Description
This easy no-bake Easter dirt cake is made with crushed Oreos, creamy chocolate pudding, and fluffy whipped topping. A festive treat topped with marshmallow Peeps, candy eggs, and coconut!
Ingredients
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2 (13 oz) packages Oreo cookies (crushed, with filling)
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1/2 cup butter (melted, salted or unsalted)
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2 (3.4 oz) boxes instant chocolate pudding mix
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3 cups milk (any variety)
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8 oz full-fat cream cheese (room temperature)
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1 1/2 cups heavy whipping cream
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1/2 cup powdered sugar
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2 teaspoons vanilla extract
Edible Decorations (optional):
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Candy eggs
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Marshmallow Peeps
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Shredded coconut
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Sprinkles
Instructions
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Prepare the Crust:
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Crush one 13 oz package of Oreos into fine crumbs using a food processor.
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Mix in melted butter until well coated.
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Press into a 9×13-inch pan and refrigerate.
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Make the Pudding Layer:
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In a bowl, whisk together milk and instant pudding until smooth.
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Refrigerate for 10-15 minutes until thickened.
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Prepare the Whipped Cream:
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Beat cream cheese until smooth.
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Chill a mixing bowl and whisk attachment in the freezer for 5-10 minutes.
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Whip heavy cream on medium-high speed until soft peaks form.
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Add powdered sugar, vanilla extract, and whipped cream cheese, then beat until stiff peaks form.
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Assemble the Cake:
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Roughly crush 12 Oreos in a Ziploc bag.
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Grind another 12 Oreos into fine crumbs (for topping).
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Fold the whipped cream mixture and crushed Oreos into the pudding.
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Spread over the Oreo crust and top with fine Oreo crumbs.
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Chill & Decorate:
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Refrigerate for at least 3 hours before serving.
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Decorate with candy eggs, Peeps, shredded coconut, or sprinkles.
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Notes
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Use Golden Oreos for a lighter version.
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Add coconut flakes dyed green for a grass effect.
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Store in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 22g
- Sodium: 190mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg