Crush the cookies until they resemble potting soil; set aside.
Cream the butter or margarine, cream cheese, sugar and vanilla until smooth and fluffy; set aside.
Combine the pudding mix and milk until well blended, then fold in the whipped topping.
Gently fold the cream cheese and pudding mixtures together.
To put the "cake" together, layer one-third of the cookie crumbs followed by 1/2 of the pudding mixture, 1/3 of the crumbs, the rest of the pudding mixture and topping with the balance of the crumbs; refrigerate 10-12 hours before serving.
Remove from refrigerator, decorate with flowers; serve by digging out portions with the trowel.
NOTE: You may substitute vanilla pudding for the chocolate if you want, and use up to 20 ounces of COOKIES.
NOTE: Please use a clean new plastic flower pot or take the precaution of lining a clay pot with foil and wrap the stems of live flowers if you use them in order to prevent any toxins from entering the dessert.