Instructions: Mix cream cheese, butter, powdered sugar with beater until well-blended. Set aside.

In separate bowl, combine milk with pudding mix. Add whipped topping and blend well. Add pudding mixture to cream cheese and beat well. Line new 9" clay flower pot with foil or plastic wrap. Layer cookie crumbs first, then add a thick layer of cream mixture. Continue layering until all ingredients are used. End layers with a thick layer of crushed cookies. Refrigerate at least 1 hour. Decorate with gummy worms and/or plastic flowers. Serve with a new garden spade instead of a spoon.

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