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1
Slice the pound cake (frozen is fine) into 1- to 1 1/2-inch slices.
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2
Next, with a biscuit cutter or cookie cutter that fits the bottom of the flower pot, cut the slices into rounds.
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3
(You can put the scraps in a zip-top freezer bag and use them at a later date.)
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4
Into each of your (washed and dried) flower pots, drop a round of pound cake, lightly pressing to make sure they are all the way down.
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5
Hold a straw up against the side of a flowerpot and snip it so it's 1/2 to 1 inch shorter than the top.
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6
Then, just use that as a guide to cut the rest of the straws.
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7
Stick each straw into the center of each pot, anchoring it into the cake.
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8
Now, grab whatever flavor ice cream you'd like to use, and either set it out on the counter to soften it OR nuke it for 20 seconds or so.
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9
It needs to be somewhat soft for this step.
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10
Just spoon it into the pots, working it around the straw, until it almost reaches the very tip top of the straw.
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11
Clean up the top edges of the pot with a damp paper towel.
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12
Now return the pots to the freezer until firm.
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13
In a food processor, pulse the cookies until they resemble nice, rich topsoil.
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14
(You can also crush them in a zip-top bag with a rolling pin.)
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15
When they are nice and firm, take the pots out of the freezer.
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16
Place a couple of gummy worms on top of the ice cream, then spoon the dirt (crushed cookies) over the top.
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17
Be generous here!
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18
Place a fresh flower into the straw and serve immediately.
