1 box thin mints
1 (8 oz.) pkg. cream cheese
4 tbsp. butter
1 (8 oz.) whipped topping
2 (3 oz.) pkgs. vanilla instant pudding
2 c. milk
1 c. powdered sugar

Crush cookies and divide into thirds. Use 1/3 to cover bottom of deep bowl. Cream butter and cream cheese; set aside. Mix pudding, milk, whipped topping and powdered sugar. Combine with cream cheese mixture. Use 1/2 of mixture on top of first layer of cookie crumbs. Use 1/3 cookie crumbs to cover cream mixture. Pour remaining cream over cookie crumbs and top with remaining cookie crumbs. Use as table decoration by placing silk flowers in center of cake.