Easter Dirt Cake Casserole

Playful no-bake Easter dessert featuring layers of chocolate cookie 'dirt' and creamy pudding topped with festive spring decorations.

Prep Time 20

Total Time 4

Course Dessert

Cuisine American

Servings 12 servings

Calories 486 kcal

Crush chocolate cookies into fine crumbs using a food processor or place in a zip-top bag and crush with a rolling pin.
In a large bowl, beat cream cheese and butter until smooth. Add powdered sugar and continue beating until light and fluffy.
In another bowl, whisk pudding mix and milk for 2 minutes until it begins to thicken.
Fold the whipped topping into the pudding mixture until well blended. Then gradually add this mixture to the cream cheese mixture, stirring gently to combine.
Prepare the coconut 'grass' by placing coconut in a zip-top bag with a few drops of green food coloring. Seal the bag and shake until the coconut turns green.
In a clear trifle dish or glass casserole, layer 1/3 of the cookie crumbs, followed by 1/2 of the cream mixture.
Repeat with another layer of crumbs and the remaining cream mixture. Finish with the remaining cookie crumbs, reserving about 1/4 cup for garden paths if desired.
Sprinkle green coconut 'grass' in sections on top, then add Easter candies, chocolate bunnies, and edible flowers to create a spring garden scene.
Refrigerate for at least 4 hours or overnight to allow the dessert to set properly.

This dessert actually improves when made 24 hours in advance, allowing the cookies to soften slightly and the flavors to meld.

Use a clear glass dish to showcase the beautiful layers.

For a dairy-free version, use dairy-free cream cheese, butter alternatives, coconut whipped topping, and non-dairy milk with the pudding mix.

Store leftovers covered in the refrigerator for up to 3 days.

Keyword easter dessert, Easter Dirt Cake Casserole, no bake easter treat, Oreo dirt cake, spring dessert