- 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
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.
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