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I got the recipe from the Paul Sands TV show.
1 package (3.4 ounces) instant French vanilla pudding
1 cup (8 ounces) sour cream
1 container (8 ounces) non-daily whipped topping
2 cans (11 ounces each) mandarin oranges, drained well
14 fudge stripe cookies
Mix instant pudding with a small amount of whipped topping and continue adding topping until all is used. Add the sour cream and mix well. Cut the oranges in halves and add to the pudding mix. Break the cookies into small pieces, but not crushed, and add together. Mix well.
Pour into a pretty glass bowl. This salad can be served the same day or can be made over night and served on the following day.
Loretta Minnaert, Atkinson