Oreo Dirt Cake
A rich and creamy dessert that layers crushed Oreos with a silky cream cheese and vanilla pudding filling.
Equipment
- 9 x 13 inch Pan
- Mixing Bowl
- Electric Mixer
- Food Processor
Ingredients
- 14 oz. Oreos
- 4 Tbsp. butter softened
- 8 oz. cream cheese softened
- 1 cup confectioners' sugar
- 3½ cups milk
- 2 large boxes instant vanilla pudding (10.2 ounces total)
- 12 oz. Cool Whip (1½ small containers)
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- Crush 14 ounces of Oreos until fine crumbs. Reserve half for topping and sprinkle the other half on the bottom of an ungreased 9 x 13 inch pan.
- In a large mixing bowl, cream together 4 tablespoons of softened butter, 8 ounces of softened cream cheese, and 1 cup of confectioners' sugar until smooth.
- In another bowl, whisk together 3½ cups of milk and 2 boxes of instant vanilla pudding until thickened. Fold in 12 ounces of Cool Whip.
- Add the creamed mixture into the pudding mixture and stir gently until combined.
- Pour the pudding mixture over the crushed Oreos in the pan, spreading it evenly.
- Sprinkle the reserved crushed Oreos on top of the pudding layer.
- Refrigerate the cake for at least 4 hours to allow flavors to meld.
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Notes
Store leftovers in the refrigerator for up to one week.