Prepare Butterfly Wand (see below). Cut a pink fruit-flavored jelly candy in half for wings. Cut two antennae and a body piece from yellow jelly candy. Push body onto straw; stick into cup. Attach remaining pieces with icing; let dry.
Crush the chocolate sandwich cookies in a self-sealing plastic bag using a rolling pin.
Pour cold milk into a bowl. Add the instant chocolate pudding. Beat with a whisk for 2 minutes. Stir in frozen whipped dessert topping and half the crushed cookies. Chill mixture one hour.
In plastic cups, layer pudding mix, remaining crushed cookies, and pink and green jelly beans. Top with pink sugar and edible pink flowers.