1 (16 oz.) pkg. chcolate sandwich cookies
1 (8 oz.) pkg. cream cheese
1 tbsp. butter
1 (8 oz.) pkg. whipped topping
2 (3 oz.) pkg. vanilla instant pudding
2 c. mild
1 c. powdered sugar

Crush cookies and divide into thirds. Use 1/3 to cover bottom of flower pot (or deep bowl). Cream butter and cream cheese; set aside. Mix pudding, milk, and powdered sugar. Fold in whipped topping. Then combine with cream cheese mixture. Use half of cream mixture on top of first layer of cookie crumbs. Use 1/3 cookie crumbs to cover cream mixture. Pour remaining cream over cookie crumbs and top with remaining cookie crumbs.

Use as a table decoration by placing silk flowers in the cake (and, or gummy worms on top). Serve with a clean garden trowel.