1 med. sized new plastic flower pot (about 8 inches in diameter works well, or use 2 sm. pots about 6 inches in diameter)
1 newly purchased garden trowel
3 lg. gummy or plastic worms, optional
Plastic flowers or edible flowers from a specialty grocery store
1 (16 oz.) bag Oreo cookies
1/2 c. butter, softened (1 cube)
1 (8 oz.) pkg. cream cheese, softened
1 c. powdered sugar
1 tsp. vanilla
2 (4 serving size) boxes instant chocolate fudge flavor pudding (or substitute vanilla)
3 c. milk
1 (12 oz.) oz. container non-dairy frozen whipped topping, thawed

Gather pot, trowel, worms and flowers. Crush the cookies until they resemble potting soil. Set aside.

Cream the butter, cream cheese, sugar and vanilla until smooth and fluffy. Set aside. Combine the pudding mix and milk until well blended, then fold in the whipped topping. Gently fold the cream cheese and pudding mixtures together.

To assemble; layer 1/3 of the cookie crumbs followed by 1/2 the pudding mixture, 1/3 of the crumbs, the rest of the pudding mixture and topping with the remaining cookie crumbs. Refrigerate 10 to 12 hours.

About 1/2 hour before serving, remove from refrigerator and decorate with flowers. Serve by digging portions with one flower. Makes 10 to 12 servings.