Can I use homemade whipped cream instead of Cool Whip?

While you can substitute homemade whipped cream, the dessert won't hold its structure as long. If using homemade, stabilize it with a teaspoon of gelatin bloomed in cold water and dissolved in 2 tablespoons of hot water, then whipped into your cream.

My pudding layer seems too runny. What went wrong?

The most common cause is using cook-and-serve pudding instead of instant. Another possibility is using too much milk or not allowing enough refrigeration time. Make sure to measure accurately and give the dessert at least 3 hours to set up properly.

Can I make this dessert dairy-free?

Yes! Use dairy-free cream cheese, plant-based butter, non-dairy whipped topping, and prepare the pudding with almond or coconut milk. The texture may be slightly different but still delicious.

How far in advance can I add the candy decorations?

For best results, add the candy decorations no more than 2-3 hours before serving. Peeps especially can become sticky when exposed to moisture in the refrigerator for too long, and candy colors might bleed into the top layer.

Easter Dirt Cake Recipe

Description

Easter Dirt Cake is a no-bake dessert that’s creamy, luscious, and a festive treat for any celebration. Layers of crushed Oreos, a smooth cream cheese mixture, and rich vanilla pudding create a delightful combination. Topped with your favorite Easter candies like Peeps, Robin Eggs, and decorative sprinkles, this cake is a hit with both kids and adults. Perfect for spring gatherings or as a sweet Easter centerpiece dessert!

Ingredients

Units Scale

Oreo Layer

1 package Oreos (divided into crushed portions)

Cream Cheese Mixture

8 oz Cream Cheese, softened
1/2 cup butter, softened
1 cup powdered sugar
16 oz Cool Whip

Pudding Mixture

2 boxes INSTANT vanilla pudding (3.3 oz box size)
3 cups milk

Toppings

Peeps (or your favorite marshmallow Easter candy)
Robin Eggs
Decorative sprinkles

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Instructions

Prepare the Oreo crust:
Crush ⅔ of the Oreo package into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Spread the crushed Oreos evenly in the bottom of a 9×13-inch pan to form the base layer. Set aside.
Make the cream cheese mixture:
In a mixing bowl, use a handheld mixer to combine the softened cream cheese and butter until smooth and creamy. Gradually mix in the powdered sugar, ensuring it’s well incorporated, then fold in the Cool Whip gently to create a fluffy and light texture. Set this mixture aside.
Prepare the pudding mixture:
In a separate bowl, whisk together the milk and instant vanilla pudding mixes until the mixture thickens slightly. Gently fold this pudding mixture into the cream cheese mixture from the previous step, ensuring a smooth and uniform filling.
Assemble the cake:
Pour the cream cheese and pudding mixture evenly over the prepared Oreo crust. Smooth the top with a spatula for an even layer.
Add the top Oreo layer:
Crush the remaining ⅓ of the Oreos and sprinkle them evenly over the pudding and cream cheese layer.
Chill the dessert:
Cover the dish with plastic wrap and refrigerate for at least 3 hours (or overnight) to allow the layers to set and the flavors to meld.
Decorate and serve:
Just before serving, decorate the cake with Easter candy such as Peeps, Robin Eggs, and sprinkles for a festive finish. Serve chilled and enjoy

Notes

Feel free to swap the traditional Oreos for flavored varieties like Golden Oreos or Mint Oreos to create a unique twist on the dessert.
For added crunch and texture, you can mix in crushed candies or chocolate chips with the Oreo crumbs.

Nutrition

Serving Size: 1 serving
Calories: 320 kcal
Sugar: 23
Sodium: 350
Fat: 18g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 42 g
Fiber: 1g
Protein: 4g
Cholesterol: 25