Easter Dirt Cake Dessert (Print version)
A creamy no-bake Easter dirt cake with Oreo crumbs, chocolate pudding, whipped topping, candy eggs, and marshmallow bunnies.
# Ingredients:
For the cookie layers
01 -
1 family-size package (19.1 oz / 541 g) chocolate sandwich cookies
02 -
6 tablespoons (85 g) unsalted butter, melted
For the creamy layers
03 -
8 oz (225 g) cream cheese, softened
04 -
1/2 cup (60 g) powdered sugar
05 -
2 tablespoons cold milk
06 -
12 oz (340 g) frozen whipped topping, thawed and divided
07 -
2 packages (3.9 oz / 110 g each) instant chocolate pudding mix
08 -
3 1/4 cups (770 ml) cold milk
For decorating
09 -
12 marshmallow bunny candies
10 -
1/2 cup (85 g) candy-coated chocolate eggs
11 -
1 cup edible Easter grass or green-tinted shredded coconut
# Instructions:
01 -
Pulse the chocolate sandwich cookies into fine crumbs. Reserve 1 cup of crumbs for the top, then mix the remaining crumbs with melted butter.
02 -
Press the buttered crumbs firmly into the bottom of a 9x13-inch dish. Chill for 5-10 minutes while you make the cream layer.
03 -
Beat the softened cream cheese until smooth. Beat in powdered sugar and 2 tablespoons cold milk, then fold in 1 cup of whipped topping. Spread gently over the chilled crust.
04 -
Whisk the instant chocolate pudding mixes with 3 1/4 cups cold milk for about 2 minutes, until thick. Spread evenly over the cream cheese layer.
05 -
Spread the remaining whipped topping over the pudding. Sprinkle with the reserved cookie crumbs, cover, and refrigerate for at least 2 hours.
06 -
Add marshmallow bunnies, candy eggs, and edible grass just before serving. Slice or scoop chilled.
# Good to know:
01 -
Chill at least 2 hours before serving. Four hours gives cleaner slices.
02 -
Add Easter candy right before serving so the topping stays neat.
03 -
Store covered in the refrigerator for up to 3 days.