Dirt Cake Recipe
This easy no-bake dirt cake recipe layers Oreo crumbs and creamy French vanilla pudding with a tangy cream cheese layer. Perfect for Easter, birthday parties, and any occasion that calls for a crowd-pleasing dessert.
Servings: 15 servings
Calories: 476kcal
Ingredients
- 40 Oreo cookies divided
- 1 ½ cups heavy whipping cream
- 1 cup powdered sugar divided
- 1 teaspoon vanilla extract
- 2 ½ cups whole milk
- 6.8 oz instant vanilla pudding mix 2 3.4 oz packages
- ½ cup butter softened
- 8 oz cream cheese softened
- ¼ cup sour cream
- pinch of salt
- 12 gummy worms for topping
Instructions
- Crush 32 of the Oreos into fine crumbs using a food processor or rolling pin. Roughly chop the remaining 8 cookies. Set aside.
- Beat the heavy cream with 2 tablespoons of the powdered sugar and vanilla until stiff peaks form. Refrigerate until needed to keep cold.
- Whisk together the milk and vanilla pudding mix. Let sit for about 5 minutes to thicken.
- In a large bowl, beat the butter, cream cheese, and sour cream until smooth. Add the remaining powdered sugar, vanilla and salt. Mix until creamy. Stir in the pudding, then gently fold in the whipped cream.
- Layer. Spread about ⅓ of the Oreo crumbs in the bottom of a 9x13 dish. Add half the vanilla cream mixture, spreading carefully to the edges with a spatula. Scatter the chopped Oreo pieces on top, then repeat with the remaining cream mixture and smooth the surface. Cover completely with a final layer of Oreo crumbs.
- Press the gummy worms into the top. Cover with plastic wrap and refrigerate at least 12 hours before serving.
Notes
- Don't worry about getting your layers perfect. Just do your best to sprinkle the Oreos evenly and try to spread the cream layers to the edges of the casserole dish.
- The 12-hour rest is essential. This allows the crumbs to soften slightly and helps the layers meld together.
- This recipe can be made up to 2 days in advance.
- Cool Whip (one 8-oz container) can be substituted for the homemade whipped cream.
- Keeps in the refrigerator, covered, for 3 to 4 days.
Nutrition
Calories: 476kcal | Carbohydrates: 53g | Protein: 5g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 66mg | Sodium: 328mg | Potassium: 188mg | Fiber: 1g | Sugar: 38g | Vitamin A: 832IU | Vitamin C: 0.2mg | Calcium: 94mg | Iron: 4mg
