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This deliciously addicting Oreo dirt cake recipe preps in minutes for a cool, creamy, family-favorite treat. It’s perfect for Oreo lovers!
Our family makes this Dirt Cake recipe year-round, but especially in the summer because it’s a cool and refreshing no-bake dessert. If you like this, you’ll definitely love Oreo No Bake Cheesecake, or Oreo Ice Cream Cake, which are also summer favorites!
Long time family favorite
I know I’ve shared this before, but I love Oreos. I’m not a fan of eating them by themselves, but they are probably my favorite ingredient to add to dessert recipes. They make everything so yummy!!
They also make today’s recipe a family favorite that we’ve made ever since we were kids; it’s called dirt cake.
I’m not sure where we found the original recipe, but it’s one we’ve been making for potlucks and family get-togethers and one we still make for holidays and special occasions.
Yes, this is called dirt cake, but for some reason when we first got the recipe it was called Kansas City dirt cake. I was told that’s because Kansas City is made up of a lot of dirt – but no matter the reason, this dirt cake recipe is amazing!
How to Make Dirt Cake
From start to finish, this dirt cake recipe only takes about 10 minutes to make. It needs to set up in the fridge for a few hours, but it takes little work and the result is amazing!
OREO. Crush all the Oreos in a large resealable plastic bag or in the food processor until they are crumbs. Press two-thirds of the crushed cookies into the bottom of a 9×13-inch baking dish and set aside.
Reserve the remaining cookie crumbs.
CREAM CHEESE MIXTURE. In a large bowl, beat cream cheese and butter together with a hand mixer until smooth. Mix in powdered sugar. Fold in whipped topping until well combined and set aside.
PUDDING MIXTURE. In a separate bowl, mix pudding, milk, and vanilla. Let sit until thickened.
COMBINE. Fold this mixture into the cream cheese mixture.
LAYER + CHILL. Carefully pour the pudding/cream cheese mixture over the crumb crust in the pan. Sprinkle with the reserved crushed Oreos. Refrigerate for 3–4 hours before serving.
How to make it look more like dirt
Whether using this easy dirt cake recipe as written or replacing the white chocolate instant pudding mix with classic chocolate pudding, make this look and feel a little more like dirt:
- add some candy bugs and gummy worms
- serve it out of a bucket or flower pot
- divide the dirt cake mixture into plastic cups, place the plastic cups in mini terra cotta flower pots, and stick a mini shovel in each one to use as a spoon
recipe tips
Crushing Oreos. Crush the entire cookie – do not remove the filling. Crush Oreo cookies in a blender or food processor for super fine crumbs. Crush in a Ziploc bag for both small and chunky pieces (we prefer it this way).
Pudding flavors. The recipe calls for white chocolate pudding or instant vanilla pudding mix, but I’ve also used cream cheese pudding and instant chocolate pudding and gotten good results. If you’re feeling adventurous, try using a different flavor.
Soupy dirt cake. This dessert should be able to hold its shape and have a fluffy creamy texture. If it turned out runny there are a few things to check and try:
- Make sure to use INSTANT pudding. Whisk the pudding and milk until it takes on a creamy pudding consistency. To be extra cautious, refrigerate it for 5-10 minutes before combining it with the other ingredients.
- Use chilled metal bowls to mix and fold the ingredients in.
- Use whole milk for the creamiest texture.
- FOLD do not mix: Fold gently when adding the Cool Whip to the cream cheese mix and then again when adding the pudding.
- Use softened butter and cream cheese, but not too soft and definitely not melted.
- Chill for at least 2 hours before serving.
storing info
Make ahead of time. We almost always make this Oreo dirt cake recipe ahead of time. We typically make this the morning of, but it can be made up to 24 hours in advance. Place the crushed Oreos on top right before serving – those can get a little soft with the moisture of the cake.
STORE. Cover tightly with Saran Wrap or foil and refrigerate for up to 3 days. We love to have this cake for leftovers, but admit we rarely have them. It’s just so good!
FREEZE. I do not recommend freezing this ahead of time to serve on another day, it will not thaw well. However, leftovers can be divided and frozen to eat more like ice cream.
More dirt cake recipes
This recipe happens to be one of our favorites to change up for seasons and holidays.
In fact, with so many OREO varieties, it’s easy to change up with your favorite cookie variations – the Peppermint Oreo is great for Christmas!
We now have an Easter Dirt Cake and Graveyard Dirt Cake – perfect for Halloween. We also like to make Parfait versions of this recipe to make fancy single-servings for parties as well as the classic Dirt Cake with Worms.
Recipe FAQ
If the cream cheese is too rich for you or it’s just not your favorite, simply leave it out! My family loves the richness that the cream cheese adds, but this dessert will still be delicious if you choose to leave it out.
Since this recipe has perishable ingredients in it, you don’t want to leave this dessert out of the fridge for too long. We don’t recommend keeping this dirt cake at room temperature for more than 1-2 hours before you put it back in the fridge. Plus, this dessert tastes best when nice and chilled!
For more Oreo desserts:
- Oreo Ice Cream Cake
- Oreo Peanut Butter Delight
- Cookies and Cream Cupcakes
- Oreo Pudding Pie
- Oreo Snickers Pie
Dirt Cake Recipe
Ingredients
- 1 (14.3-ounce) package Oreos
- 1 (8-ounce) package cream cheese softened
- ½ cup unsalted butter softened
- 1 cup powdered sugar
- 1 (16-ounce) tub whipped topping (or 4 cups whipped cream)
- 2 (3.4-ounce) boxes instant white chocolate or vanilla pudding
- 3 cups milk
- 1 teaspoon vanilla extract
Instructions
- Crush all the Oreos in a large resealable plastic bag or in the food processor until they are crumbs. Press two-thirds of the crushed cookies into the bottom of a 9×13-inch baking dish and set aside. Reserve the remaining crushed Oreos.
- In a large bowl, beat cream cheese and butter together with a hand mixer until smooth. Mix in powdered sugar. Fold in whipped topping until well combined and set aside.
- In a separate bowl, mix pudding, milk, and vanilla. Let sit until thickened. Fold this mixture into the cream cheese mixture.
- Carefully pour the pudding/cream cheese mixture over the crumb crust in the pan.
- Sprinkle with the reserved crushed Oreos. Refrigerate for 3–4 hours before serving.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Looks very delicious and is my favorite dessert
Really curious how you got it to cut and stand firm? I’ve made this twice and both times it’s been spooned out. I want to make it more firm.
I’ve made this recipe the last 4 years for Easter and it’s always a hit and turns out perfect every time. The toppings vary each year depending on ingredient availability.
It’s not cake at all it’s pudding how did it get its name
It is definitely more of a pudding, but got it’s name because it is chilled in a cake pan and cut into slices like you would a cake. 🙂
I don’t have a hand mixer can I do this by hand?
Ne’er knew this, appreciate it for letting me know.
Can I use regular whipped cream instead of whippd topping?
I always use whipped topping for this recipe… if you try regular whipped cream, I’d suggest not the kind from the can that you spray out. It won’t hold it’s texture. Possibly if you made homemade or something. If you do use regular whipped cream, you’ll have to let us know how it turns out!
I recently made a dirt cake using homemade whipped cream, using instant pudding to stabilize, and it worked. Instant pudding is a great whipped cream stabilizer cause it has modified cornstarch; for every cup of heavy whipping cream, set aside 1 tablespoon of instant pudding to add to the cream before whipping.
This one is so easy to make gluten free. A couple of years ago the gluten-free Oreos changed my daughter’s lives! Haha swapping out the cookies is the only thing you need to do to make this one gluten-free. Another bonus, they don’t get soggy nearly as quick. Thanks for all your great recipes.
That is so good to know!! Thank you for sharing! So glad she can still enjoy the dessert. 🙂
so good
Thank you! Glad you enjoyed the recipe!
I’ve been making this particular recipe for YEARS! And I keep coming back to it. This is truly a crowd pleaser that never misses. If you haven’t tried it, what are you waiting on?!?
Oh thank you so much for your kind words! This is one of our favorites too!