Description
A fun and festive no-bake Halloween Dirt Cake featuring layers of crushed Oreo cookies, creamy pudding mixed with cream cheese and whipped topping, and decorated with spooky Nutter Butter cookie tombstones and gummy worms. Perfect for a Halloween party dessert that’s both easy to prepare and delightfully festive.
Ingredients
Scale
Dirt Cake Base
- 8 ounces cream cheese (1 package room temperature)
- ½ cup butter (softened)
- 1 cup powdered sugar
- 8 ounces frozen whipped topping (thawed)
- 2 boxes (3.4 ounces each) instant chocolate pudding mix
- 3 cups milk
- 1 package (15.5 ounces) Oreo cookies (regular size)
Tombstone Graveyard Decoration
- 8-10 Nutter Butter cookies
- 6 ounces white candy melts
- ¼ cup chocolate chips (melted for writing RIP)
- 8-9 gummy worms (or other Halloween candy)
Instructions
- Prepare Cream Cheese Mixture: Using a stand or hand mixer, blend the softened cream cheese until smooth. Add softened butter and continue mixing until combined. Gradually add powdered sugar and thawed whipped topping, mixing slowly until fully incorporated. Set the mixture aside.
- Make the Pudding: In a large bowl, prepare the instant chocolate pudding with 3 cups of milk according to package instructions. Fold the cream cheese mixture into the pudding gently using a spatula until well combined. Set aside.
- Crush Oreo Cookies: Add Oreo cookies (including filling) to a food processor and pulse until finely crushed. If a food processor is unavailable, place cookies in a sealed plastic bag and crush with a rolling pin until crumbs are uniform.
- Form the Crust: Press about half of the crushed Oreo crumbs firmly into the bottom of a 9 x 13 inch pan to form a crust. Use your hands or the bottom of a measuring cup for even pressing.
- Build the Layers: Pour an even layer of the pudding and cream cheese mixture over the Oreo crust. Then sprinkle and gently cover this layer with the remaining crushed Oreo crumbs.
- Chill the Cake: Refrigerate the layered cake for at least 2 hours or up to overnight to allow it to set firmly.
- Create Tombstones: While the cake chills, melt white candy melts in the microwave. Coat each Nutter Butter cookie with the melted candy and place on parchment paper to dry. Melt chocolate chips, place melted chocolate into a small plastic bag with a corner cut off, and pipe ‘RIP’ onto each coated cookie. Allow to dry completely.
- Decorate and Serve: Once the cake is fully set, press the decorated Nutter Butter tombstone cookies into the top of the cake. Arrange gummy worms and additional Halloween candy decorations as desired. Serve immediately or keep refrigerated until ready to serve.
Notes
- Use instant pudding mix, NOT cook-and-serve, to keep this dessert no-bake and simple.
- Soften cream cheese and whipped topping by leaving them at room temperature for about 30 minutes before mixing for easier blending.
- If you don’t have a food processor for Oreo crushing, use a plastic ziplock bag and a rolling pin or kitchen mallet to crush the cookies uniformly.
- Store leftover Halloween Dirt Cake tightly covered with plastic wrap in the refrigerator for up to 5 days.
- Nutritional values are approximate and vary based on specific ingredient brands and methods used.
Nutrition
- Serving Size: 1 slice
- Calories: 310 kcal
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 34 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 45 mg
