Description

Looking for a fun and festive treat to brighten your springtime table? This Easter Dirt Cake Dessert is the ultimate no-bake crowd-pleaser! With creamy layers of vanilla pudding, whipped topping, and crushed chocolate cookies, it’s a sweet surprise that combines texture and color. Adorned with pastel candy eggs and optional coconut grass, this easy recipe makes a perfect centerpiece for Easter brunch, quick spring desserts, or playful holiday gatherings. Whether you need quick breakfast ideas, fun food ideas for kids, or easy dessert recipes, this dish will deliver joy in every spoonful.

Ingredients

Scale

1 package (14.3 oz) chocolate sandwich cookies, crushed

1 package (8 oz) cream cheese, softened

1/4 cup unsalted butter, softened

1 cup powdered sugar

2 packages (3.4 oz each) instant vanilla pudding mix

3 cups cold milk

1 container (12 oz) whipped topping (like Cool Whip), thawed

1 cup shredded sweetened coconut (optional)

Green food coloring (for coconut grass)

1 cup pastel candy-coated chocolate eggs

Optional: edible grass, sprinkles

Instructions

Crush the cookies into fine crumbs using a food processor or by smashing them in a zip-top bag. Set aside 1/3 of the crumbs for topping.
In a large bowl, beat cream cheese, butter, and powdered sugar until smooth.
In a separate bowl, whisk together pudding mix and milk until thick.
Fold the pudding into the cream cheese mixture, then fold in the whipped topping.
In a 9×13-inch dish, layer half of the cookie crumbs, then spread the creamy mixture evenly on top.
Sprinkle the remaining cookie crumbs over the top layer.
Decorate with candy eggs and optional green coconut (tinted with food coloring in a zip-top bag).
Refrigerate for at least 2 hours before serving.