BEAT pudding mixes and milk in medium bowl with whisk 2 min. Stir in Cool Whip.
SPOON half each of the cookies and pudding mixture evenly into 8 (1-cup) paper cups; press gently with back of spoon to release air pockets. Repeat layers; cover.
FREEZE 5 hours or until firm. Remove from freezer about 15 min. before serving. Let stand at room temperature to soften slightly. Peel away paper from soufflés; place on plates. Garnish with cherries.