1 pkg. (16 oz.) Oreo cookies
1 pkg. (8 oz.) cream cheese
1/2 c. butter
1 c. powdered sugar
1 tsp. vanilla
2 small pkg. instant vanilla pudding
3 c. milk
1 carton (12 oz.) whipped topping
2 new clay flower pots, about 6-inch diameter
heavy duty aluminum foil
silk flowers
plastic garden utensils (optional)

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 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.