1 (16 oz.) pkg. Oreo cookies
1 (8 oz.) pkg. cream cheese
1/2 c. butter
1 c. confectioners' sugar
1 tsp. vanilla
2 (3 1/2 oz.) pkg. instant vanilla pudding
3 c. milk
1 (12 oz.) container non-dairy whipped topping
2 new clay pots (or plastic), about 6 inches in 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 the cheese, butter, sugar and vanilla together until blended, set aside.

Combine pudding mix and milk; fold in whipped topping. Gently fold cheese and pudding mixture 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 where stems have been wrapped in foil. Display with plastic gardening tools, if desired. Yield: 12 servings.

Take to church dinners or give as a gift, it is unique.