Easy Dirt Cake Recipe
This easy-to-make dirt cake recipe is decadent and rich, thanks to the cream cheese/Cool Whip combination. The Oreo crumbs add double the chocolatey goodness the whole family will love.
Equipment
Ingredients
- 1 18.12-ounce package Oreos regular, 45 cookies
- 2 3.4-ounce packages instant chocolate pudding mix
- 3 cups whole milk
- ¼ cup butter unsalted, room temperature
- 8- ounce cream cheese brick-style, room temperature
- ⅔ cup powdered sugar
- 1 8-ounce container Cool Whip thawed
- gummy worms optional
Instructions
- Place the whole Oreo cookies in the bowl of a food processor and pulse them until they turn into crumbs and start to resemble dirt.
- Place half of the Oreo crumbs in a 13x9-inch baking dish, flattening the layer with a spoon to make it even.
- In a large mixing bowl, combine the chocolate pudding powder and whole milk. Whisk it until it's thickened then set it aside.
- In a second mixing bowl, combine the cream cheese with the butter using a handheld mixer, then add the powdered sugar. Mix them until they're light and fluffy.
- Add the cream cheese mixture to the chocolate pudding, mixing it on low speed until incorporated.
- Fold in the Cool Whip until there are no more white streaks in the chocolate.
- Using a soft silicone spatula, dollop the chocolate mixture on top of the Oreo crumbs, being careful not to move the layer of crumbs around too much.
- Smooth out the top of the chocolate layer as evenly as possible, and then spoon the remaining Oreo crumbs on top.
- Place the baking dish in the refrigerator to chill for 2 hours and serve.
Notes
- Use room temperature butter and cream cheese to avoid chunks of them in the cake.
- The Oreos are supposed to look like dirt, so make sure not to pulse until completely smooth. A few bigger chunks are more than welcome!
- Do not use Double Stuf Oreos for this recipe as it doesn’t need all of that extra frosting.
- When preparing the instant pudding, don’t follow the directions on the box. Just use the powdered mix.
- Use a silicone spatula to carefully smooth the chocolate pudding layer over the Oreos. The goal is to keep the “dirt” intact.
- Don’t rush the chilling step! The cake needs to be refrigerated for at least 2 hours. Overnight or for an extra day is fine too.
- Store leftover cake in an airtight container in the refrigerator for up to 5 days.
Nutrition
Calories: 109kcalCarbohydrates: 7gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 24mgSodium: 77mgPotassium: 79mgFiber: 0.01gSugar: 7gVitamin A: 314IUCalcium: 63mgIron: 0.03mg
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
Tried this recipe?Let us know how it was!