Dirt Cake

To a large mixing bowl add the instant pudding mix and milk then whisk for 5 minutes, or until the pudding is soft-set. Add the Cool Whip then fold with a spatula to combine and set aside.

To the bowl of an electric stand mixer fitted with the whisk attachment, or another large mixing bowl if using a hand-held mixer, add the softened cream cheese and butter then beat on medium-high speed until smooth and creamy, 30 seconds. Add the powdered sugar, mix on low until just combined, then turn the speed up and beat until the mixture is smooth and creamy, another 30 seconds. Scrape down the sides of the bowl.

Add the pudding mixture to the cream cheese mixture then mix on medium-high speed until everything is well combined. Use a spatula to give the mixture another couple of big stirs to ensure nothing has stuck to the bottom of the bowl then refrigerate until ready to use.

Add the Oreos to a food processor then process into fine crumbs. Alternatively you can add the Oreos to a gallon-size Ziplock bag then use a rolling pin or mallet to crush the cookies into fine crumbs.

Spoon 1/3 of the pudding mixture (~heaping 2-1/2 cups) into the bottom of a 8.25” trifle bowl (or a large glass bowl) then spread into an even layer with a spoon. Add 1/3 of the cookie crumbs (~heaping 1 cup) then spread into an even layer with a spoon. Tip: to make the cookie layer look a little taller than it is, use the spoon to build up the sides of the crumbs, leaving the center a little more shallow. Repeat the pudding and cookie crumb layers two more times. Alternatively you can alternate layers in individual glasses or cups. I like using 9oz plastic cups.

Cover the Dirt Cake then chill for at least 4 hours, preferably overnight, then top with gummy worms and/or fake or edible flowers before scooping into bowls and serving. Leftover Dirt Cake will keep in the fridge for up to 5 days.