In a large mixing bowl, combine the cheesecake instant pudding mix with cold milk. Whisk vigorously for about 2 minutes until the mixture thickens. Add 2 drops of red food coloring and 1 drop of blue food coloring, stirring well until the pudding turns a smooth, even pastel purple. Let it sit for a few minutes to fully set.

Once the pudding has thickened, gently fold in the whipped topping with a spatula. Be careful not to overmix - you want the pudding to stay light and fluffy. This will give the dessert a creamy, mousse-like texture.

Grab six 9-ounce clear cups to showcase the layers. Start by spooning 2-3 tablespoons of crushed Oreo cookies into the bottom of each cup. This will act as the “dirt” layer, giving the pudding cups a fun, textured base. Then, spoon 3-4 tablespoons of the cheesecake pudding mixture over the cookie crumbs in each cup, spreading it out gently to create a smooth, even layer.

Add another 2-3 tablespoons of crushed cookies on top of the pudding, followed by a second layer of the cheesecake pudding mixture. Finish with a light sprinkle of cookie crumbs on top to complete the dirt effect.

Take a Peeps bunny and gently press it into the center of each pudding cup, making sure it stands upright. This will be the centerpiece of your dessert.

In a small Ziploc bag, add ¼ cup of shredded coconut along with 1 drop of green food coloring. Seal the bag and shake vigorously until the coconut turns a vibrant grassy green. This step is easy and adds a fun pop of color!

Sprinkle a small amount of the green coconut “grass” around the Peeps bunny.

Then place three Cadbury mini eggs in front of the bunny to create a festive Easter nest.

Place the assembled pudding cups in the refrigerator and let them chill for at least 30 minutes before serving. This helps the flavors meld together and keeps the texture firm. Serve cold and enjoy this fun and festive Easter treat!