Description
This Easter Dirt Cake is a fun, no-bake dessert perfect for spring celebrations. Made with layers of crushed Oreo cookies, creamy chocolate pudding filling, and decorated with colorful Easter M&M’s and PEEP marshmallows, it’s an easy and festive treat the whole family will enjoy.
Ingredients
Scale
Crust
- 1 15.5 oz package Oreo cookies, crushed
- 1/2 cup butter, softened
Filling
- 1 8 oz package cream cheese, softened
- 1 cup powdered sugar
- 3 cups milk
- 2 boxes (3.4 oz each) instant chocolate pudding mix
- 12 oz Cool Whip, thawed
Decorations
- 1 cup Easter M&M’s
- 20 PEEP marshmallows
Instructions
- Cream Butter, Cream Cheese, and Sugar: In a large mixing bowl, combine the softened butter, softened cream cheese, and powdered sugar. Beat together until smooth and creamy. Set this mixture aside.
- Prepare Pudding: In a separate bowl, whisk together the milk and instant chocolate pudding mixes until the mixture is smooth and begins to thicken.
- Combine Pudding and Cream Cheese Mixture: Pour the prepared pudding mixture into the bowl with the cream cheese mixture. Beat everything together until fully combined, making sure to scrape down the sides of the bowl as needed to get an even mixture.
- Fold in Cool Whip: Gently fold the thawed Cool Whip into the pudding mixture until well incorporated and fluffy, being careful not to overmix.
- Assemble Cake: In a 9×13 inch dish, press half of the crushed Oreo cookies evenly on the bottom. Pour and spread the pudding filling over the cookie layer. Finally, sprinkle the remaining crushed Oreo cookies evenly over the top.
- Chill: Refrigerate the assembled dessert for at least 2 hours or until the pudding filling is set and firm.
- Decorate and Serve: When ready to serve, sprinkle the top with Easter M&M’s candy. Place one PEEP marshmallow on each slice and, if desired, add edible green grass for a festive touch.
Notes
- Use softened butter and cream cheese to ensure smooth mixing.
- Crushing Oreos finely helps them layer better for texture.
- Chill time is important for the filling to set properly.
- This cake is best enjoyed within 2-3 days refrigerated.
- For a dairy-free option, substitute dairy-free pudding and whipped topping.
