Dirt Pudding Recipe
Beating cream cheese and butter into the pudding base before folding in whipped topping gives the 'dirt' layers real body instead of loose pudding, so the crumb layers stay distinct and the whole thing holds its shape when scooped.
- Prep
- 25 min
- Cook
- 0 min
- Total
- 145 min
- Servings
- 12
Ingredients
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar
- 3 cups cold whole milk
- 2 (3.9 oz) boxes instant chocolate pudding mix
- 8 oz frozen whipped topping, thawed
- 36 cookies chocolate sandwich cookies, crushed
- 20 pieces gummy worms
Nutrition per serving
- Calories
- 502
- Protein
- 5g
- Carbs
- 70g
- Fat
- 24g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1In a large bowl, beat the softened cream cheese and butter together until completely smooth with no lumps of cream cheese remaining.
- 2Beat in the powdered sugar until fully combined.
- 3In a separate bowl, whisk the cold milk and instant pudding mix together for 2 minutes, until it starts to thicken. Let it sit for 5 minutes to fully set.
- 4Add the set pudding to the cream cheese mixture in two additions, beating on low speed just until combined.
- 5Fold in the whipped topping by hand with a spatula until no white streaks remain.
- 6Pulse the chocolate sandwich cookies in a food processor until they resemble coarse dirt, or crush them in a zip-top bag with a rolling pin.
- 7In a trifle dish, large bowl, or individual cups, layer about a third of the crushed cookies on the bottom, followed by half the pudding mixture. Repeat, ending with a final layer of crushed cookies on top.
- 8Press a few gummy worms into the top layer of crumbs so they look like they're burrowing in, and set the rest aside.
- 9Cover and refrigerate for at least 2 hours, or up to overnight, before serving. Add the remaining gummy worms just before serving.
Tips & variations
- For true 'dirt' texture, leave some crumbs slightly coarse rather than pulverizing them to powder, it reads more convincingly as dirt and adds texture contrast against the pudding.
- Serve in clear plastic cups for individual portions, this is the easiest format for parties and kids' events since no serving spoon or dish-passing is required.
- Swap chocolate pudding for vanilla and use crushed golden sandwich cookies for a lighter 'sand' version.
- A few crushed cookies mixed into a small planting pot with a plastic flower stuck in the top turns this into a literal flowerpot dessert.
Storage & reheating
Cover tightly and refrigerate for up to 4 days. The cookie crumbs will soften over time as they absorb moisture from the pudding, which is normal and expected; for the crispest texture, add the top crumb layer and gummy worms no more than a few hours before serving.
Tips from the Tulo kitchen
- Room-temperature cream cheese blends in far more easily than cold; if it's still firm, microwave it in 10-second bursts rather than trying to force it smooth with a mixer.
- Push the gummy worms in at an angle instead of straight down so more of the worm shows above the crumbs, it looks more realistic in photos.
FAQ
Can dirt pudding be made ahead of time?
Yes, it can be assembled up to a day in advance and refrigerated. Hold back the final crumb layer and gummy worms and add them within a few hours of serving so they don't go soft.
Can I use homemade whipped cream instead of frozen whipped topping?
Yes, though it's less stable over multiple days; whip 1 cup of heavy cream with 2 tablespoons of powdered sugar to stiff peaks and use it right away rather than making it far ahead.
Why is my dirt pudding runny instead of thick?
This usually means the instant pudding wasn't given enough time to fully set before being mixed in, or low-fat milk was used instead of whole milk; both result in a thinner base that never firms up properly in the fridge.
Can dirt pudding be made without cream cheese?
Yes, skip the cream cheese and butter and simply fold the set pudding directly into the whipped topping; the result is lighter and less rich but still layers and scoops well.