Easter Dirt Pudding
Easter Dirt Pudding might excite your kids even more than Easter eggs! Cups of creamy, fluffy chocolate pudding are topped with cookie crumb “dirt” and the adorable toppings of your choice. This is the tastiest (and cutest) way to dress up some instant pudding packets!
Easter Dirt Pudding
I don’t know which holiday I like whipping treats up for the most. I’m a sucker for Christmas cookies, I love Valentine’s Day hearts, and even the patriotic red, white, and blue colors of July make me smile in the kitchen! With all of that being said… there’s something so endearing about the pastels and bunnies surrounding Easter that always have the most special place in my heart.
Just look at how adorable these little pudding cups are! Dirt pudding cups are always a fun treat for kids, but they’re especially smile-inducing when it looks like a bunny or carrot is placed on top. If you want to make those same adorable strawberry “carrots,” use my quick and easy recipe for Easter White Chocolate Covered Strawberries. It’s the perfect final touch for these dirt pudding cups!
The pudding is the real star of the show here, and it’s not your average chocolate pudding. I love dressing up cake mixes, just like I love dressing up instant pudding packets! Cream cheese and whipped cream are folded into the pudding to make it luscious, thick, and equal parts fluffy and creamy. Even though these dirt cups look like they’re just for kids, trust me – grown ups will want one too!
They’re so good, they inspired me to make these easy Dirt Cookies!
How to Make Them
This recipe is quick, easy, and perfect for letting the kids help you with. They may fight over who gets to lick the spoon, though! Oh – and they’ll LOVE helping you decorate the tops of the pudding cups!
Make the pudding. In a large bowl, whisk together the instant pudding and the milk for 2 minutes or until beginning to thicken. Let stand for 5 minutes.
Beat the cream cheese and sugar. Beat together the cream cheese and powdered sugar on medium speed until light and fluffy, about 3 minutes.
Combine the cream cheese and pudding. Using a rubber spatula, fold the cream cheese mixture into the chocolate pudding.
Add the whipped cream. Then fold in the Cool Whip (or whipped cream) until completely combined.
Assemble! You can layer the dessert a number of ways – I used individual cups, but you can use a trifle dish or rectangular baking dish. Layer the dessert with alternating layers of cookie crumbs and pudding mixture, starting and ending with the crushed cookies.
Chill. Refrigerate for 4 hours or overnight before serving.
Decorate and dig in! Decorate with chocolate covered strawberries, Bunny Butt Truffles, sprinkles or frosting.
Can I make Easter dirt cups ahead of time?
If you want to get ahead of the game, I recommend making and layering these dessert cups a day before you plan on eating them. You have to refrigerate them for a minimum of 4 hours prior to garnishing them anyways, so it works out to make them the day before you’re going to serve them. Prepping the day before Easter makes the actual holiday much less stressful!
Can I use homemade chocolate pudding?
Yes! While I prefer to dress up an instant pudding mix for this easy recipe, you can certainly go the extra mile with some Homemade Chocolate Pudding instead. Just keep in mind that while it’s definitely delicious in its own more silky way, it will not have the same thick consistency that this cream cheese and whipped cream pudding has.
Hop on over to more of my Easter Bunny approved treats!
- Easter Chocolate Chip Cookie Cake
- Bunny Bait Trail Mix
- Peeps Stuck in the Mud (Easter Chocolate Bark)
- Easter Bunny Oreo Ice Cream Cake
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Get the Recipe: Easter Dirt Pudding
Ingredients
- 14.3 ounce Oreo Cookies
- 5.9 ounce instant chocolate pudding packet
- 3 cups milk
- 8 ounces cream cheese, at room temperature
- 1 cup powdered sugar
- 8 ounce container Cool Whip
Equipment
- bowl
Instructions
- In a large bowl, whisk together the instant pudding and the milk for 2 minutes or until beginning to thicken. Let stand for 5 minutes.
- Beat together the cream cheese and powdered sugar on medium speed until light and fluffy, about 3 minutes.
- Using a rubber spatula, fold the cream cheese mixture into the chocolate pudding.
- Then fold in the Cool Whip (or whipped cream) until completely combined.
- You can layer the dessert a number of ways, we used individual cups but you can use a trifle dish or rectangular baking dish.
- Layer the dessert with alternating layers of cookie crumbs and pudding mixture, starting and ending with the crushed cookies.
- Refrigerate for 4 hours or overnight before serving.
- Decorate with chocolate covered strawberries, sprinkles or frosting.