Easter Dirt Cake Dessert Casserole with Creamy Pudding
Why You Will Love Easter Dirt Cake Dessert Casserole Easter Dirt Cake Dessert Casserole tastes like a cold cookies and cream cloud with pockets of silky...
Ingredients
- 1 14.3 oz package chocolate sandwich cookies (about 36 cookies)
- 1/4 tsp fine sea salt divided
- 2 3.4 oz boxes instant vanilla pudding mix
- 3 1/2 cups cold whole milk
- 8 oz cream cheese softened to room temperature
- 1 cup powdered sugar
- 8 oz frozen whipped topping thawed
- 1 cup shredded sweetened coconut
- 1 –2 drops green food coloring
- 1/2 cup jelly beans or pastel chocolate eggs
- 1/2 cup gummy worms or other Easter candies for decorating
Instructions
- Prepare the cookie crumbs: Place the chocolate sandwich cookies (filling included) in a food processor and pulse into fine crumbs with a few small chunks for texture. Alternatively, seal the cookies in a sturdy bag and crush with a rolling pin. Stir in a pinch (about 1/8 tsp) of the salt.
- Make the base layer: Reserve about 1 generous cup of cookie crumbs for the top. Sprinkle the remaining crumbs evenly over the bottom of a 9x13-inch (23x33 cm) glass or ceramic casserole dish and lightly press into an even layer without packing too firmly.
- Mix the pudding: In a medium bowl, whisk the instant vanilla pudding mixes with the cold milk for about 2 minutes, until thickened and smooth with no dry bits. Set aside to continue thickening while you make the cream cheese mixture.
- Beat the cream cheese: In a large mixing bowl, beat the softened cream cheese, powdered sugar, and remaining pinch of salt with an electric mixer until completely smooth and creamy, scraping the bowl as needed to remove any lumps.
- Combine pudding and cream cheese: Add the thickened pudding to the cream cheese mixture. Beat on low speed or whisk until fully combined and smooth.
- Fold in whipped topping: Add the thawed whipped topping in 2–3 additions, gently folding with a spatula until the mixture is light, fluffy, and uniform in color with no streaks.
- Assemble the casserole: Spoon the creamy pudding mixture over the cookie crumb base. Gently spread it to the edges with an offset spatula or the back of a spoon, taking care not to drag up the crumbs from the bottom layer.
- Chill: Cover the dish tightly with plastic wrap or a lid and refrigerate for at least 4 hours, or until fully chilled and set. For best texture and flavor, chill overnight.
- Tint the coconut “grass”: Shortly before serving, place the shredded coconut in a small bowl. Add 1–2 drops of green food coloring and toss with a fork until the coconut is evenly tinted, adding another drop only if needed for a grassy green color.
- Add the “dirt” and decorations: Uncover the chilled casserole. Sprinkle the reserved cookie crumbs evenly over the top to create a “dirt” layer. Scatter the green coconut “grass” over parts of the surface, then decorate with jelly beans, pastel chocolate eggs, gummy worms, or other Easter candies to resemble a spring garden.
- Serve: Slice into squares and serve cold straight from the dish. Store leftovers covered in the refrigerator for up to 3 days.
Notes
For a less sweet base, scrape some of the cream filling from the cookies before crushing, or replace a few cookies with plain chocolate wafer cookies.
You can swap one box of vanilla pudding for white chocolate or cheesecake flavor, or add 1 tsp pure vanilla extract to the cream cheese mixture for extra depth.
For a spring-green version, use 1 box vanilla and 1 box pistachio pudding mix, and top with berries instead of gummy worms.
Make this dessert up to 24 hours in advance; add the coconut and candy decorations just before serving so they stay bright and firm.
To serve a smaller crowd, halve the recipe and assemble it in an 8x8-inch dish.
You can swap one box of vanilla pudding for white chocolate or cheesecake flavor, or add 1 tsp pure vanilla extract to the cream cheese mixture for extra depth.
For a spring-green version, use 1 box vanilla and 1 box pistachio pudding mix, and top with berries instead of gummy worms.
Make this dessert up to 24 hours in advance; add the coconut and candy decorations just before serving so they stay bright and firm.
To serve a smaller crowd, halve the recipe and assemble it in an 8x8-inch dish.