Making a Spooky Cemetery Dirt Cake for Halloween

I love eating a classic dirt and worms cake. This year my toddler and I created a spooky cemetery dirt cake for Halloween (based on this recipe from I Heart Nap Time). This version includes another favorite, the Milano cookie, as headstones.

Dirt Cake Ingredients

Gather the following ingredients:

Crust

• 36 Oreo cookies
• 3 TBSP salted butter, melted

Cake

• 8 oz cream cheese, softened
• 5 TBSP salted butter, softened
• 2/3 c. powdered sugar
• 8 oz Cool Whip, thawed
• 2 boxes of instant vanilla OR chocolate pudding mix, 3.9 oz each (I used chocolate)
• 2-1/2 c. milk (I used unsweetened almond milk)

Decorations

• 8 Milano cookies
• Marshmallow pumpkin and gummy worms candies
• Tube of black icing writer

How to Make a Spooky Dirt Cake

First, crush the Oreo cookies in a blender or bag (using a rolling pin) to a fine crumb texture. Set aside 1/2 cup of the crushed Oreos to use when decorating the top of the cake.

Next, stir in the 3 TBSP of melted butter with the crushed cookies. Press this crust mixture into an ungreased 9×13 pan. Cover and place the pan in the freezer for at least five minutes.

1. Next, whip the cream cheese and 5 TBSP softened butter in a bowl until fluffy.
2. Then, add in the powdered sugar and vanilla into this mixture. Gently fold the thawed Cool Whip into the bowl.
3. In a separate bowl, add both packages of instant chocolate pudding mix.
4. Using electric beaters or a whisk, mix in the milk until the pudding mixture has thickened.
5. Combine both the cream cheese and pudding mixtures together into one bowl, stirring gently until well combined.
6. Spread the filling mixture over the top of the Oreo crust.

Last, sprinkle the 1/2 cup of reserved, crushed Oreo cookies over top of the cake. Cover the cake again, and place in the fridge for at least four hours.

Decorating the Spooky Cemetery Dirt Cake

Now, for the fun part. Use the Milano cookies to create “tombstones.” We wrote “RIP” on each using the black decorating gel tube. Load up the top of the cake with as many pumpkins and worms as your heart desires.

This delicious cake will remain on our fall rotation, like this yummy pumpkin pie alternative.

This cake stores well in the fridge for a few days, and is best served cold. Enjoy!

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  About Jackie Richardson

  Jackie Baird Richardson is an interior designer, editor at The WON and avid junker. Watch for her design tips and occasional crafting ideas, bringing the outdoors indoors. View all posts by Jackie Richardson →