Today, I’ve got the cutest little no bake Halloween dirt cake! This cake is absolutely delicious and really requires no baking skills. It’s also a great treat for schools as you can make it peanut free depending on how you decorate it.
This cake is basically just a delicious pudding type layer sandwiched between Oreo crumbs, so how can you go wrong. The whole thing also comes together in about 10 minutes and the decoration can be as simple or complex as you like.. or as you dare 😆.
I absolutely love dirt cake and remember worms and dirt being my favourite dessert when restaurants had it as a kid. This cake is great for kids as well as you can use whatever pudding flavour you like if you’ve got some picky eaters. The kids can even make this it’s that simple and they can have decorating it!
If you’re interested in some other easy Halloween desserts, check out my ghosteroos, which are just Halloween scotcheroos, or my mummy brownies, which can be made with a box mix if you prefer!
Decorating Options
There are so many options but I’ve chosen little pumpkin candies and turning Milano cookies into ghosts.
You could also not dip the Milano cookies and write RIP on them with melted chocolate or gel icing. Then you’ll have tombstones.
You could still dip the milanos in white chocolate and then drizzle more melted white chocolate over top. Then place 2 candy eyes and you’ve got mummies.
If you have any cute little Halloween silicone molds, like ghosts, you can make little chocolate ghosts or whatever shapes you have.
Various Halloween sprinkles or candies, like worms also look great on top!
Pudding Flavours
You can use any flavour just make sure it’s an instant mix. I chose to use chocolate as it keeps it dark plus I just love chocolate as do my kids.
Vanilla, butterscotch or pistachio will also be delicious! Pistachio would also be cool due to the colour, it might kind of look like slime.
Are These Peanut Free?
As far as I understand yes, Oreos do not list nuts as an allergen on their packaging.
Milano cookies also do not list nuts as an allergen on their packaging and jello instant pudding also doesn’t. Obviously the pistachio flavour may but I’m not sure as I would assume it’s mostly artificial. Either way, wouldn’t risk it with that flavour.
If you use other candy or decorations, just be sure to check the packaging.
However, keep in mind, if it doesn’t specifically say it’s nut free then it may still not be safe for some people and none of these items are specifically listed as nut free. So ensure parents or kids know exactly what’s in them so they can make their own decision. Also if you want these to be nut free, you must ensure there’s no cross contamination from anything in your house. Ensure everything you use has been cleaned with soap.
Can I Make This Cake Gluten Free?
Yes, just use gluten free Oreos and be sure any decorations you use on top are also gluten free.
As a side note, if making anything gluten free for someone with an allergy, ensure you thoroughly wash any equipment, jars or utensils. Any contact with flour may trigger an allergy. I like to say any baking I do in my own home is gluten friendly as I am using flour often and cannot guarantee there’s been no cross contamination.
Chill Time & Storage
To have this cake fully set, you need to let it chill in the fridge for at least 4 hours. You can still eat it before this but it will be much looser and just kind of splat on the plate.
Make sure you store this cake in the fridge as there’s cool whip, cream cheese and milk, so lot’s dairy!
Can I Use Real Whipped Cream?
I haven’t tested the recipe this way so I’m not sure if it would set up as well as it does with cool whip. If you’d like to try though, I recommend using my stabilized whipped cream recipe. This should allow it to set and not be soupy.
Baking Tips
- For best results, ensure all your ingredients are room temperature. This allows your ingredients to incorporate into each other leading to a much better texture.
- Make sure you’re using an instant pudding pack and not a cook to serve one.
- Keep this cake in the fridge as there is a lot of dairy in the middle layer.
- I create my recipes based off weights so I recommend measuring by weights if you own a scale. It’s actually so much easier and makes for much less cleanup. I wish I had baked by weight from the beginning, I could never go back now.
More No Bake Recipes
Today’s song is by one of the most unique amazing artists and I love everything he does. Here’s Chandelier by Puddles Pity Party (Sia Cover). Happy baking!! **Disclaimer: Liv’s Little Muffins owns no rights to this song.
Don’t forget to leave a STAR REVIEW if you try my recipe! Follow me on Facebook or tag me on instagram @livslittlemuffins. Find more ideas on my Pinterest or Whisk.
No Bake Halloween Dirt Cake
Ingredients
- 439g/15.5oz Oreo pack
- 2 100g/3.4oz packages instant chocolate pudding (or any flavour)
- 3 cups milk
- 225g/8oz cream cheese
- 1/3 cup (76g) unsalted butter, room temperature
- 3/4 cup (105g) icing sugar
- 1 tsp vanilla extract
- 1 L/12oz cool whip (about 4 cups)
Decorations
- pumpkin candies
- 9-12 milano cookies
- 100 g white chocolate
- 18-24 candy eyes
- 1 tube black gel icing
Instructions
- Crush your package of Oreos and push 2/3 onto the bottom of a 9×13 pan. Set aside.
- In a small mixing bowl, add the pudding mixes and 3 cups milk. Whisk until there;s no more clumps and set aside.
- In the bowl of a stand mixer or a large mixing bowl, add the cream cheese and butter. Beat on medium speed until smooth, about 2 minutes. Add in the icing sugar and vanilla and mix until combined.
- Mix in pudding mixture until combined. Add the cool whip and gently fold it in with a spatula.
- Spread this mixture gently over top of the pressed down Oreo crumbs. Get it as flat as you can. Then spread the other 1/3 of your Oreo crumbs on top. Place in the fridge to chill for at least 4 hours.
- While it chills, make you decorations. If you'd like to make the ghosts I've made, spread some parchment paper on top of a cookie tray. Then melt your white chocolate in a glass that you can dip into.
- Dip the top 2/3 of a Milano cookie and set it on the parchment paper. Immediately place 2 eyes next to each other on the top. Repeat this until you have as many ghosts as you want.
- Once the white chocolate has set a little, with black gel icing or melted chocolate, draw a little oval mouth under the eyes. Place your ghosts in the fridge to fully set.
- Once your cake has chilled for 4 hours, place your decorations on top how you like and serve! Store in the fridge for up to 5 days and enjoy!
