This classic kids' dessert is easy enough to make, and doesn't require an oven. To jazz up the presentation, clean out tiny flower pots or sand pails for individual cakes. Or, if you're layering the cake in a standard cake pan like I did, freeze the cake and defrost it an hour before serving.
Note: If you prefer a more chocolate-y dessert, use instant chocolate pudding instead.
- One 15-ounce package Oreos or chocolate cookies
- 3 ounces bittersweet chocolate, chopped
- One 3.4-ounce package instant vanilla pudding
- 2 cups cold milk
- 2 tablespoons unsalted butter, softened
- 8 ounces cream cheese, softened
- 2/3 cups powdered sugar
- 1/2 cup heavy cream
- 6 gummy worms, or more if desired, for garnish
If using Oreo cookies, remove the cream centers and discard. Place cookies in a plastic bag and crush with a rolling pin until the crumbs resemble dirt. Mix the cookie crumbs with half of the chopped chocolate. Set aside.
In a bowl, whisk the pudding mix together with milk until it forms pudding. Let thicken.
In another bowl, cream the butter, cream cheese, and powdered sugar using a handheld mixer on medium speed for about 5-10 minutes, until smooth. Fold into the pudding.
In another bowl, beat the heavy whipping cream with a handheld mixer on high speed until stiff peaks form, about 5 minutes. Gently fold the cream and the remaining chocolate chips into the pudding mixture.
In a 8-by-4-inch cake pan, layer 1/3 of the cookie-crumb mixture on the bottom. Spread ½ of the pudding mixture over the cookie crumbs. Repeat with another layer of cookie crumbs, then the remaining pudding. Finally, top with the remaining pile of cookie crumbs and garnish with gummy worms.
Chill for at least an hour before serving.