Dirt Cake

I've tried different type of dirt dessert recipes over the years, but I've never been fully satisfied with one I've found... til now.

This is perfect. I seriously wouldn't change anything about this recipe! (Well, except for the calorie content...) If you really wanted to cut down on the calories, you could try cutting out some of the Oreos, using light cream cheese, skim milk, etc. However... this is worth the calories. 

I made this for Easter with my extended family (thus the Peeps, eggs, and green sprinkles), but you really don't need to decorate it unless it's for a holiday. I'm considering making this again soon just for a random Wednesday or something. Or possibly just because baby says it sounds good. ;) 

Remember, comments are loved! Do you have a favorite dirt dessert recipe?

Printable Recipe

Dirt Cake

Ingredients

• 1 & ⅓ package Oreos, separated
• 8 ounces cream cheese, softened
• ½ cup butter, softened
• 1 cup powdered sugar
• 16 ounces cool whip
• 2 small boxes instant vanilla pudding
• 3 cups milk
• 1 teaspoon vanilla
• Decorations (ex: including bunnies and edible grass for Easter)

Directions

1. Finely crush 1 package Oreos, place ⅔ in the bottom of a 9” x 13” pan. Set aside.
2. Separately, crush ⅓ package Oreos into small chunks and set aside.
3. Mix cream cheese and butter until smooth. Mix in powdered sugar, and fold in whipped topping and small chunks of Oreos. Set aside.
4. In a separate bowl mix pudding, milk and vanilla. Fold this mixture in with the cream cheese mixture.
5. Pour over crumb mixture in pan, then sprinkle with the reserve finely crushed Oreos. Let set for a few hours and keep refrigerated until ready to serve.

Yield/Time

16 servings

20 minutes + cooling time

Nutrition Facts

431/serving

Source (for original): Lil Luna

Peanut Butter Pudding Cookies!!

First of all, sorry for the lack of posts--shortly after my last post, we found a new place to rent, and life has been crazy. We moved a few weeks ago, but things have been so busy I haven't wanted to take the time to blog! (Well, between that and not being able to find the camera cord to upload pictures of recipes....) We are (basically) settled in now, thankfully! There are still a lot of boxes, but that's ok.... we are working on it!

So, to make up for it, I'm posting an AMAZING new recipe!  I found this on Pinterest, and had to try ASAP! I am a huge fan of mini Reese's Pieces in cookies (this recipe is one of my favorites), so I usually have some on hand. I am pretty sure I made these the day I found the recipe..... 

I made a few changes, and I definitely want to cut down on the sugar next time too. These cookies have vanilla pudding mix, peanut butter, sugar, brown sugar, honey, chocolate chips, peanut butter chips, AND Reese's Pieces... So you can see why they might have a bit too much sugar, even for this sweet tooth! I think next time I will try 1/4 cup sugar vs 1/2 cup.... I will post an update when I do! (And if you try it in the meantime, let me know!)

Peanut Butter Pudding Cookies

Ingredients

• 2 1/4 cup all purpose flour    
• 1 teaspoon baking soda
• 1/2 teaspoon salt    
• 3.4 ounce box instant vanilla pudding
• 3/4 cup butter flavored Crisco    
• 1/2 cup creamy peanut butter
• 1/2 cup sugar    
• 1/2 cup light brown sugar
• 2 large eggs    
• 1 teaspoon vanilla extract
• 1 tablespoon honey    
• 2/3 cup milk chocolate chips
• 2/3 cup reese's pieces    
• 2/3 cup peanut butter chips

Directions

1. Preheat the oven to 350°. Line 4 cookie sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, salt and pudding; set aside.
3. In a large bowl, beat Crisco, peanut butter, sugar and brown sugar on medium speed until light and fluffy. Add eggs, scraping down the sides of the bowl as needed. Add vanilla and honey; beat until combined. 
4. Reduce speed to low and add flour mixture, beat to combine. Mix in chocolate chips, Reese’s Pieces, and peanut butter chips by hand.
5. Roll a heaping tablespoon of dough into a small ball, and place it on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2” apart. Gently flatten the dough balls until they are about 3/4” thick.
6. Bake 9-10 minutes. Let cookies cool on sheets for 2 minutes before transferring to wire racks to cool completely.

Yield/Time
3 1/2 dozen
 1 hour

Source (for original): Sweet Pea's Kitchen