Description
Celebrate Easter with this fun and delicious Easter Dirt Cake. Layers of crushed Oreo cookies, creamy pudding filling, and topped with festive Easter candies, this no-bake dessert is perfect for the holiday!
Ingredients
Scale
Oreo Cookie Layer:
- 1 (14.3 oz) package Oreo cookies
Cream Filling:
- 1 (8 oz) package cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 cup powdered sugar
Pudding Layer:
- 2 (3.4 oz) packages instant vanilla pudding mix
- 3 cups cold milk
Additional:
- 1 (12 oz) container whipped topping (like Cool Whip), thawed
- Assorted Easter candies (e.g., chocolate eggs, jelly beans, marshmallow chicks)
- Green-tinted shredded coconut (optional, for “grass”)
Instructions
- Oreo Cookie Layer: Place the Oreo cookies in a food processor and pulse until finely crushed. Set aside.
- Cream Filling: In a large bowl, beat the cream cheese, butter, and powdered sugar until smooth and creamy.
- Pudding Layer: In a separate bowl, whisk together the pudding mix and milk until thickened, about 2 minutes. Gently fold the pudding into the cream cheese mixture, then fold in the whipped topping until fully combined.
- Assembly: In a 9×13-inch dish or trifle bowl, layer half of the crushed Oreos in the bottom. Spread the cream filling mixture over the crumbs, then top with the remaining crushed Oreos.
- Decorate: Decorate the top with Easter candies and green-tinted coconut to resemble grass. Refrigerate for at least 4 hours or until firm.
Notes
- To tint coconut, mix 1 cup shredded sweetened coconut with a few drops of green food coloring in a zip-top bag and shake until evenly colored.
- This dessert can be made 1 day ahead and stored covered in the refrigerator.
Nutrition
- Serving Size: 1 square
- Calories: 360
- Sugar: 28 g
- Sodium: 310 mg
- Fat: 19 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 25 mg
