Scale

1 package (14–15 oz) Oreo cookies

6 tablespoons unsalted butter, melted

8 oz cream cheese, softened

1 cup powdered sugar

8 oz whipped topping (Cool Whip), thawed

2 boxes (3.4 oz each) instant vanilla pudding mix

4 cups cold milk

Gummy worms for decoration (optional)

Cook Mode Prevent your screen from going dark

1. Place Oreo cookies in a food processor and pulse until they form fine crumbs.

2. Mix the Oreo crumbs with melted butter until evenly combined.

3. Press half of the Oreo crumb mixture into the bottom of a 9×13-inch pan to create the crust layer.

4. In a large bowl beat softened cream cheese until smooth.

5. Add powdered sugar and mix until fluffy and fully combined.

6. Fold the whipped topping into the cream cheese mixture until smooth.

7. In another bowl whisk the instant pudding mix with cold milk for about two minutes until thickened.

8. Gently fold the prepared pudding into the cream cheese mixture.

9. Spread the creamy filling evenly over the Oreo crust.

10. Sprinkle the remaining Oreo crumbs on top to create the dirt layer.

11. Refrigerate for at least 4 hours or overnight until set.

12. Decorate with gummy worms before serving.

Make sure cream cheese is fully softened to avoid lumps in the filling.

Chilling overnight gives the best texture and flavor.

Serve in individual cups for a fun dirt cup version.

Try chocolate pudding instead of vanilla for a richer variation.

Store leftovers covered in the refrigerator for up to 3–4 days.