Easter Dirt Cake Recipe

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Easter Dirt Cake Recipe:-This unique Easter dirt cake is sure to be a hit with your children, and you can give them the freedom to decorate it however they see fit. The following are some possibilities for toppings: jelly beans, candied eggs, sweetened flaked coconut, marshmallows or Peeps®, pink sanding sugar, and the food coloring of your choice to dye the coconut. The cake itself is a beautiful combination of chocolate cookie crumbs and creamy vanilla, with a perfect balance of sweetness.

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Easter Dirt Cake Recipe

Easter Dirt Cake

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Ingredients

  • 14.3 ounces chocolate sandwich cookies (such as Oreo®)
  • ¼ cup salted butter, melted
  • ½ cup salted butter, softened
  • nonstick cooking spray
  • 1 (8 ounce) package cream cheese, softened
  • 1 ½ cups powdered sugar, divided
  • 2 (3.4 ounce) packages instant vanilla pudding mix (such as Jell-O®)
  • 3 cups whole milk
  • 2 teaspoons vanilla extract
  • 1 cup heavy whipping cream
  • ¼ teaspoon cream of tartar

Directions

1.  Gather all ingredients.

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2. Process cookies and melted butter in the bowl of a food processor until cookies are finely ground and mixture is thoroughly combined. Reserve 1 1/2 cups of mixture for topping cake.

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3. Press remaining mixture into a lightly greased (with cooking spray) 9×13-inch baking dish. Chill while preparing filling, about 20 minutes.

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4. Beat softened butter and cream cheese at medium speed with a stand mixer, fitted with the paddle attachment, until creamy, 1 to 2 minutes. Gradually add 1 1/4 cups powdered sugar and beat until very creamy and thoroughly combined, about 1 minute.

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5. Beat pudding mix, milk, and vanilla in a medium bowl with an electric mixer at medium speed for 2 minutes until mixture has thickened. Add pudding mixture to cream cheese mixture and beat at medium speed until very smooth and combined, about 2 minutes.

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6. Beat heavy cream and cream of tartar in a medium bowl with an electric mixer at medium speed until foamy, about 2 minutes; gradually add remaining 1/4 cup powdered sugar and beat on medium-high until medium-stiff peaks form, about 5 to 6 minutes. Gently fold whipped cream into cream cheese-pudding mixture.

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7. Spoon cream cheese-pudding mixture on top of chocolate cookie crumb mixture in baking dish; smooth with a small off-set spatula.

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8. Sprinkle reserved 1 1/2 cups chocolate cookie crumb mixture evenly over top.

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9. Cover and chill at least 4 hours, up to 24 hours. Decorate top of cake as desired with desired toppings.

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Nutrition Facts (per serving)
551 Calories
34g Fat
59g Carbs
6g Protein

 

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