Description
Easter Dirt Cake Casserole is a fun and festive no-bake dessert, perfect for Easter gatherings! This easy recipe features layers of crushed Oreo cookies, a creamy vanilla pudding mixture, and colorful Easter-themed toppings. It’s kid-friendly, make-ahead friendly, and sure to be a crowd-pleaser!
Ingredients
- 1 package (14.3 oz) Oreo cookies, crushed
- 1 package (8 oz) cream cheese, softened
- ½ cup unsalted butter, softened
- 1 cup powdered sugar
- 1 container (16 oz) whipped topping (like Cool Whip), thawed
- 2 packages (3.4 oz each) instant vanilla pudding mix
- 3 cups cold milk
- 1 teaspoon vanilla extract
- Easter-themed candies (PEEPS®, candy eggs, edible grass) for decoration
Instructions
- Prepare the Oreo Crumbs – Crush Oreo cookies into fine crumbs using a food processor or by placing them in a sealed plastic bag and crushing them with a rolling pin. Reserve 1 cup of crumbs for topping.
- Make the Cream Cheese Layer – In a large bowl, beat cream cheese and butter until smooth. Add powdered sugar and mix well. Fold in half of the whipped topping until combined.
- Prepare the Pudding – In another bowl, whisk together the instant pudding mix, cold milk, and vanilla extract until thickened (about 2 minutes).
- Combine Layers – Fold the pudding mixture into the cream cheese mixture until fully combined.
- Assemble the Casserole:
- In a 9×13-inch baking dish, spread half of the crushed Oreos as the base layer.
- Evenly spread the cream mixture over the Oreo base.
- Sprinkle the reserved Oreo crumbs on top to create a “dirt” effect.
- Chill – Cover and refrigerate for at least 2 hours until set.
- Decorate – Before serving, top with Easter candies like PEEPS®, candy eggs, and edible grass to create a festive scene.
Notes
- For a chocolatey twist, use chocolate pudding instead of vanilla.
- Make it gluten-free by using gluten-free sandwich cookies.
- Store leftovers in the refrigerator for up to 3 days.
