1 pk (1 lb) of cream filled
-chocolate cookies (Oreos)
1/4 c Butter or margarine,
-softened at room
-temperature
8 oz Cream cheese, softened at
-room temperature
1 c Icing sugar
1 ts Vanilla
4 Instant chocolate puddings
-(4 servings per box)
6 c Milk
4 1/2 c Frozen whipped topping,
-thawed
15 Gummy worms
Put cookies in blender or food processor and process into fine crumbs. Set
aside. Put butter, cream cheese, icing sugar and vanilla into large bowl
and beat until smooth. Add chocolate pudding powders and milk to bowl and
beat to combine. Fold the whipped topping into the pudding mixture.
Assemble in an ungreased pan 9″ x 13″, a large flower pot or two smaller
pots as follows:
: First Layer: 1/3 cookie crumbs
: Second Layer: 1/2 pudding mixture
: Third Layer: 1/3 cookie crumbs
: Fourth Layer: 1/2 pudding mixture
: Fifth Layer: 1/3 cookie crumbs
Tuck the ends of the Gummy worms in the “cookie dirt”. Be sure there’s a
worm on each piece. Store in refrigerator for at least four hours before
serving. Cuts into 15 squares or serve with a clean garden trowel or a toy
sand shovel if serving in the flower pot.
This recipe is from Jean Pare’s cookbook, Kids Cooking (Company’s Coming
Publishing Limited 1995) and was published in the London Free Press edition
of Wednesday, September 18, 1998.
Great for the kiddie’s next birthday bash!!! Pat
Yields
1 Servings