20 oz Cream-filled chocolate
Sandwich cookies; (oreo)
1/4 c Butter or margarine
8 oz Cream cheese
1 c Confectioner's sugar
3 1/2 c Milk
2 pk Instant pudding mix;
-4-serving
French vanilla flavor
8 oz Frozen non-dairy
Whipped topping; thawed
Clean flowerpot or cermaic
-pot
Plastic flower
Gummy worms

1. Crush the cookies in a large plastic bag using a rolling pin; or use a food processor to crush the cookies. Set aside. Cream together butter, cream cheese and confectioners' sugar.
2. In another bowl, cream together the milk, instant pudding mix and thawed whipped topping. Combine the two mixtures; mix well.
3. Line a clean flowerpot (see note) with plastic wrap or aluminum foil. Fill pot with alternating layers of cookie crumbs and pudding mixture, beginning and ending with cookie crumbs.
4. Cover top of pot with foil or plastic wrap. Freeze. Before serving, insert a flower in the middle. Place a few gummy worms on top for decoration.
5. Use a trowel as a serving spoon. Yield: 10 to 12 servings.
6. Note: An 8-inch flowerpot is too big, but a 6-inch pot is too small. A suggestion is to turn a saucer upside down in the bottom of an 8-inch pot before lining the pot with plastic wrap.