Put half of cookies in processor. Process cookies to fine crumbs. Remove from processor. Repeat with remaining cookies. Set aside.
Prepare pudding according to directions, in large mixing bowl; fold in whipped topping. Combine butter, sugar, and cream cheese in small mixing bowl. Beat at medium speed of electric mixer until smooth. Fold into pudding mixture.
Set aside 1 1/2 cups of crumbs. If using 8 inch azalea pot, trim lid of whipped topping to fit bottom of pot. Spoon about 1/3 of remaining crumbs into pot (or deep dish). spread about 1/3 pudding mixture over crumbs. Repeat this procedure 2 more times, topping with reserved crumbs. Cover and chill at least 3 hours.
If using a flower pot, before serving, insert a flower in a florists water pick. Insert flour and water pick into center of dessert. Yield: 20 to 22 servings.
