Description
Whipping up Oreo Dirt Cake brings pure joy to dessert time, creating a playful treat that delights friends and family. Crushing cookies, layering creamy pudding, and sprinkling chocolate crumbs makes this no-bake dessert your ultimate crowd-pleaser.
Ingredients
Scale
Cake Base:
- 1 box chocolate cake mix
Supporting Layers:
- 12.8 ounces hot fudge
- 3.4 ounces chocolate instant pudding mix
- 1.75 cups milk
Topping:
- 30 Oreo cookies
- 3.4 ounces chocolate instant pudding mix
- 1.75 cups milk
- 8 ounces Cool Whip
Instructions
- Preheat the oven to 350°F and prepare a 9×13 inch pan with cooking spray. Follow the exact instructions on the chocolate cake mix box to combine 1 box of mix with required eggs, oil, and water.
- Bake the cake at 350°F for 25-30 minutes until a toothpick inserted comes out clean. Allow your cake to cool for exactly 10 minutes on a wire rack.
- Create small holes across the entire cake surface using the back of a wooden spoon. Make holes approximately 1 inch apart.
- Microwave 12.8 oz of hot fudge for 30-45 seconds until completely liquid. Pour the hot fudge slowly over the cake, ensuring it penetrates the holes.
- Wait for the cake to reach room temperature, which takes about 45 minutes.
- Whisk 3.4 oz of chocolate instant pudding mix with 1 ¾ cups cold milk in a medium bowl for exactly 2 minutes until smooth.
- Pour the pudding mixture evenly over the cooled cake. Refrigerate for 20 minutes to help it set.
- Prepare a second batch of pudding using 3.4 oz mix and 1 ¾ cups milk. Chill in the refrigerator for 10 minutes.
- Gently fold 8 oz of thawed Cool Whip into the chilled pudding until fully combined.
- Crush 30 Oreo cookies until they resemble coarse crumbs. Mix ¾ of the crushed Oreos into the pudding mixture.
- Spread the Oreo pudding mixture across the entire cake surface evenly.
- Sprinkle the remaining crushed Oreos on top for extra texture and visual appeal.
- Refrigerate the cake for at least 2 hours before serving to allow all layers to set completely.
Notes
- Pudding sets faster in a chilled bowl, so pop your mixing bowl in the refrigerator for a few minutes before starting.
- Crush Oreos in a sealed plastic bag using a rolling pin to control the size of the crumbs and minimize mess.
- For a lighter version, swap regular pudding mix for sugar-free and use low-fat milk to reduce calories.
- Refrigerate the cake for at least an hour before serving to let the flavors meld and the texture become perfectly creamy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 355 kcal
- Sugar: 32 g
- Sodium: 210 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 20 mg