• Lauren Humphreys

Dirt Cups

Today is a rather interesting day in Chicagoland weather-wise. Ironically, it’s feeling more like spring than fall with all of the rain. Though the leaves reflect various fall colors, the grass is still lush and vibrant green. I managed to sneak in a nice 5 mile run during a break in the rain (this morning was a downpour). Running for me is soul-cleansing, and today’s run was no exception.

The past few days have been a nightmare for my husband Rob and me. Long story short, we had a signed contract on a beautiful home, and it fell through due to the sellers at the last minute. Let’s just say it’s been an emotionally-draining experience for both of us, our agent, and attorney. BUT, we do believe all things happen for a reason and are working to move on the best we can. We appreciate all of the wonderful things happening in our lives now more than ever!  

So, why am I posting about dirt cups? 1. The “spring-like” weather and 2. They make me think of my sister Olivia, who brings so much joy! Dirt cups are simple, easy, and these little desserts will please children and grown-ups alike. Crunchy cookie crumbs, creamy mousse-like pudding, and real whipped cream make these desserts irresistible. Plus, this is a perfect dessert for kids to help with if you have little ones. “Little” (17 year old) Olivia helped with this dessert and added special finesse by using mini fluted dessert cups! Presentation can make all the difference...

For your best dirt cups, I highly recommend using real whipping cream. Also, to prevent the cookie layers from becoming soggy, this dessert should be assembled less than 2 hours prior to serving.

Dirt Cups

2 cups of chocolate sandwich cookie crumbs

2 cups heavy whipping cream

¼ cup powdered sugar

1 tsp vanilla

1 small box (3.9oz) instant chocolate pudding mix

1 ¾ cups milk

Quartered chocolate sandwich cookies (for garnish)

Gummy worms (optional)

To make the chocolate sandwich cookie crumbs, pulse 2 rows of chocolate sandwich cookies in a food processor. There should still be cookie chunks present. If you do not have a food processor, place cookies in a zipper food storage bag and break up cookies with a rolling pin!

In a mixing bowl, prepare instant pudding according to package instructions with only 1 ¾ cups milk. In a separate mixing bowl, add the heavy cream, powdered sugar, and vanilla. Using an electric mixer, mix at medium speed until the cream is whipped. Fold half of the whipped cream into the pudding and stir until combined. Reserve the other half of the whipped cream for layering and garnishing. 

To assemble, layer cookie crumbs in the bottom of dessert cups. Next add a chocolate pudding layer followed by whipped cream. Add an additional cookie crumb layer and more chocolate pudding. Just before serving, top with extra cookie crumbs, a dollop of whipped cream, and a quartered sandwich cookie piece. You may also add a gummy worm at this time, if you'd like.

Yields 6-10 dessert cups, depending on size

6 views0 comments

Recent Posts

See All

Contact Me

Thanks for being here. If you have questions or would like additional information, please message me by filling out the form with your name, email, and your feedback or question. I will be in touch soon!

You may also email me or follow along on Instagram:

  • instagram

Thanks for submitting!