Yummy Chocolate Chip Cookie Cups

• 8.25 oz. (1/2 of 16.5-oz. pkg.) refrigerated chocolate chip cookie dough
• 1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
• 1-1/2 cups cold milk
• 2 cups thawed COOL WHIP Whipped Topping, divided
• 3/4 cup BAKER'S ANGEL FLAKE Coconut, toasted

1. Heat oven to 375 degrees F.
2. Cut cookie dough into 6 slices; cut each slice into quarters.
3. Press 1 dough piece onto bottom and up side of each of 24 mini muffin pan cups sprayed with cooking spray.
4. Bake 10 to 12 min.
5. or until golden brown.
6. Cool 5 min.
7. Remove from pans to wire racks; cool completely.
8. Beat pudding mix and milk with whisk 2 min.
9. ; stir in 1/2 cup COOL WHIP.
10. Spoon into cookie cups.
11. Refrigerate 1 hour.
12. Top with remaining COOL WHIP and coconut before serving.

chocolate chip cookie, cold milk, topping, s angel

Taken from www.kraftrecipes.com/recipes/yummy-chocolate-chip-cookie-cups-181537.aspx (may not work)