1. Pour 2 cups of the milk into large bowl. Add dry chocolate pudding mix. Beat with wire whisk 2 minutes or until well blended. Spoon evenly into the glasses, filling each glass half full; set aside. 2. Add remaining 2 cups milk to separate large bowl. Add dry vanilla pudding mix. Beat with wire whisk 2 minutes or until well blended. Stir in food coloring until pudding is of desired shade of orange; spoon evenly over chocolate pudding layers. Top with crushed cookies. 3. Refrigerate at least 1 hour or until ready to serve. Top with sprinkles.
* Variation: Pudding cups can also be served frozen. Prepare in plastic or paper cups (not glass) and freeze 3 hours or until firm.