Gluten Free Dirt Cake
This gluten-free and dairy-free refreshed retro Dirt Cake recipe is an oldie, but a goodie for a reason! It’s super easy to make, requires minimal ingredients and requires no cooking, so it’s perfect for a summer dessert!
Ingredients
- 9 oz Gluten Free Oreos 1 package
- 100 grams diary free butter
- 8 oz dairy free cream cheese I prefer Miyoko's or Violife
- 160 grams powdered sugar
- 400 grams vanilla pudding
- 9 oz dairy free "cool whip" I prefer CocoWhip or Truwhip
Instructions
- First, place one package of Oreo cookies in the food processor and blend until they have become a fine crumb. It’s fine if there are some coarse sized pieces, it gives a little bit more of a crunch! Set the crumbs aside.
- Next, add in the cream cheese, powdered sugar and butter to the food processor and blend until it comes together to a silky smooth batter.
- Pour the batter into a large bowl, then fold in the vanilla pudding until well combined.
- Lastly, fold in the whipped cream until well combined.
- Now to assemble! For a 3 layer dirt dessert: Place ½ of the Oreo crumbs in the bottom of a trifle dish or an 8X11 or 9X13 baking dish. Slightly press the Oreo’s to create a ‘crust’. Then pour the cream on top of the Oreo’s and gently spread it evenly over the Oreo’s. Spread the remaining Oreo crumbs over the top.
- Chill for at least 2-3 hours. This is a very forgiving treat so you can create how many layers you would like in whichever size pan you desire! Store in the refrigerator in an airtight container. Enjoy!