I’m not kidding when I say my How To Make Oreo Dirt Pudding turns grocery-store Oreos and pudding into a fake-fancy no-bake dessert that everyone assumes took hours.

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I love this mess of a dirt dessert because it’s the kind of sickly-sweet thing I crave after dinner. I’m obsessed with the crunchy Oreo cookies coat and the pillowy center made with whipped topping (Cool Whip).

But it’s not precious, it’s loud and fun and impossible to stop eating. I always say this is the Dirt Cake Recipe Easy Chocolate Pudding vibe I want in my life.

And yeah, people ask How To Make Oreo Dirt Pudding like it’s a secret. Spoiler: it’s not.

It’s just ridiculously tasty and kind of brilliant. Worth every spoonful.

No regrets, ever, seriously.

Ingredients

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Cream cheese: tangy creaminess that helps the filling stick together and taste rich.
Unsalted butter: Basically makes it silky and smooth, gives that mild buttery backbone.
Powdered sugar: Sweetens without grit, helps stabilize the cream for that scoopable texture.
Instant chocolate pudding mix: Quick chocolate punch, makes it thick and chocolatey instantly.
Cold milk: Thins the pudding mix and keeps everything cool and set properly.
Whipped topping: Lightens the mix, adds cloud-like fluff you’ll want to scoop immediately.
Oreo cookies: Crunch, chocolate cookie goodness and nostalgic dirt-cup vibes.
Save some for garnish.
Vanilla extract: Plus it smooths out the sweetness and adds warm background flavor.
Pinch of salt: Brings out the chocolate and balances the sugary parts.

Ingredient Quantities

8 ounces cream cheese, softened

1/2 cup (1 stick) unsalted butter, softened

1 cup powdered sugar

1 (3.9 ounce) package instant chocolate pudding mix

2 cups cold milk

8 ounces whipped topping (Cool Whip), thawed

About 36 Oreo cookies, finely crushed and divided (reserve some for garnish)

1 teaspoon vanilla extract

A pinch of salt

How to Make this

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1. In a large bowl, beat 8 ounces softened cream cheese and 1/2 cup softened unsalted butter until smooth and a little fluffy, scraping the sides now and then.

2. Add 1 cup powdered sugar, 1 teaspoon vanilla extract, and a pinch of salt; beat again until fully combined and no lumps remain.

3. In a separate bowl, whisk together the 1 (
3.9 ounce) package instant chocolate pudding mix with 2 cups cold milk for about 2 minutes until it starts to thicken.

4. Fold the whipped pudding into the cream cheese mixture gently so it stays light, use a spatula and stop when things look evenly mixed.

5. Gently fold in 8 ounces thawed whipped topping (Cool Whip) until smooth and airy.

6. Stir in about 2/3 of the finely crushed Oreos into the filling, reserving the rest for garnish.

7. In a 9×13 dish or large trifle bowl, spread a thin layer of crushed Oreos across the bottom, then spoon the filling on top and smooth it out; press some of the reserved crumbs into the sides if you want the outside coated.

8. Finish by sprinkling the remaining crushed Oreos on top and save a few larger cookie pieces for garnish.

9. Cover and chill in the fridge at least 4 hours, preferably overnight, so it sets and the flavors meld.

10. Serve cold, scoop or spoon into bowls; if you want, add a few whole or halved Oreos on top just before serving.

Equipment Needed

1. Large mixing bowl (for the cream cheese and butter)
2. Medium bowl (for the pudding mix)
3. Electric mixer or hand mixer (or strong arm and a whisk if you gotta)
4. Whisk (to mix the instant pudding with milk)
5. Rubber spatula (for folding and scraping the sides)
6. Measuring cups and spoons (1 cup, 1/2 cup, teaspoon)
7. 9×13 baking dish or a large trifle bowl
8. Rolling pin or food processor (to crush the Oreos)
9. Plastic wrap or lid to cover while it chills
10. Serving spoon or spatula for scooping and plating

FAQ

Q: Can I make this ahead of time?

A: Yes, make it 1 to 2 days ahead for best flavor and texture. It lets the pudding soften the crushed Oreos, so it's even creamier. Keep covered and chilled.

Q: What can I use instead of Cool Whip?

A: You can whip 1 1/2 to 2 cups heavy cream with 2 tablespoons powdered sugar until stiff peaks form. It won't be quite the same, but it's richer and works fine.

Q: Do I need to crush all the Oreos the same way?

A: No, crush most of them finely, but reserve a handful with bigger chunks for texture and garnish. The mix of fine crumbs and chunks makes the cake more interesting.

Q: Can I use low fat cream cheese or milk?

A: You can, but the texture and richness will change. Low fat cream cheese often makes it a bit runny. If you use low fat milk, pudding may be less firm, so chill longer.

Q: How do I get the cream cheese smooth with no lumps?

A: Beat it with the softened butter for 2 to 3 minutes until totally smooth before adding powdered sugar. Scrape the bowl down a couple times. Room temp cream cheese helps a lot.

Q: Can I make this in individual cups instead of a big dish?

A: Absolutely. Layer in jars or cups for parties. It chills faster that way and looks cute when you top each with a mini Oreo or cookie crumbs.

Oreo Dirt Cake Recipe Substitutions and Variations

Cream cheese: mascarpone for a richer, silkier filling; or full-fat Greek yogurt (strained) for a tangy, lighter swap; or softened ricotta beaten smooth if you want less tang.
Whipped topping (Cool Whip): whipped heavy cream sweetened to taste for fresher flavor; or coconut whipped cream for a dairy-free option; or silken tofu whipped with a bit of sugar for a lower-fat vegan choice.
Instant chocolate pudding mix: homemade pudding made from cocoa, sugar, cornstarch and milk cooked until thick for fewer additives; or use chocolate pastry cream if you want extra richness; or chocolate greek yogurt folded with a little cocoa for a quick stand-in.
Oreos: chocolate sandwich cookies or chocolate graham crackers crushed for a similar crunch; or gluten-free chocolate sandwich cookies if you need GF; or crushed chocolate chip cookies for a chunkier texture.

Pro Tips

1. Chill everything first — cream cheese, bowl, even the whisk if you can. Cold tools make the whipped topping hold air better so the filling stays light, otherwise it can go a little dense fast.

2. Don’t overmix once you add the pudding and Cool Whip. Fold gently with a spatula until you just don’t see streaks, then stop. Overworking it deflates the air and turns the texture gluey.

3. Crush the Oreos in two sizes: most super fine so it blends, but save some chunkier pieces for texture and garnish. The bigger bits give you nice crunch and keep the dessert from being one-note.

4. Let it rest overnight if possible. Four hours will do, but overnight makes the flavors meld and the filling set creamier, plus it’s easier to slice or scoop without it collapsing.

Oreo Dirt Cake Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I’m not kidding when I say my How To Make Oreo Dirt Pudding turns grocery-store Oreos and pudding into a fake-fancy no-bake dessert that everyone assumes took hours.

Servings

servings

Calories

417

kcal

Equipment: 1. Large mixing bowl (for the cream cheese and butter)
2. Medium bowl (for the pudding mix)
3. Electric mixer or hand mixer (or strong arm and a whisk if you gotta)
4. Whisk (to mix the instant pudding with milk)
5. Rubber spatula (for folding and scraping the sides)
6. Measuring cups and spoons (1 cup, 1/2 cup, teaspoon)
7. 9×13 baking dish or a large trifle bowl
8. Rolling pin or food processor (to crush the Oreos)
9. Plastic wrap or lid to cover while it chills
10. Serving spoon or spatula for scooping and plating

Ingredients

8 ounces cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
1 cup powdered sugar
1 (3.9 ounce) package instant chocolate pudding mix
2 cups cold milk
8 ounces whipped topping (Cool Whip), thawed
About 36 Oreo cookies, finely crushed and divided (reserve some for garnish)
1 teaspoon vanilla extract
A pinch of salt

Directions

In a large bowl, beat 8 ounces softened cream cheese and 1/2 cup softened unsalted butter until smooth and a little fluffy, scraping the sides now and then.
Add 1 cup powdered sugar, 1 teaspoon vanilla extract, and a pinch of salt; beat again until fully combined and no lumps remain.
In a separate bowl, whisk together the 1 (
9 ounce) package instant chocolate pudding mix with 2 cups cold milk for about 2 minutes until it starts to thicken.
Fold the whipped pudding into the cream cheese mixture gently so it stays light, use a spatula and stop when things look evenly mixed.
Gently fold in 8 ounces thawed whipped topping (Cool Whip) until smooth and airy.
Stir in about 2/3 of the finely crushed Oreos into the filling, reserving the rest for garnish.
In a 9×13 dish or large trifle bowl, spread a thin layer of crushed Oreos across the bottom, then spoon the filling on top and smooth it out; press some of the reserved crumbs into the sides if you want the outside coated.
Finish by sprinkling the remaining crushed Oreos on top and save a few larger cookie pieces for garnish.
Cover and chill in the fridge at least 4 hours, preferably overnight, so it sets and the flavors meld.
Serve cold, scoop or spoon into bowls; if you want, add a few whole or halved Oreos on top just before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.