Adapted by Heather S. Smith

Ingredients and Tools

One 6" terra cotta pot(Unused and Washed)
Aluminum Foil
Masking Tape
Large Mixing Bowl
Fork, whisk or Electric Mixer
One package of instant chocolate pudding mix, approximately 3.9-4.25oz. (110-120g)
1 3/4 cups of reduced-fat milk or milk substitute
2 cups of dessert whipped topping
20-25 chocolate sandwich cookies
1 thick plastic food storage bag
Candy gummy worms, enough for each guest and to decorate the pot
Bright showy fresh or fake flowers
Trowel

Directions

Line the inside of the terra cotta pot with aluminum foil. Use a double layer in the bottom to prevent its being torn by serving utensils. Use tape between the layers of foil and the pot to keep the lining in place. Set aside.

Put the chocolate cookies in a plastic bag and them into crumbs. Line the bottom of the pot with a thin layer of cookie crumbs and set the rest of the crumbs aside.

In a large bowl, combine milk and pudding mix. Stir rapidly with a fork or whisk or mix with electric mixer until smooth and creamy. Blend in 1 cup of the whipped topping.

Spoon half of the pudding into the pot. Shake some of the remaining cookie crumbs onto the top in a thin layer. Spread the remaining whipped topping over the cookie layer. Spoon the rest of the pudding on top. Fill the rest of the pot with chocolate cookie crumbs so that the finished dessert looks like a pot filled with soil.

For best results chill in the refrigerator several hours. At serving time, stick some flowers into the top of the dessert. If you use fresh flowers, wrap the stems in plastic wrap. Spread gummy worms artfully around the top of the pot. Serve with a trowel. For a special touch, top each serving with a fresh flower and a gummy worm.