This easy, no-bake Easter dirt cake is made with an Oreo crust, cream cheese whipped topping layer, chocolate pudding and then topped with edible Easter candy!

Slice of Easter dirt cake on plate.

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No Bake Easter Dessert

We’re turning my classic Oreo dirt cake into a festive Easter dirt cake that’s perfect for spring parties. It’s layered in a 9×13 casserole dish with an Oreo cookie crust, a fluffy cream cheese whipped cream layer, chocolate pudding, and whipped topping, then finished with cookie crumbs.

Right before serving, decorate with edible grass, Cadbury mini eggs, and marshmallow Peeps. It’s a fun, no-bake dessert that looks right at home on your Easter dessert table, especially with an Easter fruit tray or layered Easter cake.

Ingredients Notes

Easter dirt cake ingredients on the counter including instant pudding, Cool whip, cream cheese, milk Oreo's, Peeps, candy coated eggs and edible grass.

Find the full printable recipe with specific measurements below.

  • Oreos: Keep them whole, no need to remove the middle cream.
  • Cream cheese: Bring a block of cream cheese to room temperature. Avoid the spreadable tubs of cream cheese which contain more water.
  • Cool Whip: Store-bought or homemade Cool Whip can be used.
  • Chocolate instant pudding: This should be the instant dry powder. Not the cook and serve. Swap for instant vanilla pudding or white chocolate pudding.

How to Make Easter Dirt Cake

Crush Oreos into fine crumbs (I prefer to use a food processor) and keep 3/4 aside for the topping. Mix with melted butter and press it into the bottom of a 9×13 baking dish and chill to set.

In a medium bowl, whip the softened cream cheese with an electric mixer until fluffy. Add the sugar and milk to combine and then stir in Cool whip. Spread that layer over the crust and chill for another 5-10 minutes.

Whole Oreos in a food processor bowl before crushing into crumbs for the Oreo crust.
Spreading the cream cheese and whipped topping layer over an Oreo cookie crust in a 9×13 dish.

In a separate mixing bowl, whisk the instant chocolate pudding mix and cold milk until thickened. Spread it over the layer of cream cheese mixture then transfer back into the fridge for 5-10 minutes once again.

Spread remaining Cool Whip on top of the pudding mixture and finish with the reserved Oreo cookie crumbs. Let the assembled no bake Easter dirt cake set in the fridge for about 2 hours.

Adding chocolate pudding on top of the cream layer in a 9×13 dish.
Adding whipped topping over the chocolate pudding layer for Easter dirt cake.

Just before serving, arrange the peeps, Cadbury eggs, and edible grass on top. Distribute them evenly so each piece gets some!

Easter dirt cake made in 9x13 casserole dish decorated with Peeps, edible grass and eggs.

Tips

  • Crushing the Oreos. Using a food processor is easiest. You can also place the cookies in a Ziploc bag and crush them with a rolling pin.
  • Runny cream: Thaw Cool Whip completely before mixing or the cream layer can turn runny. If using homemade whipped topping, do not overwhip and chill it until set.
  • Shredded coconut grass: Add a few drops of green food coloring to shredded coconut if you can’t find edible grass.
  • Turn them into Easter dirt cups. Add the layers as directed into plastic cups or mini mason jars for an easy way to serve individual portions. Great for little hands!
  • Trifle bowl. Instead of easter dirt cake casserole, use a glass trifle bowl so everyone can see all the layers!
  • Planning a dessert table? This recipe is inspired by my chocolate lasagna plus other holiday versions like Halloween dirt cake and Christmas dirt pudding.
Easter dirt cake with a slice missing to show creamy pudding layers with whipped cream and Oreo crust.

More fun Easter dessert recipes include bunny bait, carrot cake cupcakes and Cadbury egg cookies.

More Easter Dessert Recipes

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A slice of Easter dirt cake on a plate with Peeps and Easter candy decorations.

Easter Dirt Cake

5 from 3 votes
Recipe by: Jamielyn Nye
Prep Time: 35 minutes
Chill Time: 3 hours
Total Time: 3 hours 35 minutes
Servings: 12
This easy, no-bake Easter dirt cake is made with an Oreo crust, cream cheese whipped topping layer, chocolate pudding and then topped with edible Easter candy!
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Video

Ingredients 

Oreo Crust

  • 46 regular Oreos , I used a family sized package
  • 6 Tablespoons butter , melted

Layer 1

  • 1 (8-ounce) package cream cheese , softened
  • ¼ cup granulated sugar
  • 2 Tablespoons cold milk
  • 12 ounces Cool Whip , divided

Layer 2

  • 2 (3.9-ounce) packages dry chocolate instant pudding
  • 3 ¼ cups cold milk

Topping

  • 12 Marshmallow Peeps
  • ½ cup mini Cadbury eggs or M&M eggs , optional
  • edible green grass

Instructions

Oreo Crust

  • In a food processor or blender, blend 46 Oreos (whole cookies) into fine crumbs. Remove 3/4 cup crumbs and reserve for topping.
  • Add 6 Tablespoons melted butter and mix until combined. Press the mixture into the bottom of a 9×13-inch dish and place in the freezer or the refrigerator for 5 minutes.

Layer 1

  • In a medium-sized bowl, whip the 8 ounces of cream cheese until fluffy with an electric mixer. Add in the 1/4 cup sugar and 2 Tablespoons milk. Mix until combined. Stir in 1 cup Cool Whip, then spread the mixture lightly over the crust. Place in the freezer or fridge for another 5 to 10 minutes.

Layer 2

  • In a separate bowl, whisk the 2 packages of pudding and 3 1/4 cups cold milk together until thick. Once thickened, spread over the top of the cream cheese layer. Place back in the fridge for another 5 to 10 minutes to allow the pudding to set.

Topping

  • Once the pudding has set, spread the remaining Cool Whip on top. Sprinkle with reserved Oreo crumbs. Chill in fridge for about 2 hours. Before serving, add a peep to each piece and sprinkle with Cadbury eggs or M&Ms eggs and edible grass.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Oreos: Use whole Oreos (with filling) and crush into fine crumbs, easiest in a food processor.
Pudding: Use instant chocolate pudding mix, not cook-and-serve.
Candy eggs: M&M’s Peanut Butter Eggs are my favorite for the look, but mini Cadbury eggs work great.
Make ahead: Make up to 24 hours ahead. For best texture, do not prep more than 48 hours ahead. Add toppings right before serving.
Store: Refrigerate leftovers in an airtight container for up to 2 days. The crust softens over time.

Nutrition

Calories: 243kcal, Carbohydrates: 30g, Protein: 4g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 29mg, Sodium: 116mg, Potassium: 143mg, Fiber: 0.2g, Sugar: 26g, Vitamin A: 362IU, Vitamin C: 0.3mg, Calcium: 138mg, Iron: 0.5mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.