My Cousin Nikki, helped me put this one together 🙂

• CHEESE – choose at least 3-4 different cheeses. A soft cheese; French brie or a nice goat cheese (Humboldt Fog is a fave…made in CA). A hard cheese; like cheddar, then pick out maybe a blue cheese, and then one more bonus cheese! The bonus cheese can be seasonal – like a cranberry Wesleydale – or just something more colorful and interesting since the other three are “safe” choices.
• CRACKERS – Try something plain, like a wheat cracker, a buttery cracker, and then something with seeds (i.e. sesame).
• FRUITS & NUTS – Marcona almonds are always great, or walnuts, or whatever you find near the cheese case. Also add fruit; grapes, citrus slices, or dried fruits, like apricots and cranberries.
• JAMS – The specialty ones are usually near the cheese, like a hot pepper jelly, fig ginger jam, hot cranberry jelly or mango pepper, etc.

2 x 23 gram bags of Nabisco Oreo Thin Crisps
2 x 1 ounce boxes of Jell-O instant sugar-free, fat-free chocolate pudding.
1 can sugar-free, fat-free whipped cream
1 x 39 gram sugar-free Heath bar, crumbled

• Using your hands or a mallet, crush the Oreos in a Ziploc bag.
• Follow the instructions to prepare the instant pudding.
• Create a small layer of the crushed cookies at the bottom of a wineglass.
• Add pudding, then layer more crushed cookies, then whipped cream. Add more pudding. Keep altering layers as much as you like. I usually do one or two layers each of whipped cream and cookies.
• Top off the glass with more crushed Oreos and Heath Bar if you choose. Repeat to fill the wineglasses.
• Place them in the refrigerator until ready to serve. Top with whipped cream before serving.