Dirt Pudding
When my children were young, they used to literally eat dirt. They are boys, what can I say?
Since I preferred for them to not actually ingest dirt, dirt pudding became a fun treat that the boys could help make.
In a pinch, you can certainly skip making the pudding from scratch and use a box mix but homemade is always better and by making it myself, I can ensure it is dairy-free for those who can’t eat dairy.
The dirt comes from crushed chocolate cookies. I like to use Homefree Double Chocolate Chip mini cookies for a couple of reasons, not only are they free of the top 14 allergens and non-GMO, but the little chocolate chips also add a bit more texture to the “dirt” which is always fun!
Make sure you get gluten-free gummy worms – yes, check the label!
It is a fun summer project to get the kids to help layering and decorating these puddings and the older kids can even make the pudding.
While these are certainly kid-friendly, I can attest that adults love them too!
Get more dessert recipes here.
Dirt Pudding
Ingredients
- ½ cup sugar
- 6 tablespoons unsweetened cocoa powder
- ¼ cup corn or tapioca starch
- ¼ teaspoon kosher or fine sea salt
- 2 ½ cups milk or dairy free milk
- 2 tablespoons butter or dairy free butter
- 2 teaspoon pure vanilla extract
- 1 box Homefree Double Chocolate Chip mini cookies
- Gluten-free gummy worms
Instructions
- In a small saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt. Pour in the milk while whisking. Place over medium heat and bring the mixture to a boil, whisking occasionally. Once the mixture starts to bubble around the edges, whisk constantly for 1 minute or until the pudding is thick enough to coat the back of a spoon. Remove from heat and whisk in the butter and vanilla.
- Pour the mixture into a bowl, let cool for about 5 minutes then place a piece of plastic wrap directly on the surface of the pudding. Refrigerate for one hour.
- Place the cookies in a food processor or blender and pulse until you have coarse crumbs.
- Cover the bottom of 4 serving cups, mason jars, or glasses with cookie crumbs. Spoon ¼ cup of pudding on top. Add another layer of crumbs, then the rest of the pudding. Top with a final layer of crumbs and finally stick a few gummy worms into the crumbs.
- Refrigerate uncovered for up to 48 hours or covered if you prefer the topping to be soft.
Nutrition
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