1 pkg. Thanks-A-Lot Girl Scout Cookies
1 (3.4 oz.) pkg. instant vanilla pudding mix
1½ c. milk
½ (8 oz.) container frozen whipped topping, thawed
1 (16 oz.) pkg. prepared chocolate frosting
Line the bottom of an 8-inch round cake pan with Thanks-A-Lot Girl Scout Cookies.
In a large bowl, combine pudding mix and milk, and stir well.
Stir whipped topping into pudding mixture.
Spread half of mixture over cookie layer.
Top with another layer of Thanks-A-Lot cookies and the remaining pudding.
Top all with a final layer of Thanks-A-Lot cookies, and frost with chocolate icing. Refrigerate until serving.