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Dirt Pudding Cups are a fast and easy dessert recipe made from chocolate pudding, Oreo crumbs, and gummy worms. All you need are five ingredients and ten minutes of work, and you’ll be enjoying this “dirt dessert” in no time!
🐛 Worms & Dirt Dessert: A Beloved Classic
Ah, dirt pudding–who knew that something that sounded so gross could taste so good?!
Dirt pudding, also called “dirt dessert,” “dirt cake,” or “worms & dirt,” is a classic American recipe, beloved by both adults and children because it’s easy, fun, and most importantly, tasty!
This recipe requires just five common ingredients, comes together in a few minutes, and is no-bake, so it’s perfect to whip up on hot summer days. It’s a fun project to do with kids, and is a fun addition to BBQs, camping, or birthday parties! For more easy no-bake desserts, don’t miss these Mini Oreo Icebox Cakes, and this Chocolate Raspberry No-Bake Cake! You’ll also want to check out my collection of Halloween Baking Ideas!
Dirt pudding is meant to be easy enough for kids to make, so you won’t find any fancy ingredients or preparation here! Here’s what you need to make this recipe. (Links are affiliate links and I earn a small commission from qualifying purchases.)
- 1 package (15 oz) Oreo cookies
- 1 package (3.9 oz) chocolate instant pudding – make sure it’s INSTANT!
- 2 cups cold milk, any fat %
- 1.5 cups heavy whipping cream
- 24 gummy worms
- Chocolate rocks are optional, but use ’em if you’ve got ’em!
You truly don’t need any special equipment to make Dirt Pudding. If you have a food processor, that will make crushing the Oreos a fast job, but if you don’t, it can easily be done with a rolling pin.
This recipe has 3 simple parts: making the Oreo crumbs, making the pudding, and assembling the cups.
1. Make the Cookie Crumbs
You can remove the cream filling from the cookies before making the crumbs, but it’s not necessary. I like leaving it in, since it helps the cookie dirt clump together a bit more, plus I’m lazy and like omitting steps when possible. Leaving the cream filling does also add extra sweetness, so it’s your call whether you want to scrape the filling out or not.
If you have a food processor, just chuck in the cookies and blitz until the Oreos are in fine crumbs! No food processor? No problem! You can also make crumbs with a rolling pin:
- Place all the cookies in a heavy-duty gallon zip-top bag. Use a freezer bag if possible, since they’re thicker.
- Roll over the cookies with a rolling pin, pausing to adjust the bag and shift the cookies around as necessary. Smash/pound/roll them until they are mostly fine crumbs, although some larger pieces are okay too–they just add extra texture!
2. Make the Chocolate Pudding Filling
- Combine the instant chocolate pudding and the cold milk, and whisk well.
- Whisk until the chocolate is smooth and free of lumps, then let it sit for at least 5-7 minutes, until it thickens.
- The chocolate is ready when it has the thick texture of pudding (as in the image above). While you wait, whip the heavy cream to medium peaks.
- Add the cream to the pudding and gently fold it in.
- Add about three-quarters of the Oreo crumbs to the pudding, and stir everything together.
- Make sure everything is well-mixed and no pockets of pudding or cream are hiding.
3. Assemble the Dirt Pudding Cups
- Divide the chocolate pudding mixture between eight cups. (See “Serving Size” below for adjustments and alternatives). Stick 3 gummy worms in the top of each pudding.
- Add a generous spoonful of Oreo crumbs on top of each cup and around the worms. If you have chocolate rocks, toss a few on top as well.
- Dig in and enjoy!
👨👩👧👦 Serving Size
This recipe is very flexible and can be easily doubled–or more. If you would like to customize the serving size, just put in the number of servings you would like in the recipe card, and it will do the calculating for you!
If you are making this dirt pudding for children, you can also get more than 8 servings out of the recipe, by making each portion smaller and assembling it in 4- or 6-oz cups. For young kids, the full 8-oz serving is typically too much.
- Pudding: Try using another flavor of instant pudding, like vanilla, french vanilla, or even something unexpected, like banana!
- Oreos: Pick up one of the many out-of-the-box Oreo types to add some flavor variation. Red velvet Oreos? Carrot cake Oreos? Whatever you’d like–just maybe not with banana pudding. 😉
- Cool Whip: you can substitute one 8-oz package of Cool Whip for the whipped cream in the recipe.
- Candy: try sour gummy worms, or leave worms behind and add other bug-, rock-, or nature-shaped candies.
❤️ More FUN Dessert Recipes:
- Hamburger Cupcakes
- Sugar Cookie French Fries
- Easy Microwave Fudge
- Chocolate-Dipped Frozen Bananas
- Mini Brownie Bites
- Unicorn Milkshakes
Dirt Pudding Cups
- 1 15-oz package chocolate sandwich cookies, (like Oreos, about 30 cookies)
- 1 3.9-oz package chocolate instant pudding
- 16 fl oz cold milk, (2 cups)
- 12 fl oz heavy cream, (1 ½ cups)
- 24 gummy worms
- Chocolate rocks, optional
- Place the cookies in a food processor, and pulse in long bursts until the cookies are in fine crumbs.
- If you don’t have a food processor, place all the cookies in a heavy-duty gallon zip-top bag. Roll over the cookies with a rolling pin, pausing to adjust the bag and shift the cookies around as necessary. Smash/pound/roll them until they are mostly fine crumbs, with some small chunks remaining.
- In a large bowl, whisk together the instant pudding and milk, and whisk until it’s smooth and free of lumps. Let the pudding set for 5-7 minutes, until it has a thick, pudding-like texture.
- While you wait, whip the heavy cream to medium firm peaks.
- Once the pudding is set and the cream is whipped, gently fold the cream into the pudding.
- Add three-quarters of the cookie crumbs and stir them in to the pudding.
- Divide the pudding between eight 8-oz cups or jars.
- Stick 3 worms into the top of each cup.
- Spoon the remaining cookie crumbs on top of each cup and spread them out into an even layer. Top with chocolate rocks, if you have them.
- Enjoy immediately, or refrigerate until ready to serve. Cover leftovers with plastic wrap, and store in the refrigerator for up to a week.
Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.Click here to learn more about baking measurements and conversion.
About Elizabeth LaBau
I’m Elizabeth, but you can call me SugarHero! I’m a former pastry chef turned blogger, cookbook author, and baking instructor, and I consider myself sugar’s #1 fan. Learn more from my About page, or connect with me on social media: