1 c. confectioners' sugar
1/4 c. butter
1 (8 oz.) pkg. cream cheese, soft
3 1/2 c. cold milk
2 (3 oz.) boxes instant French vanilla pudding
1 (16 oz.) carton whipped topping
1 (20 oz.) pkg. chocolate sandwich cookies
1 (16 oz.) pkg. chocolate sandwich cookies

Mix sugar, butter and cream cheese in large bowl and set aside. In another bowl, combine milk and pudding. Fold in whipped topping. In a plastic bag, crush the 20 ounce package of cookies with a rolling pin. Add the crushed cookies and pudding mixture to the sugar-butter cream cheese mixture. Mix well until cookies are completely stirred in mixture.

Line the bottom of an 8" plastic flower pot with aluminum foil to cover drainage holes and pour mixture into it. Place in refrigerator for 1 hour.

Meanwhile, crush the 16 ounce package of cookies. Place the crushed cookies on the top of pudding mixture in the pot. This will give it the dirt look. Tape several plastic or silk flowers or stems of foliage together and wrap with foil. Remove the mixture from the refrigerator and place flowers in the middle of pot. Serves 10 to 12 people.