Oreo Dirt Cake Recipe

I’m sharing my Original Dirt Cake Recipe that hides a fluffy cheesecake pudding center beneath a crunchy Oreo exterior, perfect for a no bake dessert you can pull together in a jiffy.

I never planned to fall for a no bake cake this hard, but this Oreo Dirt Cake hooks me every time. It’s got a fluffy cheesecake pudding center thanks to cream cheese and instant vanilla pudding mix, then you press crushed Oreo cookies all over the outside so it looks wild.

Folks call it an Oreo Dirt Pudding Recipe or search “Oreo Dirt Cake Recipe Easy” and I get why: it’s nostalgic, a little messy, and somehow makes you look like you tried way harder than you did. Chill it, poke it with a spoon, and watch everyone fight over the last bite.

Ingredients

• Crushed Oreos give chocolatey crunch, high in carbs and added sugar, low fiber.
• Cream cheese adds creamy tang, mostly fat and some protein, not exactly health food.
• Powdered sugar is pure sweetness, almost no nutrients, mostly simple carbs, spikes blood sugar.
• Instant vanilla pudding thickens the mix, sweet vanilla flavor, contains starches and sugar, processed.
• Milk adds moisture and protein, calcium source, choose lowfat to cut calories, dont overthink.
• Frozen whipped topping gives light airy sweetness, mostly water and sugar, low protein, not very filling.

Ingredient Quantities

• 1 (14.3 oz) package Oreo cookies, about 36 cookies, crushed
• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1 (3.4 oz) box instant vanilla pudding mix
• 3 cups cold milk
• 16 oz frozen whipped topping, thawed (eg Cool Whip)
• 1 teaspoon vanilla extract
• Extra crushed Oreos or a few whole Oreos for topping, optional

How to Make this

1. Crush the Oreos: put about 36 cookies in a food processor or a heavy zip top bag and smash with a rolling pin until mostly fine; reserve about 1 to 1 1/2 cups for coating/topping and set the rest aside.

2. Soften the cream cheese at room temp so it mixes smooth, then beat it with the powdered sugar and vanilla until lump free and creamy.

3. In a separate bowl whisk the instant vanilla pudding mix into the 3 cups cold milk for 2 minutes, until it starts to thicken.

4. Stir the pudding into the cream cheese mixture until well combined; don’t overmix but make sure there are no big streaks.

5. Gently fold in the thawed whipped topping until the filling is light and fluffy.

6. Assemble: pick a 9×13 pan or a springform/trifle bowl. If you want Oreos on the outside, press a thin layer of crushed Oreos against the pan sides first (use plastic wrap to help press), then pour the filling in. Otherwise, spread a layer of crushed Oreos on the bottom, add the filling, then sprinkle more crushed cookies on top.

7. Smooth the top, cover tightly and chill at least 4 hours, preferably overnight so it firms up and the flavors marry.

8. Before serving, add the reserved crushed Oreos or a few whole Oreos on top for garnish; run a knife around a springform pan before releasing, and serve cold.

Equipment Needed

1. Food processor or a heavy zip top bag plus rolling pin (to crush the Oreos)
2. Electric mixer or hand mixer (or a sturdy whisk if youre feeling strong)
3. 2 mixing bowls, one large and one medium
4. Whisk (for the pudding mix)
5. Rubber spatula (for folding and smoothing)
6. Measuring cups and measuring spoons
7. 9×13 inch pan or a springform/trifle bowl, plus plastic wrap to press cookies on the sides if you want that look
8. Knife to run around a springform pan before releasing, and a fridge to chill the dessert until firm

FAQ

Oreo Dirt Cake Recipe Substitutions and Variations

• Oreo cookies: swap with any chocolate sandwich cookie or gluten free sandwich cookies, or use crushed graham crackers or chocolate wafer cookies for a different texture.
• Cream cheese: mascarpone is a great swap its richer and silkier, Neufchatel works for lower fat, or smooth ricotta beaten with a little powdered sugar if you need a quick standby.
• Instant vanilla pudding mix: try instant chocolate pudding for a flavor change, or make a quick stovetop pudding by whisking cornstarch and sugar into milk, cooking until thick, then cooling.
• Frozen whipped topping: replace with chilled heavy cream whipped with powdered sugar and vanilla until stiff peaks form, or use coconut whipped cream for a dairy free option.

Pro Tips

– Crush smart, not tiny. Pulse the Oreos so most are fine but leave some bigger crumbs for texture, people like the little cookie bits. If you wanna press crumbs on the pan sides, lay plastic wrap against the pan, press the crumbs through the wrap so they stick neat, then peel the wrap away.

– Soften the cream cheese first, beat it alone until silky before adding sugar, that way you avoid lumps. If you’re in a rush warm it 5 to 7 seconds in the microwave, dont melt it though or the whole thing gets runny.

– Let the instant pudding thicken fully after whisking, then fold everything together gently. Overmixing kills the loft, and if it looks a little loose, pop it in the fridge 10 to 15 minutes to firm up before you fold in the whipped topping.

– Chill and cut like a pro. Overnight chilling makes it set and the flavors marry better, but when you slice heat a sharp knife under hot water, wipe it dry and slice, repeat between cuts for clean pieces. If you need to store longer you can freeze portions, just thaw in the fridge before serving.