Dirt Cake

Don't Make These Mistakes

Crush the crumbs very fine. Big lumps of cookie do not soften, and the dessert loses its soil-like look.

Fold the whipped cream in gently, in two batches. It keeps the filling light and airy, and beating it in makes it heavy.

Add the worms at the last moment. In the fridge for hours they go hard and dull, and their colours run into the pudding.

Making Dirt Cake

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1. Crush the cookies, cream centres and all, in a food processor to fine crumbs, or seal them in a strong bag and crush them with a rolling pin.

   Mark done

2. Whisk the pudding mix with the cold milk for 2 minutes and let it thicken for 5 minutes.

   Mark done Start 2 min timer

3. Beat the cream cheese, butter and icing sugar until smooth. Whip the cream with the vanilla to stiff peaks and fold it into the cream cheese mixture, then fold in the pudding.

   Mark done

4. Spread a third of the crumbs over the base of a 3 litre glass bowl, cover with half of the pudding mixture, then add another third of the crumbs and the rest of the pudding mixture. Finish with the remaining crumbs.

   Mark done

5. Cover and refrigerate for at least 4 hours. Decorate with the gummy worms just before serving.

   Mark done

Storage and Reheating

Keeps covered in the fridge for up to 3 days. The crumbs soften as it stands. Do not freeze.

Swaps and Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

Serving Dirt Cake

• Cold milk
• Fresh strawberries
• Chocolate sauce

Common Questions About Dirt Cake

The Numbers per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.