1 (8") flower pot or 2 (6") pots
16 oz. chocolate sandwich cookies
1/2 c. butter, softened
1 (8 oz.) cream cheese, softened
1 c. powdered sugar
1 tsp. vanilla
2 (4 oz.) boxes instant chocolate fudge pudding
3 c. milk
12 oz. whipped topping, thawed
Plastic or silk flowers & leaves
1 garden trowel (for serving)
3 lg. gummy or plastic worms (optional)

Crush cookies until they resemble potting soil. Set aside. Cream butter, cream cheese, sugar and vanilla until smooth and fluffy. Set aside. Combine pudding mix and milk until well blended; then fold in whipped topping. Gently fold cream cheese and pudding mixtures together.

To put cake together, layer 1/3 of the cookie crumbs, followed by 1/2 of the pudding mixture; 1/3 of the crumbs, the rest of the pudding mixture, tipping with crumbs. Refrigerate 10-12 hours.

About 1/2 hour before serving, remove from refrigerator and decorate with flowers (and worms, if desired). Serve with trowel.

Serves 10-12.