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Leave 8-9 whole Savannah Smiles to decorate desserts, and crush remaining 12 into cookie crumbs. Prepare lemon pudding as directed. With a whisk or electric mixer, blend together the pudding mix and 2 c milk, on low speed about 2 min. Let set for 5 min. In a separate bowl, stir together with a spoon, 1 c pudding and ½ c whipped topping. Using 2-4 clear dessert cups, layer the ingredients into each cup as follows- lemon pudding, cookie crumbs, pudding/whipped topping mixture, bleueberries, lemon pudding, cookie crumbs, pudding/whipped topping mixture, blueberries, whipped topping, top with a blueberry and cookie crumbs, insert 2-3 whole cookies near edge just before serving. Refrigerate until ready to serve. Note- recipe makes 2-4 servings, depending on the size of the dessert cups. Clear stemmed glasses, such as wine glasses, make for a great presentation.
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