Oreo Dirt Cake
The BestAllTop Team published this recipe on bestalltop.com. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Starr2 on SeeMeCook
A creamy, no-bake American dessert made with crushed Oreos, sweetened cream cheese, vanilla pudding, and whipped topping. The crunchy cookie layers contrast with the rich, fluffy filling, and the cake sets in the refrigerator before serving.
- Time
- 2 hours 15 minutes
- Equipment
- Stovetop and blender
- Good for
- Snacks
- Cuisine
- American
- Contains
- Gluten, dairy, and soy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 840 g
Weights are estimates. Together, the ingredients weigh about 2.28 kg before cooking, which is about 190 g per serving.
Steps
Use a food processor to crush the Oreos into crumbs. Sprinkle half of the crushed cookies evenly over the bottom of an ungreased 9-by-13-inch pan. Set the remaining crumbs aside for the topping.
In a bowl, use an electric mixer to beat the softened butter, softened cream cheese, and confectioners' sugar together until the mixture is smooth and fluffy.
In a separate large bowl, whisk the instant vanilla pudding mix with the milk until thickened. Whisk steadily for about 2–3 minutes, then let the mixture rest for 1–2 minutes so it can finish thickening.
Using a large spatula, gently fold the Cool Whip into the thickened pudding mixture. Turn the mixture over slowly until it is fully combined and remains light and fluffy.
Add spoonfuls of the creamed butter-and-cream-cheese mixture to the pudding mixture. Stir gently but thoroughly until the two mixtures are well combined.
Pour the combined pudding mixture over the Oreo crust in the pan and spread it evenly from edge to edge.
Sprinkle the reserved crushed Oreos evenly over the top of the pudding layer.
Cover the pan and refrigerate for at least 2 hours, until the dessert is set and the flavors have melded. Serve chilled.
Notes
The dessert can be made a day ahead; cover it tightly with plastic wrap or foil while refrigerated. For best texture, fold the Cool Whip gently rather than stirring vigorously.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 505
- Protein
- 5 g
- Carbs
- 69 g
- Fat
- 23 g
- Fiber
- 1 g
Where the calories come from
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