Step 1

Place the plastic soufflé cups on a large baking sheet. Set aside.

Step 2

In a large mixing bowl combine the instant Oreo cookies'n cream pudding and pie filling and 1 1/3 cup cold milk. Whisk until creamy.

Step 3

Pour in 2/3 cup cake vodka and stir well to incorporate.

Step 4

Fold in 8 ounces of whipped topping and stir until the pudding mixture is light and fluffy, and you no longer see any white streaks of the whipped topping.

Step 5

Transfer the cookies and cream pudding to the plastic cups, filling almost up to the top of each cup. You will want to leave a little room for crumbled cookies on top.

Step 6

Chill for at least 2 hours. If chilling longer, feel free to place lids on the pudding shots until ready to serve.

Step 7

Immediately before serving, sprinkle each pudding shot with crumbled cookies or place a dollop of whipped cream on each pudding shot and sprinkle cookies on top.