Jessie Jane's Flowerpot Desserts

Jessie Jane's Flowerpot Desserts


  • 1 whole Pound Cake
  • 1 gallon Ice Cream
  • 1 package Oreo Cookies
  • 1 package candy Easter eggs or jelly beans (Coconut and green food coloring optional)
  • Small Clay Flower Pots, Lead-free
  • Straws
  • Fresh Cut Flowers


  1. Slice the pound cake into 1 to 1 ½ inch slices and then using a cookie cutter that fits the bottom of the flowerpot cut the slices into rounds. **If your pots are not food safe you can line the flowerpots with aluminum foil.
  2. Place a round slice of pound cake into each of your (washed and dried) flowerpots; lightly pressing to make sure they are all the way down. Hold a straw up against the side of a flowerpot and snip it so it’s about ½ to 1 inch shorter than the top. Then, just use that as a guide to cut the rest of the straws. Stick each straw into the center of each pot, anchoring it into the cake.
  3. Carefully spoon your ice cream around the straw until it's one inch from the top. Place all the pots back in freezer.
  4. In a food processor pulse the Oreo cookies until they resemble nice dirt. (You can also crush them in a Ziploc bag with a rolling pin). When the ice cream is firm, take the pots out of the freezer and spoon the dirt (crushed Oreos) over the top. Place a fresh flower into the straw and set Easter eggs on top. If you are doing the grass version you can add a couple drops of green food coloring to the coconut and spread on top of the dirt as well.
Flowerpot Desserts with Jessie Jane

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