1 pkg. (16 oz.) Oreo cookies
1 pkg. (8 oz.) cream cheese
1/2 c. butter
1 c. confectioners' sugar
1 tsp. vanilla
2 pkgs. (3 1/2 oz. each) instant vanilla pudding
3 c. milk
1 container (12 oz.) non-dairy whipped topping
2 new clay flower pots, about 6 inches in diameter
Heavy-duty aluminum foil
Silk flowers
Plastic garden utensils (opt.)

Line flower pots completely with foil; set aside. Crush cookies until they resemble potting soil. Place 1 cup crumbs (or more) in each flower pot; set aside.

Cream the cheese, butter, sugar, and vanilla together until blended; set aside. Combine pudding mix and milk; fold in whipped topping. Gently fold cheese and pudding mixtures together. Pour half the mixture into each flower pot. Top with remaining cookie crumbs. Cover with foil; refrigerate. when ready to serve, remove foil; top with silk or plastic flowers whose stems have been wrapped in foil. Display with plastic gardening tools, if desired. Yield: 12 servings.