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Oreo Dirt Pie

70/100 by 87 users
Oreo Dirt Pie

Ingredients

  • 1 Box Chocolate Fudge Cake Mix use all ingredients from box as well

For the topping:

  • 14.3 oz Oreos
  • 12.8 oz Hot Fudge
  • 3.4 oz Hersey’s Dark Chocolate Instant Pudding Mix
  • 1¾ C Milk

For the dirt

  • 3.4 oz Hersey’s Dark Chocolate Instant Pudding Mix
  • 1¾ C Milk
  • 1 Cool Whip
  • Hot Fudge & Oreos optional toppings

Instructions

  1. Combine cake mix according to the instructions on the box. Mix until well combined.
  2. Bake the cake in 9×13” pan for 22-28 minutes. Check by inserting a toothpick into the middle of the cake. If the toothpick comes out clean your cake is done. Then allow cooling for 10 minutes.
  3. While the cake is still warm take the end of a wooden spoon or another round object and poke holes all over the top of your cake.
  4. Heat the jar of hot fudge sauce in the microwave until you can stir it and thin it out (about 30-60 seconds depending). Pour the entire jar of hot fudge sauce on the top of the cake and allow it to absorb in the cake until cake is cooled. Leave a little for topping.
  5. When the cake has cooled prepare the pudding layer by mixing a package of instant dark chocolate pudding with 1 3/4 cups of cold milk. Before the pudding sets pour it over the top of the cake and put the cake in the fridge to let the pudding set about 15 minutes.
  6. Next mix the 2nd box of pudding mixing a package of instant dark chocolate pudding with cold milk. Refrigerate until the pudding has set. Keep your dirt pie in the fridge while doing this.
  7. Using a large Ziploc bag and crush the 3/4 of the bag of Oreos into smaller pieces using a rolling pin or other large heavy object.
  8. Once the pudding has set mix in a container of Cool Whip until well blended.
  9. Mix in crushed Oreos into the Cool Whip and Pudding mixture and spread the dirt over the top of the cake.
  10. Top your cake with the remaining hot fudge and Oreos. Serve cold. Keep leftover dirt pie in the fridge.

Base Recipe adapted from this SITE

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