Directions

1. Crush 8 cookies into fine crumbs; reserve for later use.
2. Cover baking sheet with parchment. Dip 1 side of each of the remaining cookies into melted chocolate; place, chocolate sides up, on prepared baking sheet. Decorate with icing to resemble footballs. Refrigerate 5 min. or until chocolate and icing are firm.
3. Meanwhile, beat pudding mix and milk in large bowl with whisk 2 min. Let stand 5 min.
4. Spoon pudding into 8 (6-oz.) plastic cups. Top with reserved cookie crumbs and 1/2 of the sprinkles.
5. Spoon 1/2 cup whipped topping into small bowl; stir in food coloring. Spoon into disposable decorating bag. Spoon remaining plain whipped topping into separate disposable decorating bag. Cut tip off bottom of each bag; place both bags, tip ends down, in large resealable plastic bag, positioning cut tips of decorating bags in one bottom corner of resealable bag.
6. Cut large piece off bottom corner of resealable plastic bag where tips of filled decorating bags are; use to pipe both toppings onto tops of dessert cups as shown in photo.
7. Top with remaining sprinkles and decorated cookies