1. In the bowl of an electric mixer, beat whip until soft peaks form. Add pudding mix and whip until stiff peaks form. Add melted lotus cream and beat.
2. Transfer to a resealable plastic bag or piping bag. Pipe the cream onto approximately half of the cookies (reserve a few for garnish). Cover each with another cookie and place on a baking sheet. Freeze.
3. Drizzle with Lotus cream and top with crushed Lotus cookies.