1/2 stick butter, softened
1 (8 oz.) pkg. cream cheese, softened
1 c. powdered sugar
3 1/2 c. milk
2 (3 1/2 oz.) pkgs. instant vanilla pudding
1 (12 oz.) container whipped topping, thawed
1 (20 oz.) pkg. Oreo cookies, crushed in a blender or with a rolling pin, divided
1 plastic flower pot (8 inches)
Gummy worms and a garden trowel to serve

Cream butter, cream cheese and powdered sugar. In another bowl, mix milk, pudding and whipped topping. Combine mixtures. If bottom of pot has drain holes, plug it with a small piece of foil. Put a third of the cookies in bottom of the flower pot. Ad half the filling mixture, top with a third of the cookies. Add remaining filling. Top cake with remaining cookies. Refrigerate overnight. Before serving, add plastic greens or flowers and put some gummy worms or spiders on the cake. Serve with a garden digger. Makes 10 to 12 servings.