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 flowerpots about 6 inches in diameter
Heavy-duty aluminum foil
Silk flowers

Line flower pots completely with foil; set aside. Crush cookies until they resemble potting soil. Place 1 cup 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 mixtures together. Pour half the mixture into each flower pot. Top with remaining cookie crumbs. Cover with foil and refrigerate.

When ready to serve, remove foil, top with silk or plastic flowers whose stems have been wrapped in foil.