1In 2-quart saucepan, stir together pudding mix, milk and coffee powder. Cook 5 minutes over medium heat, stirring frequently, until mixture boils and thickens. Remove from heat; stir in vanilla and chocolate chips with whisk until chocolate chips are melted. Divide mixture among 6 (4-oz) ramekins or custard cups. Cover with plastic wrap; refrigerate 2 hours.
2With cookie icing, write RIP on each chocolate cookie for tombstone.
3Just before serving, sprinkle tops of puddings with crushed wafer cookies; insert 1 tombstone cookie in each.