Dirt Cake is a fun and classic Midwestern dessert that’s loved by kids and adults alike. With the perfect ratio of creamy filling to chocolate cookie crumbs, it’s the perfect whimsical, no-bake dessert for any special occasion – especially summer BBQs, holidays, and birthdays!
There are many recipes here on IGE that I’ve been eating since I was a kid, but none have my heart quite like Dirt Cake.
Dirt Cake is a classic Midwestern dessert recipe that my Mom made for nearly every birthday, BBQ, and special occasion when I was growing up. I cannot tell you how excited my brothers and I became anytime she brought out a giant bowl of Dirt Cake from the fridge decorated with gummy worms on top.
These days, my kids ask for Dirt Cake for their birthdays. Talk about coming full circle!
With alternating layers of whippy vanilla-cream filling, and crushed chocolate cookies, this no-fuss, no-bake dessert is a total crowd pleaser, and massive hit with kids and adults alike.
When to Serve Dirt Cake
We enjoy Dirt Cake at summer BBQs and birthdays, but this easy dessert, also called “Dirt and Worms”, can be made for a variety of events and occasions like:
- Easter
- Earth Day
- 4th of July
- Memorial Day
- Labor Day
- Halloween
You can also swap the chocolate cookies for vanilla sandwich cookie crumbs and turn it into a sand/beach cake, decorating with mini drink umbrellas (kicking myself for not doing this for my friend’s recent moving away to Florida party!)
What’s in Dirt Cake?
The creamy pudding layer of Dirt Cake is made up of a few everyday ingredients, while the “dirt” layer is just pulverized Oreos. Here’s exactly what you’ll need:
- Jell-O instant vanilla pudding: be sure you’re buying instant pudding and not “cook & serve” pudding.
- Milk: any kind you have in the fridge (I typically use skim milk) — not plant-based milk. More on that below.
- Cool whip: adds creaminess to the vanilla pudding layer.
- Powdered sugar: adds sweetness to the cream layer.
- Softened butter: adds richness — don’t skip it!
- Softened cream cheese: adds more richness, and balances out the sweetness of the dessert.
- Oreos: are pulverized to make up the “dirt layer”. I use Gluten Free Oreos.
How to Serve Dirt Cake
My Mom always served Dirt Cake layered in a large glass bowl, while these photos show an 8.25″ trifle bowl. Top the dessert with gummy worms or even fake or edible flowers for a true garden look and feel.
Anytime I make Dirt Cake for folks outside my immediate family, I layer the ingredients in disposable plastic cups then top each with a gummy worm or two, which I find to be the quickest and easiest way to feed a crowd.
How to Make Ahead and Store
Dirt Cake is essentially an Ice Box Cake which means it’s best made at least 4-6 hours ahead of when you plan on serving it.
- Make-ahead: fully assemble the Dirt Cake then cover the top with plastic wrap for at least 4 hours and up to 1 day ahead of time to give the cookie crumbs time to soften, and the layers time to meld.
- How to store: store any leftovers covered in the refrigerator for up to 5 days. The cookie crumb will soften as it the Dirt Cake sits.
Can I Make this Dairy Free?
Yes! My daughter has egg and dairy allergies so I’ve made this recipe vegan many times. Here’s how:
- Milk replacement: combine the Jell-O pudding mix with 2 cups almond milk then whisk for 2 minutes (the pudding will be very thick). Add an additional 1/2 cup almond milk then whisk to combine. Note: you will have less filling then if you were using cow’s milk so plan your layers accordingly. Alternatively, you could use a pudding mix formulated to work with plant-based milk OR make homemade vegan vanilla pudding.
- Cool whip replacement: use SoDelicious Cocowhip, a coconut-based whipped topping, or the non-dairy whipped topping of your choice.
- Butter replacement: use vegan butter. We like Country Crock vegan butter sticks.
- Cream cheese replacement: use plant-based cream cheese. We like Violife vegan cream cheese
- Oreos: despite having a “cream” filling, classic Oreos – both regular and gluten free – are already vegan!
Try Gluten Free Angel Food Cake
How to Make Dirt Cake
Step 1: Make the creamy vanilla pudding layer.
Start by adding instant vanilla pudding mix and cold milk to a large bowl. Whisk for 5 minutes, or until the pudding is soft-set, then add Cool Whip and fold to combine.
In the bowl of an electric stand mixer fitted with the whisk attachment, or another large glass mixing bowl if using a hand held mixer, add cream cheese and butter that have been softened to room temperature then beat until creamy.
Add powdered sugar then beat again until smooth and creamy.
Add the pudding mixture to the bowl with the cream cheese mixture then beat to combine. This is reminiscent of cheesecake — so good!
Stash the bowl in the fridge while you work on the Oreo cookie crumb layer.
Step 2: Make the crushed cookie layer.
The years have done a number on the ounces and cookies included in a package of classic Oreo cookies.
When I was growing up, Oreos were sold in 20oz packages. These days they’re sold in 18oz “family size” packages, while gluten free Oreos are sold in 12oz packages.
Make it make sense, Oreo!
At any rate, any amount between 12 and 20 ounces of Oreo cookies will work with this dessert. Simply add the cookies to a food processor then process until they become fine crumbs.
Alternatively you can add the Oreos to a gallon-size Ziplock bag then smash them with a rolling pin or meat mallet to achieve fine crumbs, as my Mom did in the 80s and 90s. 😉
Step 3: Layer the Dirt Cake.
In an 8.25″ trifle bowl (or large glass bowl, or individual-sized cups) layer the creamy vanilla pudding mixture with the Oreo cookie crumbs, starting with the pudding mixture.
If using a trifle bowl, scoop a ~heaping 2-1/2 cups vanilla pudding mixture into the bottom then spread into an even layer with the back of a spoon. Next add ~heaping 1 cup Oreo cookie crumbs then spread into an even layer.
Recipe Tip
Use the back of a spoon to push the cookie crumbs up the side of the Trifle dish, leaving a small indent in the center, to give the appearance of a thicker “dirt” layer.
Repeat the layers two more times, ending with the “dirt” layer.
Step 4: Decorate the top.
Now the fun part — decorating!
Gummy worms are a must, though creepy crawly gummies like spiders, or gummy eyeballs if you’re making Dirt Cake for Halloween, are always so fun. Peeps are adorable for Easter!
Flowers – either fresh and edible, or faux – are a fun touch too.
No matter how or when you devour it, I hope you love every bite of this fun and nostalgic Midwestern Dirt Cake recipe! Enjoy!
More Craveable Dessert Recipes
- 2, 3.4 oz boxes Jell-O brand Instant Vanilla Pudding
- 3-1/2 cups cold milk, any kind (not plant-based milk)
- 8 oz Cool Whip
- 8 oz cream cheese, softened to room temperature
- 1/4 cup butter, softened to room temperature
- 1 cup powdered sugar
- 15 oz Oreos, see notes
- gummy worms, fake or edible flowers, additional Oreos cut in half, optional, for garnish
For the Creamy Vanilla Pudding Layer:
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To a large mixing bowl add the instant pudding mix and milk then whisk for 5 minutes, or until the pudding is soft-set. Add the Cool Whip then fold with a spatula to combine and set aside.
-
To the bowl of an electric stand mixer fitted with the whisk attachment, or another large mixing bowl if using a hand-held mixer, add the softened cream cheese and butter then beat on medium-high speed until smooth and creamy, 30 seconds. Add the powdered sugar, mix on low until just combined, then turn the speed up and beat until the mixture is smooth and creamy, another 30 seconds. Scrape down the sides of the bowl.
-
Add the pudding mixture to the cream cheese mixture then mix on medium-high speed until everything is well combined. Use a spatula to give the mixture another couple of big stirs to ensure nothing has stuck to the bottom of the bowl then refrigerate until ready to use.
For the Oreo Cookie Layer:
Assembly:
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Spoon 1/3 of the pudding mixture (~heaping 2-1/2 cups) into the bottom of a 8.25” trifle bowl (or a large glass bowl) then spread into an even layer with a spoon. Add 1/3 of the cookie crumbs (~heaping 1 cup) then spread into an even layer with a spoon. Tip: to make the cookie layer look a little taller than it is, use the spoon to build up the sides of the crumbs, leaving the center a little more shallow. Repeat the pudding and cookie crumb layers two more times. Alternatively you can alternate layers in individual glasses or cups. I like using 9oz plastic cups.
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Cover the Dirt Cake then chill for at least 4 hours, preferably overnight, then top with gummy worms and/or fake or edible flowers before scooping into bowls and serving. Leftover Dirt Cake will keep in the fridge for up to 5 days.
- This recipe has been slightly updated from the original to account for changes in product packaging. The original recipe called for 12oz Cool Whip, which is now sold in 8oz tubs. You can buy a second tub and add half of it, though I don’t think the recipe is negatively impacted by using only 8oz vs 12oz of Cool Whip.
- Gluten Free Oreos are sold in 12oz packages, so you will have a little less cookie crumbs if using just one package. Similar to the Cool Whip, you can buy a second package of GF Oreos then add 7 additional cookies from it to equal 15oz total Oreos.
Calories: 625kcal, Carbohydrates: 89g, Protein: 9g, Fat: 27g, Saturated Fat: 13g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Trans Fat: 0.3g, Cholesterol: 52mg, Sodium: 559mg, Potassium: 378mg, Fiber: 2g, Sugar: 66g, Vitamin A: 827IU, Calcium: 214mg, Iron: 7mg
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Photos by Ashley McLaughlin