Raspberry-Cookie Parfaits

1 pkg (roll type) Pillsbury* refrigerated chocolate chip cookies

1 box (4-serving size) chocolate instant pudding and pie filling mix

2 cups (500 mL) milk

1 container (8 oz) frozen whipped topping, thawed

1 can (540 mL) raspberry or cherry pie filling

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1

Heat oven to 350°F. Bake cookies as directed on package. Cool completely, about 15 minutes.
2

Meanwhile, make pudding as directed on box using milk; do not refrigerate.
3

Crumble enough cookies to make 2 1/2 cups/625 mL); reserve remaining cookies for another use.
4

To assemble parfaits, in bottom of each of 10 (8-oz) parfait glasses or clear plastic drinking cups, layer about 1 tablespoon raspberry pie filling, 3 tablespoons cookie crumbs, 3 tablespoons pudding, about 1/4 cup whipped topping, 2 tablespoons pie filling and 1 tablespoon cookie crumbs. Top each with dollop of remaining whipped topping.