Have a little fun with dessert.
Dirt pudding is great for people of all ages, but kids especially love it.
This recipe is a playful explosion of textures: creamy, chocolatey pudding with crunchy cookie crumble.
Credit:Fred Hardy II; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely
Alternating the pudding and cookie crumbs layers means that you’re able to get both in every bite.
The cookie crumbs will soften under the pudding, but they’ll still be delicious.
We do not recommend you give a shot to freeze dirt pudding.
Credit:Fred Hardy II; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely
They’ll be perfectly delicious, even if you have to work ahead a little bit.
Ingredients
1(5.9-oz.
)containerfrozen whipped topping, thawed
1(12-oz.
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Whisk in milk and vanilla until smooth, 2 to 3 minutes.
Let stand until thickened, about 5 minutes.
Drizzle in melted butter, and pulse until combined, about 4 pulses.
Credit:Fred Hardy II; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely
Dollop each with 1/4 cup pudding.
Top each with 1 tablespoon cookie crumbs and another 1/4 cup pudding.
Top each cup with 1 tablespoon cookie crumbs.
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Cover and refrigerate until chilled, at least 30 minutes or up to 2 days.
Make “carrots”:
Meanwhile, melt candy melts according to package directions.
Dip each strawberry to the stem in melted candy, and place on a wax paper-lined baking sheet.
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Spoon 1/4 cup of the remaining melted candy into a ziplock plastic bag.
Snip 1/8 inch from 1 corner of the bag.
Drizzle melted candy in a zig-zag pattern over strawberries to mimic carrot skin.
Credit:Fred Hardy II; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely
Let stand at room temperature until set, at least 10 minutes.
Serve:
To serve, place 1 strawberry carrot into each pudding cup.
If desired, top with gummy worms.
Credit:Fred Hardy II; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely
Credit:Fred Hardy II; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely
