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Easter Dirt Cups

Easter Dirt Cups are a delightful dessert featuring layers of chocolate cookie crumbs, a creamy filling, and colorful candy accents, perfect for spring gatherings.
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Prep Time 20 minutes
Total Time 1 hour
Servings: 12 cups
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 package 14.3 ounces chocolate sandwich cookies (such as Oreos)
  • 4 tablespoons unsalted butter, melted
For the filling
  • 1 package 3.4 ounces instant vanilla pudding mix
  • 1.5 cups cold milk
  • 8 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 container 8 ounces whipped topping, thawed
  • 1 drop pink gel food coloring (optional) For a pastel Easter look
For the toppings
  • 1 cup pastel candy-coated chocolate eggs
  • 1/2 cup crushed chocolate sandwich cookies (for topping)
  • 12 pieces bunny-themed candies or marshmallow bunnies For garnish

Method
 

Preparation
  1. Place the chocolate sandwich cookies in a food processor and pulse into fine crumbs. Remove 1/2 cup for topping and set aside.
  2. In a medium bowl, combine the remaining cookie crumbs with melted butter and stir until evenly coated.
  3. In a separate bowl, whisk together the instant pudding mix and cold milk for about 2 minutes until thickened. Set aside.
  4. In a large mixing bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until fully combined and creamy.
  5. Gently fold the prepared pudding into the cream cheese mixture until smooth. Fold in the whipped topping until light and fluffy. Add a small amount of pink gel food coloring if desired.
Assembly
  1. Assemble the cups by layering 1–2 tablespoons of cookie crumb mixture at the bottom of each clear plastic cup.
  2. Add a layer of the pudding mixture. Repeat layers until cups are filled, finishing with pudding on top.
  3. Sprinkle the reserved cookie crumbs over the top to create the 'dirt' effect.
  4. Decorate with pastel candy-coated chocolate eggs and place a bunny candy on top of each cup.
  5. Refrigerate for at least 1 hour before serving to allow layers to set.

Notes

For cleaner layers, spoon or pipe the pudding mixture into the cups. These can be made up to 24 hours in advance and stored covered in the refrigerator. If you prefer chocolate flavor, substitute chocolate pudding for vanilla.