Take the whipped topping out of the freezer to thaw.
Make the instant pudding according to the package instructions.
In the bottom of a cupcake tin (it must be a hard tin and not flimsy), lay three cookies (or the number of cookies that fit the tin).
Top the cookies with a layer of pudding and spread evenly to cover all of the cookies.
Top the pudding with a layer of whipped topping and spread it evenly to cover all of the pudding.
Garnish with a jam, caramel, or chocolate swirl and sprinkles of your choice.
Refrigerate for 6-8 hours or overnight before serving.