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This recipe came from the San Diego-Imperial Girl Scout Council's
Ralph Lincoln of Paragon Steakhouse Restaurants with Lacey Leonard and Linsey Reeves, Brownie Girl Scouts.
Prepare pudding with milk according to package directions. Chill. Fold whipped topping into pudding. Using a 2 quart, plastic flower pot, put 1/3 of the chopped cookies in the bottom of the pot. Add 1/2 of the pudding mixture. Layer the pudding with 1/3 of the chopped cookies; add remaining udding and cover pudding with remaining cookies. Chill. Garnish with a bouquet of silk flowers.
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