Flower Pot Pudding Cake
Utensils
2 medium mixing bowls
Measuring cup
Rolling pen
Wooden spoon
Hand held electric mixer, optional
1 box (8-serving size) instant chocolate pudding
3 cups milk
1 package (16 ounces) Oreo Cookies
1 teaspoon vanilla
1 container (12 ounces) whipped topping
1 flower pot, about 8 inches in diameter (be sure to put foil over any hole in the bottom)
Wooden skewers
Gumby candy flowers
1 garden trowel
In a medium mixing bowl combine pudding with milk, with a wire whisk, according to package directions and allow to chill. Fold in whipped topping and add vanilla.
Place cookies in a resealable plastic bag; using a rolling pen, crush cookies until they resemble potting soil. Set aside.
Assemble cake in flower pot: Place 1/3 cookie crumbs in bottom of the pot. Spoon 1/2 pudding on top of the crumbs. Now add 1/2 remaining cookie crumbs. Spoon remaining pudding into pot and top followed by remaining cookie crumbs. This is the hard part: refrigerate for at least 5 hours. Just before serving stick skewers in the pudding cake and put a flower on the end of each skewer. Serve by digging out portions with the trowel.