Worm Dirt Cake 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:

• Place cupcakes in muffin pan cups. Use large fork to pierce holes at 1/4-inch intervals in tops of cupcakes.
• Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Drizzle over cupcakes with small spoon.
• Refrigerate 3 hours or until gelatin is firm. When ready to serve, dip bottom of muffin pan in warm water 10 sec.; unmold onto serving plate. Frost with COOL WHIP. Garnish with remaining ingredients.

Steps:

• Cut a 4-inch circle out of the center of each cake (reserve the small cut-out cake rounds). Put 1 of the cake rings on a cake stand or serving platter and frost with about 1 cup of frosting. Put the other cake ring on top and push down slightly. Fill the hole with gummy worms and 1/2 cup crushed chocolate wafer cookie "dirt". Now cut 1 of the small cake rounds in half horizontally to make two thinner rounds. Use one to fill the hole on the top of the cake. Frost the top and sides of the cake with the remaining frosting.
• Dye the coconut: Have ready resealable plastic bags or plastic containers. Add the coconut to the bag along with 20 to 25 drops of food coloring. Seal and shake vigorously until the coconut is evenly dyed. Add more food coloring, one drop at a time, as needed to get bright, vibrant colors.
• Fill the piping bags or resealable bags with royal icing. Pipe small flower petals or flower outlines onto the vanilla wafer cookies with white royal icing, then pipe circles of yellow royal icing in the centers of the flowers to create daisies. Let dry thoroughly before using. Press the remaining 1 1/2 cups crushed chocolate wafer cookie "dirt" onto the sides of the cake to evenly coat. (It's alright if some of the chocolate frosting shows through.) Sprinkle the top only with the dyed coconut so that it looks like grass. Place the decorated vanilla wafer cookies on top of the cake to look like a field of flowers. Use mini marshmallows to prop some of the cookies up at a slight angle.

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:

• Bake cake mix according to directions on box for 9x13 pan and cool.
• I use a huge bowl so I do 2 sets of layers.
• Layer 1 Once the cake is cooled cut into squares (makes it easier to crumble) and start to crumble it for you first layer. Note: Only for this first layer of cake, press into the bottom of the bowl.
• Layer 2 Mix chocolate pudding according to package directions (don't let it set because it can just be poured over the cake layer easier).
• Layer 3 Cool Whip (spread on with spatula to cover pudding).
• Repeat layer process one more time. Then top it with an extra layer of dirt( crumbled cake) for the gummy worms to sit on.
• Refrigerate for at least 1 hour.
• Top with Gummy Worms just before serving.
• You can also make these in little individual cups for a kid party. Just do 1 layer of each and 1 extra layer of dirt (cake) Top with 1 or 2 gummy worms.
• Note: Prep and Cooking Time do not include cooling time for cake or setting time in the refrigerator.

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:

• 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.

Steps:

• Preheat the oven to 350˚F (175˚C).
• In a large bowl, add the chocolate cake mix, water, vegetable oil, and eggs and whisk until well combined.
• Add the batter to a 9x13 inch (23x33cm) oven proof baking dish, and bake for 25 minutes, or until a toothpick comes out clean.
• Add the pudding mix and milk to a bowl. Whisk until well combined. Fold in the whipped cream and crushed cookies until evenly incorporated.
• Let the cake rest for 20 minutes.
• Using the base of a wooden spoon, poke holes in the cake and fill with the gummy worms.
• Drizzle the cake with chocolate fudge sauce.
• Use a spatula to spread the whipped cream and cookie mixture over the cake.
• Transfer to the fridge to chill for 1 hour.
• Top the cake with remaining gummy worms and crushed cookies.
• Enjoy!

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:

• 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.