MAKE COOKIE CRUSTS

Combine oreo crumbs and butter in a large bowl, mix well. Press about a tablespoon or so into each mini muffin cup, press crumbs in bottom and up sides of liners. Bake in a 350 oven 5 minutes, cool.

MAKE ORANGE MOUSSE FILLING

Heat 1cup orange juice to boiling, add jello and dissolve for 2 minutes. Add remaining 1 cup chilled orange juice. Chill in refigerator until starting to thicken, about 1 hour.

Meanwhile in a chilled bowl beat cream until peaks form, add vanilla extract.Fold cream into orange mixture. Chill again until mixture mounds slightly.Fill cookie cups with mousse.Chill 6 hours or overnight.

With a sharp knife gently remove cups and peel off paper liners. Garnish with orange sprinkles and chocolate shaving. Store in refigerator

NOTE; If you want larger cups they can be made the same way in regular muffin paper lined muffin tins, it will make about 17 of them.