Dirt Cake

Dirt Cake is a classic Midwestern dessert that's loved by all. This no-bake dessert recipe is perfect for holidays and summer BBQs.

Prep Time 20

Resting time 4

Total Time 4 20

Course Dessert

Cuisine American

Keyword vegetarian

Method No Bake

Servings

Calories 625kcal

2, 3.4 oz boxes Jell-O brand Instant Vanilla Pudding
3-1/2 cups cold milk any kind (not plant-based milk)
8 oz Cool Whip
8 oz cream cheese softened to room temperature
1/4 cup butter softened to room temperature
1 cup powdered sugar
15 oz Oreos see notes
gummy worms, fake or edible flowers, additional Oreos cut in half optional, for garnish

To a large mixing bowl add the instant pudding mix and milk then whisk for 5 minutes, or until the pudding is soft-set. Add the Cool Whip then fold with a spatula to combine and set aside.
To the bowl of an electric stand mixer fitted with the whisk attachment, or another large mixing bowl if using a hand-held mixer, add the softened cream cheese and butter then beat on medium-high speed until smooth and creamy, 30 seconds. Add the powdered sugar, mix on low until just combined, then turn the speed up and beat until the mixture is smooth and creamy, another 30 seconds. Scrape down the sides of the bowl.
Add the pudding mixture to the cream cheese mixture then mix on medium-high speed until everything is well combined. Use a spatula to give the mixture another couple of big stirs to ensure nothing has stuck to the bottom of the bowl then refrigerate until ready to use.

Add the Oreos - creme filling and all - to a food processor then process into fine crumbs. Alternatively you can add the Oreos to a gallon-size Ziplock bag then use a rolling pin or mallet to crush the cookies into fine crumbs.

Spoon 1/3 of the pudding mixture (~heaping 2-1/2 cups) into the bottom of a 8.25” trifle bowl (or a large glass bowl) then spread into an even layer with a spoon. Add 1/3 of the cookie crumbs (~heaping 1 cup) then spread into an even layer with a spoon. Tip: to make the cookie layer look a little taller than it is, use the spoon to build up the sides of the crumbs, leaving the center a little more shallow. Repeat the pudding and cookie crumb layers two more times. Alternatively you can alternate layers in individual glasses or cups. I like using 9oz plastic cups.
Cover the Dirt Cake then chill for at least 12 hours then top with gummy worms and/or fake or edible flowers before scooping into bowls and serving. Leftover Dirt Cake will keep in the fridge for up to 5 days.

This recipe has been slightly updated from the original to account for changes in product packaging. The original recipe called for 12oz Cool Whip, which is now sold in 8oz tubs. You can buy a second tub and add half of it, though I don’t think the recipe is negatively impacted by using only 8oz vs 12oz of Cool Whip.
Gluten Free Oreos are sold in 12oz packages, so you will have a little less cookie crumbs if using just one package. Similar to the Cool Whip, you can buy a second package of GF Oreos then add 7 additional cookies from it to equal 15oz total Oreos.