Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
- 4 small packages instant chocolate pudding
- 12 ounces non-dairy whipped topping
- 1-1/2 to 2 pounds chocolate sandwich cookies (like Oreos®)
- 1/4 pound (1 stick or 8 Tablespoons) butter, melted but cooled
- Candy gummy worms
Wash and dry small plastic or clay flowerpots. Line with plastic wrap.
Place cookies in a food processor and pulse into coarse crumbs (or place them in a freezer bag and use a rolling pin to crush them). Combine crumbs and butter. Spoon buttered chocolate cookie crumbs into the bottoms of the pots to a depth of 2 inches. Fill to within 1 inch of the top with pudding mixture.
Press gummy worms into the pudding so some have their heads sticking out. Sprinkle the top with remaining cookie crumbs to resemble soil.
Refrigerate overnight. Trim any overhanging plastic wrap from the edges. Wrap stems of artificial flowers with foil and poke down the center of the pot just before serving.
Yield: about 12 servings
Note: Feel free to use skim milk to make the pudding (sugar-free is fine) and non-fat cookies. The butter may also be omitted, making the soil look drier, but still yummy.