How to Make Easter Dirt Cake - A Step-by-Step Guide

Easter is a time of celebration and indulgence, and what better way to commemorate this joyous occasion than with a decadent and delicious dessert? If you're looking for a show-stopping treat that will impress your family and friends, look no further than this delightful Easter Dirt Cake. This fun and festive dessert is not only visually stunning, but it's also incredibly delicious and easy to make.

The Easter Dirt Cake is a playful twist on the traditional dirt cake, which is a no-ba...

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Ingredients

  • 14.3 ounces chocolate sandwich cookies (such as Oreo®)
  • ¼ cup salted butter, melted
  • ½ cup salted butter, softened
  • nonstick cooking spray
  • 1 (8 ounce) package cream cheese, softened
  • 1 ½ cups powdered sugar, divided
  • 2 (3.4 ounce) packages instant vanilla pudding mix (such as Jell-O®)
  • 3 cups whole milk
  • 2 teaspoons vanilla extract
  • 1 cup heavy whipping cream
  • ¼ teaspoon cream of tartar

Information

  • Prep Time: 30 mins
  • Additional Time: 4 hrs
  • Total Time: 4 hrs 30 mins
  • Servings: 12
  • Yield: 1 9x13-inch cake

  • Gather all ingredients.
  • Process cookies and melted butter in the bowl of a food processor until cookies are finely ground and mixture is thoroughly combined. Reserve 1 1/2 cups of mixture for topping cake.
  • Press remaining mixture into a lightly greased (with cooking spray) 9x13-inch baking dish. Chill while preparing filling, about 20 minutes.
  • Beat softened butter and cream cheese at medium speed with a stand mixer, fitted with the paddle attachment, until creamy, 1 to 2 minutes. Gradually add 1 1/4 cups powdered sugar and beat until very creamy and thoroughly combined, about 1 minute.
  • Beat pudding mix, milk, and vanilla in a medium bowl with an electric mixer at medium speed for 2 minutes until mixture has thickened. Add pudding mixture to cream cheese mixture and beat at medium speed until very smooth and combined, about 2 minutes.
  • Beat heavy cream and cream of tartar in a medium bowl with an electric mixer at medium speed until foamy, about 2 minutes; gradually add remaining 1/4 cup powdered sugar and beat on medium-high until medium-stiff peaks form, about 5 to 6 minutes. Gently fold whipped cream into cream cheese-pudding mixture.
  • Spoon cream cheese-pudding mixture on top of chocolate cookie crumb mixture in baking dish; smooth with a small off-set spatula.
  • Sprinkle reserved 1 1/2 cups chocolate cookie crumb mixture evenly over top.
  • Cover and chill at least 4 hours, up to 24 hours. Decorate top of cake as desired with desired toppings.
  • Nutrition

    551 cal.

    • Total Fat: 34g
    • Saturated Fat: 18g
    • Cholesterol: 84mg
    • Sodium: 561mg
    • Total Carbohydrate: 59g
    • Dietary Fiber: 1g
    • Protein: 6g
    • Potassium: 205mg