Dirty Snow Cake Recipes

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:

• Prepare cake mix according to package directions. Stir in the 1 cup crushed cookies and bake as directed for two 8 or 9 inch round layer pans. Let cake cool.
• Whip 1 cup of the heavy cream with 1 1/2 tablespoons of the white sugar. Fold in the chopped cookies and spread between the cooled cake layers.
• Whip the remaining 2 cups heavy cream with 1/4 cup white sugar. Use to frost sides and top of cake. Refrigerate cake for several hours before serving.

Steps:

• Prepare cake mix according to package directions. Stir in the 1 cup crushed cookies and bake as directed for two 8 or 9 inch round layer pans. Let cake cool.
• Whip 1 cup of the heavy cream with 1 1/2 tablespoons of the white sugar. Fold in the chopped cookies and spread between the cooled cake layers.
• Whip the remaining 2 cups heavy cream with 1/4 cup white sugar. Use to frost sides and top of cake. Refrigerate cake for several hours before serving.

Steps:

• Once the cake has been removed from the oven, increase the heat to 200C/180C fan/gas 6. Leave the cake in its tin. Put the sugar cubes in a large bowl and crush with the end of a rolling pin to a sugary rubble. Mix in the preserving sugar, pearly balls and egg white - it should have the texture of wet sand. Tip the mixture on top of the cake and level the surface. Bake the cake for 5 mins to set the sugary crust, then remove and leave to cool.
• Once completely cooled, remove from the tin and peel off the baking parchment. Sprinkle the top with edible glitter, tie ribbons around the side and decorate with your favourite figurines, if you like.

Steps:

• Prepare cake mix according to package directions. Stir in the 1 cup crushed cookies and bake as directed for two 8 or 9 inch round layer pans. Let cake cool.
• Whip 1 cup of the heavy cream with 1 1/2 tablespoons of the white sugar. Fold in the chopped cookies and spread between the cooled cake layers.
• Whip the remaining 2 cups heavy cream with 1/4 cup white sugar. Use to frost sides and top of cake. Refrigerate cake for several hours before serving.

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!