Pioneer Woman Blast from Past

Directions

• Cut the cake rounds: Slice the pound cake into 1 to 1 1/2 inch slices, then cut rounds with a biscuit or cookie cutter that fits the bottom of the flower pot. Save the scraps in a freezer bag for a trifle later.
• Add cake to the pots: Line the washed and dried flower pots with aluminum foil if you like, stopping about 1/2 inch from the rim. Then drop a round of pound cake into each pot, pressing lightly so it sits all the way down.
• Cut the straws: Hold a straw against the side of a pot and snip it so it's 1/2 to 1 inch shorter than the top. Use that straw as a guide to cut the rest, then stick one into the center of each pot to anchor it in the cake.
• Soften the ice cream: Set the ice cream out on the counter to soften, or microwave it for about 20 seconds. It needs to be soft enough to spoon but not melted.
• Fill the pots: Spoon the ice cream into the pots and work it around the straw until it almost reaches the top of the straw. Wipe the inside top edges with a damp paper towel to clean up any smears.
• Make the worm version: For the worm pots, skip the straw and fill the pot halfway with ice cream. Add a few gummy worms, then cover with more ice cream.
• Freeze until firm: Return the pots to the freezer until the ice cream is completely firm. Cover them with plastic wrap or foil if you want, though uncovered works too.
• Crush the Oreos: Pulse the Oreo cookies in a food processor until they look like rich topsoil. If you don't have one, crush them in a Ziploc bag with a rolling pin.
• Top and decorate: Spoon the crushed Oreos generously over the firm ice cream to make the dirt. Push a fresh flower into the straw, then pack a little more dirt around the stem. Tuck a few extra gummy worms on top of the worm pots.