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Ingredients:
- 1 (16-ounce) package chocolate cream-filled cookies
- 1/2 cup butter or margarine, softened
- 1 (8-ounce) package cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 (3.25-ounce each) boxes instant chocolate-fudge flavored pudding
- 3 cups of milk
- 1 (12-ounce) container non-dairy whipped topping, thawed
- 1 new (8-inch) diameter flower pot, washed and dried
- 1 new garden trowel, washed and dried
- Plastic flowers, cleaned and dried
- 3 large gummy worms
Directions:
1. Crush cookies until they resemble potting soil, set aside.
2. Cream butter, cream cheese, sugar, and vanilla until smooth and
fluffy. Set aside.
3. Combine pudding mix and milk until well blended, fold in the whipped topping.
4. Gently fold cream cheese and pudding mixture together.
5. Line flower pot with plastic wrap.
6. To put the cake together, layer 1/3 of the cookie crumbs followed by 1/2 the pudding mixture, 1/3 of the crumbs, the remaining pudding mixture, and top with the remaining cookie crumbs.
7. Refrigerate 10 to 12 hours or overnight. About 1/2 hour before serving, remove from the refrigerator and decorate with flowers and gummy worms.
8. Serve by digging out portions with the trowel.
Serves 10 to 12.
