Crush the cookies fine to resemble potting soil and set aside.
Cream the butter, cream cheese, sugar and vanilla until the mixture is smooth. Set aside.
Combine the pudding mix and milk until well blended, then fold in the Cool Whip. Gently fold the cream cheese and pudding mixtures together. Layer 1/3 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 remaining cookie crumbs. Refrigerate 10 to 12 hours.
About half an hour before serving, remove from the refrigerator and decorate with flowers and worms. Serve by digging out portions with the trowel.