Oreo Dirt Cake


  • 19.1 ounces Oreo cookies (family size package)
  • ½ cup salted butter (softened)
  • 8 ounces cream cheese (softened)
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 8 ounces frozen whipped topping (thawed)
  • 6.8 ounces instant vanilla pudding mix (2 small boxes)
  • 3 cups whole milk


  • In a food processor, crush the Oreo cookies until they are fine crumbs. You can also put them in a zippered plastic bag and use a rolling pin to crush them.
  • Set aside ⅓ of the cookie crumbs for the topping.
  • Press the rest of the cookie crumbs in the bottom of a 9×13 baking pan.
  • In a medium bowl, cream together the butter and cream cheese until smooth.
  • Add the powdered sugar and vanilla extract and mix again.
  • Fold in the Cool Whip into the cream cheese mixture. Set aside.
  • In another bowl, combine the vanilla pudding mixes and milk. Whisk until smooth and then allow the pudding to set for 3-4 minutes to set.
  • Fold the pudding into the whipped mixture until it is evenly mixed.
  • Spread this fluffy filling over the Oreos in the baking pan. Smooth the top so it is even.
  • Sprinkle the remaining cookie crumbs over the top of the filling. Press down very lightly to press them into the top.
  • Refrigerate for 4 hours before cutting and serving.
  • Store leftovers in the refrigerator.

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