Easter Dirt Cake (Print Version)
# Ingredients:
→ Pudding Filling
01 -
1 cup powdered sugar
02 -
1/2 cup butter, softened (unsalted)
03 -
1 package (8 oz) softened cream cheese
04 -
3 cups cold milk
05 -
2 instant vanilla pudding packets (3.4 oz each)
06 -
1 thawed whipped topping container (8 oz, like Cool Whip)
→ Cookie Crumble
07 -
1 bag (14 oz) crushed chocolate sandwich cookies (like Oreos)
→ Toppings
08 -
Easter candies like jellybeans, Peeps, or chocolate eggs
09 -
Small chocolate bunnies (optional)
10 -
Green food dye
11 -
1 cup coconut, shredded
# Instructions:
01 -
Start by beating together cream cheese, butter, and powdered sugar in a large mixing bowl until fluffy. In another bowl, whisk cold milk into the pudding mix until it thickens up (about 2 minutes). Gently combine the pudding into the creamy mixture, then stir in the whipped topping to blend it all together.
02 -
Using a food processor, crush the chocolate cookies into fine crumbs. No processor? Pop them in a bag and smash with a rolling pin.
03 -
On the bottom of a 9×13 casserole pan, spread a layer of creamy pudding mix. Cover that with crushed cookies. Keep layering in this way, finishing with a cookie crumb layer on top.
04 -
Put the shredded coconut in a small bowl and mix in green food dye until it looks evenly green. Sprinkle the green 'grass' over the cookie topping.
05 -
Scatter candies like chocolate eggs, jellybeans, Peeps, or small chocolate bunnies over the green coconut grass to make it festive.
06 -
Cool in the fridge for at least 2 hours so the layers set. Use a big spoon to serve and dig in!
# Notes:
01 -
Swap vanilla pudding for chocolate to ramp up the richness.
02 -
Make this dessert up to a day early and keep in the fridge.
03 -
For a nutty kick, try adding a sprinkle of crushed nuts between layers.