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This is the dessert that feels like pure, unadulterated joy, a nostalgic trip back to childhood, all served up in a simple 9×13 pan.
It’s the kind of treat that makes you smile before you even take a bite, a playful creation that’s as fun to look at as it is to eat.
And the best part? It’s incredibly easy to make, requiring no oven at all, just a little mixing, layering, and patience while it chills.
Why This Recipe is a Forever Favorite
There’s a reason this dessert is a staple at potlucks and family gatherings, showing up time and time again.
It’s a crowd-pleaser in the truest sense, winning over both kids and adults with its perfect contrast of textures and flavors.
You get the rich, creamy pudding layer, slightly tangy from the cream cheese, and then that fantastic crunch from the chocolatey Oreo “dirt.”
Ingredients Needed for the Recipe
- 14 ounces Oreos – or another generic chocolate sandwich cookie that’s tastes great.
- 4 tablespoons butter – softened. This adds a depth of flavor you’ll love.
- 8 ounces cream cheese – softened. Philadelphia brand is a slight favorite, but generic works fine.
- 1 cup confectioners sugar – also known as powdered sugar, it sweetens the cream cheese layer beautifully.
- 3 1/2 cups milk – we typically use 2%, but 1% or whole milk also work perfectly.
- 2 large boxes instant vanilla pudding – (10.2 ounces total). Be sure it’s instant, as cook-and-serve won’t work here.
- 12 ounces Cool Whip – that’s one and a half of the small containers. This makes the dessert light and airy.
What’s the Best Dish to Serve This In?
While a classic 9×13 pan is the quickest and most straightforward vessel, your presentation options are wonderfully flexible.
A clear glass dish is our top pick because it lets everyone admire those distinct, beautiful layers from the side.
For a real “wow” factor, consider a tall trifle bowl, which turns the dessert into a stunning centerpiece.
How to make Oreo Dirt Cake?
Prepare Your “Dirt”
First, take your Oreos and crush them into fine crumbs. A food processor does this job in seconds and gives you a wonderfully uniform “dirt.”
If you don’t have one, no worries—just place the cookies in a sturdy zip-top bag and roll them with a rolling pin, it’s a great way to release a little stress.
Create the Base Layer
Take about half of your beautiful, dark crumbs and sprinkle them into the bottom of an ungreased 9×13 inch pan.
Use your clean fingers to gently spread and press them down just a bit; this creates a stable foundation for the creamy goodness to come.
Whip Up the Cream Cheese Mixture
In a mixing bowl, combine the softened cream cheese and butter. Using an electric mixer, beat them together until the mixture is completely smooth and lump-free.
Then, stir in the confectioners’ sugar, mixing until it’s all fully incorporated and the mixture is sweet and creamy.
Concoct the Pudding Layer
Now, in a separate, large bowl, whisk the instant vanilla pudding mix with the cold milk.
You’ll watch it thicken up right before your eyes, which is always a little bit of kitchen magic.
Combine the Creamy Elements
Gently fold the Cool Whip into the pudding base, stirring until the color is consistent and there are no white streaks left.
Now, add spoonfuls of that sweet cream cheese mixture you made earlier into the pudding bowl.
Fold it all together gently, but thoroughly, until you have one big, luscious, and unified creamy filling.
Assemble the Masterpiece
Carefully pour or spoon the creamy mixture over the base layer of Oreo crumbs in your pan.
Try to spread it out evenly without disturbing the cookie layer too much, a gentle touch is all you need.
The Grand Finale
Take the remaining half of your crushed Oreos and sprinkle them generously over the top of the creamy layer.
Cover the pan tightly with a lid or plastic wrap and, this is the hard part, refrigerate it for at least 4 hours, though overnight is even better.
How Can I Make This Dessert for a Crowd?
This recipe is a dream for feeding a large group, but you can also scale it down or change the format with ease.
For individual servings that are perfect for parties, layer the components into clear plastic cups.
Just keep an extra pack of Oreos on hand so you can adjust the proportions as you fill each cup.
Tips
For the smoothest cream cheese mixture, make sure both the butter and cream cheese are properly softened before you begin.
While an hour in the fridge will cool it, a full 4 hours of chilling is non-negotiable for the flavors to meld and the texture to set perfectly.
The dessert is at its absolute best within the first two days, as the Oreos will start to soften and lose their crunch after that.
Always, always store it in the refrigerator; this dessert does not freeze well, sadly.
We tested vanilla and French vanilla pudding—both are delicious, with regular vanilla yielding a creamier color.
What Are Some Fun Ways to Decorate It?
This is where you can let your creativity run wild and truly embrace the “dirt” theme.
Gummy worms are the classic choice, artfully arranged so they’re peeking out of the cookie crumbs.
For a spring celebration, nestle a few Peeps bunnies on top, or for Halloween, create a spooky graveyard with cookie tombstones.
You could even serve it in a new, clean flowerpot with artificial flowers stuck right in the middle for a gardener’s delight.
Oreo Dirt Cake Recipe
Description
This Oreo pudding dessert is a family favorite! Our Oreo Dirt Cake recipe is super easy and calls for layers of crushed Oreos alternating with creamy vanilla pudding, cream cheese, and Cool Whip. It’s a no-bake crowd-pleaser that’s fun to decorate with gummy worms or seasonal candy!
ingredients
Instructions
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Use a food processor to finely crush the Oreos. Sprinkle half of the crushed cookies into the bottom of an ungreased 9x13-inch dish. Press down gently to form an even base. Set the remaining Oreos aside.
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In a mixing bowl, beat the softened butter, cream cheese, and confectioners sugar with an electric mixer until smooth and lump-free.
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In a separate large bowl, whisk together the milk and instant vanilla pudding until thickened (about 2 minutes).
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Gently fold the defrosted Cool Whip into the pudding mixture until fully combined and smooth.
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Add spoonfuls of the cream cheese mixture into the pudding mixture and gently fold until well incorporated.
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Carefully pour the creamy filling over the Oreo base in the pan. Use a spatula to spread evenly without disturbing the bottom layer.
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Sprinkle the remaining crushed Oreos evenly over the top.
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Cover with plastic wrap or foil and refrigerate for at least 4 hours (or up to 24 hours) before serving. For a fun twist, add gummy worms or seasonal candy before serving!
Nutrition Facts
Servings 12
Serving Size 1 piece (approx. 1/12 of pan)
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 18gg28%
- Saturated Fat 9gg45%
- Trans Fat 0gg
- Cholesterol 45mgmg15%
- Sodium 380mgmg16%
- Potassium 220mgmg7%
- Total Carbohydrate 36gg12%
- Dietary Fiber 1gg4%
- Sugars 26gg
- Protein 4gg8%
- Calcium 10% mg
- Iron 8% mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best texture, use softened cream cheese and butter to avoid lumps. This dessert tastes best when chilled for at least 4 hours—flavors meld beautifully overnight! Store covered in the refrigerator for up to 3 days (Oreos soften over time). Do not freeze. Use instant pudding only—cook-and-serve pudding will not set properly. For individual servings, layer in clear cups for a fun, portable treat!
Frequently Asked Questions
Can I use a different cookie?
Yes! Any chocolate sandwich cookie works. Just avoid stale or low-quality cookies—they affect flavor and texture.
Can I make this ahead of time?
Absolutely! Assemble up to 24 hours in advance. The flavors improve as they meld, though the Oreos will soften slightly.
Can I use homemade whipped cream instead of Cool Whip?
Yes, but it’s less stable. Whip 1.5 cups heavy cream with 2 tbsp powdered sugar until stiff peaks form, then fold in gently. Serve within 24 hours.