DISSOLVE jelly powder in boiling water; stir in cold water. Pour into 8-inch square pan. Refrigerate 2 hours or until firm.

CHOP coarsely 2 of the cookies. Add to whipped topping; stir gently until well blended. Set aside. Cut jelly into cubes. Spoon jelly cubes evenly into 4 parfait glasses; top with whipped topping mixture.

SERVE immediately. Or, cover and refrigerate until ready to serve. Top each parfait with 1 of the remaining cookies just before serving.