chocolate Dirt Pie CupsCategoriesRecipes
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Chocolate Dirt Pie Cups

SERVINGS 8 

PREP TIME 10 mins

COOK TIME 0 mins

CHILL TIME 30 mins

TOTAL TIME 40 mins

INGREDIENTS  

Dirt Cups

  • 2 cups Milk
  • 2 boxes Instant chocolate pudding mix 3.4 oz instant chocolate pudding mix
  • 8 ounces Whipped topping Can also use whipped cream. Soften on the counter if frozen.

Toppings

  • 12 Chocolate sandwich cookies like Oreo, crushed
  • 24 Gummy worms 3-5 gummy worms per cup

INSTRUCTIONS 

  • Put cold milk and pudding in a large bowl. Mix with a whisk until fully dissolves.
  • Place the pudding in the refrigerator for about 10 minutes, or until it begins to thicken and set just a little.
  • Fold in softened whipped topping into the chocolate pudding, mixing well.
  • Layer the pudding evenly between the cups. Place in the refrigerator for 20 minutes to chill and set further.
  • Crush cookies in a zip top bag. Use your hands, a rolling pin or even a heavy canned food item to gently roll over and crush the cookies.
  • Sprinkle cookies on top of each dirt pie cup evenly. Add gummy worms to decorate and enjoy!

NOTES

  • I used 9 ounce clear cups for this recipe so you can see the layers.
  • A food processor can be used to crush the chocolate cookies quickly.
CREAM PUFFSCategoriesRecipes
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CREAM PUFFS

Ingredients

  • 1 stick butter (8 Tablespoons)
  • 1 cup water
  • 1 tsp vanilla
  • 4 eggs
  • 1c flour
  • FILLING:
  • 1 pint heavy cream
  • 1 package (3.4 OUNCES) instant vanilla pudding
  • ⅓ cup milk

INSTRUCTIONS

Bring the butter, water and vanilla to a boil.
Add the flour and stir constantly until it leaves the side of the pot and forms a ball.
Remove and cool.
Beat in 4 eggs, one at a time until smooth.
Drop by T. onto parchment lined cookie sheets
Bake at 400 degrees for about 25-30 minutes.
LET COOL.
Slice in half and pipe or scoop in Mom’s filling.
Dust with powdered sugar.
Filling:
Beat the cream, pudding powder and milk in a mixer until thick like whipped cream!

No-Bake-Chocolate-Eclair-CakeCategoriesRecipes
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NO BAKE ECLAIR CAKE

yield: 15 SERVINGS 

prep time: 15 MINUTES

 chill time: 6 HOURS

total time: 6 HOURS 15 MINUTES

INGREDIENTS

  • 2 (3.4 oz) packages vanilla instant pudding mix
  • 3 cups milk
  • 1 (8 oz) tub whipped topping, thawed
  • 1 (16 oz) box graham crackers
  • 1 tub chocolate frosting

INSTRUCTIONS

  1. Mix instant pudding and milk together in a large bowl.
  3. Fold in whipped topping, mixing until well combined. Set aside.
  5. Place a layer of graham crackers in the bottom of a 9 x 13 dish, breaking as needed to cover the entire bottom with a single layer.
  7. Spoon ½ the pudding mixture over the graham crackers and gently spread into an even layer. Top with another layer of graham crackers and then the remainder of the pudding mixture.
  9. Add a 3rd and final layer of graham crackers.
  10. Cover with plastic wrap and refrigerate for at least 30 minutes.
  12. Uncover frosting and remove foil wrap. Microwave for 25 seconds to make the frosting easier to spread. Stir well.
  14. Remove cake from refrigerator and pour over cake and spread into an even layer.
  16. Replace the plastic wrap and refrigerate overnight, or for at least 6 hours. (The longer you give the graham crackers to soften up the better.)

Easter-Dirt-CakeCategoriesRecipes
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Easter Dirt Cake

Servings: 12 servings 

Time: 4 hrs 30 mins

Ingredients

  • 19.1 oz Oreos regular stuffed, crushed and divided
  • 8 oz cream cheese softened
  • 8 Tbsp salted butter softened
  • 1 cup powdered sugar aka icing sugar or confectioners sugar
  • 1 tsp vanilla extract
  • 8 oz Cool Whip thawed
  • 6.8 oz instant vanilla pudding 2 – 3.4 oz boxes
  • 3 cups milk cold

Topping

  • 1/2 cup shredded coconut
  • 15 drops green food coloring or to desired color
  • 9 Bunny Peeps 9-12 peeps
  • 20-25 mini candy eggs Cadbury, M&M, or Hershey’s eggs

Instructions

  • Add Oreos (filling included) to a food processor and blend until they reach a fine crumb. You can also place them in a large zip-top bag and crush them with a rolling pin.
  • Set aside 1/3 (around 9-10 cookies worth) of the Oreo mixture for the top of the cake. Press the remaining Oreo crumbs evenly into the bottom of a 13×9 pan.
  • With a hand mixer, combine the butter and cream cheese, beating until smooth and creamy, about 25-45 seconds.
  • Add the powdered sugar and vanilla extract, mixing to combine on low speed.
  • Fold the cool whip into the cream cheese mixture with a rubber spatula.
  • In a separate bowl, whisk together the milk and instant vanilla pudding until smooth and the mixture begins to slightly thicken. Allow the mixture to set in the refrigerator for about 10 minutes.
  • Fold the cream cheese mixture into the pudding mixture.
  • Pour over the Oreo crust, spreading gently to evenly distribute.
  • Add the remaining Oreo crumbs evenly on top of the dessert.
  • Cover and refrigerate for at minimum 4 hours or overnight.
  • For the topping, mix the shredded coconut with green food coloring to create “grass”. Sprinkle on top of cake.
  • Gently place the Peeps on top of the cake, pressing down slightly to make sure they stick up right.
  • Scatter chocolate eggs near the peeps and throughout any empty spaces.

Expert Tips & FAQs

  • Pop the dessert into the freezer for about an hour before serving for nice clean slices.
  • Switch up the flavor of the pudding to your liking. Chocolate, white chocolate, cheesecake, and even butterscotch pudding are all great options. Sugar-free instant pudding will work just fine as well in this cake.
  • It is truly up to you on how thick you’d like the crust and the top coat of Oreo crumbs to be. There is no wrong way, so eyeball it to your liking. We have made the layers both thin and thick, and it’s delicious either way! The only thing to note is that you’ll want the crust to be a bit thicker than the top coat so the base is fairly sturdy when removing a slice from the pan.
Jello-Poke-CakeCategoriesRecipes
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Lime Poke Cake

Ingredients:

  • 1 box white cake mix
  • 4 large egg whites, room temperature
  • ½ cup vegetable or canola oil
  • 1 cup buttermilk
  • ½ cup cold water
  • 1 small box (3.4 oz) lime gelatin (any flavor will work)
  • 1 cup boiling water

Frosting

  • 1 (8 oz.) tub whipped topping, thawed
  • 1 small box (3.5 oz) instant vanilla pudding mix

Toppings

  • Additional whipped topping
  • Sprinkles
  • Fresh limes

DIRECTIONS:

First, preheat oven to 350 degrees and coat a 13×9 baking dish with non-stick cooking spray.

Combine cake mix, eggs, water, and oil until smooth.

Spread evenly into baking dish, bake for about 25 minutes or until a toothpick inserted in the center comes out clean.

Remove from oven and let cool for 15 minutes. Combine gelatin and boiling water and stir about 2 minutes until dissolved, add cold water.

Using a wooden skewer or large fork, poke holes into cake about every ½ inch.  Carefully pour gelatin over the cake.

Place in refrigerator at least 3 hours or overnight. 

Now, it is time to make the frosting. 

In a mixing bowl, combine whipped topping with pudding mix until completely smooth. Spread over cake.

Store in refrigerator until ready to serve. Serve with sprinkles or fresh limes

If you have leftovers, store in refrigerator covered with plastic wrap.

orange creamsicle saladCategoriesRecipes
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Orange Creamsicle Salad

PREP TIME 35 mins

CHILL TIME 2 hrs

TOTAL TIME 2 hrs 35 mins

INGREDIENTS 

  • 1 3-ounce box orange flavored gelatin
  • 1 3.4 ounce box vanilla instant pudding
  • 1 cup boiling water
  • ½ cup cold water
  • 8 ounce tub whipped topping thawed
  • 1 28-ounce can mandarin oranges drained (reserve 8 – 10 for garnish)
  • 2 cups mini marshmallows
  • ¼ cup mini marshmallows (optional garnish)

INSTRUCTIONS 

  1. Using a medium size heat safe bowl, stir together the orange flavored gelatin and boiling water. Stir until the gelatin is completely dissolved.
  2. Stir in the cold water. Place in the refrigerator for 15 minutes.
  3. Remove the cooled gelatin from the refrigerator, and whisk in the vanilla instant pudding until completely incorporated. Cover the bowl and return to the refrigerator for 20 minutes.
  4. Remove the bowl from the refrigerator. Fold in the whipped topping, drained mandarin oranges and mini marshmallows. Return to the refrigerator and chill for 2 hours or overnight.
  5. Just before serving, garnish with the reserved mandarin oranges and mini marshmallows.
banana pudding cakeCategoriesRecipes
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Banana Pudding Cake

INGREDIENTS

For the cake:

Cooking spray

1 cup full-fat sour cream

1/2 cup whole milk

1/3 cup vegetable oil

3 large eggs

1 (15.25-ounce) box vanilla or white cake mix

1 (3-ounce) box cook and serve banana cream pudding mix (not instant)

For the frosting:

8 ounces full-fat cream cheese, at room temperature

1 1/4 cups cups powdered sugar

2 teaspoons vanilla extract

3 cups cold heavy cream

For assembly:

1 (11-ounce) box Nilla Wafers, divided

2 medium ripe (but not spotty) bananas

INSTRUCTIONS

Make the cake:

Place the 8 ounces cream cheese for the frosting in the bowl of a stand mixer and let it sit out at room temperature while you make the cake. (Alternatively, use an electric hand mixer and large bowl.)

Arrange a rack in the middle of the oven and heat the oven to 350°F.

Coat 2 (9-inch) round cake pans with cooking spray, then line the bottoms with rounds of parchment paper.

Place 1 cup full-fat sour cream, 1/2 cup whole milk, 1/3 cup vegetable oil, and 3 large eggs in a large bowl and whisk until smooth.

Add 1 box cake mix and 1 box banana cream pudding mix and whisk until smooth.

Evenly divide the batter between the prepared baking pans.

Bake until the cakes are lightly browned and a toothpick inserted into the center comes out clean, 20 to 25 minutes.

Place the pans on a wire rack and cool completely.

Make the frosting:

Add 1 1/4 cups powdered sugar and 2 teaspoons vanilla extract to the bowl of cream cheese.

Beat with the whisk attachment on medium speed until smooth, 3 to 4 minutes.

Reduce the mixer speed to low and gradually pour in 3 cups cold heavy cream.

Continue beating until the mixture thickens and is smooth, 4 minutes.

Increase the speed to medium and beat until the frosting is light, fluffy, and doubled in volume, 1 to 2 minutes.

Transfer 1 cup of the frosting to a small zip-top bag and set aside.

Assemble the cake:

Place 3 1/2 cups of the Nilla Wafers in a large zip-top bag.

Seal the bag and gently crush the wafers with a rolling pin or the bottom of the frying pan into coarse crumbs.

Peel and thinly slice 2 medium ripe (but not spotty) bananas.

Remove the cakes from the pans. Using a serrated knife, trim the rounded tops off of each cake.

Place one cake layer, cut-side down, onto a serving platter or cake stand.

Dollop with 1 cup of the frosting and smooth into a thin layer from edge to edge with an offset spatula.

Top with the sliced bananas, then 1 cup of the crushed Nilla Wafers in an even layer.

Top with the remaining cake layer. Frost the top and sides of the cake with the remaining frosting.

Cover the sides of the cake with the remaining crushed Nilla Wafers by taking a handful of the crushed cookies and gently pressing them against the side of the cake (start at the bottom and work your way up) so they stick to the frosting.

Any pieces that don’t stick and fall off can be pressed back into the frosting until the sides are completely covered.

Snip off one bottom corner of the bag of frosting. Pipe small decorative mounds of the frosting around the top of the cake.

Insert a whole Nilla Wafer between each mound of frosting.