Dirt Pie Recipes

Steps:

• Mix butter, cream cheese and sugar in bowl and set aside. In separate bowl, mix milk and pudding. Fold in Cool Whip. Combine the two bowls gently by folding until combined completely.
• You can layer in individual bowls or in one large 12" pan. Start with a layer of 1/2 of the cookies on the bottom, layer mixture in middle and top with remaining cookies. Top with candy gummy worms. Refrigerate for at least 2 hours before serving.

Steps:

• Mix together pudding and cold milk, let stand 5 minutes.
• Fold in cool whip.
• Mix in chips and 3/4 cookie crumbs.
• Pour into pie crust.
• Sprinkle with remaining cookie crumbs.
• Top with additional oreos (optional).
• Freeze until firm or serve chilled.

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:

• Also need 8 to 10 (7 oz.) Clear plastic Cups.
• Decorations: gummy worms, gummy frogs, candy flowers, chopped peanuts.
• Pour milk into a large mixing bowl.
• Add pudding mix.
• Beat with whisk until well blended, 1 to 2 minutes.
• Let stand for 5 minutes.
• Stir in whipped topping and half of the crushed cookies.
• Place 1 tablespoon crushed cookies into bottom of cups.
• Fill cups 3/4 full with pudding mixture.
• Top with remaining crushed cookies.
• Refrigerate for 1 hour.
• Decorate with the candy.

Steps:

• Crust: Combine crumbs, sugar and butter; mix well. Press mixture over bottom and sides of 9" pie plate. Chill in fridge while making filling.
• Filling: Let ice cream soften slightly in the fridge to a creamy consistency. Meanwhile, coarsely grind cookies in food processor.
• Measure ice cream into bowl and work with a wooden spoon until soft enough to fold in miniature marshmallows and 1-3/4 cups of the cookie crumbs (reserve remaining crumbs).
• Spoon mixture into pie shell and sprinkle top with remaining cookie crumbs. Cover with plastic wrap and freeze until firm, about 4 hours.
• To Serve: Remove pie from freezer and let stand in fridge in fridge about 15 minutes. Just before serving, decorate with gummy bears.
• Note: Gummy bears will sieze up in the fridge, so don't chill them.

Steps:

• Place the chocolate sandwich cookies into a resealable plastic zipper bag, and crush with a rolling pin into crumbs. For a more mudlike appearance, untwist the cookies and scrape off the creme filling before crushing cookies.
• Whisk together the chocolate pudding mix with the milk in a bowl, stirring for 2 minutes. Sprinkle about 1/3 of the crushed sandwich cookie crumbs into the bottom of a serving bowl, and spoon the chocolate pudding over the crumbs. Smooth out the top of the pudding, then top with the rest of the chocolate cookie crumbs to resemble dirt. Poke gummy worms halfway into the dirt. Refrigerate until serving.

Steps:

• In a large bowl, beat the cream cheese, butter and confectioners' sugar until smooth. In a large bowl, whisk milk and pudding mixes for 2 minutes; let stand for 2 minutes or until soft-set. Gradually stir into cream cheese mixture. Fold in whipped topping. , Spread 1-1/3 cups crushed cookies into an ungreased 13x9-in. dish. Layer with half the pudding mixture and half the remaining cookies. Repeat layers. Refrigerate for at least 1 hour before serving. Serve with shaved white chocolate if desired.

Steps:

• Make the pudding, fold in the Cool Whip.
• Mash the cookies.
• Place 1/2 the cookie crumbs on the bottom of a glass bowl, spoon in the pudding mixture, place the worms, half in, half out and top with remaining crumbs.
• Chill.

Steps:

• Whisk French vanilla pudding mix with milk in a large bowl until softly set, about 2 minutes. Pudding will thicken as it stands. Cream confectioners' sugar, cream cheese, and butter in a separate bowl until smooth and creamy. Stir cream cheese mixture into pudding until thoroughly combined; gently fold frozen whipped topping into the mixture.
• Place half the cookie crumbs into the bottom of an 9x12-inch dish; retain remaining crumbs for topping. Spread the filling over the layer of cookie crumbs and top with remaining crumbs, covering completely. Chill for at least 30 minutes.

Steps:

• Beat milk and pudding mix together in a bowl until well blended and slightly thickened; let stand to thicken, about 5 minutes.
• Stir whipped topping and 1/2 of the crushed cookies into pudding. Spoon 1 tablespoon crushed cookies into each serving cup. Fill each cup 3/4-full with pudding mixture and top with remaining crushed cookies. Refrigerate for 1 hour.

Steps:

• Beat pudding mix and milk in large bowl with whisk 2 min. Let stand 5 min. Stir in COOL WHIP and 1/2 cup cookie crumbs.
• Spoon into 10 (6- to 7-oz.) paper or plastic cups; top with remaining cookie crumbs.
• Refrigerate 1 hour. Top with fruit snacks just before serving.