Crush 1/2 cup of small chocolate sandwich cookies and set them aside.
Remove whipped topping from the freezer.
Cream the cream cheese with a hand mixer until smooth.
Add the hazelnut spread to the cream cheese and whip it, with the mixer, until it's soft and fluffy.
Using a spatula, fold in 1/2 the container of whipped topping.
Spoon a tablespoon or two of the crushed cookie into each dessert glass.
Pipe or spoon the mousse into each dessert glass on top of crushed cookies.
Top with more crushed cookies and sprinkles.
Refrigerate for up to 3 days.