Nutty Layered Sandy Cups

Place piece of waxed paper on work surface. In blender container or food processor bowl with metal blade, process hazelnuts and vanilla wafers until finely ground. Melt margarine in medium nonstick skillet over medium heat. Add crumb mixture; cook 4 to 5 minutes or until golden brown, stirring occasionally. Spoon onto waxed paper; cool 10 minutes or until completely cooled.

Meanwhile, in small bowl, fold 1/4 cup whipped cream into hazelnut spread until well blended. In medium bowl, combine milk and pudding mix; beat with wire whisk until smooth and thickened. Fold remaining whipped cream into pudding until blended.

To assemble desserts, place six 7-oz. disposable clear plastic tumblers (or glass custard cups) on cookie sheet. Spoon 1 rounded tablespoon crumb mixture in bottom of each cup. Spoon 1/4 cup pudding mixture over crumbs, spreading to cover.

Place hazelnut spread mixture in small resealable plastic bag. Cut small hole in bottom corner of bag; squeeze bag to pipe mixture evenly on top of each pudding layer. Divide remaining pudding mixture evenly among desserts. Top with remaining crumbs. If desired, garnish each dessert with paper drink umbrella. Serve immediately, or cover and refrigerate 1 hour or until chilled.