie crumbs, and a small spoon nearby for easy assembly.
- Divide half of the prepared pudding filling evenly among the eight cups. Next, distribute the crushed cookie crumbs evenly among the cups. Spoon the remaining pudding filling over the crumbs, creating a pale top layer resembling snow. Use two small spoons or a piping bag to keep the cup walls tidy. Leave some space below each rim for the Christmas Tree Cake decorations.
- Cover the assembled dessert cups and refrigerate for at least 30 minutes to firm the filling. Longer chilling produces softer, more cake-like cookie layers. Adjust the chilling duration according to your preferred cookie texture.
- Just before serving, unwrap eight Little Debbie Christmas Tree Cakes. Gently nestle the broad base of one cake into the pudding filling of each cup. If a cake leans, rest it against the inside rim for support. Finish each dessert with a light scattering of Christmas sprinkles, using approximately 2 teaspoons total or adjusting to taste. Serve chilled.
Notes
Cookie variations: Use Golden Oreos for light vanilla-flavored layers or substitute 24 regular chocolate Oreos for traditional chocolate dirt cups. Keep the cookie filling intact when crushing.
Pudding tips: Choose instant vanilla pudding mix that calls for 2 cups of milk per package. Allow the pudding to thicken before gently folding in the thawed whipped topping. Avoid vigorous whisking to maintain a fluffy texture.
Make ahead: Assemble the pudding and cookie layers up to one day in advance. Cover and refrigerate, keeping the Christmas Tree Cakes and sprinkles separate until serving. Cookie crumbs will soften during overnight storage.
Storage: Keep covered dessert cups refrigerated at 40°F or below and enjoy within three days, following any shorter ingredient package storage instructions. Refrigerate within two hours of serving, or within one hour when temperatures exceed 90°F.
Serving tips: Use eight wide, clear 8-ounce cups. Leave enough space for the Christmas Tree Cake toppers. Add cakes and sprinkles immediately before serving to prevent leaning cakes and bleeding sprinkle colors.
Transport: Keep covered cups upright in an insulated cooler with ice packs. Transport unopened snack cakes separately and decorate at your destination.
Freezing: Freezing assembled cups is not recommended because thawing may negatively affect the pudding texture, cookie layers, and decorations.
Double the recipe: For 16 servings, double every ingredient and use 16 dessert cups.