½ cup unsalted butter, softened
8 oz. cream cheese, softened
½ cup confectioners’ sugar
2 (3.5 oz.) packages instant vanilla pudding
3 ½ cups milk
1 (12 oz.) container frozen whipped topping, thawed
32 ounces chocolate sandwich cookies with cream filling
Chop cookies very fine in a food processor. The white cream will disappear. Beat butter, cream cheese and sugar together. In a large bowl mix milk, pudding and whipped topping together. Combine pudding mixture and cream mixture together. Layer in a (3 quart/2.8 liter) flower pot, starting with cookies than cream mixture. Repeat layers. Top with gummy worms and an artificial flower. Serve with a new garden trowel. The kids love it!
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