Dessert: United States – Great Plains United States — Kansas – Kansas Dirt Cake

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 25 min

Cook 10 min

Additional 2 hrs

Total 2 hrs 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 cups (200 g) chocolate sandwich cookies (Oreos), finely crushed, divided (about 24 cookies)
- 3 tbsp (45 ml) melted unsalted butter (for the cookie base)
- 8 oz (225 g) cream cheese, softened
- 1/2 cup (113 g) unsalted butter, softened
- 1 cup (120 g) powdered sugar, sifted
- 1 tsp (5 ml) vanilla extract
- Pinch of salt
- 1 (3.4 oz (96 g)) package instant vanilla pudding mix
- 2 cups (480 ml) cold milk
- 8 oz (226 g) thawed whipped topping (Cool Whip) or equivalent stabilized whipped cream
- 4 oz (113 g) gummy worms (mini gummy worms), for garnish

Show original ingredient measurements

- 2 cups (200 g) chocolate sandwich cookies (Oreos), finely crushed, divided (about 24 cookies)
- 3 tbsp (45 ml) melted unsalted butter (for the cookie base)
- 8 oz (225 g) cream cheese, softened
- 1/2 cup (113 g) unsalted butter, softened
- 1 cup (120 g) powdered sugar, sifted
- 1 tsp (5 ml) vanilla extract
- Pinch of salt
- 1 (3.4 oz / 96 g) package instant vanilla pudding mix
- 2 cups (480 ml) cold milk
- 8 oz (226 g) thawed whipped topping (Cool Whip) or equivalent stabilized whipped cream
- 4 oz (113 g) gummy worms (mini gummy worms), for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Short Description:
A layered no-bake dessert of chocolate sandwich cookie "dirt" and a creamy filling made from cream cheese, instant pudding, and whipped topping, finished with gummy worms for a playful "dirt" effect.

Regional Notes:
This Kansas variation emphasizes a cream-cheese–forward filling combined with instant pudding and whipped topping for extra richness and stability, and commonly uses crushed chocolate sandwich cookies and gummy worms as a fun garnish. It differs from simpler dirt cakes by the cream cheese-butter base layer that gives a slightly tangy, spreadable layer beneath the pudding-whipped topping.

1. In a medium bowl, combine 1 cup (100 g) of the crushed cookies with the 3 tbsp (45 ml) melted butter until the crumbs are evenly moistened. Press this mixture into the bottom of a 9x13-inch (23x33 cm) dish to form a firm base. Chill in the refrigerator while you make the filling.
2. In a large bowl, beat the softened cream cheese and 1/2 cup (113 g) softened butter until smooth and creamy, about 2–3 minutes with an electric mixer.
3. Add the powdered sugar, vanilla extract, and a pinch of salt to the cream cheese mixture and beat until fully incorporated and smooth.
4. In a separate bowl, whisk the instant vanilla pudding mix into the 2 cups (480 ml) cold milk until it thickens (about 2 minutes). Let it sit 3–5 minutes to fully set.
5. Gently fold half of the thawed whipped topping (about 4 oz (113 g)) into the cream cheese mixture until light and evenly combined. Spread this cream-cheese layer evenly over the chilled cookie base.
6. Fold the remaining whipped topping into the set vanilla pudding until smooth and uniform. Spread the pudding-whipped topping layer over the cream cheese layer, smoothing the top.
7. Sprinkle the remaining 1 cup (100 g) crushed cookies evenly over the top to create the "dirt" appearance. Arrange the gummy worms on top, tucking a few partially into the crumbs for a playful look.
8. Chill the assembled cake in the refrigerator for at least 2 hours, preferably overnight, to allow layers to set and flavors to meld.
9. To serve, slice or scoop portions with a large spoon and transfer to plates or bowls. Store leftovers covered in the refrigerator for up to 3 days.

Short Description:
A layered no-bake dessert of chocolate sandwich cookie "dirt" and a creamy filling made from cream cheese, instant pudding, and whipped topping, finished with gummy worms for a playful "dirt" effect.

Regional Notes:
This Kansas variation emphasizes a cream-cheese–forward filling combined with instant pudding and whipped topping for extra richness and stability, and commonly uses crushed chocolate sandwich cookies and gummy worms as a fun garnish. It differs from simpler dirt cakes by the cream cheese-butter base layer that gives a slightly tangy, spreadable layer beneath the pudding-whipped topping.

1. In a medium bowl, combine 1 cup (100 g) of the crushed cookies with the 3 tbsp (45 ml) melted butter until the crumbs are evenly moistened. Press this mixture into the bottom of a 9x13-inch (23x33 cm) dish to form a firm base. Chill in the refrigerator while you make the filling.
2. In a large bowl, beat the softened cream cheese and 1/2 cup (113 g) softened butter until smooth and creamy, about 2–3 minutes with an electric mixer.
3. Add the powdered sugar, vanilla extract, and a pinch of salt to the cream cheese mixture and beat until fully incorporated and smooth.
4. In a separate bowl, whisk the instant vanilla pudding mix into the 2 cups (480 ml) cold milk until it thickens (about 2 minutes). Let it sit 3–5 minutes to fully set.
5. Gently fold half of the thawed whipped topping (about 4 oz / 113 g) into the cream cheese mixture until light and evenly combined. Spread this cream-cheese layer evenly over the chilled cookie base.
6. Fold the remaining whipped topping into the set vanilla pudding until smooth and uniform. Spread the pudding-whipped topping layer over the cream cheese layer, smoothing the top.
7. Sprinkle the remaining 1 cup (100 g) crushed cookies evenly over the top to create the "dirt" appearance. Arrange the gummy worms on top, tucking a few partially into the crumbs for a playful look.
8. Chill the assembled cake in the refrigerator for at least 2 hours, preferably overnight, to allow layers to set and flavors to meld.
9. To serve, slice or scoop portions with a large spoon and transfer to plates or bowls. Store leftovers covered in the refrigerator for up to 3 days.