• 32 ounces chocolate sandwich cookies with creme filling
  • 1 (8 ounce) package cream cheese, softened
  • ½ cup butter, softened
  • ½ cup confectioners’ sugar
  • 3 ½ cups milk
  • 1 (12 ounce) container frozen whipped topping, thawed
  • 2 (3.5 ounce) packages instant vanilla pudding mix
  1. Finely crush chocolate cookies in a food processor. (The white cream will disappear.)

  2. Beat cream cheese, butter, and confectioner’s sugar in a medium bowl until smooth.

  3. Whisk together milk, whipped topping, and pudding in a large bowl.

  4. Fold butter mixture into pudding mixture until well-combined.

  5. Alternately layer crushed cookies and pudding mixture in a medium flower pot, starting and ending with cookies.

  6. Chill in refrigerator until ready to serve.