No-Bake Blackout Cakes

Ingredients:

• 3/4 cup heavy cream
• 1/4 cup powdered sugar
• 1 cup ready-made chocolate pudding
• 42 chocolate wafer cookies
• 1/4 cup chocolate syrup
• Special equipment: 6 large muffin pan

Preparation:

1. Beat the heavy cream and powdered sugar in a large bowl with a mixer on medium speed until stiff peaks form, about 2 minutes. Fold in the pudding with a silicone spatula until smooth.
2. Cut 6 squares of plastic wrap, large enough to completely line each muffin tin with a slight overhang around the edges.
3. Spoon 1 heaping tablespoon of the pudding mixture into the bottom of each lined ramekin. Break up 2 cookies and arrange them in an even layer on top of the pudding. Repeat the pudding and cookie layers two more times, finishing with a layer of cookies on top. Cover each ramekin with the overhanging plastic wrap. Refrigerate for at least 8 hours and up to 12 hours. Set aside the remaining 6 cookies for decorating.
4. When ready to serve, unwrap each cake and invert the pan onto a large platter or cutting board. Remove the plastic wrap. Arrange the cakes on plates. Crush the remaining cookies and sprinkle crumbs over each cake, then drizzle with chocolate syrup.