Oreo Dirt Cake

When you need a no bake dessert in a jiffy, try this Oreo Dirt Cake. A fluffy cheesecake pudding center and Oreos on the outside.

Oreo Dirt Cake is a recipe that has stood the test of time. I’ve been making it for years and remember eating it as a child. People love it. But where did it come from?

This no bake dessert was born in the Midwest and is sometimes called dirt pudding. The earliest mention of a recipe like this was printed in an Arkansas newspaper in 1988. It’s a cross between a refrigerator cake and a no bake cheesecake. This is one recipe you’re going to want to keep handy!

What ingredients do I need for dirt cake?

• Oreos. One family size package of Oreos will work for this. Double stuff or regular stuff…whichever you’d like.
• Butter. I like to use salted because I keep it on hand. The salt also adds flavor.
• Cream Cheese. The cream cheese should be soft at room temperature so it mixes in easily.
• Powdered Sugar.
• Vanilla Extract.
• Cool Whip.
• Pudding. Two small boxes of instant pudding mix is the perfect amount. I prefer vanilla, but you can use french vanilla pudding or instant chocolate pudding.
• Milk. Whole milk adds richness, but you can use a lower fat milk if you’d like.

How to Make Oreo Dirt Cake

• In a food processor, crush the Oreo cookies until they are fine crumbs. You can also put them in a zippered plastic bag and use a rolling pin to crush them.
• Set aside ⅓ of the cookie crumbs for the topping.
• Press the rest of the cookie crumbs in the bottom of a 9×13 baking pan.
• In a medium bowl, cream together the butter and cream cheese until smooth.
• Add the powdered sugar and vanilla extract and mix again.
• Fold in the Cool Whip into the cream cheese mixture. Set aside.
• In another bowl, combine the vanilla pudding mixes and milk. Whisk until smooth and then allow the pudding mixture to set for 3-4 minutes to set.
• Fold the pudding into the whipped mixture until it is evenly mixed.
• Spread this fluffy filling over the Oreos in the baking pan. Smooth the top so it is even.
• Sprinkle the remaining cookie crumbs over the top of the filling. Press down very lightly to press them into the top.

You’ll need to plan at least 4 hours for this dessert to chill in the fridge before cutting and serving.

Recipe Variations

• You can make this with any flavor of Oreo and also Nutter Butters. Wouldn’t that be amazing?
• Make this lower in calories by using low fat cream cheese, fat free Cool Whip and sugar free pudding. You can also use a lower fat milk.
• Switch up the flavor of pudding. Cheesecake, chocolate or white chocolate would be great.

Serving Ideas

• Serve the dirt cake in a large bowl and put gummy worms throughout so it really looks like dirt!
• Make the dessert in individual serving cups.
• Layer the dessert in a flower pot or bucket. Make several layers of Oreos and filling so that you get Oreos and pudding in every bite. Serve with a small shovel. Kids will love this treat.

Oreo Dirt Cake

4.56 from 88 votes

When you need a no bake dessert in a jiffy, try this Oreo Dirt Cake. A fluffy cheesecake pudding center and Oreos on the outside.

Servings 15

Prep Time 20 minutes minutes

Chill Time 4 hours hours

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Ingredients

 

• 19.1 ounces Oreo cookies (family size package)
• ½ cup salted butter (softened)
• 8 ounces cream cheese (softened)
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 8 ounces frozen whipped topping (thawed)
• 6.8 ounces instant vanilla pudding mix (2 small boxes)
• 3 cups whole milk

Instructions

 

• In a food processor, crush the Oreo cookies until they are fine crumbs. You can also put them in a zippered plastic bag and use a rolling pin to crush them.
• Set aside ⅓ of the cookie crumbs for the topping.
• Press the rest of the cookie crumbs in the bottom of a 9×13 baking pan.
• In a medium bowl, cream together the butter and cream cheese until smooth.
• Add the powdered sugar and vanilla extract and mix again.
• Fold in the Cool Whip into the cream cheese mixture. Set aside.
• In another bowl, combine the vanilla pudding mixes and milk. Whisk until smooth and then allow the pudding to set for 3-4 minutes to set.
• Fold the pudding into the whipped mixture until it is evenly mixed.
• Spread this fluffy filling over the Oreos in the baking pan. Smooth the top so it is even.
• Sprinkle the remaining cookie crumbs over the top of the filling. Press down very lightly to press them into the top.
• Cover loosely with plastic wrap and refrigerate for 4 hours before cutting and serving.
• Store leftovers in the refrigerator.

Notes

The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition

Calories: 404kcal | Carbohydrates: 48g | Protein: 5g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 382mg | Potassium: 183mg | Fiber: 1g | Sugar: 35g | Vitamin A: 483IU | Calcium: 91mg | Iron: 3mg

Author Julie Clark

Course Dessert

Cuisine American

Calories 404

Keyword no bake cake, oreo, summer dessert

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