Recipe By : Mimi Markofsky
Serving Size : 24 Preparation Time :1:00
Categories : Desserts Chocolate
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 oz Cream cheese (2 pkg)
12 oz Instant vanilla pudding (2 pkg)
16 oz Cool Whip®
20 oz Chocolate sandwich cookies
2 c Powdered sugar
3 c Milk
2 ts Vanilla extract
Combine cream cheese with powdered sugar.
Combine instant pudding mix with milk (do not use pudding that needs
to be cooked!)
Combine the cream cheese mixture with the pudding.
Fold in cool whip and vanilla extract.
In a food processor, crush cookies until they are fine crumbs.
Assembly:
Using a new 10" flower pot, alternately layer the cookie crumbs with
the cream filling, beginning and ending with the cookie crumbs. Pack
the bottom of the pot well with the first layer of crumbs to
eliminate leakage of the cream filling. Refrigerate 1 to 2 hours.
When ready to serve, arrange fresh flowers in center of pot (wrap
stems with plastic to avoid any "real" dirt from getting into the
dessert. Use a new gardening shovel to serve.
If serving to kids, use new small sand shovels and decorate with
"Gummy worms" crawling out of the dirt!
Notes:
Use the frozen Rich Whip that is already whipped in place of the
Cool Whip.
Osem instant vanilla pudding works well in this. The other brands do
not thicken enough.
