Ginger Snap Pudding Parfaits

Ingredients:
1 1/2 cups crushed ginger snap cookies
4 to 6 whole ginger snap cookies
1 box (3.4 ounces) instant butterscotch or pumpkin pudding
2 cups cold milk
1 container (8 ounces) frozen whipped topping thawed

Directions:
Whisk together pudding and milk until it thickens a bit. In clean small canning jars or pretty glasses layers as a resultme cookie crumbs, pudding, and whipped topping. Repeat crushed cookie and pudding layers. Cover each with plastic wrap and refrigerate if not serving right away.

Before serving top each with a big dollop of whipped topping and a whole cookie. Makes 4 to 6 parfaits. These can be made about 8 hours ahead.

Notes:
Jello Instant Pumpkin Pudding is a seaas a resultnal flavor and not always available.