Scale

1 (3.4-ounce) package vanilla instant pudding mix

2 cups cold whole milk

1/2 teaspoon mint extract

Green food coloring

15–20 chocolate sandwich cookies, crushed

4 tablespoons unsalted butter, melted

1 cup heavy whipping cream or 8 ounces whipped topping

2 tablespoons powdered sugar (if making fresh whipped cream)

1/4 teaspoon vanilla extract (if making fresh whipped cream)

Green sprinkles or chocolate shavings

Maraschino cherries (optional)

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1. Crush chocolate sandwich cookies into fine crumbs using a food processor or sealed bag and rolling pin.

2. Mix cookie crumbs with melted butter until evenly moistened.

3. Spoon about 2 tablespoons of crumb mixture into the bottom of each serving cup and press firmly to form a crust layer.

4. In a large bowl, whisk together instant pudding mix and cold milk for about 2 minutes until thickened.

5. Stir in mint extract and green food coloring until evenly combined and desired shade is reached.

6. Spoon or pipe the green pudding evenly over the cookie crust layer in each cup.

7. Refrigerate cups for at least 30 minutes to allow pudding to fully set.

8. If making fresh whipped cream, beat heavy cream with powdered sugar and vanilla until stiff peaks form.

9. Top each chilled pudding cup with whipped cream or whipped topping.

10. Garnish with sprinkles, chocolate shavings, and a maraschino cherry before serving.

Use mint extract rather than peppermint for a smoother, classic shake flavor.

Chill pudding thoroughly before adding toppings for best texture.

For a mint chocolate chip version, fold mini chocolate chips into the pudding before chilling.

Store covered in the refrigerator for up to 3 days.

Add whipped topping and garnishes just before serving for best presentation.