86% would make this again

Dirt Pudding Recipe Easy

Q: How do I stop the Oreo crumbs from getting soggy?

Make at least some of the crumb topping just before serving, and if you must assemble early, create a barrier so moisture does not soak the crumbs. Pressing a small butter-sealed crust into the bottom of each cup gives a stable base, and keeping a portion of the crumbs aside to sprinkle on top right before serving preserves crunch.

Q: Can I make dirt cups ahead of time, and how long will they keep?

You can prepare components ahead but assemble late: store dry crumbs and pudding separately in airtight containers and combine within a few hours for best texture; if fully assembled, they keep in the fridge for about 1 to 3 days but the crumbs will slowly soften. Recipes and community threads recommend refrigerating assembled cups but warning that the best crunch is within hours of assembly.

Q: Should I use real whipped cream or Cool Whip for the top?

Fresh whipped cream tastes best, but it can deflate or weep over time; Cool Whip or a stabilized whipped cream holds shape longer. A good compromise is to fold a little thawed whipped topping into freshly whipped cream or use a stabilizer (gelatin or mascarpone) so you get both flavour and structure.

Q: What is the easiest way to crush Oreos for the dirt?

A food processor gives the quickest, most even crumb; if you don’t have one, put the cookies in a heavy resealable bag and crush them with a rolling pin or pulse gently with a blender. Many cooks freeze the cookies briefly first to reduce sticking and to get cleaner crumbs.

Q: My pudding turned out too runny how do I fix it?

Chill the pudding until fully set before layering and, if needed, reduce it slightly on the stove or add a thickening starch (a small slurry of cornstarch) when making stovetop pudding; for instant mixes, whisk and refrigerate longer to let it firm up. If you already assembled and it’s soupy, refrigerate uncovered to let excess moisture evaporate a bit and add a fresh sprinkle of dry crumbs before serving.

Q: How can I make an elevated, photo-ready version like the grown-up cups I saw?

Use a butter sealed crumb base pressed into the cup, make a rich stovetop dark chocolate pudding rather than instant mix, top with lightly sweetened freshly whipped cream, and finish with reserved chunkier crumbs plus fresh raspberries and a mint leaf. Toasted nut crumbs or a sprinkle of sea salt lift the flavour and make the presentation look polished.

Vish G

September 14, 2025

There’s nothing more fun than crushing cookies into pudding cups, and this easy dirt pudding dessert recipe makes it taste even better. Creamy, crunchy, and a little messy. Who knew “dirt” could taste this good?!

PREP TIME

25 MIN

COOK TIME

0 MIN

SERVINGS

Ingredients

200 g (about 18) chocolate sandwich cookies (Oreos), divided
3 tbsp unsalted butter, melted
1 packet (100 g) instant chocolate pudding mix
480 ml (2 cups) cold whole milk
120 ml (½ cup) double cream (heavy cream)
2 tbsp icing sugar (powdered sugar)
½ tsp vanilla extract
125 g fresh raspberries
A few small mint leaves for garnish

Instructions

Crush about two-thirds of the cookies into fine crumbs. Set aside 2–3 tbsp of slightly chunkier crumbs for topping later.
Mix the fine crumbs with the melted butter, stirring until the texture feels like damp sand. Press a thin layer of this mixture into the bottoms of 6 clear serving cups or jars.
In a mixing bowl, whisk the pudding mix with the cold milk until smooth and thick. Place in the fridge for 10 minutes to set.
Whip the cream with icing sugar and vanilla until it forms soft peaks. Keep chilled.
Spoon a layer of pudding over the cookie base in each cup, then add a small sprinkle of the leftover plain crumbs. Repeat with another layer of pudding.
Top each cup generously with whipped cream. Smooth the surface or leave it slightly swirled for a rustic look.
Just before serving, sprinkle the reserved chunkier cookie crumbs over the cream to mimic “soil.” Add 2–3 fresh raspberries and a mint leaf on top of each cup.
Chill for at least 1 hour before serving so the layers settle but the crumbs stay crisp.