ngredients:
3 dozen chocolate cookies, cream-filled, broken up
2 packages (3.4 ounces each) vanilla instant pudding
1 carton (8 ounces) whipped topping
2 tablespoons butter
1 cup sugar
1 package (8 ounces) cream cheese, room temperature
Preparation:
Process cookies in batches in food processor until cookies are fine crumbs, or place cookies in food storage bags and use a rolling pin to crush.

Prepare pudding according to package directions; fold in whipped topping. Combine butter, sugar, and cream cheese in another mixing bowl; beat at medium speed until smooth. Fold into the pudding mixture. Trim top of the whipped topping container to fit the bottom of an 8-inch flower pot.

Set aside 1 1/2 cups crumbs and spoon about 1/3 of the remaining crumbs into the flowerpot. Spread about 1/3 of the pudding mixture over the crumb layer. Repeat layers twice, then top with the reserved crumbs, covering the pudding completely. Cover and chill for 4 hours.

If desired, put a flower in a florist's holder and insert in the pot before serving, or use an artificial flower.