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Easter Dirt Cake Casserole Easy No Bake Dessert Recipe

Easter Dirt Cake Casserole brings together creamy vanilla pudding, tangy cream cheese, and crushed chocolate cookies in one cold, spoonable pan dessert...
Print Recipe
Prep Time 25 minutes
Cook Time 4 minutes
Total Time 4 minutes
Course Dessert
Cuisine American
Servings 1 casserole
Calories 380 kcal

Ingredients
  

  • 1 14.3 oz package chocolate sandwich cookies (about 36 cookies)
  • 4 tbsp unsalted butter melted
  • 2 tbsp granulated sugar
  • 1 8 oz package cream cheese, softened
  • 1 cup powdered sugar
  • 2 3.4 oz boxes instant vanilla pudding mix
  • 3 cups cold whole milk
  • 1 8 oz tub frozen whipped topping, thawed
  • 1 tsp vanilla extract
  • 1 to 1 1/2 cups assorted Easter candies candy-coated chocolate eggs, jelly beans, gummy worms, pastel sprinkles

Instructions
 

  • Crush the chocolate sandwich cookies in a large zip-top bag or food processor into small, uneven crumbs, leaving some pea-sized bits for texture.
  • Transfer the crumbs to a bowl and stir in the melted butter and granulated sugar until the mixture is evenly moistened.
  • Reserve about one third of the crumb mixture for the topping and set aside; press the remaining crumbs lightly into the bottom of a 9x13-inch baking dish to form a loose, even base. Do not pack too firmly.
  • In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, scraping down the sides as needed.
  • Add the powdered sugar and beat again until fully combined and fluffy, then mix in the vanilla extract.
  • In a separate bowl, whisk together the instant vanilla pudding mixes and cold milk for 2 to 3 minutes until thickened and smooth.
  • Gently fold the whipped topping into the pudding mixture until no streaks remain, keeping the texture light.
  • Add the cream cheese mixture to the pudding mixture and fold together until fully blended and silky.
  • If your kitchen is warm, chill the filling for 15 to 20 minutes to firm slightly before layering.
  • Spoon the cream filling over the bottom cookie crumb layer in the baking dish, spreading gently with an offset spatula or the back of a spoon to avoid disturbing the crumbs.
  • Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or up to 24 hours, until the casserole is cold and set.
  • Shortly before serving (within 4 to 6 hours), sprinkle the reserved cookie crumbs evenly over the top of the chilled filling to create a “dirt” layer.
  • Decorate the top with Easter candies, gently pressing them into the crumb layer so they stay in place when slicing.
  • Keep refrigerated until ready to serve, then slice or scoop into bowls and serve cold.

Notes

For a firmer, sliceable texture, chill the casserole at least 6 hours or overnight before adding the final crumb and candy topping.
To prevent soggy crumbs, avoid crushing the cookies into fine dust and add the top crumb layer close to serving time.
You can substitute half the cream cheese with Greek yogurt or sour cream for a tangier, slightly lighter filling.
Store leftovers tightly covered in the refrigerator for up to 3 days; the crumbs will soften but the dessert will still taste good.
For a more grown-up look, use shaved chocolate and toasted coconut nests with a few candy eggs instead of gummy worms and sprinkles.
Keyword cookie and cream, dirt cake, Easter dessert, Easter Dirt Cake Casserole, no bake, pudding dessert, Vegetarian