Flower Pot Dessert - Jewish Beginnings

Recently I began working at Jewish Beginnings where I am aquiring recipes - this is one of them

Flower Pot Dessert

Ingredients:

1 package (1 lb. 4oz.) cream-filled chocolate cookies (such as Oreos)
1 package (8 oz.) cream cheese, room temperature
3 tablespoons butter or margarine, room temperature (optional)
2 packages (3.4 oz. each) instant vanilla pudding and pie filling
3 cups milk
1 container (12 oz.) frozen whipped topping, thawed Gummy candy worms (optional)

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In food processor or blender, process cookies in batched until they resemble fine crumbs (or dirt). Set aside.

In bowl of electric mixer, beat cream cheese and, if using, butter, on medium speed until creamy; set aside.

In separate bowl, combine pudding and milk. Beat until mixture begins to thicken, 1 to 2 minutes.

Combine pudding and cream cheese mixture, mixing well. Fold in topping.

Lightly butter inside of new flower pot that is glazed and measures about 8 ¼-inch and 8 ½-inch wide. A new clay pot can be used but it should be buttered and lined with plastic wrap to within 1 ½ inched of the top. Place plastic lid in bottom to cover hole.

Place a fifth (about 1 cup) of cookie crumbs (dirt) in bottom of pot. Top with about a fourth (about 2 cups) of pudding mixture. Continuing layering cookie crumbs and pudding mixture, ending with cookie crumbs. You’ll have 5 layers of cookie crumbs (dirt) and 4 layers of pudding mixture. Cover and refrigerate 2 hours or overnight. Just before serving, insert a bouquet of silk flowers into center of pot. Top dirt with assorted colors of gummy worms, if desired, and serve with new gardening trowel.

Makes 12 to 16 servings.

Note: If smaller pot is used, leftover ingredients can be layered in mini-flower pots or other smaller containers.