This fun Easter dirt cake requires no baking thanks to instant pudding mix and cream cheese, making it an easy, make-ahead holiday dessert that the kids will love decorating.
Preparation Time
30 mins
Total Time
30 mins
Calories
551 Calories
Recipe Instructions
Step 1
Process cookies and melted butter in the bowl of a food processor until cookies are finely ground and mixture is thoroughly combined. Reserve 1 1/2 cups of mixture for topping cake. Press remaining mixture into a lightly greased (with cooking spray) 9x13-inch baking dish. Chill while preparing filling, about 20 minutes.
Step 2
Beat softened butter and cream cheese at medium speed with a stand mixer, fitted with the paddle attachment, until creamy, 1 to 2 minutes. Gradually add 1 1/4 cups powdered sugar and beat until very creamy and thoroughly combined, about 1 minute.
Step 3
Beat pudding mix, milk, and vanilla in a medium bowl with an electric mixer at medium speed for 2 minutes until mixture has thickened. Add pudding mixture to cream cheese mixture and beat at medium speed until very smooth and combined, about 2 minutes.
Step 4
Beat heavy cream and cream of tartar in a medium bowl with an electric mixer at medium speed until foamy, about 2 minutes; gradually add remaining 1/4 cup powdered sugar and beat on medium-high until medium-stiff peaks form, about 5 to 6 minutes. Gently fold whipped cream into cream cheese-pudding mixture. Spoon cream cheese-pudding mixture on top of chocolate cookie crumb mixture in baking dish; smooth with a small off-set spatula. Sprinkle reserved 1 1/2 cups chocolate cookie crumb mixture evenly over top.
Step 5
Cover and chill at least 4 hours, up to 24 hours. Decorate top of cake as desired with desired toppings.
Ingredients
2 teaspoons vanilla extract
1 (8 ounce) package cream cheese, softened
1 cup heavy whipping cream
nonstick cooking spray
3 cups whole milk
14.3 ounces chocolate sandwich cookies (such as Oreo®)
