01 -
In a medium bowl, whisk the instant pudding mix with cold milk for 2 full minutes. Let it stand for 5 minutes until softly set.
02 -
Divide the pudding between two bowls. Stir a few drops of food coloring into each bowl until the colors look slightly brighter than you want, since the whipped topping will lighten them.
03 -
Divide the thawed whipped topping between the bowls. Fold gently with a spatula until each pudding mixture is evenly colored and fluffy.
04 -
Crush the Oreos into fine crumbs using a food processor or a sealed bag and rolling pin. Set aside about 1 cup for the top layer.
05 -
Add 1 tablespoon cookie crumbs to the bottom of each half-pint jar. Add one colored pudding layer, more crumbs, the second pudding color, and another layer of crumbs. Repeat as needed, leaving room for decorations.
06 -
Cover the jars and refrigerate for at least 1 hour, or up to 24 hours, so the pudding firms and the layers settle.
07 -
Place shredded coconut in a lidded container with green food coloring and a tiny splash of water if needed. Shake until the coconut looks like grass.
08 -
Top each chilled jar with Oreo crumbs, green coconut grass, candy eggs, and one Peep. Serve cold.