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Dirt Cake
nibbleboard.com/recipes/dirt-cake-recipe
Ingredients
- 3½ cups whole milk
- 2 packages (3.4 oz each) instant French vanilla pudding mix
- ½ cup (1 stick) salted butter, softened to room temperature
- 8 oz cream cheese, softened to room temperature
- 1 cup powdered sugar
- 8 oz Cool Whip, thawed in the refrigerator
Instructions
- Remove 8 Oreos from the package and cut them into small ¼-inch pieces. Set aside for layering.
- Place the remaining Oreos (about 20 cookies) into a food processor and pulse until they resemble coarse crumbs. If you don't have a food processor, seal them in a zip-top bag and crush with a rolling pin.
- Whisk together the milk and both packets of pudding mix in a medium bowl until slightly thickened, about 2 minutes. Refrigerate until set, about 5 minutes.
- Beat the softened butter and cream cheese together with an electric mixer on medium-high speed until smooth and well combined, about 30-60 seconds.
- Add the powdered sugar and beat until smooth.
- Add the set pudding to the cream cheese mixture and beat on low speed until just combined.
- Fold in the thawed Cool Whip with a spatula until the mixture is uniform throughout.
- Spread about 2 cups of the pudding mixture into the bottom of a trifle bowl or 9x13 dish. Sprinkle with ½ cup cookie crumbs and a handful of chopped Oreo pieces.
- Repeat the layers two more times: pudding mixture, cookie crumbs, and chopped Oreo pieces. Finish with a thick layer of cookie crumbs on top.
- Cover tightly and refrigerate for at least 4 hours or overnight for the best texture. Top with gummy worms before serving.
Nutrition per Serving
260Calories
3gProtein
32gCarbs
14gFat
Chef Tips
- I've found that chilling overnight makes a huge difference — the cookies soften into the pudding layers and the whole thing sets up beautifully. Four hours works, but twelve is better.
- Make sure your cream cheese and butter are truly room temperature before mixing. Cold cream cheese leaves lumps that no amount of beating will fix.
- Use French vanilla pudding specifically — regular vanilla works but doesn't have the same richness. After trying both, I always reach for French vanilla.
- No Cool Whip? Whip 1½ cups heavy cream with 2 tablespoons powdered sugar to stiff peaks as a substitute.
- Store leftovers covered in the fridge for up to 5 days. It honestly gets better on day two as the layers meld together.
Storage
Cover tightly with plastic wrap or a lid and refrigerate for up to 5 days.