By: Jeannie Kuhn
1 (8″) plastic flour pot
1 t. vanilla extract
8 oz. cream cheese
12 oz. cool whip
3½ c. milk
½ c. pecans, chopped
½ stick margarine
½ c. powdered sugar
2 sm. pkgs. vanilla instant pudding
20 oz. pkg. oreo cookies, crumbled
5 (6″) silk flowers
Directions:
Cover the hole in the bottom of the flower pot with tin foil and set it aside. In a separate bowl mix together the vanilla extract, cream cheese, cool whip, and milk. Stir in the pecans and set the mixture aside. Cream the margarine, powdered sugar, and vanilla pudding mix together; then blend it with the first mixture. Begin adding layers of the pudding mixture and the crumbled oreos in the flower pot, starting with a layer of the oreo cookies and alternate with the pudding mixture. Make sure the top layer is an oreo cookie layer. Chill it for 2 hours. Insert the silk flowers when you set it out for serving.
No comments:
Post a Comment