* 1 lg. pkg. Oreo cookies
* 1/2 stick butter
* 1 c. powdered sugar
* 8 ounce. cream cheese
* 3 1/2 c. cool lowfat milk
* 2 Packages instant French vanilla pudding mix
* 16 ounce. Cold Whip
DIRT CAKE PIE INSTRUCTIONS
1. First of all crush cookies in food processor (leave icing in cookies) set aside. Cream together - butter, powdered sugar and cream cheese.
powdered sugar
2. Mix together lowfat milk, pudding mix and Cold Whip...Enjpy the dirt cake !
# The cake is really a quick mix dessert made with Oreo cookies and soft squishy stuff.
# The trick is to capture everyone's attention with an announcement of some sort, and as you are speaking, trowel out some of the dirt from the flower pot around the flowers and eat it.
# May be followed by a worm dug out of the “dirt”. You may substitute vanilla pudding for the chocolate if you want, and use up to 20 oz of Oreos. Please use a clean new plastic flower pot or take the precaution of lining a clay pot with foil and wrap the stems of live flowers if you use them in order to prevent any toxins from entering the dessert.
# First of all crush the cookies until they resemble potting soil. Set aside. Cream the butter or margarine, cream cheese, sugar and vanilla until smooth and fluffy. Set aside. Combine the pudding mix and milk until well blended.
# And then fold in the whipped topping. Gently fold the cream cheese and pudding mixtures together. To put the “cake” together, layer one-third of the cookie crumbs followed by 1/2 of the pudding mixture, 1/3 of the crumbs, the rest of the pudding mixture and topping with the balance of the crumbs.
# Next is to refrigerate 10-12 hours before serving. Remove from refrigerator, decorate with flowers. Serve by digging out portions with the trowel.
# Serves 10 to 12 person...enjoy the dirt cake !.
Mix butter, cream cheese and sugar in bowl and set aside. In separate bowl, mix milk and pudding. Fold in Cool Whip. Combine the two bowls gently by folding until combined completely.
You can layer in individual bowls or in one large 12" pan. Start with a layer of 1/2 of the cookies on the bottom, layer mixture in middle and top with remaining cookies. Top with candy gummy worms. Refrigerate for at least 2 hours before serving. Enjoy the Original No-Bake Dirt Pie With Worms !
Mix butter, cream cheese and sugar in bowl and set aside. In separate bowl, mix milk and pudding. Fold in Cool Whip. Combine the two bowls gently by folding until combined completely.
You can layer in individual bowls or in one large 12" pan. Start with a layer of 1/2 of the cookies on the bottom, layer mixture in middle and top with remaining cookies. Top with candy gummy worms. Refrigerate for at least 2 hours before serving.
Preheat oven to 350. Place the bowl and mixer you'll use to whip the cream in the freezer to chill.
Line the bottom of a 9-inch round cake pan with parchment paper, and cut out 4 strips to lay across the pan - this will simplify removing the pie from the pan, which is important. Liberally grease the exposed sides of the pan and all parchment.
Place 24 oreos in a food processor and process until fine crumbs form. Pour in the melted vegan butter.
Press the cookie crumbs into the prepared pan, pushing it into the bottom and up the sides.
Bake for 7 minutes. Allow to cool completely (I placed mine in the freezer while I prepared the remaining ingredients).
Rinse out your food processor, and then fill with the tofu, cocoa powder, powdered sugar, and sea salt. Process until smooth.
Meanwhile, bring a small pan of water to a simmer. Place a glass bowl on top with the chocolate chips, and allow to melt, using a rubber spatula to stir occasionally.
Pour the melted chocolate into the tofu mixture, and pulse until smooth. Place the mixture in the refrigerator while you make the coconut whipped cream.
Remove the chilled mixing bowl and mixer from the refrigerator, and add the coconut cream. Whip on high until soft peaks begin to form, and then add the remaining 1/4 cup powdered sugar. Whip again until incorporated and you see soft peaks.
Fold together the coconut whipped cream and the chocolate mixture, careful not to overmix. Spoon the mixture into the cooled pie crust, and use the back of a spoon to spread evenly. Freeze for 20 minutes to simplify cutting/serving, or place in the refrigerator until ready to eat.
Cut the pie into 12 slices, using the strips of parchment paper to gently lift the pieces out of the pan, and a spatula to transfer to a plate. They will be a little fragile, so work carefully.
Crumble the remaining oreos on top after slicing (it's more difficult to slice the pie with the oreos on top). Store covered in the fridge. Enjoy !
