Dirt Cake Cups

These Dirt Cake Cups are made with chocolate pudding and crushed Oreos! Top them with edible cookie flowers, gummy worms, and Swedish fish.

Course Dessert

Cuisine American

Prep Time 30

Chill Time 3

Total Time 3 30

Servings servings

Calories 560kcal

2 cups shredded, sweetened coconut
1/2 teaspoon water
1/8-1/4 teaspoon green gel food coloring or use 1/4-1/2 teaspoon green liquid food coloring
20 gummy worms

Crush the Oreo sandwich cookies in a food processor. Set aside.
Whisk the instant chocolate pudding and milk for two minutes. Set aside.
In a separate bowl, beat the softened cream cheese until smooth and creamy. Then, beat in the softened butter. Stir in the powdered sugar until smooth. Mix in the whipped topping.
Combine the chocolate pudding and cream cheese mixture.
Layer the cookie crumbs and chocolate pudding in individual cups (or use a glass bowl or a trifle dish). Chill in the refrigerator for at least 3 hours or overnight.

Put the shredded coconut into a ziptop bag. Combine the water and food coloring, pour it over the coconut in the baggie, and shake to coat. Spread it out on a parchment-covered baking sheet to dry. To speed up the process, bake it at 250˚F for 5-10 minutes.
Top the pudding cups with the green coconut grass and gummy worms.

Tint the vanilla frosting with blue and teal food coloring to make the shade you want. Melt the frosting in the microwave for 15-20 seconds or longer if needed. Spoon the melted (but not hot) frosting over the pudding. To prevent the blue color from leaking into the pudding, put a top layer of crushed Oreos over it and then add the frosting.
Top each cup with three gummy fish before the frosting hardens.

Lay seven heart-shaped sprinkles (more or less, depending on the size of your sprinkles) in a circle on a piece of parchment paper so that the inner circle is smaller than the mini Nilla wafer.
Melt the white chocolate chips in the microwave.
Coat the bake of a mini Nilla wafer with melted white chocolate chips and place it in the center of the heart-shaped sprinkles. Allow the chocolate to harden, and then peel the flower off of the parchment paper.
Attach a pretzel stick to the back with melted white chocolate. If you want to make the stem longer, attach a second pretzel stick overlapping the bottom of the first pretzel stick.
The pretzel stems will soften in the pudding, so wait to insert the edible flowers until ready to serve. Or, you can fully coat the pretzel sticks with the melted white chocolate chips to prevent them from getting soft in the pudding.

Nutrition facts were calculated for the dirt cake ingredients only without the extra toppings and garnishes.