1 (20 oz.) pkg. Oreo cookies
3 1/2 c. milk
2 (3 1/8 oz.) pkgs. instant vanilla pudding
1 (8 oz.) pkg. cream cheese, softened
1/2 stick butter, softened
1 c. confectioners sugar
1 (12 oz.) container whipped topping, thawed
1 (8-inch) flower pot
Gummy worms (optional)
Artificial flowers

Place Oreo cookies in freezer. After they are thoroughly frozen, crush them in a blender. Remove from blender and set aside. Rinse blender to clean. Put milk and vanilla pudding into the blender; mix well.

In a separate bowl add with mixer. Combine the cream cheese, butter and sugar. In a very large bowl, combine the cream cheese mixture with the pudding. Fold in the whipped topping. Prepare one new 8-inch clay or plastic flower pot by covering the hole in the bottom with foil. Alternate layers of the cookies and cream cheese-pudding mixture making the bottom and top layers the crushed cookies.

Fill to the top. Cover and place in the refrigerator for at least 1 hour. When ready to serve, sit gummy worms on the top. Place plastic or silk flowers in the top of cake.

NOTE: Filling the container to the top holds the flowers in place.