Dirt Cake Cups
Ingredients
- 36 chocolate sandwich cookies about 1 standard package, crushed into crumbs, divided
- 2 cups cold whole milk
- 1 box 3.9 ounces instant chocolate pudding mix
- 8 ounces cream cheese softened
- 1/2 cup powdered sugar
- 1 1/2 cups heavy cream whipped to soft peaks (or 3 cups thawed whipped topping)
- 1 teaspoon vanilla extract
- 8 gummy worms
Instructions
- Place cookies in a food processor or zip bag and crush into fine crumbs, a texture like sand; reserve 1/2 cup for topping.
- Whisk milk and pudding mix together for 2 minutes, until it thickens enough to hold a trail briefly when you lift the whisk.
- In a separate bowl, beat cream cheese with powdered sugar until smooth, no lumps.
- Fold the whipped cream and vanilla into the cream cheese mixture until no streaks remain.
- Fold the cream cheese mixture into the pudding until fully combined and even in color.
- Spoon a thin layer of cookie crumbs into the bottom of eight 8-ounce clear cups.
- Top with a layer of the pudding mixture, then repeat crumbs and pudding to fill each cup, finishing with crumbs on top.
- Press a gummy worm halfway into the crumb topping of each cup so it looks like it is burrowing through.
- Chill at least 30 minutes, until the filling is cold and set enough to hold a spoon upright.
Good to Know
Make the pudding layer a day ahead and keep it covered in the fridge, then build the cups two to three hours before serving so the crumbs stay crisp.