How to Make It
Whisk together milk and pudding in a medium bowl until combined; whisk in crème de menthe. Fold in 8 ounces whipped topping. Refrigerate until chilled and set, 10 to 15 minutes.
Spoon the pudding evenly into shot glasses or small plastic soufflé cups, layering with crumbled cookies. Top shots evenly with whipped topping and drizzle with chocolate syrup, if desired.