Dirt Cake

I first made this for a family 4th of July party ten or more years ago. The kids are all grown now and we rarely go to my mom and dad's for the Fourth, but every year we did I was asked to bring dirt cake. (I don't really know why it is called cake. - It is really a pudding or parfait.) I love it in a bucket. We also made it in a wheelbarrow and dump truck. I wish I had pictures of those. While the recipe doesn't call for gummy worms, they are a necessity in our house.

Start by crushing the Oreos, then set them aside.

Make the pudding mixture. If the cream cheese sets out for several hours it will mix in much more smoothly. (Microwave it 15 or 20 seconds if it isn't room temperature.)

Then layer the pudding and cookies ending with cookies. A straight sided bowl will work, but a bucket or foil lined terra cotta pot (that is new) are much more fun. You could add a silk flower to a flower pot.

 

When I made this recently, I created a more adult version. I crushed a sleeve of Graham crackers and mixed the crumbs with two tablespoons of sugar and maybe three tablespoons of butter to create a crust. I pressed the mixture onto a baking sheet and baked it for 10 minutes at 350 degrees to toast the crumbs. (Plain Graham cracker crumbs work, but I like the flavor after they are toasted.) I also used blueberries and raspberries and Lemon Fruit Tart filling (I found it at Wegman's. Lemon pie filling would work.) The tart filling was a little thick so I mixed a tablespoon of lemon juice into about one half cup so it would spread better.

I really enjoyed the fruit version. It isn't quite as sweet or heavy as the Oreo dirt cake, but I'm a sucker for any fruit dessert and I love citrus. The Oreo version seems to be most people's favorite.

Since I had made two versions, I layered everything in Mason jars. (I have also used eight ounce plastic cups when I was taking dirt cake to someone's home.)

Now that fall is here, I may have to try mixing some pumpkin puree and pumpkin pie spice into the pudding mixture and layering it with ginger snap crumbs.

Dirt Cake

1 large package Oreos

2 8 ounce packages cream cheese, softened

1 cup confectioners sugar

2 small packages vanilla instant pudding

3 cups milk

1 12 ounce container Cool Whip

2 teaspoons vanilla extract

Crush cookies to fine crumbs.  (Easiest in a food processor.) Combine cream cheese and confectioners sugar with an electric mixer.  Add pudding mix and milk; mix well.  Fold in Cool Whip and vanilla extract.  Layer pudding mixture with cookie crumbs.  Chill until ready to serve.

Banana Pudding in a jar

When we had friends with kids coming for dinner, I wanted to make a fun dessert. Since I have gotten caught up in the craze for making everything from no-cook oatmeal to salads in Mason jars, banana pudding came to mind. It seemed like a perfect recipe to adapt to individual servings. We have loved Paula Deen's Not Yo' Moma's Banana Pudding since my mom introduced us to it years ago so I started there.


(Our friends' son liked it so much he used two spoons.)


  I did use Trader Joe's Ultimate Vanilla Wafers since the Chessmen cookies wouldn't fit in 8 ounce jars. I also have changed the procedure to dirty fewer bowls.

You could use regular vanilla wafers, but these are really rich and good and have vanilla beans - see the black flecks.

 After gathering the ingredients, I mixed the cream cheese, condensed milk, milk, pudding mix and whipped topping. Then it was time to start layering.The pudding mixture set quicker than I would have liked. It doesn't need to be as firm when it is going in jars as it does in a large pan, so I think I will change things next time. (I didn't need as much filling as this made either.)







 This recipe makes a large dish of banana pudding, so after I filled the ten jars I had pudding left. I layered it in a casserole with strawberries.











 Banana Pudding in a Jar

1 (8-ounce) package cream cheese, softened (I use reduced fat)
1 (14-ounce) can sweetened condensed milk 

2 cups milk (I use skim)
1 (5-ounce) box instant vanilla pudding

1 (12-ounce) container frozen whipped topping thawed

1 pkg Vanilla Wafers
4 large bananas, sliced

12 8 ounce Mason jars

In a large mixing bowl mix cream cheese and condensed milk until smooth. Add the milk and pudding mix and mix until well blended. Add the whipped topping and mix until just combined. Place one cookie in the bottom of each jar. Add a couple of Tablespoons of the pudding mixture, then top with about half of the bananas. (5 or 6 slices in each jar.) Add a cookie to each jar and press down to remove some of the air space. Add some more of the pudding and the rest of the bananas. Top with pudding almost to the top of the jars and finish with a cookie before putting the lids on. Refrigerate at least several hours before serving.