I created Gummy Worm Dirt Cups that hide a sneaky layer beneath cookie “dirt” to add a playful surprise to any kids’ party.
I love serving these Oreo Cookie Dirt Cup Pudding Parfaits whenever the kids have friends over. They look like messy little gardens but are way easier than they seem, a total crowd pleaser among Easy Dirt Cup Desserts.
The combo of instant chocolate pudding mix and crushed Oreo sandwich cookies gives that perfect chocolatey crunch, and yes, they kind of disappear as soon as you turn around. It’s playful Dirt Pudding that gets everyone laughing, great for quick parties or just because you feel like a silly treat.
If you like Fun Kids Food that’s simple but dramatic, this will be your go to.
Ingredients
- Instant chocolate pudding mix: gives deep chocolate flavor and sets into a smooth, creamy pudding
- Milk: adds protein, calcium and smoothness, helps pudding reach a kinda spoonable consistency
- Whipped topping: lightens the pudding for fluffiness, adds sweetness without heavy whipping needed
- Crushed Oreos: crunchy, chocolaty crumbs deliver texture, sweetness and that classic dirt-cup nostalgic feel
- Gummy worms: playful, brightly colored chewies that add fun and a slightly fruity sweetness
- Mini Oreos or extra crumbs: optional crunchy topping for contrast, pretty finishing touch for serving
Ingredient Quantities
- 2 (3.9 oz) packages instant chocolate pudding mix
- 4 cups cold milk
- 1 (8 oz) tub frozen whipped topping, thawed (like Cool Whip)
- 24 Oreo sandwich cookies, crushed into fine crumbs (about 2 to 2 1/2 cups)
- 1 (5 oz) package gummy worms, for garnish
- Optional: extra crushed Oreos or mini Oreos for topping
How to Make this
1. In a medium bowl whisk both
3.9 oz pudding packets with 4 cups cold milk for about 2 minutes until it thickens and looks glossy.
2. Gently fold in the thawed 8 oz tub of whipped topping until mostly smooth and light, dont overmix or you’ll deflate it.
3. Crush 24 Oreo cookies into fine crumbs (about 2 to 2 1/2 cups) using a zip top bag and rolling pin or a food processor; set aside about 1/2 cup of crumbs for topping.
4. Spoon a layer of crushed Oreos into the bottom of your cups or parfait glasses, press lightly to compact.
5. Pipe or spoon a layer of the pudding mixture over the crumbs, smooth with the back of a spoon.
6. Repeat crumbs then pudding to make 2 or 3 layers depending on cup size, finishing with the reserved Oreo crumbs on top.
7. Tuck gummy worms into the top and sides for the classic dirt cup look, add extra crushed Oreos or mini Oreos if you like.
8. Chill the parfaits in the fridge at least 1 hour so the pudding sets and the flavors meld; they keep well for up to 24 hours.
9. Tips and tricks: use chilled bowls for the whipped topping, stash a piping bag or zip bag with corner snipped for neater layers, and if you want more cookie bits stir a few crumbs into the pudding before layering.
Equipment Needed
1. Medium mixing bowl (chilled if you can)
2. Whisk, to blend the instant pudding with milk
3. Rubber spatula, for gently folding in the whipped topping—dont overmix
4. Rolling pin or food processor, to crush the Oreos (or a zip-top bag + pin)
5. 4-cup liquid measuring cup, for the milk
6. Piping bag or zip-top bag with the corner snipped, for neater layers
7. Parfait glasses or small serving cups plus teaspoons
8. Refrigerator, to chill the parfaits for at least an hour
FAQ
Oreo Cookie Dirt Cup Pudding Parfaits Recipe Substitutions and Variations
- Pudding mix: replace instant chocolate pudding with a quick homemade version (1/2 cup cocoa, 1/2 cup sugar, 1/4 cup cornstarch, pinch salt whisked into 4 cups milk and cooked till thick) or just use instant vanilla pudding for a different flavor.
- Milk: swap the 4 cups cold milk for unsweetened almond, oat, or soy milk (same amount) if you need dairy-free, though it may be slightly thinner.
- Frozen whipped topping: use 1 1/2 to 2 cups freshly whipped heavy cream (sweeten to taste) or use coconut whipped cream for a vegan alternative.
- Crushed Oreos: substitute with other chocolate sandwich cookies, chocolate wafer cookies, or crushed chocolate graham crackers for a less sweet, more crumbly texture.
Pro Tips
1. Chill your bowls and keep the whipped topping as cold as possible, it helps it stay fluffy longer so your layers wont collapse.
2. Fold the whipped topping in gently, dont stir like crazy. Stop when most streaks are gone, overmixing will make it flat.
3. Save about half a cup of very fine crumbs for the top, but leave a few bigger bits mixed into the pudding for crunch, texture matters. Press the bottom crumb layer just enough to hold not so hard it becomes a brick.
4. Use a piping bag or a zip bag with a tiny snip for neater layers, otherwise spoon it in messy. Chill the cups at least an hour before serving, and try not to make them more than a day ahead or the cookies get soggy. If you want a grown up twist, add a splash of coffee liqueur to the milk for deeper chocolate flavor.
Oreo Cookie Dirt Cup Pudding Parfaits Recipe
I created Gummy Worm Dirt Cups that hide a sneaky layer beneath cookie "dirt" to add a playful surprise to any kids' party.
12
servings
300
kcal
Equipment: 1. Medium mixing bowl (chilled if you can)
2. Whisk, to blend the instant pudding with milk
3. Rubber spatula, for gently folding in the whipped topping—dont overmix
4. Rolling pin or food processor, to crush the Oreos (or a zip-top bag + pin)
5. 4-cup liquid measuring cup, for the milk
6. Piping bag or zip-top bag with the corner snipped, for neater layers
7. Parfait glasses or small serving cups plus teaspoons
8. Refrigerator, to chill the parfaits for at least an hour
Ingredients
-
2 (3.9 oz) packages instant chocolate pudding mix
-
4 cups cold milk
-
1 (8 oz) tub frozen whipped topping, thawed (like Cool Whip)
-
24 Oreo sandwich cookies, crushed into fine crumbs (about 2 to 2 1/2 cups)
-
1 (5 oz) package gummy worms, for garnish
-
Optional: extra crushed Oreos or mini Oreos for topping
Directions
- In a medium bowl whisk both
- 9 oz pudding packets with 4 cups cold milk for about 2 minutes until it thickens and looks glossy.
- Gently fold in the thawed 8 oz tub of whipped topping until mostly smooth and light, dont overmix or you'll deflate it.
- Crush 24 Oreo cookies into fine crumbs (about 2 to 2 1/2 cups) using a zip top bag and rolling pin or a food processor; set aside about 1/2 cup of crumbs for topping.
- Spoon a layer of crushed Oreos into the bottom of your cups or parfait glasses, press lightly to compact.
- Pipe or spoon a layer of the pudding mixture over the crumbs, smooth with the back of a spoon.
- Repeat crumbs then pudding to make 2 or 3 layers depending on cup size, finishing with the reserved Oreo crumbs on top.
- Tuck gummy worms into the top and sides for the classic dirt cup look, add extra crushed Oreos or mini Oreos if you like.
- Chill the parfaits in the fridge at least 1 hour so the pudding sets and the flavors meld; they keep well for up to 24 hours.
- Tips and tricks: use chilled bowls for the whipped topping, stash a piping bag or zip bag with corner snipped for neater layers, and if you want more cookie bits stir a few crumbs into the pudding before layering.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 158g
- Total number of serves: 12
- Calories: 300kcal
- Fat: 12.5g
- Saturated Fat: 4.8g
- Trans Fat: 0.04g
- Polyunsaturated: 0.4g
- Monounsaturated: 0.8g
- Cholesterol: 14mg
- Sodium: 189mg
- Potassium: 108mg
- Carbohydrates: 43.4g
- Fiber: 0.7g
- Sugar: 37.2g
- Protein: 4g
- Vitamin A: 167IU
- Vitamin C: 0.2mg
- Calcium: 118mg
- Iron: 0.4mg
