1 package (9 ounces)devil’s food cake mix

1/2 cup confectioners’ sugar

1 package (3 ounces) cream cheese, softened

2 tablespoons butter, softened

1/2 teaspoon vanilla extract

1 1/2 cups milk

1 box (3.9 ounces) instant chocolate pudding mix

2 cups frozen whipped topping, thawed

8-inch plastic flowerpot

2 plastic drinking straws

2 silk flowers

8 gummi worms

Prep Time: 30 minutes plus chilling

Baking Time: 35-40 minutes

Makes 8 servings

1. Preheat oven to 350F. Coat a 9-inch round cake pan with cooking spray. Prepare cake mix according to package directions. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool cake completely in pan on a wire rack.

2. Remove cake from pan; cut into pieces. Place one-third of cake pieces in a food processor. Process until crumbs form; set aside. Repeat with remaining cake pieces.

3. Combine confectioners’ sugar, cream cheese, butter and vanilla in a large bowl. Beat with an electric mixer on low speed just until combined. Beat on medium speed until smooth, 1-2 minutes. Add milk and pudding mix; beat on low speed until well combined. Fold in whipped topping.

4. Sprinkle one-third of cake crumbs into the clean flowerpot (be sure to start with a new flowerpot). Spoon half of pudding mixture on top of crumbs. Repeat layers, ending with cake crumbs.

5. Chill for at least 3 hours before serving. Place plastic straws in pot; trim as needed. Insert silk flower into each straw. Tuck ends of gummy worms in cake “dirt” just before serving.

Per Serving: 486 Cal.; 6g Protein; 25g Fat; 57g Carb.; 503mg Sodium; 105mg Chol.; 1g Fiber.

Tip: Frozen whipped topping can’t be thawed in the microwave; thaw it in the refrigerator. A 16-ounce container will thaw in about 6 hours.