Dirt Cake I Recipes

Steps:

• Chop cookies very fine in food processor. The white cream will disappear.
• Mix butter, cream cheese, and sugar in bowl.
• In a large bowl mix milk, pudding and whipped topping together.
• Combine pudding mixture and cream mixture together.
• Layer in flower pot, starting with cookies then cream mixture. Repeat layers.
• Chill until ready to serve.
• Add artificial flower and trowel. Enjoy!

Steps:

• Crush cookies until they resemble potting soil. Divide half of the crumbs between the flower pots. Set pots and remaining crumbs aside., In a large bowl, beat the cream cheese, butter, sugar and vanilla until light and fluffy. In another bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Fold in whipped topping. Gently fold into cream cheese mixture until blended., Add filling to pots; top with reserved crumbs. Cover and refrigerate until chilled. If desired, wrap silk flower stems in foil; add to flower pots. Decorate with gummy worms and display with gardening tools if desired.

Steps:

• Make chocolate pudding according to box and place in fridge.
• Chop up all Oreos in food processor.
• Cover bottom of 9x13 glass pan with a thin layer of Oreos.
• Beat condensed milk, Cool-Whip, and cream cheese in a large bowl until well mixed.
• Cover bottom layer of oreos with chocolate pudding.
• Layer cream mix.
• Layer remaining Oreos on top.
• Refridgerate for 20 minute.
• Eat it up!

Steps:

• Combine the pudding mix and milk in a large bowl and whisk constantly until thickened, about 5 minutes. Refrigerate until firm, about 10 minutes.
• Meanwhile, add the cookies to a food processor and process until fine crumbs form. Remove 4 cups and set aside. Drizzle the butter into the remaining crumbs and pulse until mixture starts to hold together when pinched between your fingers. Pour into a 2 1/2-quart glass bowl and pack with the bottom of a measuring cup to form an even layer. Refrigerate until ready to use.
• Beat the cream cheese and confectioners' sugar in a large bowl with an electric mixer on medium speed until no lumps remain, about 2 minutes. Beat the cream in a medium bowl with an electric mixer until stiff peaks form, about 2 minutes. Fold the whipped cream into the cream-cheese mixture until well combined, then fold this mixture into the pudding until well combined.
• Pour half of the pudding mixture over the cookie crust and smooth with an offset spatula. Sprinkle with half of the reserved cookie crumbs, then top with the remaining pudding mixture and smooth with an offset spatula. Sprinkle with the remaining cookie crumbs, decorate with the gummy worms and refrigerate until well chilled, at least 3 hours and up to overnight. Serve cold.

Steps:

• In a large bowl, cream together cream cheese and butter. Add sugar; set aside. In a separate bowl, mix pudding, milk and whipped topping until smooth. Add creamed mixture. Line inside of flowerpot with plastic wrap, making sure hole in bottom of pot is covered. Place one-third of crushed cookies in pot and top with half of cream cheese/pudding mixture. Repeat layers, ending with cookies. Refrigerate overnight. If desired, decorate cake with flowers, gummy worms and a plastic shovel.

Steps:

• Crush the Oreo cookies in a blender or food processor; set aside.
• Cream together butter or margarine and cream cheese.
• In a large bowl, mix 2 large boxes of vanilla instant pudding (add amount of milk according to package of pudding).
• Add cream cheese mixture and 8 ounces of Cool Whip.
• Beat together until mixed.
• In an 8 inch flower pot, layer the cookie mixture, the pudding mixture, the cookie mixture, and so on.
• End up with the cookie mixture (this looks like dirt).
• Add an artificial flower on top.

Steps:

• Pulse cookies in a food processor until coarse crumbs form (or place in a plastic bag and pound with a rolling pin); set aside.
• Pour milk into a medium saucepan; scrape in vanilla seeds and add pod. Heat over medium until just before boiling.
• Whisk eggs, sugar, cornstarch, and salt in a large bowl. Whisking constantly, pour half of milk mixture into egg mixture. (Putting a wet towel underneath bowl will help stabilize it.) Add egg and milk mixture to remaining milk mixture in saucepan. Cook over medium heat, whisking constantly, until custard is thick and bubbles just a bit, about 7 minutes, then continue to cook 1 minute more.
• Strain custard through a fine-mesh sieve into a clean bowl; discard vanilla pod. Add 1/4 cup butter and whisk to combine. Cover with plastic wrap, pressing directly on surface of custard, and chill until cold, about 3 hours.
• Using an electric mixer on medium-high speed, beat cream cheese and remaining 3/4 cup butter in a large bowl until smooth. Add chilled custard and beat until combined.
• Using electric mixer on medium-high speed, whip cream in a medium bowl until medium peaks form. Using a rubber spatula, gently fold whipped cream into custard to combine.
• Layer custard and cookie crumbs alternately in flower pot, inserting gummy worms at random, ending with crumbs. Stick a flower or two into cake to decorate, adding more worms on top of "soil" if desired.
• Do Ahead
• Custard can be made 1 day ahead; keep chilled.

Steps:

• Prepare cake batter and bake in 13x9-inch pan as directed on package. Cool completely.
• Beat pudding mix and milk in large bowl with whisk 2 min. Let stand 5 min. Stir in COOL WHIP.
• Cut 3/4 of the cake into 1/2-inch cubes. Layer half each of the cake cubes and pudding mixture in large glass bowl; repeat layers.
• Crumble remaining cake into crumbs; sprinkle over dessert. Top with fruit snacks. Refrigerate 15 min.