Sunday Dessert

I’ve had a taste for chocolate pudding for a minute now but nearly, if not all, pudding packages and pre-made in the cup types have controversial ingredients that I’m not willing to bake from (i.e. high fructose corn syrup (HFCS), hydrogenated oils, and artificial dyes). I know there’s the “in-moderation” factor but that usually comes in the territory of eating at someone else’s house (a restaurant, etc) and not pigging out. Ha!

Before I knew about HFCS, I used to make a dirt cake. Its main ingredients I’m sure you’re familiar are cream cheese, pudding, and of course, Oreos!

I’d like to share a new version of the dirt cake below. It varies a bit from the traditional dirt cake. You’re welcome to substitute or add ingredients to your liking.

Dirt cake, new version:

Crust:

9 Graham Crackers, finely crushed (Trader Joe's brand is a good option)

6 tablespoons of melted butter

1/3 cup of organic cane sugar

1 teaspoon of cinnamon

Mix together. Spread in pan of your choice, bake at 375 degrees for 8 minutes.

Filling:

Organic chocolate pudding (Dr. Oetker's brand is a good option) - cooked on the stove top.

Toppings:

16 Newman-O's chocolate sandwich cookies, divided; finely crushed and coarsely chopped (filling removed and not used)

Whipped Cream

Recipe for whipped cream:

1 pint of heavy whipping cream

6 tablespoons of confectioner’s sugar (you can use cane sugar but may have a grainy taste)

2 teaspoons of vanilla extract

While preparing ingredients, put the mixing bowl in the freezer to facilitate the mixing process of the cream.

Mix on medium 1 pint of the whipping cream until peaks form. Do not over mix. Stir in sugar and vanilla. Refrigerate until ready to use.

After Graham Cracker crust cools, spread pudding on top, apply a dusting of finely crushed cookies then spread whipped cream on top. Finally, sprinkle coarsely chopped cookies over cream. Cover with foil and chill 3-4 hours. (Note: You can use serving dishes or whatever fancies you.) 

Buon Appetito!