Chocolate Cupcake Black Forest Dessert

16 chocolate sandwich style cookies
2 tablespoons melted butter
1 (4 ounce) package instant chocolate pudding mix
2 cups milk
1 (14 ounce) package hostess cupcakes (8 Cupcakes)
1 (21 ounce) can cherry pie filling
1 (8 ounce) carton frozen non-dairy topping, thawed

Place cookies in work bowl of food processor; process until fine crumbs.
Add melted butter and pulse to combine.
Press across bottom of 9 x 13-inch dish to make a crust.
Whisk together pudding and milk for 2 minutes.
Spoon pudding over crust.
Cut each Hostess Cupcake into fourths and arrange, cream-side up, on top of pudding.
Spoon cherry pie filling over Cupcakes.
Spoon whipped topping over cherries.
Refrigerate several hours or until set.