Do you remember this delicious dessert that was often served at parties when you were a child? It was a delightfully rich and chocolaty experience complete with gummy worms popping out of the top. What child wouldn’t love this? The truth is adults love it too, but at my age it can get embarrassing pulling gummy worms out of your dessert as you converse with a friend. Fancy dirt cake is my solution.
Fancy dirt cake is an equally tasty version to the one you loved as a kid, but is more elevated, more refined, and more mature. Do you need more adjectives to convince you?
Part of what makes this fancy, is that there aren’t any gummy worms. The above scenario is the reasoning behind leaving them out. The other part is that these are served in individual servings using nice, clear, plastic punch cups. The finished product is really quite nice for all types of gatherings.
Finally, I use chocolate fudge pudding in my recipe instead of vanilla. Why? For one, my family is chock-full of recovering (ha!) chocoholics. For two, I believe if you are going to make a rich dessert like this, why not really go for it? For three, why do you even need convincing to use chocolate?!?
The recipe calls for the cookies to be finely chopped in a food processor. If you do not have a food processor, place the cookies in a ziplock bag, and crush them to a crumbly consistency. It will be a more rustic texture, but taste just as good! Honestly, I like to leave a few bigger pieces in the mix anyhow. Especially for decoration on top.
This recipe makes 12 servings. I made these the other day, and they were gobbled up almost immediately.
Here's the recipe:
Ingredients
Directions
Place cookies in a food processor and pulse until finely chopped. Set aside.
In a medium size bowl, whisk the pudding mix and milk together until thick (about 2 minutes). Next, add the whipped topping to the pudding and stir until the whipped topping is completely incorporated. Set aside pudding mixture.
In a separate large bowl, beat together your cream cheese, butter, and sugar until well blended. Then add your pudding mixture to your cream cheese mixture, and stir until completely combined.
Layer each plastic cup starting with the crushed cookies and then alternating between the cream cheese-pudding mixture and the cookies.
Finish each one with a sprinkle of cookie crumbs, and refrigerate until ready to be served.
Part of what makes this fancy, is that there aren’t any gummy worms. The above scenario is the reasoning behind leaving them out. The other part is that these are served in individual servings using nice, clear, plastic punch cups. The finished product is really quite nice for all types of gatherings.
Finally, I use chocolate fudge pudding in my recipe instead of vanilla. Why? For one, my family is chock-full of recovering (ha!) chocoholics. For two, I believe if you are going to make a rich dessert like this, why not really go for it? For three, why do you even need convincing to use chocolate?!?
The recipe calls for the cookies to be finely chopped in a food processor. If you do not have a food processor, place the cookies in a ziplock bag, and crush them to a crumbly consistency. It will be a more rustic texture, but taste just as good! Honestly, I like to leave a few bigger pieces in the mix anyhow. Especially for decoration on top.
This recipe makes 12 servings. I made these the other day, and they were gobbled up almost immediately.
Here's the recipe:
Ingredients
- 1 Package of Oreos
- 5.1-oz Box of Chocolate Fudge Instant Pudding Mix
- 3 Cups Cold Milk
- 12-oz Container of Cool Whip, Thawed
- 8-ounce Package of Cream Cheese, Softened
- 1/2 Cup of Butter, Softened
- 1 /2 Cup of Confectioners' Sugar
- 12 Plastic Punch Cups, 9-oz size
Directions
Place cookies in a food processor and pulse until finely chopped. Set aside.
In a medium size bowl, whisk the pudding mix and milk together until thick (about 2 minutes). Next, add the whipped topping to the pudding and stir until the whipped topping is completely incorporated. Set aside pudding mixture.
In a separate large bowl, beat together your cream cheese, butter, and sugar until well blended. Then add your pudding mixture to your cream cheese mixture, and stir until completely combined.
Layer each plastic cup starting with the crushed cookies and then alternating between the cream cheese-pudding mixture and the cookies.
Finish each one with a sprinkle of cookie crumbs, and refrigerate until ready to be served.