Easter Dirt Cake
A fun, no-bake Easter dessert featuring layers of Oreo crumbs, creamy pudding, and gummy worms that’s perfect for spring gatherings.
Ingredients
For the crust
- 1 package Oreo cookies (about 14–16 ounces), crushed into fine crumbs. Substitute gluten‑free sandwich cookies for a GF version.
For the filling
- 1/2 cup butter, softened Bring to room temperature for best mixing.
- 1 package (8 oz) cream cheese, softened For a lighter version, use low-fat cream cheese.
- 1 cup powdered sugar (confectioners’ sugar)
- 2 cups milk Use whole or 2% for best texture; dairy-free milks work with instant pudding.
- 1 package (3.9 oz) instant chocolate pudding mix
- 1 package whipped topping (Cool Whip), thawed For a homemade option, use stabilized whipped cream.
For decoration
- as needed gummy worms For decoration, tuck them into the 'dirt.'
- as needed chocolate sprinkles or extra crushed cookies For topping.
Instructions
Preparation
- Place the Oreo cookies in a sealed bag and crush them into fine crumbs with a rolling pin, or pulse in a food processor. Reserve about 1/2–3/4 cup of crumbs for the topping.
- In a large bowl, beat the softened butter and cream cheese until smooth and lump‑free. Add the powdered sugar and beat until fully incorporated and creamy.
- In a separate bowl, whisk the instant chocolate pudding mix into 2 cups cold milk for about 2 minutes until the pudding thickens.
- Fold the thickened pudding into the cream cheese mixture with a spatula. Mix gently until uniform and airy.
Assembly
- In a large trifle dish or 9x13 pan, spread half of the crushed Oreo crumbs in an even layer. Spoon half of the pudding mixture over the crumbs and smooth.
- Repeat: add the remaining Oreo crumbs, then the remaining pudding mixture, smoothing the top gently.
- Spread the thawed whipped topping over the final pudding layer. Sprinkle with the reserved Oreo crumbs and chocolate sprinkles.
- Decorate with gummy worms tucked into the 'dirt' to look like they’re popping out.
Chilling
- Cover and chill in the refrigerator for at least 2 hours (longer is fine). Serve cold.
Notes
Keep covered in the fridge for up to 3–4 days. The texture changes after freezing. Store below 40°F.