Easter Dirt Cake Made Easy in Your Pressure Cooker
Delightful layers of creamy pudding and crushed Oreos made effortless in a pressure cooker for your Easter celebrations.
Ingredients
Ingredients
- 1 package Oreo cookies crushed, filling and all (15.5 oz)
- ¼ cup unsalted butter softened
- 1 package cream cheese softened (8 oz)
- ¾ cup powdered sugar
- 2 ¾ cups milk any kind you like
- 2 boxes instant chocolate pudding mix (3.4 oz each)
- 12 oz Cool Whip Cool Whip thawed
- 1 cup pastel M&M’s for topping
- 20 PEEP marshmallows for garnish
Instructions
Instructions
- Crush those Oreo cookies in a bowl till you got fine crumbs with the filling all mixed in. It’s kinda cool how the filling adds moisture and sweetness.
- Beat softened butter and cream cheese in another bowl till the mix’s smooth and kinda fluffy.
- Add powdered sugar to that cream cheese mix and stir well till it looks creamy and even.
- In a separate bowl, whisk milk with instant chocolate pudding mix until it thickens. This step is key so that pudding is nice and set when you fold it in.
- Fold the pudding mix gently into the cream cheese mixture, mixing till smooth but still light.
- Now fold in the thawed Cool Whip until the whole pudding-y cream is smooth and fluffy.
- Grab a trifle dish or cups and layer it up. Start with half your crushed Oreos at the bottom, then spread half the pudding mix on top. Repeat the layers once more with Oreos and pudding. Top everything with leftover Oreos, and sprinkle pastel M&M’s and PEEP marshmallows on top for that fun Easter finish.
- Pop it in fridge for at least 2 hours to set and thicken before you dive in.
Notes
For a delicious contrast to this Easter Dirt Cake, check out our Carrot Cake Cupcakes and Classic Hot Cross Buns recipes that also master moist and tender results in your pressure cooker.