1 (20 oz.) pkg. cream filled chocolate sandwich cookies (such as Oreo or Hydrox)
1/4 c. (1/2 stick) butter
1 (8 oz.) pkg. cream cheese
1 c. confectioners' sugar
3 1/2 c. milk
2 (4 serving size) pkg. instant French vanilla pudding
1 (8 oz.) container frozen non-dairy whipped topping, thawed
Clean flower pot
Plastic or silk flowers
Gummy worms

Crush the cookies in a large plastic bag using a rolling pin; or use a food processor to crush the cookies.

Cream together butter, cream cheese and confectioners' sugar.

In another bowl cream together the milk, instant pudding mix and thawed whipped topping. Combine the 2 mixtures; mix well.

Use clean flower pot as the container. Fill pot with alternating layers of cookie crumbs and pudding mixture, beginning and ending with cookie crumbs. Freeze or refrigerate. Before serving, insert flowers in the middle. Place a few gummy worms on top for decoration. Use a trowel as a serving spoon. Yield 10-12 servings.