Dirt Pudding
Published Jun 19, 2024
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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
Nutrition information is automatically calculated, so should only be used as an approximation.
