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Quick and Easy Dirt Cups
Dessert American

Quick and Easy Dirt Cups

4.8

Prep
10 min
Cook
Total
75 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Whisk cold milk and pudding mix together in a bowl for 2 minutes. Let stand until thickened, about 5 minutes.
  3. 3 Stir whipped topping and 1/2 of the crushed cookies into pudding.
  4. 4 Spoon 1 tablespoon crushed cookies into each of eight small glasses or ramekins; spoon pudding on top, filling 3/4 full.
  5. 5 Sprinkle remaining crushed cookies over top. Refrigerate for 1 hour before serving.

By rdrfsp

Mud and Worms
Dessert American

Mud and Worms

4.8

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Place cookies into a resealable plastic bag and crush with a rolling pin to make crumbs.
  2. 2 Combine pudding mix and milk together in a bowl, stirring for 2 minutes.
  3. 3 Sprinkle about 1/3 of the crushed cookie crumbs into the bottom of a serving bowl; spoon chocolate pudding over crumbs and smooth out the top. Sprinkle remaining chocolate cookie crumbs on top to resemble dirt.
  4. 4 Poke gummy worms halfway into the dirt. Refrigerate until serving.

By CookingTwins

Oreo Pie
Dessert American

Oreo Pie

4.9

Prep
10 min
Cook
Total
20 min

Instructions

  1. 1 Beat milk and pudding mix together in a large bowl with an electric mixer until thick and smooth, about 2 minutes. Add crushed cookies; stir to combine.
  2. 2 Refrigerate pudding mixture until partially set, about 10 minutes.
  3. 3 Spread pudding mixture into baked pie crust; top with whipped topping.

By chocolate dreamer

Chocolate Clouds
Dessert American

Chocolate Clouds

4.8

Prep
55 min
Cook
15 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Unfold puff pastry sheets; arrange on a lightly floured work surface. Cut each sheet along fold marks into 3 strips, then cut each strip into 4 squares to make 12 pastry squares per sheet. Place squares onto baking sheets.
  3. 3 Bake in the preheated oven until golden brown, about 15 minutes. Cool squares completely.
  4. 4 Whisk milk and pudding mix together in a bowl until thick and smooth, about 1 minute; set aside to finish thickening, about 3 minutes more. Gently fold whipped topping into pudding. Fill a pastry bag fitted with a medium tip with chocolate mousse.
  5. 5 Gently open one corner of 1 pastry square using a butter knife or your finger. Make a small pocket in the pastry with the knife. Pipe about 1 tablespoon chocolate mousse into opening (a small amount of mousse will appear at the opening site when the pocket is full). Repeat with remaining pastry squares and mousse. Lightly dust squares with confectioners' sugar.

By Melissa Goff

Chocolate Pie
Dessert American

Chocolate Pie

4.7

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Whisk milk and pudding mix together in a large bowl until smooth; cover pudding with waxed paper and set aside for 5 minutes.
  3. 3 Pour pudding into pie shell and refrigerate until set, at least 1 hour.
  4. 4 Top with whipped topping before serving and garnish with chocolate shavings.

By Sharon

Ice Cream Lasagna
Dessert American

Ice Cream Lasagna

4.8

Prep
20 min
Cook
5 min
Total
85 min

Instructions

  1. 1 Line the bottom of a 9x13-inch pan with 12 ice cream sandwiches.
  2. 2 Open the jar of peanut butter, place into microwave oven and microwave on low power for about 30 seconds at a time, until peanut butter is warm and spreads easily. Spread half the peanut butter over the layer of ice cream sandwiches.
  3. 3 Mix instant chocolate pudding mix into whipped topping; spread half the mixture over peanut butter layer.
  4. 4 Spread half the peanut butter cups over whipped topping layer.
  5. 5 Remove tops of hot fudge and caramel topping jars and microwave on low power for about 10 seconds at a time, just until toppings are warmed and liquid. Drizzle half of the fudge and caramel sauces over peanut butter cups.
  6. 6 Repeat layers, starting with remaining ice cream sandwiches, followed by remaining peanut butter, whipped topping mix, peanut butter cups, hot fudge sauce, and caramel sauce.
  7. 7 Freeze dessert until solidly frozen, 1 to 2 hours.

By Frauline

Chocolate Cavity-Maker Cake
Dessert American

Chocolate Cavity-Maker Cake

4.7

Prep
15 min
Cook
60 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.
  2. 2 In a large bowl, beat cake mix, pudding mix, sour cream, eggs, oil, and coffee liqueur until well blended. Fold in chocolate chips. Batter will be thick. Spoon into the prepared pan.
  3. 3 Bake in the preheated oven until cake springs back when lightly tapped, about 1 hour. Cool for 10 minutes in the pan, then turn out onto a wire rack and let cool completely.

By Caitlin Koch

Too Much Chocolate Cake
Dessert American

Too Much Chocolate Cake

4.8

Prep
15 min
Cook
50 min
Total
155 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 12-cup Bundt pan.
  2. 2 Beat cake mix, pudding mix, sour cream, oil, water, and eggs in a large bowl until smooth and well blended.
  3. 3 Stir in chocolate chips.
  4. 4 Pour batter into the prepared Bundt pan.
  5. 5 Bake in the preheated oven until top is springy to the touch and a toothpick inserted into center of cake comes out clean, 50 to 55 minutes.
  6. 6 Cool cake thoroughly in the pan for at least 1 ½ hours before inverting onto a plate. Sprinkle powdered sugar on top if desired.
  7. 7 Enjoy!

By Denise

Double Chocolate Brownie Cake
Dessert American

Double Chocolate Brownie Cake

4.8

Prep
10 min
Cook
50 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan. Have all ingredients at room temperature.
  2. 2 Stir cake mix and pudding mix together in a large bowl. Make a well in the center and pour in eggs, sour cream, oil, and water. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chocolate chips. Pour batter into the prepared pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 50 to 60 minutes. Allow to cool.

By ECHOSZERO

Texas Yum Yum
Dessert American

Texas Yum Yum

4.5

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 In a medium bowl, mix together the chocolate pudding mix and 1 1/2 cups of milk until smooth and well blended. Pour into the graham cracker crust.
  2. 2 In a clean bowl, beat cream cheese with an electric mixer until soft, then mix in confectioners' sugar. Fold in 2 cups of the whipped topping, and spread on top of the chocolate pudding layer.
  3. 3 Whisk together the vanilla pudding mix and 1 1/2 cups of milk until well blended. Spread over the top of the cream cheese layer. Spread the remaining whipped topping over the top. Chill for at least 30 minutes before slicing and serving.

By JHWILSON

Chocolate Peanut Butter Pie
Dessert American

Chocolate Peanut Butter Pie

4.6

Prep
20 min
Cook
Total
140 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine butter and peanut butter in a medium, microwave-safe bowl. Heat in the microwave until soft; mix well.
  3. 3 Gradually stir in confectioners' sugar until mixture resembles a soft dough.
  4. 4 Spread mixture into two prepared pie crusts.
  5. 5 Mix milk with instant pudding in a small bowl; pour over peanut butter mixture in each crust. Chill until firm.
  6. 6 Top pies with whipped topping when ready to serve.

By Anna

Charlie Brown Pie
Dessert American

Charlie Brown Pie

4.8

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Place peanut butter in a microwave-safe bowl; heat in microwave until smooth and creamy, 20 to 30 seconds. Stir graham cracker crumbs, sugar, and butter into peanut butter until evenly combined. Transfer to a 9x13-inch baking dish and press to form a crust. Refrigerate until chilled, about 2 hours.
  2. 2 Beat milk and pudding mix together in a bowl until thick and creamy; pour over crust. Top pie with whipped topping to serve.

By Kristin

Lisa's Chocolate Chocolate Chip Cake
Dessert American

Lisa's Chocolate Chocolate Chip Cake

4.7

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.
  2. 2 Combine cake mix, pudding mix, oil, eggs, water, sour cream, and vanilla. Beat until smooth. Stir in chocolate chips. Pour batter into prepared pan.
  3. 3 Bake in the preheated oven for 1 hour. Allow to cool.

By Lisa S

Chocolate Strawberry Crunch Icebox Cake
Dessert American

Chocolate Strawberry Crunch Icebox Cake

4.8

Prep
20 min
Cook
Total
260 min

Instructions

  1. 1 Whisk milk and pudding mix together in a bowl until well combined. Refrigerate until ready to use.
  2. 2 Beat cream cheese and whipped topping together in a separate bowl until well combined. Add confectioners' sugar; mix thoroughly.
  3. 3 Cover bottom of a 2-quart baking dish or 9x13-inch baking pan with graham cracker layer; spread about ⅓ cream cheese mixture on top. Top with ¼ cup cookie crumbs. Cover with another graham cracker layer and ⅓ pudding; add layer of strawberries and ¼ cup toffee bits. Repeat layers until dish is filled.
  4. 4 Break remaining graham crackers into thirds; place along edge of dish. Add remaining strawberries; top with any remaining cookie crumbs or toffee bits. Cover the dish with plastic wrap; refrigerate before serving, at least 4 hours.

By Sandra Garth

Death By Chocolate Trifle
Dessert American

Death By Chocolate Trifle

4.8

Prep
20 min
Cook
25 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  2. 2 To make the brownies: Combine brownie mix, eggs, vegetable oil, and water in a large bowl. Mix with a wooden spoon until well blended. Spread into the prepared baking pan.
  3. 3 Bake in the preheated oven until a toothpick inserted 2 inches from the side of the pan comes out clean, around 21 to 25 minutes. Let cool completely.
  4. 4 Meanwhile, prepare the pudding: Whisk milk and pudding mix together in a large bowl until smooth; set aside.
  5. 5 To assemble: Crumble 1/2 of the brownies on the bottom of a glass punch or trifle bowl; spoon 1/2 of the pudding on top. Crush 1 toffee bar over pudding and top with 1/2 of the whipped topping. Repeat layers in the same order, then refrigerate until ready to serve, saving the last toffee bar to crumble and sprinkle on top before serving.

By LaNita

Grandma Bowen's 'Girdle Buster' Cookie Pie
Dessert American

Grandma Bowen's 'Girdle Buster' Cookie Pie

4.6

Prep
20 min
Cook
7 min
Total
32 min

Instructions

  1. 1 Gather the ingredients. Preheat the oven to 300 degrees F (150 degrees C).
  2. 2 Blend cookies in a food processor until finely crushed. Mix in melted butter. Press crust mixture into the bottom and 1/4 inch up the edges of a 9x9-inch baking dish.
  3. 3 Bake in the preheated oven for 7 minutes. Set aside to cool.
  4. 4 Whisk milk and pudding mix together for 2 minutes. Let stand until thickened, about 5 minutes.
  5. 5 Wipe out food processor and blend together cream cheese, 1 cup whipped topping, and confectioners' sugar. Layer cream cheese mixture over the baked crust.
  6. 6 Spread the pudding on top. Top off with the remaining whipped topping.

By NKTompk03

Pudding Poke Cake
Dessert American

Pudding Poke Cake

4.4

Prep
20 min
Cook
25 min
Total
105 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
  3. 3 Beat cake mix, water, eggs, and oil in a large bowl with an electric mixer at low speed until moistened, about 30 seconds. Beat at medium speed for 2 minutes.
  4. 4 Pour batter into the prepared baking dish.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, 21 to 25 minutes.
  6. 6 Poke holes immediately into warm cake with the round handle of a wooden spoon. Holes should be at 1 inch intervals and extend down to the bottom of the baking dish.
  7. 7 Combine pudding mix with confectioners' sugar in a separate large bowl and gradually stir in milk. Beat with an electric mixer at low speed for 1 minute; do not overbeat.
  8. 8 Pour 1/2 of the pudding mixture immediately over warm cake and into holes.
  9. 9 Let remaining pudding thicken slightly at room temperature, then spoon over the top and spread to cover. Chill in the refrigerator for at least 1 hour before serving. Store leftovers in the refrigerator.

By Karin Christian

Mississippi Mud Pie II
Dessert American

Mississippi Mud Pie II

4.5

Prep
20 min
Cook
20 min
Total
160 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a medium bowl, combine walnuts and flour. Mix well, then stir in softened butter or margarine. Stir until ingredients are combined and mixture forms a ball. Press into bottom of a 9x13 inch pan. Bake in preheated oven for 20 minutes, until golden brown. Remove and cool.
  3. 3 Place pudding mix in a medium bowl and whisk in milk. Mix until smooth. Allow to set up for 5 minutes then spread on top of cooled crust.
  4. 4 In a large bowl whip cream cheese until fluffy. Beat in confectioner's sugar until mixture is smooth. In a separate bowl, whip cream until soft peaks form, then fold into cream cheese mixture. Spread over pudding layer. Chill before serving.

By Tracy

Easy Chocolate Chip Pound Cake
Dessert American

Easy Chocolate Chip Pound Cake

4.7

Prep
10 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan.
  2. 2 Stir together cake mix, sugar, and instant pudding in a large bowl.
  3. 3 Mix in beaten eggs, sour cream, water, and oil until well blended.
  4. 4 Fold in chocolate chips.
  5. 5 Pour into the prepared Bundt pan.
  6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes.
  7. 7 Cool in the pan for 10 minutes before inverting onto a wire rack to cool completely. Dust cooled cake with confectioners' sugar before cutting and serving.

By prissycat

Death by Chocolate
Dessert American

Death by Chocolate

4.7

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch dish.
  2. 2 Mix cake batter according to package directions, adding water, eggs, and oil as directed. Spread batter into the prepared dish.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool and crumble.
  4. 4 Make pudding according to package directions, adding milk as directed.
  5. 5 Place 1/2 of the crumbled cake into a large trifle or other glass serving bowl. Pour 1/2 of the coffee over cake and spread 1/2 of the pudding on top. Cover with 1/2 of the whipped topping and sprinkle with 1/2 of the crushed candy bars. Repeat layers in the same order. Refrigerate until serving.

By Karen

Piggy Pudding Dessert Cake
Dessert American

Piggy Pudding Dessert Cake

4.6

Prep
25 min
Cook
20 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 In a medium bowl, mix butter, flour, and chopped walnuts until well combined. Pat into the bottom of a 9x13-inch baking pan.
  3. 3 Bake in the preheated oven for 20 minutes. Allow to cool, 20 to 30 minutes.
  4. 4 Beat softened cream cheese with confectioners' sugar until smooth. Fold in 1/2 of the whipped topping. Spread over cooled crust.
  5. 5 In a medium bowl, combine chocolate pudding mix with milk. Mix well and spread over cream cheese layer. Spread remaining whipped topping over pudding. Sprinkle walnuts over top.

By Ginger

Carlee's Celebrate Spring Cupcakes
Dessert American

Carlee's Celebrate Spring Cupcakes

4.5

Prep
30 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup cupcake tins or line with paper liners.
  2. 2 Combine cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on medium speed until well combined, about 2 minutes. Spoon batter into the prepared cups, filling each ⅔ full.
  3. 3 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 19 to 23 minutes. Cool cupcakes completely.
  4. 4 Beat milk and pudding mix together in a large bowl with an electric mixer until thick, about 2 minutes; beat in whipped topping.
  5. 5 Fit a pastry bag with a coupler and a large piping tip. Drop piping bag into a tall glass and fold edges down around the glass. Spoon about 1 ½ cups pudding mixture into the bag; gather edges and twist together. Set aside remaining pudding mixture.
  6. 6 Press piping tip into center of each cupcake; fill each with about 1 ½ tablespoons pudding mixture.
  7. 7 Spoon 1 heaping tablespoon remaining pudding mixture on top of each cupcake; swirl to make a nest. Press chocolate sprinkles around edges of nests; place 3 chocolate eggs in each nest.

By Alberta Rose

Chocolate Trifle
Dessert American

Chocolate Trifle

4.8

Prep
30 min
Cook
25 min
Total
565 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square glass baking pan.
  3. 3 Combine brownie mix, egg, 1/4 cup water, and vegetable oil in a large bowl. Stir until well-blended, about 50 strokes. Spread into the prepared pan.
  4. 4 Bake in the preheated oven until a toothpick inserted 1 inch in from the edges comes out clean, 25 to 30 minutes. Remove from the oven and let cool completely, about 30 mintues.
  5. 5 Cut cooled brownies into 1-inch squares and set aside.
  6. 6 Combine condensed milk, remaining 1/2 cup water, and pudding mix in a large bowl; mix until smooth. Fold in 8 ounces whipped topping until no streaks remain.
  7. 7 Place 1/2 of the brownies in a trifle bowl or glass serving dish. Top with 1/2 of the pudding mixture, then 1/2 of the 12-ounce container of whipped topping. Repeat layers. Shave chocolate on top for garnish.
  8. 8 Refrigerate 8 hours before serving.

By Wayne

Chocolate Brownie Trifle
Dessert American

Chocolate Brownie Trifle

5.0

Prep
30 min
Cook
20 min
Total
140 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
  2. 2 Combine brownie mix, eggs, water, and oil in a large bowl; stir until well blended. Spread mixture evenly into the prepared dish.
  3. 3 Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 20 to 25 minutes. Cool completely, about 30 minutes. Cut brownie into 1-inch squares.
  4. 4 Beat cream cheese in a large bowl with an electric mixer until smooth. Add milk and pudding mix; beat until smooth. Fold in whipped topping until well incorporated into filling.
  5. 5 Place 1/2 of the brownie squares into the bottom of a trifle bowl or glass serving dish; top with 1/2 of the filling. Shave 1/2 of the chocolate almond bark over filling using a vegetable peeler. Top with remaining brownies, filling, and chocolate bark shavings. Refrigerate trifle until set, about 1 hour.

By JELLYBEAN

Chocolate Pudding Fudge Cake
Dessert American

Chocolate Pudding Fudge Cake

4.6

Prep
15 min
Cook
40 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.
  2. 2 Beat cake mix, sour cream, milk, oil, water, eggs, and pudding mix in a large bowl with an electric mixer for 4 minutes. Mix in 2 cups chocolate chips. Pour batter into the prepared pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 40 to 50 minutes. Cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.
  4. 4 Meanwhile, melt remaining 1 cup chocolate chips and butter in a double boiler or the microwave. Stir glaze until smooth, then drizzle over the cooled cake.

By Jackie

Oreo Lasagna
Dessert American

Oreo Lasagna

4.9

Prep
20 min
Cook
Total
270 min

Instructions

  1. 1 Crush chocolate sandwich cookies. Mix in butter. Press mixture into a 9x13-inch baking pan to make the crust. Refrigerate crust.
  2. 2 Beat cream cheese until fluffy. Add sugar and 2 tablespoons milk; mix well. Stir in 1 1/4 cup whipped topping. Spread mixture onto the crust and refrigerate.
  3. 3 Mix pudding with 3 1/4 cups milk until thickened, about 5 minutes. Spread over the cream cheese layer. Refrigerate lasagna for 10 minutes.
  4. 4 Spread remaining whipped topping over the lasagna and sprinkle with chocolate chips. Refrigerate for 4 hours.

By BAKERBAKER

Mississippi Mud Pie
Dessert American

Mississippi Mud Pie

4.7

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Thoroughly blend graham cracker crumbs, 1/4 cup sugar, and butter. Press firmly in bottom of 9x13-inch pan.
  2. 2 Blend half the whipped topping, 3/4 cup sugar, and softened cream cheese together in a bowl; spread mixture on top of prepared crust.
  3. 3 Whip chocolate pudding, butterscotch pudding, and milk together; spread on top of cream cheese mixture. Top with remaining whipped topping.

By MARBALET