35 cream-filled chocolate sandwich cookies, broken in half
2 (3.4 oz.) pkgs. vanilla instant pudding mix
1 (8 oz.) carton frozen whipped topping, thawed
2 tbsp. butter, softened
1 c. sugar
1 (8 oz.) pkg. cream cheese, softened

Position knife blade in food processor bowl; add half of the cookies. Process until cookies are fine crumbs; remove from processor. Repeat procedure with remaining cookies. Set all cookie crumbs aside.

Prepare pudding according to package directions in a large mixing bowl; fold in whipped topping. Combine butter, sugar, and cream cheese in a small mixing bowl; beat at medium speed of an electric mixer until smooth. Fold into pudding mixture. Trim top of whipped topping container to fit bottom of an 8 inch azalea flowerpot.

Set aside 1 1/2 cups of crumbs Spoon about 1/3 of remaining crumbs into flowerpot. Spread about 1/3 of pudding mixture over crumb layer. Repeat layers twice; top with reserved crumbs, covering pudding mixture completely. Cover and chill at least 3 hours.

Before serving, insert a flower in a florist's water pick. Insert flower and water pick into center of dessert.