1 (16 oz.) bag Oreo cookies
1/2 c. (1 stick) butter, softened
1 (8 oz.) pkg. cream cheese, softened
1 c. confectioners' sugar
1 tsp. vanilla
2 (4 serving) boxes instant chocolate-fudge flavor pudding
3 c. milk
1 (12 oz.) tub whipped topping, thawed
1 med. size flower pot
1 garden trowel
3 lg. gummy or plastic worms (optional)
Plastic flowers

Flower pot should be about 8 inches in diameter to work well, or use 2 small pots about 6 inches in diameter.

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 put the cake together, layer 1/3 of the cookie crumbs followed by half of 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 out portions with the trowel. Serves about 12.