Dirt Pudding Recipe
Our version of dirt pudding, vanilla pudding and cookie crumbles
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Ingredients
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Pudding Base
Cookie Crumble & Garnish
Method
Pudding Base
Prepare pudding
In a medium bowl, whisk the instant vanilla pudding mix with 2 cups cold milk for about 2 minutes until thickened. Set aside to continue firming while you prepare the cream layer.
Beat cream cheese mixture
In a separate large bowl, beat the softened cream cheese and softened butter together until smooth and no lumps remain (about 1–2 minutes). Add the powdered sugar and beat until incorporated and smooth.
Fold in whipped topping
Fold the prepared vanilla pudding into the cream cheese mixture until uniform. Gently fold in the whipped topping (Cool Whip) until the mixture is light and smooth. Do not overmix.
Reserve 6 whole chocolate sandwich cookies for decoration (if using). Place the remaining cookies in a resealable plastic bag and crush with a rolling pin until you have fine crumbs with a few slightly larger pieces for texture (about 1–2 minutes). Alternatively pulse in a food processor for 10–15 seconds.
In a 9x9-inch baking dish or 2-quart serving dish, spread a thin layer (about one-third) of the pudding mixture to create a base. Sprinkle about one-third of the cookie crumbs evenly over the pudding. Repeat with another layer of pudding (one-third of mixture) and another third of crumbs. Finish by spreading the remaining pudding on top and sprinkle the remaining crumbs evenly to cover the surface.
If desired, press reserved whole cookies lightly into the top or break them and arrange. Scatter mini chocolate candies and tuck gummy worms on top for a classic 'dirt and worms' look.
Cover the assembled dish with plastic wrap and refrigerate at least 2 hours (preferably 4 hours) to allow layers to set and flavors to meld. Serve chilled. Keeps covered in the refrigerator for up to 3 days.