Easter Dirt Cups are a delightful, easy dessert perfect for spring and Easter celebrations. Kids love helping make them and even more so when it’s time to eat. These colorful cups use a few simple ingredients: instant vanilla pudding, whipped topping, crushed cookies to resemble “dirt,” and festive decorations like Peeps marshmallows, mini eggs, and sprinkles.
Peeps are a favorite around our house each spring. We use them to decorate cakes, make dirt cups like these, or even for playful treats like Peeps S’mores. For adults, they can even garnish a festive cocktail. The key to these dirt cups is keeping the preparation quick and fun: the whole recipe comes together in about 15 minutes.
Customize the pudding colors using gel food coloring for pastel purple, pink, or any spring shades you like. Layer the pudding and cookie crumbs for a pretty presentation, then finish each cup with a Peeps marshmallow, a few mini eggs, and some green sprinkles to resemble grass.
Key Ingredients
- Oreos: Regular Oreo cookies crushed into crumbs create the “dirt” layer. You can swap in Golden Oreos, nilla wafers or graham crackers for a different flavor.
- Instant pudding: Use vanilla instant pudding mix. Avoid cook-and-serve varieties — they won’t set the same way when mixed with milk.
- Whipped topping: One 8-ounce tub of thawed whipped topping (like Cool Whip) gives the pudding a light, creamy texture.
- Peeps: Marshmallow Peeps shaped like bunnies or chicks are perfect for an Easter theme.
- Mini eggs and sprinkles: Use these to decorate the top of each cup.
Complete ingredient amounts and step-by-step instructions are listed in the recipe card below.
How To Make Easter Dirt Cups
- Crush the Oreo cookies in a food processor or place them in a zip-top bag and crush with a rolling pin. Divide the crumbs into three bowls.
- In a large bowl, whisk the vanilla instant pudding mix with 3 cups cold milk until it begins to thicken, about one minute. Fold in the thawed whipped topping until combined and smooth.
- Place a portion of the crushed Oreo crumbs into the bottom of each of six plastic cups to form the first “dirt” layer.
- Separate the pudding mixture: put one-third of it into a small bowl and leave the remaining two-thirds in the larger bowl. Color the smaller portion with a few drops of purple gel food coloring until you reach the desired pastel shade. Spoon the purple pudding over the cookie crumb base, filling each cup about one-third full.
- Add a second layer of crushed Oreos to each cup on top of the purple pudding.
- Color the remaining pudding in the large bowl with a few drops of pink gel food coloring. Divide the pink pudding among the cups, leaving a little room at the top for one last cookie layer. Any leftover pudding can be saved or used elsewhere.
- Top each cup with the final portion of crushed Oreo crumbs. Finish by decorating with green sprinkles, a Peeps marshmallow, and a couple of mini egg candies per cup. Serve immediately or refrigerate until ready to serve.
Tips For Making Dirt Cups
- Swap the cookie base to change the flavor: chocolate grahams, Golden Oreos, or nilla wafers all work well. Pair vanilla cookies with banana or lemon pudding for a fun twist.
- Try different instant pudding flavors such as chocolate, banana, lemon, white chocolate, or cheesecake for variety.
- Chilling the cups for a short time helps the pudding set and lets the flavors combine.
- For a polished presentation, aim for even layers when adding crumbs and pudding.
These Easter pudding cups are simple, colorful, and crowd-pleasing — a great activity to make with kids and a tasty addition to any spring dessert table. Enjoy and have a happy Easter!
Easter Dirt Cups
Equipment
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Food processor
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Whisk
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Mixing bowls
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6 9oz plastic cups
Ingredients
- 36 Oreo cookies filling removed
- 1 6 oz. package vanilla instant pudding
- 3 cups milk cold
- 8 ounces whipped topping thawed
- Green sprinkles
- 9 Peeps marshmallows
- Mini egg candies
- Pink and purple gel food coloring
Instructions
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Crush the Oreo cookies into crumbs using a food processor or a zip-top bag and rolling pin.
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Divide the crushed cookies evenly into three bowls.
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In a large bowl, whisk the pudding mix with cold milk until it starts to thicken, about one minute. Fold in the whipped topping.
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Place cookie crumbs into the bottoms of six cups.
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Separate one-third of the pudding into a small bowl and color it purple. Spoon into each cup to fill about one-third.
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Add a second layer of crushed cookies over the purple pudding.
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Color the remaining pudding pink, divide among the cups, and leave space for a final cookie layer.
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Top with the last portion of cookie crumbs. Decorate with green sprinkles, a Peep, and mini eggs. Serve now or chill until ready to serve.
Notes
- Use alternate cookies like graham crackers, golden Oreos, or nilla wafers to change the flavor profile.
- Try different instant pudding flavors for a new twist, such as chocolate, lemon, or cheesecake.
- Chill the cups briefly to help the layers set and the flavors meld.
- Layer evenly for the best presentation.