Easter Dirt Cake
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!
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 9x13-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.
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.
