Pour skim milk into medium bowl. Add both dry pudding mixes. Beat with wire whisk 2 minutes. Gently stir in lite whipped topping.
Evenly distribute chopped cookies into each of 8 (8-9 oz) paper drinking cups. Cover evenly amongst cups, using half of the pudding mixture. Press gently with back of spoon (or tap bottom of cup on counter a few times) to eliminate air pockets.
Freeze 5 hours or until firm.
Remove from freezer about 15-20 minutes before serving to soften slightly. Peel away paper to remove onto dessert plates. Top each soufflé with a cherry (optional).