Line a muffin tin with cupcake papers and put one vanilla wafer cookie in each one.
Top each cookie with a heaping tablespoon of cool whip and then spread in out to cover the bottom of the cupcake liner.
In a mixing bowl blend the milk and peanut butter, and then add the dry chocolate pudding.
Beat for a couple of minutes and then fold in all the leftover cool whip.
Cover the cool whip with heaping tablespoons of the chocolate peanut butter mixture, as evenly as possible and spread it with the spoon. Cover them and freeze for at least an hour or two.
When you are ready to serve, take them out of the freezer and thaw for about 10 minutes.
I used a can of spray sweet cream to make a pretty "star" on the top, but don't do this until right before you serve, otherwise it sort of evaporates/melts.