12 foil cupcake liners
24 (2 3/4 cups) chocolate sandwich cookies, crushed into crumbs
1 cup milk
1 (3.3-ounce) package white chocolate instant pudding and pie filling mix
10 drops green food color
1/2 cup real semi-sweet mini chocolate chips*
12 pretzel sticks
Line muffin cups with foil cupcake liners.
Combine cookie crumbs and melted butter in bowl; mix well. Spoon 2 heaping tablespoons into each cupcake liner. Press onto bottom and up sides of liner to form cauldron cups.
Combine milk, whipping cream, pudding mix, and food color in bowl. Beat at high speed 1 minute. Stir in chocolate chips. Spoon filling into muffin cups. Refrigerate at least 1 hour until set.
Place 1 pretzel stick into each cauldron for stirring spoon.
*Substitute creme de menth baking chips.
For easy cleanup, use a large plastic resealable food bag to mix the cookie crumbs and butter. Seal tightly; toss until mixed.