Pour instant pudding packages into a large mixing bowl; add milk. Whisk, 2 to 3 minutes or until slightly thickened and combined. Pour into a 9x13-inch baking pan. Refrigerate 5 to 10 minutes, or until set.
Make this dirt cake feel like spring by making marzipan carrots and leaving pastel colored jelly beans as "Easter eggs."
Servings and Ingredients
|3 (3.9-oz. each) pkgs. Hy-Vee chocolate instant pudding|
|6 c. Hy-Vee 2% reduced-fat milk|
|¾ (1-lb. 4-oz.) pkg. mint creme chocolate sandwich cookies|
|Marzipan, for garnish|
|Orange gel food coloring|
|Green gel food coloring|
|Fresh mint leaves, for garnish|
|Small pastel jelly beans, for garnish|
Things To Grab
- Large mixing bowl
- 9x13-inch baking pan
- Large resealable plastic bag
- Wooden toothpick
- Rolling pin
Meanwhile, place chocolate and mint sandwich cookies in a large resealable plastic bag. Crush cookies slightly to create large crumbs. Remove baking pan from refrigerator and sprinkle with cookies.
If desired, make marzipan carrots. Dye marzipan by using orange gel food coloring (for carrot base) and green gel food coloring (for carrot tops). Place oval-shaped orange marzipan balls into the dirt cake. If desired, use a toothpick to give ridges to the carrot. For carrot leaves, roll out green marzipan with a rolling pin and cut out green carrot tops using a knife. Secure leaves onto carrot tops.
Garnish dirt cake with small mint leaves and leave a trail of "Easter eggs" by placing small bundles of pastel jelly beans, if desired.
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 5mg
- Sodium: 480mg
- Total Carbohydrates: 43g
- Protein: 4g
Hy-Vee Test Kitchen