1/4 to 1/2 stick butter, softened
1/2 to 1 c. 10x sugar
8 oz. cream cheese, softened
2 (3 1/2 oz.) pkg. instant vanilla pudding
3 c. milk
12 oz. non dairy whipped topping
20 oz. pkg. Oreo cookies
1 (12 inch) round unused plastic flower pot

In large bowl use mixer to cream butter, sugar and cream cheese together. In another bowl beat pudding with milk on high until thickened; beat in whipped topping. Add 2 mixtures together beat at low speed. Make cookies into crumbs with blender or processor. In flower pot alternate layering crumbs with pudding mixture ending with crumbs on top. Decorate with silk flowers or gummy worms. Scoop to serve. Refrigerate.

Variation: use 9 x 13 pan, put 1/2 crumbs on bottom, then pudding mixture, top with crumbs.