1 lg. bag Oreo cookies, crushed
1/4 c. butter
1 c. confectioners sugar
1 (8 oz.) pkg. cream cheese
3 1/3 c. milk
2 (3 1/2 oz.) pkg. French vanilla instant pudding
1 (8 oz.) pkg. whipped topping

Crush cookies in large plastic bag using rolling pin or food processor. Cream together butter, confectioners sugar, and cream cheese. In another bowl, cream together milk, instant pudding, and whipped topping.

Combine the two mixtures. Alternate layers of the mixture and the cookie crumbs in a clean flower pot, starting and ending with cookie crumbs. Chill.

This recipe is also used for Sand Cake. Substitute vanilla wafers for Oreo cooking.