1/2 stick butter, softened (1/4 c.)
1 (8 oz.) pkg. cream cheese, softened
1/2 c. powdered sugar
3 1/2 c. milk
2 (3 1/2 oz.) pkg. instant vanilla pudding
1 (12 oz.) container whipping topping, thawed
1 (20 oz.) pkg. Oreo cookies, crushed in a blender or with a rolling pin, divided
1 (8 inch) plastic flower pot

Plastic flowers and gummy worms or spiders to decorate and a garden trowel to serve cake.

Cream butter; cream cheese and powdered sugar. In another bowl, mix milk, pudding and whipped topping. Combine mixtures.

If bottom of pot has drain hole, plug it with a small piece of foil. Put a third of the cookies in bottom of the flower pot. Add half the filling mixture, top with a third of the cookies, add remaining filling. Top cake with remaining cookies. Refrigerate overnight.

Before serving, add plastic greens or flowers and put some gummy worms or spiders on the cake. Serve with a garden digger. Makes 10 to 12 servings.